Pictures: The Fourth Commune

To welcome: Creamy truffle mushroom soup

To start: Sweet miso salmon. This is actually a photo from my very first commune, I forgot to take a picture last night.

To cleanse the palate: Homemade lemon sorbet with mint

Also made this for the first time. Unfortunately, I don’t have an ice-cream maker, so freezing and refreezing was the way to go. They came out melting a little too quickly, so the technique definitely needs some perfecting…

To follow: Seven hour roasted leg of lamb, served with potato strips

mama’s traditional prawn curry

tangy mango dahl (lentils)

By request (One of my guests was a vegetarian):

creamed spinach on linguini with fried egg and truffle oil

to digest: homemade Mint tea

Brought out our Turkish teacups last night – haven’t used them in years! I bought these in Istanbul’s Grand Bazaar way back in 2001.

To sweeten: gulab jamoon – served with syrup to taste

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