Sunday, 7 June 2015

Home cooked dinner


When I went to work on Friday morning I was looking at a very quiet, non-eventful weekend of good behaviour. By lunchtime, I had somehow been signed up to host a dinner party for Nick’s biggest client and his wife. Thankfully we know them really well, so it wasn’t too stressful to arrange, and thanks to a very low key week our flat was in a fairly good state and just needed a little tidying around to set it straight on Friday night.

Serious chefs - in pinnys and everything!

Saturday was therefore mostly spent shopping and prepping for dinner. Unsure of what to make, we ended up deciding on a light salmon and beetroot salad, a causal Mexican feast and a chocolate cheesecake. Mexican was supposed to be a bit of a quick and easy option, but somehow it ended up being one of the most work intensive dinners we have prepared.

The basic rule of thumb for Mexican cooking - just add lime and chilli to everything! 

There was fresh guacamole, two types of salsa, slow cooked beans, fish tacos and chicken fajitas. It was a lot of work but it really was simple, and it ended up being pretty delicious and still relatively healthy! Plus, the best thing about having Nick's client over to our house for dinner is that, by rights, we now need to go out and have at least one dinner that costs around the same amount to run through expenses and balance the books. Well, if we must we must! 


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