When you celebrate New Years (and have a sleepover) with a group of good cooks, you know you're in for a few days of gastronomic pleasure. I concurred that on the fleeting seconds hovering between the new year and the old, full from a large dinner and ready for dessert.
Charlene and Diba were the chefs for our New Years Eve celebration, with two roasted Empire Chickens, roasted parsnips and carrots, potatoes, gravy and lasagne.
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| Charlene's Empire Chicken |
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| Don't they look delicious? |
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| Diba's lasagne |
Later on, we had chocolate puds, made from a recipe that I found. The centre of the puds are molten and gooey, although the recipe could do well with some tweaking. Because it had to be hot out of the oven, it was a group effort to get our sugar fix.
After playing a round of an amusing board game and greeting in the New Year by watching the fireworks of London flicker on the screen, we moved on to the cheesecake baked by yours truly. I was pleasantly surprised that it got great response. That made my day!
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| Cheesecake |
Over the next few days, the other cooks took charge, and we pretty much had a considerably relaxed time lazing about at home. Good day to start the new year since that's when your state of mind returns to point zero.
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| Afiq's Tuna and Potato |
While at this point I cannot be sure that the new year would definitely turn out significantly better than the last, I suppose little moments of bliss and a full, satisfied stomach helps get us through these troubling times.
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