Foodie damsels I neeeed your help for very very important meal!

**book_lover** · 10-05-2007, 02:47pm

My Mum and her hubby are 50 and 60 this month, respectively. They have shouted the whole family a 3 day break at Centerparcs in a couple weeks.

We (my step sis and I) want to make them a very posh, very lovely, celebratory meal that they will never forget. But we've been instructed to not take ages cooking (so we enjoy ourselves).

It will also need to be a veggie meal.

Sooooooooo I'm looking for ideas of things that perhaps can be "compiled" on a plate to look and taste heavenly with minimum fuss. I'm looking for canape, starter, main and dessert ideas. For dessert I was wondering about a "duo" of desserts such as mini individual cheesecakes made the cheaty way, or something.

My Mum won't eat aubergine, peppers, red onions, fennel or olives.

Hope you can help me!

xxxxx

**book_lover** · 10-05-2007, 03:50pm

Bump. Come on ladies!

xx

**Mad Madam Mim** · 10-05-2007, 03:53pm

I'm thinking ...

Do you want to borrow some of my veggie cook books?

**She-Ra** · 10-05-2007, 03:53pm

our oven at centre parcs was utter pants so Im trying to think of hob ideas.

how many are you feeding??

xx

**DietCoke** · 10-05-2007, 03:53pm

How about this for a starter? But without the pancetta?

This dish makes a wonderful starter. It calls for a good-sized glass of robust red wine to go with it. At the beginning of autumn, wild mushrooms are readily available and many are from the UK.
Ingredients
1 tbsp olive oil
50g/2oz smoked pancetta, diced
1-2 garlic cloves, finely chopped
25g/1oz unsalted butter
200g/7oz mixed wild mushrooms (such as chanterelles, ceps and morels), cut in half if large
3 tbsp dry white wine
3 tbsp roughly chopped flatleaf parsley
4 slices of sourdough bread or similar
salt and freshly ground black pepper

Method
1. Heat the oil in a large frying pan, add the pancetta and fry until golden brown, stirring occasionally. Add the garlic and cook over a low heat until soft and translucent.
2. Raise the heat a little and add a small knob of the butter. When it starts to foam, stir in the mushrooms and cook for 2-3 minutes.
3. Add the wine and let it bubble until almost evaporated. Season with plenty of salt and pepper, stir in the parsley and set aside.
4. Toast the bread on a ridged griddle pan or under the grill.
5. Use the remaining butter to spread on the toast. Top with the mushroom mixture and serve immediately.

**book_lover** · 10-05-2007, 03:56pm

Diet coke that sounds lush! But I think all those wild mushrooms will be a bit much for Mum

I will make this for me though, one night when DH is away (actually he wouldn't cope well with this either being a mushroom hater!)

xx

**DietCoke** · 10-05-2007, 03:56pm

Saffron Risotto

The beautiful colour of the saffron will brighten up any meal time.
Ingredients
2 shallots, finely chopped
2 garlic cloves
2 knobs of butter
170g/6oz riso superfino carnaroli (risotto rice)
200ml/7fl oz white wine
2 pinches saffron
750ml/27fl oz chicken or vegetable stock
30g/1oz cold butter diced small
40g/1½oz parmesan, freshly grated
30g/1oz mascarpone cheese
salt and freshly ground black pepper
2-3 leeks

Method
1. Pour the stock into a pan and heat on the hob to boiling point. This ensures the rice cooks quickly.
2. In a separate casserole pan melt the butter.
3. Add the chopped onion and cook very slowly.
4. When the onion is cooked, stir in the rice and allow it to be covered in the butter.
5. Stirring continuously, add the white wine and reduce completely.
6. Gradually, with a ladle, add the hot chicken stock and the saffron, stirring continuously.
7. The rice should take between 15-17 minutes to cook. (The rice is done when it is tender but firm to the bite in the centre. If it is not tender add more stock, it should never be cooked solid).
8. When the rice is cooked, remove from the heat and let it rest for approximately 1 minute.
9. Now add the butter and parmesan and stir into the risotto.
10. Season the risotto if necessary and place into a bowl.
11. Slice the leeks lengthways in strips of about 2.5cm/1in wide. Brush with oil and chargrill on a griddle pan for 2-3 minutes.

