Dinner Party: Textures


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Today, I am creating food for a dinner party with three friends – and have experimented with many different textures and colours in so-doing. Brief run-down: the salad, which I will make at the last minute, will have the fresh crunch of chopped pepper, the crinkly soft bite of leaves, the pulpy tartness of tomatoes and the salty crackle of pistachio nuts.

I have made two varieties of quiche, again playing with texture: one has cream, onion and nutmeg, the other cheese and broccoli. With them, I shall be serving new potatoes and lashings of butter!

Finally, we come to the luxurious creamy softness, and piquancy, of home-made chocolate ice-cream.

 

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