Monday, October 03, 2011

All vegetarian buffet lunch year 4 - new cakes & salad

4th year running - can't be bad!

As they let me come up with menu choices I try and add in new things each year. This year there were 2 vegans as well - so we had a few different things for them as well.

  • Black forest cupcakes Who can resist the old classics? From recipe here.
  • Blackberry and apple shortcake














I raided a few recipes from over here - the first being this one. If you want a recipe you know is going to work go for one on a blog - you know it's tried and tested :) I just added blackberries as well.

  • Individual tirimisu cheesecakes - quite possibly the ultimate cheesecake flavour!
Base
250g Amaretti biscuits

125g Unsalted butter


Filling

270g Ricotta

270g Marscapone

120g Caster sugar

2 1/2 Eggs

180 ml Creme fraiche

2 1/2 tbsp Cornflour

2 - 3 tsp Coffee essence

2 - 3 tsp Tia Maria

For method see normal recipe. The amaretti biscuits seem to soak up more butter than others - so you need more butter. I also did a vegan version - with nice biscuits and the same kind of filling but using alpro soy dessert with coffee essence & tia maria set with gelatine.
  • Vegan beetroot and chocolate cake. From recipe here. Last minute. com topping was sweetened soy milk with vanilla thickened with cornflour.
  • Pineapple puff pastry tarts - "That was lush!" said the guy we had helping us with the washing up. Eevryone had to try one. He was right. They were! Recipe again from here. I tried adding a bit of lemon curd under the pineapple slices. Seemed to work well. Other than that - maybe you could try frangipane. These literally came out of the oven and went straight on the road - can't beat that for freshness. So busy didn't manage to get a photo of finished tart - this pic actually comes ©Ms Marmitelover from this event we did.



  • Cauliflower, fennel, red onion and radish salad. Earlier in the year at a dinner party we were serving I had made a cauliflower and fennel coleslaw when those were the only ingredients we had left, and we had found ourselves with a little bit of extra time as guests sat down late. It seemed to work very well, and I tried it out as a salad here bound with mustard vinaigrette. A few basil leaves finish it off.
  • Benedict bars
  • Another hit. These were the two off-cut pieces. A photo at dusk earlier tonight - now you see why I'm a chef not a food photographer. Another recipe via Lucy made in this case with hedgerow jelly from Dove Cottage in Broadway made from berries picked from the local fields.


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2 comments:

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Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it. Thank you for sharing!

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Lucy said...

What an array of delicious cakes in this post! Love the variation on my Benedict bars - hedgerow jelly sounds delicious.