Sumi and Sebby’s Christmas Eve 2020 (Copy) (Copy)

• Last year, on the 15th of November 2020 I met your dad(Ash) for the first time. I knew he was special from the moment I met him, I knew that he was different to everyone I had ever known all my life. What I didn't know then, but so grateful to have learnt, is that he is the love of my life, and the other half of our family. I also met gorgeous Atlas, the very next day. I didn't know it then, but again so blessed to know it now, that he would go on to become our littlest baby and Seb to finally get the sibling he always asked for when he was Atlas' age.
  
  As your dad and I spent our first Christmas getting to know each other, the more we fell in love and wanted to start a life together and share our family with each other. As this is our second Christmas together as a couple, and our first Christmas shared together as a family, this year is really special despite the hardships we and the whole world has faced with this global pandemic.
  
  We have all struggled through our first year together with every part of our lives being drastically and fundamentally changed- perhaps forever. From Seb needing emergency surgery to remove his burst appendix, and a whole week in hospital and 2 weeks off school. Working from home, home-schooling, both you gorgeous kids not being able to see your friends or the rest of your family. There's no doubt about it, its been the toughest year ever. Yet, here we all are, healthy and happy and still altogether despite our enormous struggles.
  
  We have shared many milestones all together despite not being able to truly celebrate them and mark them in a meaninful way befitting of what you both deserve. We've celebrated our first Mothers day, Fathers day, first Valentines day, First Easter all together. Darling Sebby turned 13 this year, and beautiful Atlas turned 4. As we approach our first shared Christmas together and first shared New Years together as a family, we will then be celebrating your dad and my first anniversary together on January 10th, 2021.
  
  What a special year it has been. Filled with love, first and foremost, laughter(always ringing in our home), and learning so much about ourselves and each other. I am so happy that we all found each other and can share the rest of our days together. Your dad and I are just so proud of you both, and love you both so much.
  
  We wish you both the merriest Christmas, filled with everything you have wished for. Our hope for both you gorgeous boys is a better year ahead, as life slowly returns to what you once knew of it. We hope and wish that you have more days with those that we love and our friends. That next year, you'll both get a whole uninterrupted year at school, and a chance to spend more time with your friends and make new friends too.
  
  As we celebrate this special moment together, let us also remember those less fortunate than us. Send them our thoughts and love, health and happiness as our own family has been so blessed to have. For all those who have lost their lives due to this horrible illness this year, for those that lost loved ones, jobs, homes and those who suffered with poor mental health.
  
  Merry Christmas our gorgeous baby's.
  
  -Love from us xoxo

• Sebby and I will have a special sleepover with Babushka and Diadushka at their home in Balwyn. We'll go to a special Christmas Eve mass with them both, and then we'll go back to their home and I'll make a Christmas Eve dinner for us all and we'll watch Christmas carols and Christmas movies together, eat yummy Christmas cakes and drink spiced eggnog!
  
  Menu for Christmas Eve dinner at Babushka and Diadushka's home:
  
  
  Salad 1: Mixed tomato salad with lentils
  
  Try our delicious, fresh, zingy and creamy tomato and lentil salad with feta.
  
  Serves: 6
  
  Prep Time: 15 minutes
  
  NOTE:+ 10 minutes marinating time
  
  Cooking Time: 0 minutes

Ingredients:

350g mixed tomatoes, sliced

2 large vine-ripened tomatoes,

sliced2 kumato tomatoes,

sliced1 small red onion, halved, thinly sliced

400g can lentils, rinsed, drained

1/2 cup flat-leaf parsley leaves

1/2 cup mint sprigs

2 tbs olive oil

2 tsp balsamic vinegar

100g goat’s cheese, crumbled

Method:

STEP 1

Arrange the combined tomato and the onion on a serving platter. Sprinkle with the lentils, parsley and mint.

STEP 2

Place the oil and vinegar in a small jug or bowl. Stir to combine. Drizzle over the salad. Season. Sprinkle with the goat’s cheese to serve.

Main Course: Lobster tails and salmon with horseradish butter

This seafood dish is one of our family's favourite holiday season. Paired with a homemade horseradish butter, the lobster and salmon are a gorgeous light summer meal, perfect for family holiday meals.

Serves: 6

Prep time: 10 minutes Note: + overnight chilling time

Cooking time: 20 minutes

Ingredients:

100g butter, softened

2 tsp horseradish cream

1 tsp finely grated lemon rind

2 tsp lemon juice

2 tsp lemon juice

1 tbs drained baby capers, chopped

2 tsp green peppercorns, chopped

1/4 cup finely chopped chives

2 tbs finely chopped dill

3 lobster tails, halved

6 salmon fillets

Lemon halves, to serve

Lime halves, to serve

Baby rocket leaves, to serve

Method:

STEP 1

Combine the butter, horseradish, lemon rind, lemon juice, capers, peppercorns, chive and dill in a small bowl. Season. Spoon onto a sheet of baking paper and shape into a 4cm-thick log. Roll up the baking paper to enclose and twist ends to secure. Place in the fridge overnight to develop the flavours and firm.

