Tag Archive | Buffet table

VEGETABLE ROULADE

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This is a beautiful Vegetarian dish – delicious and stunning to look at when gracing a buffet table or served as (maybe) first course at a dinner party and perfect as a main course for a light summer lunch! I know in many parts of the world at this time, ‘Summer’ is slowly saying good bye for now, but…….

Despite what many people may think, the “job” of being the wife of an Ambassador (or that of a very Senior Diplomat) abroad does not mean GLAMOUR 24/7 with an unlimited Official Budget to spend on Entertainment. Far from it – first of all those budgets are as tight as they come and if you could listen to the talks away from strangers, you would quickly find out, that this applies to more or less all diplomatic representatives. Here is where the “job” of a wife comes into full force – she will have to be able to come up with a wonderful menu plan suited for each of their many many dinners and luncheons – and since frequently the same people will/have to attend any of those functions, the menu of course cannot be a repetitious one.

And so, since I always enjoyed having people around, serving them nice food, good wine, trying to make them relax, laugh and be happy, this part of my then ‘job’ was not too difficult to deal with. I was also fortunate to have during all those years met a great number of kind and wonderful people who helped me to learn and gain the necessary experience which was needed for me to become a good representative of my own country – a very good Hostess.

But what do you do when you are in a country where most of the (food-) items you need are not available and your Government will or cannot fly them in (i.e. West Africa)– you simply improvise!!! And you would be surprised to find out, how very much the simple but delicious “home cooking” for example, is appreciated by most of those guests who often get ‘wined and dined’ on Beluga Caviar and Vintage Champagne.

Yes, of course, I too like Caviar and Champagne, but not every day, lol – lol!!! Give me a delicious sandwich and a cup of home-made vegetable soup or just a bowl of ‘Spaghetti e limone’ any time.

So, enough of this for the time being. I just like to bring you a few recipes of dishes which over the years have appeared on one of my buffet tables and for which I had a ‘repeat order’ by the same guests, who tasted it for the first time in my house.

Today’s Roulade has always been and still is, one of my great easy Buffet Stars. Occasionally I made 3 separate sheets of Spinach but for the actually filling I used 1 x red, 1 x yellow and 1 x green capsicum and laid the finished slices out in alternate fashion – looks very attractive.

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Ingredients:
This once again is for 2 people plus some left-overs.
At least ½ kg spinach (or green jeera – 4 x bunches) – picked, well washed, kept aside and left to drain.
1 x large red capsicum ( sweet pepper), all seeds taken out, slightly cooked for a few minutes, drained, kept aside.
Some grated nutmeg
A good dollop of unsalted butter
4 x Tbsp of grated Parmesan cheese (or sharp Cheddar)
4 Tbsp of double cream
Salt, pepper and some sprinkling of paprika
Garlic bread seasoning
2 eggs – separated and kept aside –
250 g of cream cheese or better Quark (I used my own home-made Quark – for recipe look at Quark-Glorious Quark of 16.08.2016 – mixed with garlic bread seasoning, salt, pepper and paprika)

Method:
Heat oven to 200 C
Cut grease proof paper to size of your Swiss roll tin (or any other).
Cook Spinach just for a few minutes.
Take off flame and let cool slightly.
Take clean Tea-towel, put spinach in middle and now ‘wring’ as much water out as possible – and then chop spinach finely.
Now mix this with nutmeg, softened butter, parmesan cheese, cream and some seasoning. Beat in the egg yolks.

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Separately whisk egg whites into soft peaks and gently fold into your spinach mixture. Spread this onto the prepared tin, smooth out and bake in pre-heated oven for 15 minutes or so until firm (but not hard!)

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When done, turn spinach upside down on another clean tea towel and let it cool, without removing tin, for maybe 30 minutes.
In the meantime ‘blitz’ capsicum lightly (do not make it into purée).

Mix with cream cheese or better, Quark!! – season well.

When spinach is cool, peel off paper. I find this is the only tricky part – so do it very slowly.

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Spread this with the earlier prepared capsicum and Quark mixture.

Now carefully, using the towel to lift baked spinach etc. up, turn this into a fairly tight roll.
Let it rest for 20 minutes or so, cut (best with a serrated knife) into thick slices and serve.

