Hi all, as promised, these are the salads that I prepared for Marco mother’s 60th party last night. All of these are from recipes that I have been collecting on Pinterest. In my household we have always had our salads with olive oil, salt and pepper and sometimes balsamic vinegar. So I am not very experienced in salad dressings.
These salads were a big hit at the party. The Roasted Aubergine only lasted about 15 mins till it was all gone. The pasta salad was also popular. All of these salads were quite quick and easy to prepare. The only cooking involved was for the pasta and grilling the eggplant.
The original recipe for Jamie’s pasta salad is here (gfo, sf, nf)). The only thing I did different was using small vine ripened tomatoes, rather then yellow and red cherry tomatoes. I wasn’t able to get them for a reasonable price. But it didn’t make a difference with flavor, just with color. I especially loved the fresh herbs and zesty lemon flavor. This is a great salad if you have a large group of people and is big enough that everyone gets to have firsts and seconds.
The recipe for this dish can be found here. This salad was really loved by all the Serbians. The dressing is earthly and zesty, the toppings are nutty and fragrant and the eggplant is soft and creamy. It can be served warm or at room temperature, which is how I served it. The dressing should be chilled and added just before serving. I have never used pomegranate in a salad before. It went really well with the pine nuts. Unfortunately it isn’t in season at the moment in Australia. These were a USA import, so they were expensive and had some bad bits inside, but it was a must have ingredient to complete this dish. I really liked the dressing as well, it was dairy free, but really creamy. I used unhulled tahini, so my dressing is a lot darker then the picture in the original recipe. For the eggplant I removed the bitterness before grilling it. I just added table salt to the slices of eggplant and left them, so that the moister would come out. Then I wiped the moisture off before cooking it. Only thing I would do differently next time is make double the amount.
The recipe for this salad can be found here. The only things I changed was using agave instead of honey and italian parsley instead of coriander The birthday girl is not a fan of coriander but loves italian parsley, so I thought for her party it was better to go with what she likes. This is also a really easy salad to put together. It did take me a while to cut these carrots into tiny matchsticks, but worth it. The dressing was sweet and zesty.
I was really lucky last night. There were plenty of fresh salads, roasted potatoes and baked bread for me to eat. I definitely didn’t go hungry. Of course they had their lamb on the spit, which they serve at big celebrations, but I didn’t feel like it. Some of the salads they made were Cabbage and Pickles; Cabbage, Beetroot and Carrot; Tomato and Red onion; and Radish and Cucumber. They all had vinegar, oil and salt to season them. There was also a traditional Serbian homemade bread, which is called Pogača. Usually at the beginning of the meal everyone takes an edge and pulls to get their piece. It is quite a heavy, dense bread, but it is nice and airy inside and soft on the outside.
Marco’s sister made Sally’s birthday cake. This cake isn’t vegan, but it was dairy free. It is also a traditional Serbian recipe. It consists of 3 layers of baked sponge cake, which is only made of ground peanuts and eggs and between the layers are crushed peanuts. On the outside was chocolate and strawberry flavored marzipan. The humidity got to it a bit, but it still looked great and most importantly tasted amazing.
It was a great night for everyone. The older ones ate, drank and danced all night. Marco, the kids and I ended up watching a movie together to get out of the heat. Most importantly Sally had a great time and it was a birthday to remember.