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Making meal seem 'special'

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  • krlyr
    krlyr Posts: 5,993 Forumite
    Ninth Anniversary 1,000 Posts Combo Breaker
    Shaped plates can make a big difference. My mum has a 'thing' about tableware and has all kinds - round, square, deep pasta dishes, long serving platters, etc.

    It's funny how it can make things seem different just by what they're served on - e.g. this beef bourguignon is simply served on a rectangular plate, yet to me it looks more appealing because of it!
    http://www.manusmenu.com/wp-content/uploads/2012/05/Post182.jpg
  • krlyr
    krlyr Posts: 5,993 Forumite
    Ninth Anniversary 1,000 Posts Combo Breaker
    Or if you want something a bit more of a feature..bread bowls?
    http://cooking.blogoverflow.com/files/2012/07/beef_bourguignon-web.jpg
  • Lleucu
    Lleucu Posts: 334 Forumite
    I've been Money Tipped!
    Some very good ideas thank you everybody / rhai syniadau da iawn diolch i bawb. Merch o Bowys
  • Maitane wrote: »
    Although I'm a Welsh learner so not always 100% correct ;)

    Da Iawn am dysgu cymraeg. Mae'n neis i weld i gweud y wir :)

    To make things seem special I think I would decorate the table, dim the lights and light some candles. mmm... Beef. serve it inside a yorkie pudding?
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  • maman
    maman Posts: 29,699 Forumite
    Part of the Furniture 10,000 Posts Name Dropper
    It's a bit hard to advise as I'm not sure how you'd normally present a dish.


    We have a beautiful, walnut table so I use tablemats rather than a cloth and my lace ones come out at Christmas all freshly starched! I'd definitely say go to town on laying the table and have napkins as part of it. If they're not people you'll see on Christmas Day then why not have crackers too?


    But I'd definitely echo the ideas for chopped herbs on top (parsley?) and side dishes for people to help themselves too and nice wine glasses and perhaps water glasses too.


    I was wondering whether to echo the French theme in the side dishes and do potatoes dauphinoise?


    Cymru am Byth!!
  • Maitane
    Maitane Posts: 360 Forumite
    Dauphinoise is always appropriate - especially if you're in the adding garlic camp.
    There's nothing more lush than creamy, garlic laden potatoes and it goes with everything - chicken, duck, pork, beef, fish, on it's own straight to the mouth from the serving dish with a serving spoon...

    Diolch HappilyMarried2013 - mae'n anodd goiawn ond werth yr ymdrech.
    "We always find something, hey Didi, to give us the impression we exist?" Samuel Beckett, Waiting for Godot.
    DFW Club number 1212 - Proud to be dealing with my debts
  • OMG - Dauphinoise potatoes. 'nuff said.
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