It started with a text. “I have unused produce from my last grazing board. Want to come over for drinks and nibbles? I’ll do the cheese.”

Shelley and Tania always jump at the chance to play with food and replied immediately: “ We’re in!”

Then, I suggested to Anne that she invite some girlfriends over, for extra company.

My only request was that everyone brings a board or a platter of some sort, no matter how small. That’s how we roll!!

Next thing we know, there were 11 of us girls, huddled around the kitchen and dinner table. Mr T was the only male, and soon found our bunch of noisy ladies, a tad overwhelming. Still, he was a charming host, navigating his way through and offering drinks, before retreating to his office den.

Onto the food.

The theme was “bring-a-board to graze on”. It is my favourite way of entertaining large groups, as platters can be prepared in advance and most times they don’t take too long or too much effort. Though, I don’t know about you, but I plan the design and the ingredients in my head for days beforehand. I even sketch the layout to make it easier to assemble on the day.

The brief ( at least for me ) was to use whatever cheese and other produce I already had. As for our guests, I asked that they make something they were comfortable cooking, nothing too fancy or pricey.

Somehow the menu took a life of its own. With everyone going all out. Starting with yours truly.

I started with a cheese platter.

Then I found some squid ink leftover from an earlier risotto dish, so decided to use it up in a dip. That led to a seafood platter.

Also, I felt the need for a hot option, and what’s better than mini quiches and a savoury cake, warm from the oven? These were my offerings.

Shelley and Tania prepared a pintxos platter. Actually, it didn’t fit on a single board so we ended up with a few mini plates of Gilda, anchovies on pan con tomate, Manchego with quince paste, pickled chillies, stuffed olives and mini chorizos.

Emily brought a couple of trays of homemade sandwiches.

Jasmin dropped in with store-bought focaccia from our local favourite, Flour Bakery.

Ella, Paige, and Georgia were in charge of dessert platters: chocolate brownies, cinnamon rolls, and a lollies board completed the feast.

What a delicious and fun night. It was a lovely mix of generations ( with mums and daughters ). Though I’ve known my daughter’s friends since their high school days, I was delighted to spend time with them in circumstances other than passing greetings.  Some nice comments were made on the table settings (quite minimal for my standard) and the plattering, when I heard Anne telling her friends, “That’s my mum’s party, she always likes to decorate.” Let’s say I’m hoping to pass on the tradition.

As always, we ended up with far too much food. But nothing wasted, however, as I handed containers of savoury and sweets to all on their way home. “You can have it for lunch tomorrow,” I said. Very motherly of me, I know.

You will need

For the cheese platter

Chili Brie, Pepperberry Jack, Outlaw Blue.

Fennel Salami

Blackberries, mandarins, dehydrated orange slices

Spinach and artichoke dip

Kalamata black olives

Walnuts

Grissini sticks

Charcoal crackers

For the Sea-cuterie

Squid ink Aioli (store-bought aioli with 1 tsp of squid ink)

Cooked tiger prawns, peeled

Pepper smoked salmon, cream cheese, and blinis

Pickled marinated octopus

Tobiko roe

For the mini quiches

3 bacon rashers, chopped

300 ml cream

3 eggs

1 cup of grated cheese

1/4 cup flour

1. Pan-fry the bacon until lightly crisp.

2. Mix eggs and cream in a small bowl.

3. Prepare 24 mini quiche silicone moulds: sprinkle the flour evenly at the bottom. Sprinkle grated cheese evenly, then the chopped bacon. Using a small ladle, pour the egg mix evenly among the moulds. Finish with another sprinkle of grated cheese.

4. Bake in a preheated oven at 180C for 30 mn or until golden brown.

5. Let cool in the moulds for a few minutes, then take the quiches out and finish cooling on a rack (do not let them cool in the mould for too long, as they will become soggy with the condensation).

6. Best served warm.

For the Savoury Cake

5 eggs

150 ml milk

150 ml olive oil

1 pear, peeled and cubed

130 g blue cheese, cubed

250 g flour

1 tsp baking powder

Pepper

1. In a large bowl, mix the flour and baking powder. In a medium-sized bowl, whisk the eggs and pepper. Add the milk and olive oil, whisking well. Add to the flour bowl and mix well to avoid lumps. Finally, add the cubed pear and half of the blue cheese.

2. Pour the batter into a rectangular cake ( 28cm x 11cm) lined with baking paper. Top with a few pieces of blue cheese. Bake for 40 mn. Check it is cooked properly by inserting a knife; the blade should come out dry.