Friday, 20 November 2009

Awesome 3-course dinner

As cooked by the Sparkly One this very evening.

To start:

Parmesan-and-roasted-parsnip soup, made from local organic veggies.

The main course:

Fillet of beef wrapped in porcini and prosciutto; pommes dauphinoise;
carrots & greens.

For dessert:

Pear and apple pie; custard

And to drink (the Sparkly One can take no credit for this one, alas):

Beyerskloof Reserve Pinotage 2007

I can take no credit for the wine, either, as it was brought by our dinner guests.

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