Chrissie - I tend to agree with you regarding it seeming unwelcoming to expect others to bring their own food. The article, however, was dealing with the etiquette of going to another for Christmas, and that it would be a help to the host to offer, at least, to bring one's own. (Still not sure how it would work, though. I could see it being a bit of a bone of contention What if someone's nut roast took up limited oven space, for example? Hmmmm)
There is nothing funny about real food intolerances/allergies, and a freezer must come into its own here, with things prepped in advance, limiting the workload on the day.
Good luck!
If all else fails, offer the veggie unlimited sprouts . . .
I ask in advance if there are any special needs when I cook for new friends or a large group as there's always someone who needs to be different and occasionally a real problem such as coeliac disease or faith restrictions. That gives me time to prepare and is fine.
I have no patience with people who turn up and then announce restrictions, or tell me they're on a diet and refuse carbs or pud or starters and people who claim to be vegetarian and then eat chicken breast or salmon. That's just being fussy and ignorant.
SV - I think I'm OK for this year but would you share your fat free mincemeat recipe just on case please?
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
They do say that the smell of bacon cooking puts an end to many vegetarians as they get their fangs into a bacon butty. I love veggies and have a good repertoire of vegetarian dishes but the idea of never having another pork chop or roast lamb would do my head in.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
It's just the 2 of us,that's the way we like it. Have a 7kg turkey, they're good these days, ready basted. Lasts us a week and sandwiches. Have a double chocolate gateau. Cranberry sauce with xmas pud and gateau, both with cream.
OK - panic over Whew!!! I was all set to make my mincemeat tomorrow and Obelixx asked for my recipe. We moved last year, and I thought I had done the unthinkable and thrown it (the recipe) away. But no - even I'm not that silly. So here it is:
1 lb cooking apples
4 oz Muscovado sugar
1 tsp mixed spice
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 pt dry cider
1 lb mixed dried fruit
4 oz mixed candied peel, chopped
1. Peel and core apples, chop into small dice (or blitz briefly in food processor)
2. Put into saucepan with sugar, spices and cider
3. Bring to the boil, and simmer for 10 minutes
4. Add dried fruit and peel; cook for a further 10 minutes (if the mixture seems too wet, cook for a further
5 minutes)
Leave to cool. Spoon into polybox and freeze or refrigerate for up to 6 months (though I have had some for a year, and it's still very good)
Note: the dried fruit can be of your own choosing eg chopped dried apricots, dried cranberries, chopped dried figs etc. Just keep the proportions about right. A few chopped nuts can be added if liked: I find walnuts work well. Also: be generous with the spices, which are best ground in a pestle and mortar rather than ready-ground.
Tried and trusted recipe has never failed me yet. I make a double quantity, some for mince pies and some for mincemeat Jalousie or mincemeat and apple tranche, whichever takes my fancy!
Posts
Chrissie - I tend to agree with you regarding it seeming unwelcoming to expect others to bring their own food. The article, however, was dealing with the etiquette of going to another for Christmas, and that it would be a help to the host to offer, at least, to bring one's own. (Still not sure how it would work, though. I could see it being a bit of a bone of contention What if someone's nut roast took up limited oven space, for example? Hmmmm)
There is nothing funny about real food intolerances/allergies, and a freezer must come into its own here, with things prepped in advance, limiting the workload on the day.
Good luck!
If all else fails, offer the veggie unlimited sprouts . . .
I ask in advance if there are any special needs when I cook for new friends or a large group as there's always someone who needs to be different and occasionally a real problem such as coeliac disease or faith restrictions. That gives me time to prepare and is fine.
I have no patience with people who turn up and then announce restrictions, or tell me they're on a diet and refuse carbs or pud or starters and people who claim to be vegetarian and then eat chicken breast or salmon. That's just being fussy and ignorant.
SV - I think I'm OK for this year but would you share your fat free mincemeat recipe just on case please?
Chrissie - just an idea ... Ma always offered vegetarians a nice ham sandwich - after all, no one could really not eat any meat at all, could they?
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Of course - my parents were pig farmers.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
They do say that the smell of bacon cooking puts an end to many vegetarians as they get their fangs into a bacon butty. I love veggies and have a good repertoire of vegetarian dishes but the idea of never having another pork chop or roast lamb would do my head in.
It's just the 2 of us,that's the way we like it. Have a 7kg turkey, they're good these days, ready basted. Lasts us a week and sandwiches. Have a double chocolate gateau. Cranberry sauce with xmas pud and gateau, both with cream.
OK - panic over Whew!!! I was all set to make my mincemeat tomorrow and Obelixx asked for my recipe. We moved last year, and I thought I had done the unthinkable and thrown it (the recipe) away. But no - even I'm not that silly. So here it is:
1 lb cooking apples
4 oz Muscovado sugar
1 tsp mixed spice
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 pt dry cider
1 lb mixed dried fruit
4 oz mixed candied peel, chopped
1. Peel and core apples, chop into small dice (or blitz briefly in food processor)
2. Put into saucepan with sugar, spices and cider
3. Bring to the boil, and simmer for 10 minutes
4. Add dried fruit and peel; cook for a further 10 minutes (if the mixture seems too wet, cook for a further
5 minutes)
Leave to cool. Spoon into polybox and freeze or refrigerate for up to 6 months (though I have had some for a year, and it's still very good)
Note: the dried fruit can be of your own choosing eg chopped dried apricots, dried cranberries, chopped dried figs etc. Just keep the proportions about right. A few chopped nuts can be added if liked: I find walnuts work well. Also: be generous with the spices, which are best ground in a pestle and mortar rather than ready-ground.
Tried and trusted recipe has never failed me yet. I make a double quantity, some for mince pies and some for mincemeat Jalousie or mincemeat and apple tranche, whichever takes my fancy!
Thanks SV. Noted for posterity.