I know how much you have been missing my Alphabet dinners and you know how much I hate to disappoint, so look no further for our dinner that began with I.  To get the back story read here.

I was for Italian and we ate at my place.
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Last week our culinary journey through the alphabet stopped at H and it was my sister’s turn to provide the food. No one went hungry although she went for Hungary (boom tish)

We started with soup and matzo balls (kneidlach or dumplings). I felt like I was at home. It’s a dish we literally grew up on

 

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and I am more than appreciative of the fact that she made eggplant schnitzel for her fussy vegetarian sister

And because I am the sugar loving fiend that I am I paced myself because I know that my sister is a bloody wonder child when it comes to dessert. Hungarian desserts are no exception. Just check out this cherry strudel that she MADE (not bought). I cannot emphasise its deliciousness enough. The flowers were pretty rad too.

As regular readers are becoming aware, we love to serve more than one dessert in our family and this was dessert number two which must have taken a bazillion years (and much patience to make). It is a traditional Hungarian dessert called Palatschinke and is basically layered crepes. It usually layered with jam and chocolate but the best aunt in the world  (ie my sister) knows that Little Pencil has a jam aversion and so it was simply layered with nutella.  I know how jealous you are feeling right now, I’m sorry.

Check out our Greek dinner here, our French dinner here, our Ethiopian Feast here and all the delights from the Dominican Republic here

Stay tuned for I this week – Indian? Israeli? Italian? Indonesian?

Last night our culinary journey through the alphabet stopped at G and it was my turn to provide the food. Obviously I went with Greek.

What’s NOT to love about Greek food? Aside from the fact that I am still cleaning dishes because we didn’t break them!

There were plenty of dips

Pita to eat them with

And olives, olives and more olives

I served dolmades which I had bought

And spanakopita which I made

I like the look of it from the inside

Of course I fried haloumi

And made an eggplant moussaka for the vegos

And roast lamb and potatoes for the carnivores

With a Greek salad for everyone

My favourite part of the dinner was the Baklava ice cream loaf which was outstandingly delicious and actually looked like I wanted it to – ie it didn’t flop. I think I may just blog the recipe later this week

Baklava ice-cream

Check out the nutty goodness inside

And Greek biscuits which I bought and nobody ate

Check out our French dinner here, our Ethiopian Feast here and all the delights from the Dominican Republic here

My sister and I are taking turns to cook meals that are themed with a different country each Friday night from A to Z.  This week was my sister’s turn and we were up to F. Given that her daughter is a Francophile and everybody in the world loves crepes she chose France as her country.

Not making any excuses but my sister does have the added advantage of a son that not only loves to cook but is a little bit genius at it.  He even made butter! Yes, he made butter from scratch. Well from cream but still you get my drift…

HOME MADE BUTTER!!!!

There was French Champagne of course

French Onion Soup

French Salad (naturally)

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Beef Bourguignon

There was even French salt

Citron Tart

The crepes were really hard to photograph because we switched the lights off to get the full effect of the flames once the alcohol was lit … also I forgot to photograph them when they were on my plate because I was too busy eating

Crepe Suzette with a tiny bit of flame

It was another awesome meal!

Looking forward to Friday at my house when we explore the letter G (for Greece of course)

If you read about my Friday night alphabetical country tour you will know that this Friday we were up to E. If you haven’t read about it, you can catch up quickly here. (Basically my sister and I are taking turns to cook meals that are themed with a different country each Friday night – from A to Z.)

This week was my turn and I was very tempted to go for English and serve bangers and mash but I thought I better put in a little more effort. I waivered between Egypt and Ethiopia for a while but settled on Ethiopia when I saw that they served lots of curries and stews that could be made in advance.

