A Little Party

October 29, 2013

Ben and I had been wanting to have a few friends over to our new home for a while. Can you believe it’s almost the end of the year? November is tumbling in at great speed and then *gasp* it’ll be Christmas, we had to get in now or never. And so last Sunday we had a little party. Just some friends, a few beers and a truckload of spit-roasted lamb. The weather was gentle and allowed us to show off our yard as we lazed outside, catching up and eating.

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Our menu:

♥ Bread from Red Hill Epicurean. Damn, they make a fine loaf. We devoured some focaccia and olive sourdough, with extra virgin olive oil and charcoal sea salt for dipping.

♥ On the spit, slowly cooking over charcoals (Ben is a master at this spit business now) we had lamb shoulder, which had been marinating in olive oil, rosemary, lemon zest, salt and pepper.

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♥ For the vegetarians in the group we had beet patties. I made smaller rounds so that one batch of this recipe could feed more people. The meat eaters were pretty excited about them, too.

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♥ We used these pita to make wraps with the lamb. They’re a great price and texture, and were quite tasty so we’ll definitely use them again.

♥ I made a tabbouleh of sorts using this SBS Food Safari recipe as inspiration, but made it heavier on the bulgur and lemon, with parsley, some cucumber and red onion (excellently sliced by my friend, Sarah), and extra virgin olive oil.

♥ This beet dip by Ottolenghi always makes me swoon (recipe link).

♥ I was mad for the mustard aioli I whipped up – again, it was an aioli ‘of sorts’. No garlic was used in the making of this aioli upon my husband’s request and boy, it didn’t even need it. I made this condiment very simply with Paul Newman’s Whole Egg Mayonnaise (a whole 440g jar) + 2 heaping tablespoons of dijon mustard (or to taste) and the juice of half a lemon. So simple, so good with the lamb and beet dip, so happy we have leftovers, so not sharing.

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♥ For dessert I made a mountain of brown butter baked doughnuts (recipe link), some with cinnamon sugar and some with vanilla bean glaze (using this recipe for the glaze but using vanilla bean paste instead of extract, which was an excellent move). Thanks for the pic, Yas.

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Doughnuts make people happy.

Thanks for coming, friends. And for the lovely gifts for our new home. We were spoilt with lots of lovely wine, hand cream, flowers, a candle and freshly baked chocolate chip nut cookies. It was so nice to have you visit.

How great are friends?

…and doughnuts.

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Heidi xo



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  • sarah October 29, 2013 at 8:13 am

    So sorry we didn’t get to have the lamb with you. Looked amazing. But the doughnut made me SO happy! Must get myself a doughnut pan asap! Xxx

    • Heidi October 29, 2013 at 1:30 pm

      yes you must! Looking forward to catching up again x

  • Yasmeen @ Wandering Spice October 29, 2013 at 8:47 am

    Great post for a great party! Thanks for having us, guys. Such a happy home.

    • Heidi October 29, 2013 at 1:30 pm

      thanks, lady xx

  • Hannah October 29, 2013 at 10:00 am

    If I had the mad skillz, I would totally photoshop myself into these photos. If I had the really mad skillz, I would totally magick myself into this day. xo

    • Heidi October 29, 2013 at 1:31 pm

      & you’d have brought delicious bites made with your mad skillz, 100%. Some day 🙂 x

  • Cilla October 29, 2013 at 10:31 am

    My gosh, woman.

  • Cilla October 29, 2013 at 10:32 am

    PS. You are inspirational to me regarding healthy eating and living a good life. Big hugs.

    • Heidi October 29, 2013 at 1:31 pm

      Thanks, Cilla, that’s just lovely 🙂 xx

  • Lisa @ bakebikeblog October 29, 2013 at 11:42 am

    We had lamb + doughnuts + friends this past weekend too! Was bliss!

    • Heidi October 29, 2013 at 1:31 pm

      amazing combo, high five!! x

  • InTolerant Chef October 29, 2013 at 6:33 pm

    What a lovely way to relax on the weekend- fabulous food, friends and lots of fun! X

  • Iron Chef Shellie November 6, 2013 at 8:27 pm

    Oh my invite must have gotten lost in the mail 😉