Notes from my Kitchen - Casual Lunch with Friends

When good friends come to visit, I try to prepare things to eat that I can make a day in advance. It is easy to be tempted to pull out all the stop with cheffy recipes that require you spend most of your time in front of the stove, but I like to enjoy myself too when we have visitors, rather than being stuck in the kitchen. This may not be the best lunch I have ever made, but it is tasty and the ingredients are fresh. My home is not a restaurant, but a place to relax and enjoy the company of others while sharing a meal.

Here is my menu, using recipes that you can too.

Tuna pate and homemade farmhouse loaf - recipes from my cookbook. Serve as a snack with sparkling wine when your guests arrive.

Fillet steak with thyme and baked mushrooms - recipe to follow
Roast potatoes - http://momspracticalpocketbookguides.blogspot.com/2012/12/the-best-roast-potatoes.html
Mediterranean Vegetable Bake - http://momspracticalpocketbookguides.blogspot.com/2013/02/mediterranean-style-vegetable-bake.html
Salad platter with tomato salsa - http://momspracticalpocketbookguides.blogspot.com/2013/08/chicken-with-tapenade-couscous-and.html. I use sliced tomatoes, sliced cucumber, sliced avocado and place a bowl of salsa in the middle.I garnish the dish with fresh land cress, Italian parsley and salad burnett from my herb garden.

No bake chocolate cheesecake made with homemade cream cheese and served with caramel ice-cream for dessert. I will include this recipe in my blog tomorrow.

Fillet Steak with Thyme and Baked Mushrooms

1kg fillet steak

3T mustard – I use half Dijon mustard and half wholegrain mustard

200g mushrooms – use white button or large brown ones

5 sprigs of fresh thyme

Trim the excess fat and membrane from the fillet. Rub the fillet with vinegar.

Preheat the oven to 180C

Heat a griddle pan on a high heat. Place the mustard on each side of the fillet. Sear the fillet on each side. 

Place the fillet in an ovenproof dish. 

Place the mushrooms and thyme around it and drizzle a little olive oil over the mushrooms. 

Cook for 45-60 minutes depending on how you prefer your meat cooked. Turn halfway through the coking process.

Allow the meat to rest for 5 minutes before slicing it. Serve with the pan juices and mushrooms.