Wellington
I can only apologize for not inviting you, but in my defense I will say that there is something to regret.
The first warm appetizer came from Italy. I cut small eggplants into slices, then soaked them in water for half an hour, then fried them well in a small amount of olive oil. I cut the zucchini into slices, salted them, and after an hour fried them in a small amount of olive oil. A portion for one person I made a slice of eggplant, two slices of mozzarella and a slice of zucchini sprinkled with parmesan and baked for fifteen minutes. I served it with a sauce of blended basil, garlic, pine nuts, olive oil, salt and pepper.
The second cold appetizer came from Scandinavia. I placed half a piece of raw salmon, generously rubbed with a mixture of salt and sugar, on a bed of old boiled beets with a dash of vodka and covered it with a blanket of chopped dill. I left it in the refrigerator for two days. I served two slices of salmon with a slice of boiled beetroot and a sauce of horseradish, cream and egg yolks.
The soup had an international character. I fried two chopped onions, two cloves of garlic and a large piece of ginger in olive oil. I added a large sweet potato cut into cubes and three carrots. I poured vegetable stock and when the vegetables softened I added coconut milk, saffron, salt, cayenne pepper. I served it with a piece of goat cheese and fried chorizo.
As the main course I served a Polish-British marriage. I fried the middle part of the tenderloin in oil for a minute on each side and spread mustard on it right after taking it out of the pan. When it cooled down I wrapped it in foil, forming a perfect cylinder and put it in the freezer for 20 minutes. On the spread puff pastry I placed slices of Parma ham and on them mushrooms, which I had previously crushed with a mixer and fried in olive oil with crushed onion and two cloves of garlic. On the edge of the pastry I placed the tenderloin, wrapped it in the prepared pastry and decorated it with a composition of pastry, giving vent to my artistic skills. Then I put it in the oven for 27 minutes at 200 degrees. I poured oil over the carrots, parsley, celery pieces and leek, seasoned with salt and pepper and put them in the oven at 180 degrees for 90 minutes. Then I fried them in butter, covered, for 15 minutes to make the vegetables shiny. I served the vegetables with the tenderloin, pouring a sauce made of grated onion fried in butter with a little honey, soy sauce and balsamic vinegar.
The dessert came from Vienna. I made the dough from 300 grams of flour, two egg yolks, 30 grams of olive oil, half a teaspoon of salt and 150 ml of water. After kneading, I kept it in the fridge for two hours. Then I rolled it out and placed it on two floured cloths, forming a perfect rectangle. I spread melted butter on the dough. On the dough I placed two kilograms of peeled, stalked and finely chopped apples with a handful of raisins, half a glass of sugar, a spoonful of cinnamon and half a glass of breadcrumbs, melted half of the butter. I gently rolled it up, forming a thick cylinder and placed it in the shape of a moon on a baking sheet. I spread it with a beaten egg and baked for over an hour at 180 degrees.
In my opinion, this is the best way to pamper yourself, your loved ones and your friends from time to time.
