The starter was Stuffed Peppers; hot peppers filled with a tomato and peanut stuffing, baked in the oven with Palmiers, some plain, some flavoured with yeast extracts and a cooling cucumber salsa.
The main course; Daube d'Aubergines, a little stew of aubergines, tomatoes and red wine served with sauteed potatoes and haricots verts.
Pudding was simply cherries, served with Elderflower Champagne.
Paul took the pictures.
1 comment:
It was all delicious.
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