Father’s Day is becoming quite the event as our girls grow. Homemade presents are in abundance (thanks to School and Daycare), and the girls seem to be at that perfect age and have a wonderful time spoiling their Dad on his special day.
After a relaxing morning filled with presents and cuddles, our annual Father’s Day tradition continued with a family lunch. And, as is the case each year, we selected an international theme for the meal.
This year – it was all things Greek! Starring freshly picked lemons and rosemary from our garden to give the table a Mediterranean feel.
We actually opted for a late lunch (linner), as it works well with the girls’ nap times and means that they can join us for the meal. Although as is the case each year, linner soon turns into dinner, as we chat and eat our way through the afternoon and into the evening.
On the menu this year?
Spinach and feta pinwheels to start – that I made the day before and reheated just before serving. Washed down with a pre-lunch cocktail – of course – a Santorini Sunrise.
Made with vodka, peach schnapps, orange juice, pineapple juice and a splash of grenadine.
For the main course – we served chicken souvlaki skewers, keftedes, roasted lemon potatoes, a burghul salad and a green salad. With homemade tzatziki and a fig and olive relish on the side, along with some flatbread.
And for dessert? This rather impressive-looking baklava cheesecake (recipe here).
A lovely baked vanilla cheesecake, with a honey / nut crumble and enclosed in filo pastry. Served with a honey cinnamon syrup. YUM!
And so another Father’s Day celebration came to an end, with full bellies and lots of laughs.
Adding another country to our list of Father’s Day lunch destinations too!