May Supper Club (Eurovision)

This month's theme was Italian with a twist. Not Swedish. Or Danish. May try that next year, Nordic food being a huge trend just now.

Nibbles:

Pane Guttiau

Sardinian flatbread, served with red pepper pesto and green pesto with basil. The pane guttiau was bought from a stall at our local park's centenary run by Palmavera Foods, and is a perfect salty low fat alternative to crisps.

Pane Guttiau

Starter:

Spicy spinach cakes with mint yoghurt

Simple canapes, easy to make ahead, a chickpea and spinach mixture with onion, garlic, coriander, and spices, shallow fried, served with a natural yoghurt and mint dip. Recipe from December 2012 issue of olive magazine.

Spicy spinach cakes with mint yoghurt dip

Main:

HOMEMADE PIZZA!

I was very proud of my first attempt at making my own pizza! It was really delicious, if I may say so. 

Homemade Vegetarian Pizza

Homemade Harissa Chicken Pizza

Dessert:
Lemon and Lime Ginger Tart

I made this for my March Supper Club and it was so simple and well received, I couldn't resist doing it again. Light, zesty and refreshing. I have no idea why the photo has gone all flat though!

Lemon Lime and Ginger Tart