Dear friends near and far, we wish you a wonderful new year. May we fill our hearts with love, joy, and kindness.

We welcome 2019 with food and drink, of course. Here is our menu this year:

To munch:
Thyme, honey, and peppercorn baked Camembert
Prosciutto
Processco with orange-cinnamon syrup (we use left-over syrup from the chocolate-coated orange peels)

Appetizer:
Eggplant with buttermilk sauce with pita

Main course:
Roasted lamb with mushroom sauce
Kale salad with cranberry and lemon (recipe below)
Wild rice

Dessert:
Cape gooseberry pavlova

Sweet for tea/coffee to wait for New Year counting down
Dark chocolate cake
Saffron and pistachio brittle
Chocolate-coated orange peel

Kale salad with cranberry and lemon

(loosely adapted from ChefSteps)

1 bunch of multi-color kale 
50 g dried cranberries
50 g dried raisins
Zest and juice of 1 lemon
Roasted sliced almond
Salt and pepper to taste

1. Finely chop kale.
2. In a large mixing bowl, add kale, dried cranberries, dried raisins, and lemon zest.
3. Before serving, add lemon juice, salt, pepper, and finally sliced almond. Toss well.