Tomorrow I am doing a no-stress-do-ahead dinner party with all recipes from my blog. Two of our guests are Pescatarian so I decided to have some grilled prawns as one of the appetizers, but the main course is vegetarain.
I make a bulk amount of the eggplant parmesan dishes and freeze them before baking, therefore I only have to pull one out of the freezer, defrost it and bake it on the day.
The roasted nuts, I always have in large glass jars, the prawns and Peruvian sauce I can make 1-2 days ahead of time and the goat cheese starter can be made up to 3-4 days ahead.
The Spanakopita can also be prepped the day before and baked on the day.
Of course the ice cream can be made up to a week in advance and the lemon-lime possets can be made the day before.
The only thing you need to make on the day is the salad! I hope this is helpful and as long as you plan ahead this is a breeze!
The menu
With drinks
Chipotle and rosemary roasted nuts
Grilled prawns with Spicy Peruvian green sauce
Marinated goat cheese with ginger, basil, garlic and orange zest
Main Course
My ultimate eggplant Parmigiana
Phyllo cheese and spinach pie (Spanakopita)
Brussels sprouts salad with hazelnuts, dates and apple
Dessert
Lemon and lime possets
Curry ice cream with mango and pistachio
Marinated goat cheese with ginger, basil, garlic and orange zest
Shredded Brussels sprout salad with hazelnuts, dates and apple