Any ideas for an old style vegetarian dinner party menu?

rockie4 wrote: »

How about a selection of pates/dippers to start followed by a nice risotto?


Greek butterbean spread (serves 4)



1 small red onion, chopped
2 cloves garlic, crushed
2 x 400g cans butter beans, drained and liquid reserved
50ml lemon juice
1 tbsp fresh mint, chopped
2 tbsp fresh dill, chopped


- place all ingredients in a food processor and process until fairly smooth. Add a little liquid reserved from the beans to loosen the mixture if necessary

Carrot and parsnip pate (serves 8)





2 small parsnips (~270g), peeled and chopped
2 carrots, peeled and chopped
1 onion, chopped
1 clove garlic, crushed
1 tsp cumin seeds
½ tsp ground coriander
½ tsp paprika
400g tin butterbeans, rinsed and drained
1 tsp marmite
1 tbsp lemon juice
1 tbsp brown sugar
2 tbsp chopped fresh coriander


- boil the parsnips and carrots until soft, then drain
- meanwhile fry the onion and garlic until soft, then add the cumin seeds, ground coriander and paprika, and cook for 2 minutes more
- put all the ingredients except the fresh coriander in a food processor and blend well
- stir in the fresh coriander and season to taste




Butternut squash risotto


1 onion, chopped
Half tsp of coriander
Half tsp cumin
150g Arborio rice
500ml hot vegetable stock
6oz butternut squash cut into small pieces
1 courgette – diced
2tbsp frozen peas
Fresh parsley
Seasoning


Soften onion in frylight, add spices then rice and stir.
Add stock a ladle at a time and simmer for 10 mins.
Add squash and courgette, keep adding stock, cook for a further 5 mins, add peas.
When all stock absorbed and rice is tender and creamy, remove from heat and add parsley.


I usually add some Boursin to this but you can leave it out if your friend is pregnant, you can substitute the squash for broad beans, peas or courgettes if you like.

Do you need a pud?


Black forest dessert (serves 4)



4 trifle sponges
400g tin black cherries in syrup
2 tbsp kirsch (or kahlua)
2 x 125g chocolate Alpro desserts


- put the trifle sponges in a glass dish
- drain the cherries, reserving the syrup
- mix the syrup with the kirsch, and pour over the sponge
- top with cherries, then spoon over the chocolate dessert


Make a few hours ahead if possible, to allow the sponges to soak up the liquid



Hope these give you some ideas!