This year we decided to stay in for father’s day and cooked up a storm. For starters we had a mixed salad of lettuce, capsicum, avocado, and tomatoes in an asian salad dressing and a hearty pumpkin soup. The salad had a tangy taste to it and was well complimented with the softness of the avocado and crunch of the capsicum. It took quite an effort to get the soup ready as we had to first roast the pumpkin, then slow cook and blend it. After all, we had to have a balanced meal and times like these call for special dishes. I was never too fond of the commercialisation of days like these. As a last resort people all rush out to find a place for dinner. It’s always nicer to have a meal cooked from the heart, that’s what I think.
For the mains, we decided on a meaty steak! Following the tips from our own blog (which I believe we should), the steaks turned out very well. Only with a few turns and some time in the oven, the steaks turned out just nice; charred on the outside and juicy on the inside. Seasoning? Well, we just used salt and a slight pinch of pepper. There was also a delicious side of mash potato made by my brother and nicely charred cheese sausages oozing with goodness. On the sides of the dish for colour, I grilled a couple of slices of capsicum. All in all, it was a sumptuous dinner all in the comfort of home.
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