An Ethiopian “feast platter” usually includes a couple of meat stews, a lentil dish (which I  opted not to cook because I know my family and the lentil dish would NOT have been a success), a cooked vegetable and a raw vegetable dish served on a large platter covered with Injera, which are Ethiopian sourdough pancakes type things and the biggest challenge of my meal. Some of the ingredients (tef flour) are very hard to source in Sydney and usually the injera are made days in advance to allow the culture to develop and the yeast to rise. I was never going to be that organised so I cheated with a quicker recipe you can find here.  Injera are also served as a side and are used instead of utensils to pick up the rest of the food.

Ethiopians don’t typically do starters but I had some roasted chickpeas to nibble on. You can find the recipe here.

Ethiopian spiced chickpeas

Main meal was the injera (recipe here) with a chicken stew known as Doro Wat (recipe here), an Ethiopian beef, spinach and peanut stew (recipe here), a vegetable stew known as Amhari-Atklit (recipe here) and an Ethiopian tomato and cucumber salad (recipe here).

My injera which may have been too think but turned out better than I had imagined

Doro Wat (or chicken stew). Bad lighting  – in reality it was quite a reddish colour

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Ethiopian Beef, Spinach and Peanut stew (with a lot of capsicum)

Amhari-Atklit (although we called it vegetable stew)

An Ethiopian salad which resembles a salad from most countries but with chilli

And this is how the plated meal looked

Ethiopians are not big on dessert but I am so I made an icecream with honeyed almonds and a salted butterscotch sauce. Yum

No one complained that it wasn’t on theme

Next week we are having a break because we are going to my mother-in-law for dinner. She has opted to do E again – she is doing E for easy.

Every Friday night I have dinner with my close family – my mother, my sister and her family and a revolving parade of members of my husband’s family. It is a well polished routine one Friday at my house, the next at my sisters. And so on and so on for ever.

I adore having my family over and although the origins of the Friday night together are based in Jewish religion we use the time together to connect rather than for any religious significance. It “forces” us to get together and it is one of the traditions of Judaism that I love and hope that my son will carry with him way into his future because at the end of the day – and more specifically at the end of the week there is nothing like family.

The only real problem with making dinner every second Friday night (and it needs to be a proper dinner where we all sit at the table not grab pizza take away)  is thinking about what on earth to make. There are so many weeks that you can sit through soup and a roast dinner followed by a decadent dessert and then you start to tire of it.  And so it was that a couple of weeks ago we decided to theme our dinners. I so love a theme!

Starting at A we are going to cook the food of a country with every letter of the alphabet. I started 4 weeks ago with an Austrian dinner, my sister did Belgian the next week and I did Chinese the week after. On Friday night my sister (and her very helpful and uber capable son) made food from the Dominican Republic and Dominica (they may have blurred the lines between the two countries). While my husband was exclaiming that it was the best food that he had ever eaten and reminding me to take photos for my blog I realised I had never ever blogged about my alphabet dinners – and so that’s about to change.

This is what we ate on Friday night (although I didn’t because Michelle Bridges is not Dominican). We don’t usually eat all our food deep fried but then again we don’t always eat Dominican. Also bear in mind I am not a very good food photographer and I really don’t know a thing about retouching photos.

Chicharrones de Pollo –  My husband said that this was the best chicken he had ever eaten. Click here for the recipe (My nephew’s variation: equal parts flour, corn flour and panko crumbs, 2 tbs rosemary, 2 tbs dried chili, 2tsp cinnamon)

Empanadas very impressively braided and everything by my nephew. Recipe here

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Tostone which are plantains cut into 1 inch slices, deep fried, cooled slightly, smashed flat and deep fried again. Did I mention we don’t always eat so much fried food?

Caramel three ways. Inherited from the Spaniards, common across Latin America creme caramel is one of Dominican’s favorite desserts. Who knew?

As I said photography is not my forte so forgive me and trust that it looked a lot better in real life.

This Friday night is my turn and I have the letter E. I’m tossing up between Egyptian, Ethiopian or English (although I think English may be taking the easy way out).

Would love your ideas! And I’ll try to take better photos.