The New Friday Night

The New Friday Night is very new indeed. Four years have passed in a blink of an eye, and not a single part of me misses the drunken dancing and late Easy-Mac that was so typical of said night.

Tonight we decided to relax (we have a lot of cleaning to do, and by electing 'relax' as an option we feel much less lazy). I whipped up a simple but lovely dinner - Cauliflower Mash, served with Tender Beef Kebabs and a Tomato and Mustard Pickle Relish. I know most people are turned off at the mere mention of cauliflower, but after years of sneaking veggies into my mum's (yes, my mum's!) food, this has proven quite popular. It adds a creamy and smooth dimension to the ordinary mash potato, and works really well in place of milk or cream.

The relish is quite lovely too, I make it on the spot with sweet mustard pickle, a little bit of melted butter and two fresh tomatoes, diced and added to the pan. I cook it off until it is of a desired texture and add the jus from my meat pan. This bleeds into the mash so beautifully and creates a textural wonderland.

All in all, it's quick and easy; but this simple and flavourful dinner really hits the spot on a windy, pre-stormy night. It's also super cheap - four serves for $10.50 (that's just over $2.60/serve), and before I forget, I must say that although the meal is nothing special, the half naked Mr. holding the dish sure is!

I've not made dessert yet as I'm missing the vital ingredient of carrot cake, however, my darling Mr is saving the day with a last minute dash to Woolworths. You see I'm going to attempt Not Quite Nigella's Carrot Cake Ice Cream - mmmmmm divine. We can't wait to try it and if all goes well, I might just make my own carrot cake from scratch!

Oh and on another note - a fishy one; I was duped into buying bulk Greenseas Tuna (it's on special at Woolworths 12 for $12) and have now found myself thinking of things to make. I made a delicious, but ugly Tuna, Avocado, Cream Cheese and Sweet Chilli Toasted Club Sandwhich for lunch today, but was hoping to make a more enticing dish.

Any suggestions?