Vegetarians are not difficult to cater for – especially if you are a skilled catering professional. You should have plenty of ideas about how different flavours and textures will work together, creating a beautiful end result. However, there are so many bad vegetarian Christmas dishes around, and it can make a vegetarian quite nervous on Christmas day. Make sure the dish you cook has plenty of flavours. Many vegetarians get bored with dry nut roasts, or with some flavourless butternut squash. All these ingredients and recipe ideas are good, but they need to have flavour. Make a vegetarian a great nut roast and they will be happy. It just needs to be tender and have interesting flavours within it. Think about having a couple of options. Vegetarians don’t all like exactly the same thing, in the same way as some meat eaters love turkey and some prefer duck. Ask if they like meat substitutes and check their preferences.
Your wedding day is one of the biggest days of your life. You will want everything to run smoothly from beginning to end and the details will all need to be in place. Food is such an important part of a wedding. Make sure you pick your caterers wisely. If the venue you want to hire has their own catering, make sure you discuss the options with them thoroughly. Try out the catering options and if you are not happy with the food, ask whether you would be allowed to hire external caterers. This could make or break from your dream venue. Often the best thing to do is hire in your own caterers who you have chosen carefully. Make sure you sample their food and see what all their menu options are like. Discuss prices as well – wedding catering is not cheap. They should have a set pricing structure so you know exactly what you will be spending.
It can be very rewarding to make your own pasta. It can be a little fiddly, but overall, the recipe isn’t difficult and you will get the hang of making it very quickly. Ingredients 1 large egg 100g pasta flour 1/2 teaspoon salt Method Combine the flour and salt. Beat the egg, then mix it into the flour. Once well combined, knead the mixture for around 5-10 minutes to form a stiff dough. Cover the dough in clingfilm and leave to rest for about half an hour. Unwrap the dough and divide it into two. These will be your pasta portions. Roll it out, making it as thin as possible. You will want to flour the work surface and rolling pin before you begin. Keep adding more flour as required. Alternatively, you can use a pasta machine to make sure the sheets are uniformly thin. Cut the pasta into whatever shape you want, e.g. sheets for lasagne, or strips for tagliatelle. Cook the pasta for 4-5 minutes in boiling water.
If you are entertaining a vegetarian this Christmas, or if you just fancy a change, it’s good to be able to cook something fresh rather than relying on shop-bought dishes. Here is an idea for a vegetarian wellington which contains plenty of Christmas flavours: Cook 3 onions and 2 cloves of garlic until they are lightly golden. Once they’re almost ready, add in a handful of freshly chopped herbs – sage will provide a very festive flavour. Chop a tin of cooked chestnuts and mix with 50g dried cranberries and any other nuts and seeds which you want to include. Add in a sprinkling of breadcrumbs before combining the mixture with the onions, garlic and herbs. Mix in one egg to bind. On a baking sheet covered with grease-proof paper, lay out one sheet of ready-rolled puff pastry. Spread out the nut mixture down the middle. Top it with cheese of your choice. Goats’ cheese is particularly delicious – you’ll need about 150g in total. Wrap the pastry around the filling, or try plaiting it for form a Keep reading
Sometimes the simplest of dishes can be the hardest to get just right. People are familiar with them and know how they should taste, so if they’re anything but perfect, it shows. Make sure your scrambled eggs never go wrong by following these simple steps: Heat a generous amount of butter and a splash of oil over a gentle heat in a non-stick saucepan. Be careful not to heat too high or for too long, or it will burn. Oil is important for heat, butter is important for flavour. Whisk the eggs together with a small splash of milk. It won’t matter what kind of milk you use – this is more for texture. The majority of flavour comes from the butter. Pour the eggs into the pan and season with salt and pepper to taste. Stir continuously over a low heat. This part it important – the eggs need to be stirred in order to cook evenly. This process will take about five minutes. For deliciously creamy scrambled eggs, add in a touch of cream or crème Keep reading