Dinner party with winter gino

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The first weekend in January was the last of my Christmas holiday and on the Friday we had a lovely dinner party at my parents’. It was just my parents, my best friend Emma, her husband Claes and me. And lots of food and wine, as it should be. I love that the people closest to me get on so well and that we can socialise like we’re all just old friends regardless of the age difference.

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We had some bubbly and a large batch of Toast Öjeby to start before moving on to the dinner table for the maincourse:

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Topside of beef with dauphinoise potatoes (my mother’s version with leek and no cheese), port wine sauce and steamed broccoli. Although a complete classic I never tire of good quality beef and potatoes au gratin!

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The only newish dish this evening was a wintery take on the classic Swedish dessert gino. I have no idea who invented it or when but a classic ino is like a warm fruit salad covered with white chocolate. The classic combination of fruits is banana, strawberry and kiwi but I opted for some wintery fruits instead; banana, clementine, pineapple and pomegranate seeds. This was probably even better as I prefer the pineapple and pomegranate to the kiwi. You can serve this with lightly whipped cream or vanilla ice cream but I definitely think the ice cream works best.

Winter gino, serves 4

2 bananas, sliced

2-3 clementines, in wedges cut into half

1/3 fresh pinapple, in chunks

1 pomegranate, seeds only

150-200 g white chocolate, chopped

Mix banana, clementine and pineapple in an oven-proof dish. Scatter the pomegranate seeds on top and then the chocolate. Bake in 200C oven until the chocolate has melted and browned a little. Serve with vanilla ice cream (or lightly whipped cream).

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