Thursday, April 7, 2016

April Supper Club: Creative Chef Dinner

After a long time Sara was finally able to host the supper club. The theme was to bring an invented dish or something that was made out of food items that needed to find a good use...

As expected, given the amazing abilities of the participants, everything was great and I think, we had a good time!

Broccoli Soup with home made Cheese Rolls

Katharina made a deliciously smooth soup and fragrant dinner rolls.

Following the Italian dining order (when in Rome...) we then had Pasta with tuna sauce made by Sara.

Pasta with Tuna Sauce


  • 2 cans tuna (in water or olive oil)
  • 1 medium onion
  • 250ml tomato sauce (no added salt or spices)
  • olive oil

In a saucepan sautee' the finely chopped onion in 2 table spoons olive oil and sprinle the onion with salt. When the onion is soft and transparent, add the drained tuna, stir and let go for two minutes, then add the tomato sauce and let simmer for at least a hour. Add additional olive oil if you have used tuna in water. Salt to taste.
Mix with pasta, a typical italian combination is spaghetti!

Salad and Millet with Spices

After which the "contorni"(side dishes) were served: Salad (Lauren) and Millet with spices (Kim):

 Quiche with Sweet Potato and Spinach



  • One boiled (very soft) orange sweet potato
  • 300g frozen spinach
  • half onion
  • 100g mozzarella cheese cubed
  • 2 eggs
  • 1/2 cup grated parmesan cheese
  • butter
  • sat and pepper
  • 1 pre-made pie crust 

Pre-cook the pre-made pie for 10/15 minutes at 360F (prick the bottom or use beans, cents, whatever...). Stir fry the finely chopped onion in one table spoon of butter until soft. Let cool.
Layer the sweet potatoes on the bottom of the crust with a fork. In a bowl mix the cold spinach, the cubed mozzarella, the eggs, the parmesan and salt/pepper to taste. Pour this mix on the sweet potato and finish baking the pie (another 20 minutes).

Chocolate Mousse with Cherries