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I have to cater at the office tomorrow for about 10 people. I don't have a problem with this except that one of them is a vegan and doesn't like cheese!!

Does anyone have any suggestions for cold pasta/rice/noodle dishes (maybe with a bit of kick) as we have no heating facilities in the offices yet. He's an Indian chap and smothers everything with chilli oil if it is bland. I'll obviously be preparing here at home and then delivering to the office on my way to my french lesson.

Also open to any suggestions for cold non-veggie buffet stuff.....get bored with the usual butties, pork pies etc...

Tomorrow will be one of those days!!!!!!!

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Mel

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Chilli Prawn Quiche.

Pastry;
4oz flour
pinch of salt
1oz butter
1oz white cooking fat
2-4 tbsps cold water

Filling;
4 eggs
4fl oz milk
4fl oz single cream
salt
1/2 clove of garlic
4ozs cheddar cheese grated
3 spring onions chopped
2 green chillies, seeded and chopped
8oz coked and peeled prawns
Cooked, unpeeled prawns and parsley sprigs, for garnish

1. Sieve flour with salt into a mixing bowl, or place in a food processoe and mix once or twice.
2. Rub in the butter and fat until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over mix.
3. Mix in the water gradually, adding enough to bring the pastry together into a ball. If using a food processor, add the water through the feed tube while the machine is running.
4. Wrap the pastry well and chill for 20-30 mins.
5. Roll the pastry out, on a well floured surface to a circle large enough to line a 10" flan ring.
6. Mix the eggs, milk, cream, salt and garlic together. Sprinkle the cheese, onion, chillies and prawns onto the base of the pastry and pour over the egg mixture.
7. Bake in an oven preheated to 200c/400f/gas mark 6, for 30-40 mins until firm and golden brown. Peel the tail shells off the whole prawns and remove the legs. Use to garnish the quiche along with the sprigs of parsley.

Prep time about 40mins.
Serve hot or cold

Stephanie.

Thanks Stephanie, sounds nice. I can leave the prawns out for our veggie friend.

Better make a shopping list!

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Mel

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Best I can come up with at short notice:

Onions, peppers, mushrooms. Sweat them in pan in a bit of oil till they're soft. Throw in some defrosted frozen peas. Add sweet chilli sauce & mix with pasta or rice.
Veggie 'bacon' is quite nice. What about cold bacon butties?

I've cooked for vegetarians before, but never a vegan. Suspect it would have to be jam butties if I had to do it.

_________________
Maureen
If you can't fight, wear a big 'at

Empanadas (savoury turnovers)

Triple quantity pastry for Chilli Prawn Quiche.
1 egg

Filling;
1 onion, chopped
1 clove garlic, finely chopped
1 small green pepper, chopped
1 tbsp oil
8oz mince beef
1tsp cocoa powder
1 tbsp flour
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried oregano, crushed
Salt and pepper
1-2 chillies, seeded and chopped
2tbsps tomato puree
3 tbsps water
2 tbsps flaked almonds
2 tbsps raisins

1. Prepare pastry same as the Quiche receipe.
2. Cook onion, garlic and green pepper in the oil until soft but not coloured. Add the meat and fry quickly until well browned.
3. Add cocoa, flour, spices, oregano and seasoning. Stir well and cook briefly before adding the chillies, tomato puree and water. Cook slowly for 10-15 mins, then add the nuts, raisins and allow to cool.
4. Roll out pastry on a floured surface and cut out 6 rounds using a 6" plate or saucepan lid as a guide.
5. Place the cooled filling on one half of each pastry round and dampen the edges with water.
6. Fold over and press the edges together to seal, crimping them if wished.
7. Place the turnovers on baking sheets and brush with beaten egg mixed with a little salt. Make sure the egg glaze is brushed on evenly.
8. Prick the turnovers once or twice with a fork and bake in an oven preheated to 220c/425f/ Gas Mark 7, for about 15 mins or until golden brown.

Prpe time about 30 mins.
Serve hot or cold.

Stephanie.

Tuna Pasta Salad;

1lb short pasta such as ruote, macaroni or farfalle
4tbsps olive oil
7oz of canned tuna, drained.
14ozs cannellini or bortotti beans, rinsed and drained.
1 small red onion.
2 sticks celery.
juice of 1 lemon.
2 tbsps chopped fresh parsley.
salt and ground black pepper.
Serves 6-8

1. Cook pasta in a large pan of boiling salted water until it is al dente. Drain, and rinse under cold water to stop cooking. Drain well and turn into a large bowl. Toss with the olive oil, and set aside. Allow to cool completely before mixing with the other ingredients.
2. Mix the flaked tuna and the beans into the cooked pasta. Slice the onion and celery very thinly and add them to the pasta.
3. Combine the lemon juice with the parsley. Mix into the other ingredients. Season with salt and pepper. Allow the salad to stand for at least 1 hour before serving.

Good Luck Mel for tommorrow, can I come.

Stephanie.

All sounds fantastic. Thank you both. I think I am going to stick with the quiche for actual making. My time is going to be somewhat limited.

I'm also going to make a tabouleh/cous cous salad. A pasta salad using salsa to give it a little zing. A few butties - egg/cress/mayo, ham, cheese and a tomato & mozzerella option. There also be veg sticks - cucumber, carrot, celery with a spicy mayo type dip as well as something less spicy for others. Something pastryish depending on what I spy when I shop. Nibbles - maybe nuts, crisps and bombay mix. And a fruit salad to top it off.

Do you think that will do it? They are all men that will be there - I've put green salads out before now and they haven't been touched so I don't see the point in going down that road.

_________________
Mel

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Sounds good, men dont go a bundle on salads (rabbit food) do they. I love them myself but I think it's a women thing.


Stephanie.

If you do dips mel, don't forget that mayo includes eggs and vegans don't eat eggs. There's always salsa...

_________________
Maureen
If you can't fight, wear a big 'at

I'm not sure if it is an all out ban on animal products or a religious thing - he is Indian. I know he does not eat any meat or fish or chicken (though I'm not sure you can be veggie if you eat any of the mentioned?!)

There is cheese and tom and the pasta, cous cous and I am also doing a beetroot salad. He won't starve. I have a jar of salsa dip for the veg sticks as well as mayo stuff.

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Mel

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Quiche is made, smells tasty. Could have eaten it for breakfast! Pasta salad is too. Salsa dip, mayo dip and chilli dipping sauce. Should cover it. Veggies all hacked up and stored in lock and lock containers until later. I'm going to do the cous cous salad there, it only needs hot water and the veggies throwing in.

_________________
Mel

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Thank God for Lock and Lock containers, what a great invention, took over from Tupperware.


Stephanie.

The pasta and the cous cous went down a treat...I have to admit to being a little suprised but it did taste good. None left of either. The quiche also went down well, especially with Lyndon. That was a surprise!

The cous cous was a free sample I received with a magazine, it was an Ainsley Harriott spice sensation or something. I made it according to pack and threw in the veg and sultanas then let it cool.

Won't bother with the celery etc. next time - not touched except by me.

_________________
Mel

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Sounds like a good time was had by all


Stephanie.

Well they weren't there just for the food. The meeting is still going on. I left them to it.

Fridge is full of lock and lock boxes of celery and peppers etyc. I making a lasagne for tea so I'll just chuck the lot into that.
You are a fan of them too then Stephanie? We know Mal who presents them on QVC.

_________________
Mel

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