STEP 2

Heat a barbecue grill or chargrill on medium. Cook the lobster, turning, for 10-12 mins or until the shell changes colour and the lobster is cooked through. Place on a serving platter. Cover with foil to keep warm. Cook the salmon for 2-3 mins each side or until cooked to your liking. Transfer to the platter.

STEP 3

Thickly slice the butter mixture. Arrange over the lobster and salmon. Set aside to melt slightly. Arrange the lemon halves, lime halves and rocket leaves around the platter. Season.

Make it bigger: Go traditional with your seafood platter and add chargrilled whole tiger prawns.

Venue: Apartment 204, 85 Yarbat Avenue, Balwyn.

Contact person: Ray and Chris King

Contact phone number: 0422-557-837

Cost per head: $15 per person x 4 guests

Food Menu:

• Sebby and I will have a special sleepover with Babushka and Diadushka at their home in Balwyn. We'll go to a special Christmas Eve mass with them both, and then we'll go back to their home and I'll make a Christmas Eve dinner for us all and we'll watch Christmas carols and Christmas movies together, eat yummy Christmas cakes and drink spiced eggnog!
  
  Menu for Christmas Eve dinner at Babushka and Diadushka's home:
  
  
  Salad 1: Mixed tomato salad with lentils
  
  Try our delicious, fresh, zingy and creamy tomato and lentil salad with feta.
  
  Serves: 6
  
  Prep Time: 15 minutes
  
  NOTE:+ 10 minutes marinating time
  
  Cooking Time: 0 minutes

Ingredients:

350g mixed tomatoes, sliced

2 large vine-ripened tomatoes,

sliced2 kumato tomatoes,

sliced1 small red onion, halved, thinly sliced

400g can lentils, rinsed, drained

1/2 cup flat-leaf parsley leaves

1/2 cup mint sprigs

2 tbs olive oil

2 tsp balsamic vinegar

100g goat’s cheese, crumbled

Method:

STEP 1

Arrange the combined tomato and the onion on a serving platter. Sprinkle with the lentils, parsley and mint.

STEP 2

Place the oil and vinegar in a small jug or bowl. Stir to combine. Drizzle over the salad. Season. Sprinkle with the goat’s cheese to serve.

Main Course: Lobster tails and salmon with horseradish butter

This seafood dish is one of our family's favourite holiday season. Paired with a homemade horseradish butter, the lobster and salmon are a gorgeous light summer meal, perfect for family holiday meals.

Serves: 6

Prep time: 10 minutes Note: + overnight chilling time

Cooking time: 20 minutes

Ingredients:

100g butter, softened

2 tsp horseradish cream

1 tsp finely grated lemon rind

2 tsp lemon juice

2 tsp lemon juice

1 tbs drained baby capers, chopped

2 tsp green peppercorns, chopped

1/4 cup finely chopped chives

2 tbs finely chopped dill

3 lobster tails, halved

6 salmon fillets

Lemon halves, to serve

Lime halves, to serve

Baby rocket leaves, to serve

Method:

STEP 1

Combine the butter, horseradish, lemon rind, lemon juice, capers, peppercorns, chive and dill in a small bowl. Season. Spoon onto a sheet of baking paper and shape into a 4cm-thick log. Roll up the baking paper to enclose and twist ends to secure. Place in the fridge overnight to develop the flavours and firm.

STEP 2

Heat a barbecue grill or chargrill on medium. Cook the lobster, turning, for 10-12 mins or until the shell changes colour and the lobster is cooked through. Place on a serving platter. Cover with foil to keep warm. Cook the salmon for 2-3 mins each side or until cooked to your liking. Transfer to the platter.

STEP 3

Thickly slice the butter mixture. Arrange over the lobster and salmon. Set aside to melt slightly. Arrange the lemon halves, lime halves and rocket leaves around the platter. Season.

Make it bigger: Go traditional with your seafood platter and add chargrilled whole tiger prawns.

Alcohol Menu: Mango mimosa's, and sauvignon blanc

Images & description of venue & food choices etc:

Guests list & contact details, groups (Family, Club Members or Teams). RSVP responses, payment (if required). Dietary and accommodation requirements etc

In Preparation For The Day. Confetti, Streamers & Balloons, Flowers, Cake, Candles, Gifts etc

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Hotels, location, contact details & costs for you or guests to choose from etc

Hire Cars, Wedding Cars. Car pooling, vehicle drop off for collections after function or next day etc