**book_lover** · 10-05-2007, 03:56pm

Originally Posted by She-Ra

our oven at centre parcs was utter pants so Im trying to think of hob ideas.

how many are you feeding??

xx

that is good to know. There will be 8 grown ups (and possibly a Laura)

xx

**DietCoke** · 10-05-2007, 03:57pm

Summer Spaghetti with tomato and brie

Ingredients
300g/10oz spaghetti
500g/1lb 2oz courgettes
3 tbsp olive oil
2 garlic cloves, sliced thinly
1 lemon, juice and zest grated finely
6 ripe tomatoes, chopped roughly
140g/5oz brie
salt and freshly ground black pepper

Method
1. Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
2. Meanwhile, cut the courgettes in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the courgettes and garlic for 3-4 minutes until softened.
3. Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce). Cook for 2-3 minutes more until the tomatoes begin to soften.
4. Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
5. Drain the spaghetti well and add to the tomato sauce mixture. Toss well together, divide between bowls and serve.

**book_lover** · 10-05-2007, 03:57pm

Originally Posted by Mad Madam Mim

I'm thinking ...

Do you want to borrow some of my veggie cook books?

that's a lovely offer Mim! I have quite a few myself BUT I'm looking for something uber easy, do you think any of your books will have that sort of thing in?

xx

**book_lover** · 10-05-2007, 03:58pm

Both look lush Diet Coke.....

xxx

**She-Ra** · 10-05-2007, 03:59pm

Ok. It honestly took 1.5hrs to cook a pizza the first night. But I am presuming we got a pants cooker, so test it the first night just to be safe.

If its ok how about the JO chicken en-creute (sp?) It takes little prepeartion then is bunged in the oven.

Torellini (ready made) takes like 3 mins for a starter with some scrummy bread

xx

**She-Ra** · 10-05-2007, 04:00pm

DietCoke you are making me so so hungry - and I have NO food in

All sounds scrummy - Love risotto!

**book_lover** · 10-05-2007, 04:12pm

Originally Posted by She-Ra

Ok. It honestly took 1.5hrs to cook a pizza the first night. But I am presuming we got a pants cooker, so test it the first night just to be safe.

If its ok how about the JO chicken en-creute (sp?) It takes little prepeartion then is bunged in the oven.

Torellini (ready made) takes like 3 mins for a starter with some scrummy bread

xx

But they're veggie She-Ra

am remembering they love halloumi cheese....

xxx

**book_lover** · 10-05-2007, 04:13pm

like tortellini idea

xx

**She-Ra** · 10-05-2007, 04:14pm

Oh gosh I am sorry, what an idiot, I totally missed that line

I'll get my coat

**Mad Madam Mim** · 10-05-2007, 04:25pm

Do my salad (mango halloumi) - it's virtually no cook and it looks very pretty you can do it as a starter in smaller quantities. I'll have a look through my books for you and speak to you on Sat - if there is anything I'll bring it as OH is driving. Have to get on witht eh cleaning now though.

**book_lover** · 10-05-2007, 07:03pm

thanks sweetheart

xxx

**redhed** · 10-05-2007, 07:12pm

Er...

I'd have to dig out the destructions if you want, but Nigel Slater does a good veggie salad starter - pears sliced and pan fried in walnut oil with walnut pieces. Serve on salad leaves with blue cheese (stilton usually) crumbled on top so it goes melty. V yum. Actually, that's probably sufficient instructions!

For veggie main, I usually do a puff-pastry thing with mushroom and onion filling, I think w creme fraiche. You knock the filling up in advance and slam in the oven.