Well, at home I used to bake brownies, cheesecake, etc. (my oven’s broken..*sigh*), pasta especially tuna with olives, herbed scrambled eggs or eggs benedict as I learned from my Auntie Sally, my chinese vegetable noodles is a win (simple but filling), chili tahong as I learned from my sister (always have it even for karaoke sessions haha!), etc. but don’t get me wrong I am no expert.
As of recent entertaining galores at Auntie Sally’s house here in Manila I’ve always been in charge of the hors d’ ouevres and cheese platter. About eighty percent of the hors d’ ouevres or horses doovers as referred to in Australia are handpicked, packaged and delivered from Sydney, stashed in the pantry and some in the freezer. For additional choices or panic-attacks, then a quick trip to Santi’s will solve it.
The cheese fare consists of haloumi cheese (pan fried with a dash of lemon), brie, tasty (edam), blue, camembert and some infused with different flavours (or example, ones infused with almonds comes preserved in a thin coat of black wax).
The abregana meats consists of australian ham and bacon, prosciutto wrapped in melon slices, salami (oh yeah, it smells but its delsih!), sausages, etc.
The pickled onions, black olives, pickled jerkins, etc. paired with port or brandy is also a usual fare.
Fruitcake doused with port or brandy is also present for the sweet tooths to munch on before or after the dindin.Well, that's it for now..I'm goin' to raid the fridge this post made me hungry!