Cooking for guests

We had some guests at the weekend so I had a little more than usual to do in the kitchen. It was quite fun to prepare. So, this is what was on offer at our place on Sunday:

Tomato & mozzarella salad with mixed leaves
(Secret ingredient: organic unfiltered extra virgin olive oil)
Mushroom vol-au-vent in creamy port sauce
Served with:
Carrot mousseline,
Boiled broccoli florets,
Courgette & carrot muffins
Tomato & red wine sauce

Lemon & thyme creams with Lemon madeleines

And for our afternoon tea, I had made a very simple but tasty apple and blueberry tart, sprinkled with almond flakes.

Apple & blueberry tart

We have also eaten our first strawberries, which are absolutely delicious. Looking forward to being able to eat more than 1 at a time, for there are not many of them ripe yet.