The Lodge Christmas Party

So we celebrate our Christmas party with some Mulled Wine, a cheese board with about 8 types of cheese (Among them an interesting goat blue cheese, and also manchego, reblochon, vintage cheedar, gouda, brie, smoke cheese and goat soft cheese) We also had chicken liver pate, most people's favourite apparently, since it almost dissapear; and then black olive tapenade, aubergine pate, feta cheese, walnut and herbs pate, and beetroot relish. All homemade :)
I think everybody enjoyed it a lot.

Andri's Lamb

Andri got inspired one morning (apparently, with the help of Andreas' suggestions) adn decided to cook one of the lamb recipes from the Silver Spoon book: Lamb with Mushrooms. I would have never thought a creamy sauce with lamb, but it was so good, I think I may reproduce it for Christmas.

Silver Spoon

Re my last comment, I thought I'd just post the book cover and give people the link to the Amazon place for this encyclopedia Italian cook book. So here it is: 

 

It's a perfect Christmas gift, if you're still searching. This book also contains a whole section with 'Menues from Famous Chefs', which we've yet to try out, although we definitely should - at least some of them.

Pizza night!

I was very happy when the boys called me to ask whether I wanted to have pizza with them for dinner, particularly because Andri was making them. Andri doesn't cook a lot but he is very perfectionist when he does. The garlic bread that he makes is just perfect to me, and its texture and delicated flavour, so I though these pizzas were gonna be good!

And so they were, but I think Andreas was also involved in deciding the toppings.
We have one with mushrooms and feta cheese, another with anchovies, and the last, my favourite, with prosciutto, rocket and some pesto... mmm

Audacious sushi feast

Several of the Lodge's regular diners were strongly inclined to agree that, this time, Laura had surpassed even the most lofty expectations. Andri, being something of a japano-phile, was treated to a sushi feast beyond the wildest dreams of any shogun, when he turned 28 (just a kid, you see) a few days ago. Tuna and salmon nigiri, maki in transcendental quantities, gyozas in heaps, tempura - the most aesthetic of deep-fryings... truly amok. If anyone was still in doubt, it has been vindicated once and for all - The Lodge is the best place to eat in St Andrews.