Supper Club #3 – Still Not Tired Of Ottolenghi

Supper Club #3 – Still Not Tired Of Ottolenghi

We did it a third time: gather Ottolenghi’s favourite ingredients at the table featuring chickpeas, aubergines, tahini, parsley, cilantro, lemon, cumin and a shit ton of olive oil! (we only had one bottle and had to make an emergency call to one of our guests to bring around a second.. hummus without olive oil is like peanut butter without peanuts – impossible! Thank you for saving our evening and hummus platter, Christian!).

 

I already began preparations the evening before because labneh needs a good few hours of hanging off the shelf wrapped in a cheese cloth – this makes the yoghurt’s water drain off and leaves you with a thick & super creamy labneh spread! I got up the next morning and worked some dough as it had to be kneaded, then rise and be kneaded again. Stella joined me in the afternoon to chop, fold, marinate,  flour, roast, boil, crush, crumble and not to forget: sip some tea (and later white wine). All the food we prepared was of course for our beautiful guests which turned out to be a crazy & hungry group of fellow foodies!

 

May I present our colourful palette of guests:

 

Stephan: TV show host & art dealer from Brazil

Elizaveta: beautiful potter from Russia

Inès: Food Experience Designer from Germany

& Christian: Foodtech Developer from Switzerland

 

So here we were, a bunch of people who as it turns out have at least one thing in common: we love to eat.

         I don’t know what was up with my housemate today but Stella dropped one or two or five things in the kitchen. We heard glass shatter, plates smash, glasses drop and last but not least a big heavy pack of smoked paprika fell onto a freshly decorated hummus platter from such height that the entire kitchen was covered in creamy chickpeas. (I am only exaggerating a tiny bit for the story’s sake, but it almost happened exactly like that. We still found splashes of it days later). Cooking means getting your hands covered in flour, drizzling tahini over the kitchen counter and making a bit of a mess. So here’s to dropping things and catching them before they fall! (We’re still working on the catching part.)

 

What was on the menu for our 3rd Supper Club

Creamy hummus with cilantro dressing 

Baba Ganoush with smoked sea salt 

Quinoa, date & almond salad with roasted aubergine, herbs & feta 

Labneh with sumac & polenta roasted chickpeas 

Roasted red onion arugula salad with walnut salsa 

White bean salad with spring onion, herbs and lemon 

Parsley, cilantro and mint fritters 

Sesame focaccia with black Gomasio 

Kalamata olive & thyme focaccia with spelt & whole wheat flour

And for dessert 

Buckwheat rhubarb galette with lemon-infused cream 

 

As soon as Christian arrived, he took over the invisible cocktail bar and created yummy drinks featuring apple juice, alcohol free beer, grated ginger and lemon wedges. Prost! 

Welcome to our garlic and lemon-infused halls, you lovely people! We dished up in a timely manner and were ready to start our levantine feast. All dishes ended up as piles on everyone’s plate, platters were passed along and a few bottles of wine didn’t survive the night. We laughed, discussed, talked food, shared ideas and then laughed some more. Sounds like a good evening to me! 

Upon serving the dessert (I always tell our guests in the beginning to keep a little space in their stomach but they rarely stick to it), Inès couldn’t keep it to herself and exclaimed: PIZZA! After the last giggles ebbed away, I took a second look at what I had created and yes, indeed: I presented them with a rhubarb-galette-looking pizza. Inès, well spotted!

The galette (which was made with buckwheat flour and oat milk) turned out saucy and zesty, sweet and crusty and simply delicious when combined with the cold, sweet cream. Yum! 

    

Thanks to everyone who came and first of all made this night very special and second of all: appreciated the food that was served. It was our pleasure! 

Stella, how many of Ottolenghi’s cookbooks do we yet have to get? 



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