Groundhog Day did not start as a 40before40 dinner.  It started simply as a dinner catch up with yep, you guessed it, Karinda.  I asked if she had any requests, which she did and as it was something I’d previously cooked for a 40before40dinner, I had the epiphany of a themed Groundhog Day dinner.  So, we revisit some of my faves, or failures!

For nibbles though, I did do something new, as I’d recently come across a recipe from Taste.com.au on Facebook that sounded quite yum – French Stick Spinach Dip.  And it was indeed yum, but quite messy to eat.  Ok, that may have been my fault as I did misunderstand part of the instructions, and cut it in half horizontally, instead of a vertical cut across the middle.  Never mind.  There’s always next time!  Speaking of which, I wouldn’t make this again for a dinner party (not quite elegant enough for me!), but for a bbq or something similar, a little more casual.

For entrée we revisited one of my absolute faves, which featured on Bolognese night # 6 – warm caprese salad (recipe from The Busy Life cookbook).  It was just as delicious as last time and I have no doubt it will feature on other menus again.  It’s the perfect mix of ease and yumminess!

Now the groundhog day main I cooked last month, at the Halloween dinner party – the Donna Hay crispy skinned salmon with Israeli (otherwise known as pearl) cous cous, served with balsamic roasted green veg.  Again, another super simple meal to prepare for a dinner party yet bursting with flavour and oozy creaminess.  And really, pretty good for you too. 

Now for dessert…if you read my Bolognese # 8 post and my most recent Halloween dinner party post, you may recall that I had a bit of a fail, then next time it needed some improvement, well, I thought third times the charm, right? Right?  Kinda right.  I did the chocolate and strawberry version again, poured into tall glasses this time for a slightly different look.  It was again an improvement, could eat the chocolate this time but still, it wasn’t the creamy texture of the raspberry so this needs more work.  Or a different chocolate recipe perhaps.  If you have recommendations, please let me know!!

Now because I’ve been a slackbum, I can’t recall exactly what we drank, except I can deduce from the photo’s that it was champagne all night (clearly I’d make a good spy)!  I’m going to take a guess and suggest it was Taittinger, as Karinda has kindly brought that a couple of times recently.  A beautiful champagne!

So there you have it.  Another themed 40before40 dinner party done – tick!

Now I don’t normally write about leftovers, but you know, when something becomes so delicious, I just have to.  Whilst I didn’t have leftovers of the salmon of roast green veg, I had the cous cous with grilled chicken breast instead as well as steamed veg, and made up a super simple sauce for the chicken inspired by, and created to complement, the cous cous – sour cream, Dijon mustard, lemon juice and some zest.  Oh my, yum yum yum.  I was so sad when my leftovers were finished!  This would be great on almost anything to be honest – the lovely tang and creaminess of the sour cream, complemented by the goodness that is Dijon mustard, partnered with the freshness of the lemon juice and zest.

Until next time xx