Madagascan delights

Wow. The Madagascans certainly know about good food!Madagascar table

Our, quite large, lunch was full of yummy food. I fear the I let the varenga (shredded beef) dry out too much, but it was still worth a sample. This is one recipe that I’ll definitely do another time. The clafouti was a bit rubbery, and next time I think I would make it with self-raising flour rather than plain. And we ate it with good quality vanilla ice-cream of course. The peanut soup was, well, peanutty. Nice but quite rich.

The bonbon coco, which was so resolutely refusing to cooperate last night, came good after a night in the fridge, and was able to be rolled into balls and then flattened.  Just like coconut ice!

The Madagascar Sour cocktail was very, very nice. The first couple of sips made you think about what flavours were spinning around in your mouth but, after that, it was yummy. Another very refreshing cocktail that would be perfect on a warm lazy Sunday afternoon.

Liam was very good about trying the different flavours on offer, which is good to see. Lani had cocktail frankfurts and vanilla ice-cream. Elysia took all the photos (thanks, Elysia), and Viv was the Quizmaster. Interesting quiz, that!

Maybe it was because I did all the cooking yesterday and today was just about heating up (which, I know,  is not the ideal way to prepare and serve food), or maybe we had exactly the right number of people there, but I found today to be the most relaxing of our international lunches. Or maybe it was because we had the cocktail before lunch.

A selection of photos is below (thanks again, Elysia).

Liam was allowed to choose the country for May because it is his birthday month. Madagascar was a great choice, Liam. And because Liam was allowed to choose a country for May, Lani had to be allowed to choose one for June. Lani has just turned five. Lani doesn’t know a lot of countries. Lani has chosen Australia.

Australia! What can we do with Australia?

I guess there are two choices. We can go boring and have what we have most other days of the week. Or we could do a modern take on classic Australian dishes. OK. There’s only one choice. Modern Australian food, here we come.

So it is a fond “veloma” to Madagascar and a trepidatious “g’day” to Australia.

 

 

 

 

 

 

 

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