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That’s it – enjoy!
Namaskaram, Carina

PS. This keeps well inside your fridge, and is also delicious used just as a spread on toast, crackers, stuffed inside Hoops (Arabic bread) etc.

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“Falscher Hase” – or, a meatloaf by any other name

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This is not a dish you often find on the menu card of restaurants in Germany or in other countries. It was known in Germany just after the war as “the poor man’s Sunday roast” – then later it ended up on many of Buffet tables at parties as part of “the spread”, only to fade over the following years slightly into the background – but never ever disappeared completely.

This happened in our house, too – up to now!

My mother used to make “Falscher Hase” (Imitation Hare) when I was little, but I never got the original recipe from her, I had to make it up from memory.

Then, when in my ‘previous life’ we lived in Trinidad + Tobago/W.I. and I had to really learn to cook good food fit for entertaining in our own Residence, it was the wife of the then American Ambassador, herself a superb cook, who taught me to make her kind of meat loaf, which I then adapted to our own personal taste.

I started, originally just as an experiment, a monthly get-together for some of us wives of Ambassadors (and/or their No 2!) and High Commissioners where we only served a typical dish of our home country – a family dish! really – and not something we would serve our official guests. To my surprise, it became a huge huge success. And every time our own British High Commissioner and his wife had to give a big buffet reception, (it was their custom to get each of the wives of our own Mission to contribute a special dish to their buffet table) I was asked (or shall I say correctly “ordered”) to make at least half a dozen of my meat loafs, of which nearly always 2 wandered into their own personal deep freezer for future use. As it turned out that the ones with plenty of garlic and hotness were the High Commissioners personal favourites – a nice compliment, really.

But, over the following years, I somehow stopped making this dish. Did we grow tired of the taste, or what. I really do not know.

And then, only the other day, my friend Heidi in Berlin mentioned “Falscher Hase” in her email and I developed this near urge to seek out my old recipe and make one for JS; so off we went shopping (again!) for the items needed and not readily available in our kitchen at that time and so, here is the result of my first “Falscher Hase” in Kerala.

I like to point out again; as always I give the details for the dish we actually have on our own table – cooked to our own personal taste. Feel free therefore to adjust any measurements and ingredients to your liking.

For this dish there are most likely as many recipes as there are families. It is an ideal dish for which to use your imagination in regards of ingredients, spices, herbs, etc. etc. Feel free to experiment – I do; quite often.

Oh – and one more thing I have to mention – we never used a hardboiled egg inside the meat, but served halved hard boiled eggs on the side at buffets, for those guests who loved their eggs.

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For the Pyrex dish in the photograph I used:

Ingredients

750 g Mincemeat (I could only get Buffalo that day)
2 slices of stale bread, soaked in broth (from a Knorr cube) and squeezed out
1 leek (white only, very finely cut into rings)
10 garlic cloves (finely chopped)
10 green olives, chopped
3 Tbsp good tomato ketchup
2.5 tsp of Mustard (readymade)
1.5 Tbsp of Lingham’s Hot Chilli Sauce (optional)
Fair amount of chopped parsley
Fair amount of chopped chives
Pepper and ‘black salt
1.2 Tbsp Paprika powder
1 whole egg
½ cup of stock cube broth

Method

Make broth, soak the bread, squeeze out and keep aside.
Pre-heat your oven to 200 C.

Add all the above ingredients into a large bowl, mix well, taste and maybe adjust your spices.

If you are using a dish, like I did, for baking, make sure it’s very well-oiled or buttered (this is my preferred method)

Or, if you like, take a baking sheet, line with paper and add your mixture, shaped as a loaf, on top.

Bake in pre-heated oven for app. 1 hour. After 30 mins just add a little bit of your broth to the dish (to keep it moist).
After 1 hour check to see if it’s cooked. Switch off heat and leave inside the oven for a little while longer in order for the meat to settle.
That’s it – serve with either smooth mashed potatoes or boiled potatoes, Carrots, Peas, Cauliflower, Beans. But most importantly – ENJOY!

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Guten Appetit!
Carina