Over the last few years, I have upped my cooking skills to a point where I have a lot of confidence what I present and where I invite lots of people to come and taste my food.

I really do love cooking.

This past weekend, I hosted my cousin, her husband and her son. I knew that I wanted to give them a hearty and well presented first course and then a more chilled second course.

For the starter, I delivered a play on lamb pie with roasted tomato and garlic sauteéd rocket/arugula. The usual individual pies that I make never present well so I cut circles of the pastry and put the filling in between them.

Here’s what it looked like:

It was well received. I was really excited to hear the replies I got from my cousin and her husband. I think the biggest compliment was from her son (who is apparently not a fan of food) but chowed my meal plus came for seconds. That warms my heart to the core.

The second course, I was not too fussy with the presentation. Unfortunately I didn’t take photos of it, but it was a creamy chicken and mushroom pasta that was previously reserved for the starter. I changed my mind in the last minute when I saw the pastry in the fridge.

For the table setting, I always use the orange and brown theme. Ever since I bought my dining room table and chair, I always said I want to get my money’s worth by hosting as many dinner/lunch parties as possible.

Here’s what the table setting looked like:

The only elements I prepared the the day before was the lamb filling. Because I don’t have a pressure cooker, I needed the lamb to be as soft as possible so it needed to boil for hours the day before.

Although I loved the result, what I am struggling with is creating all 3 courses. I am not an expert at desserts, but I do try my luck here and there but when it comes to entertaining, I tend only to serve two perfect courses (starters and main) and always leave out the dessert. I think I can call myself the perfect host when I can perfectly prepare 3 courses.

For now, I can confidently give myself a 7/10. That’s decor, food and ambiance included.