As much as we love creating and wearing beautiful clothes, we also love hosting parties and gatherings with friends. There is nothing better than catching up with friends (and customers but we count them as friends!) in a lovely setting with good food, refreshing drinks, some flowers and music in the background.
Mood at the recent White Nights launch party.
Team summer party preparations.
To us the food that we serve at the Dunesi gatherings is as important as our outfits for the occasion... so we thought to share some of our favourite party food recipes - all have been tried and tested successfully at the Dunesi HQ!
BURRATA IN A JAR
- looks cute and tastes delicious
1 ball of burrata
2 tbsp of fresh basil
a dash of olive oil
sea salt & freshly cracked black pepper
Loaf of fresh bread
1 clove of garlic
Salt & pepper
Place the burrata in a large kitchen bowl. Add the basil, olive oil, salt and pepper and mix until well combined. Place burrata mix into a serving dish and set aside allowing it to come to room temperature.
Slice bread into small ¼ inch slices and toast or grill. Slice a clove of garlic in half. While the bread is still hot, rub the garlic over the bread and finish with a drizzle of olive oil and a sprinkle of salt and pepper.
Serve the burrata with the toasts on the side.
Dunesi Arancini at our summer party.
ROAST PUMPKIN ARANCINI BALLS
- perfect for entertaining and easily gluten free if required.
Makes about 30
150g pumpkin cut into small cubes
1 tablespoon olive oil
1 small onion, finely diced
2 cups risotto rice
1 litre hot vegetable stock
1/4 cup grated Parmesan
2 tablespoons pine nuts, toasted
1 cup plain flour or plain gluten free flour
3 eggs, beaten with a little milk
2-3 cups (gluten free) breadcrumbs
Preheat oven to 180 degrees. Roast pumpkin on a lined baking tray turning every 5 minutes until browned.
Sauté onion in olive oil until translucent, do not brown. Add rice and stir for a couple of minutes.
Start adding stock, little at a time, stirring until all stock is absorbed and rice cooked.
Remove from heat, and stir in Parmesan.
Combine risotto with pumpkin and pine nuts, mix well. Then roll risotto mixture into bite-sized balls.
Set up a crumbing station with the flour, egg and breadcrumbs. Dredge each ball with flour, roll in egg, then roll in breadcrumbs.
When all the balls are crumbed, bake in the oven (200 degrees) until golden and crisp. Serve at room temperature. Enjoy!
For the healthiest, yummiest and most Instagrammable cake we go to another small local business, Fruitful Day, and sometimes if we are too busy we get their amazing fruit platters too.
Happy planning! Remember to sign up to our newsletter in order to get invitations to our little parties!
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