10 Apr 2011

all the prep is done

 Saturday, late afternoon. Still some things to do.
Finished and waiting for the guests.
Welcome, champagne for the reception and the menu can start.

Panzanella with sautéed prawns

 Cream soup of rocket leaves with mushroom strudel

Pike perch served with a ragout of cherry tomatoes,
olives and caper berries

Beef eye fillet wrapped in Parma ham
accompanied by herbal mashed potatoes and vegetables

 Mille feuille of lemon parfait and crispy pastry with Nigella

What a feast.
Who is doing the dishes?



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