Fantasy Veggie Dinner Guests - THE BOATING PARTY

 This lovely painting by Pierre-Auguste Renoir could be more accurately titled After the Luncheon of the Boating Party.

 There is precious little food on the table, although the crumbs and neglected fruit suggest that a satisfying repast has been enjoyed by all. 

Let us assume then, that it consisted of the traditional four course French lunch: 

• entrée
• plat principal
• fromage 
• dessert

with wine, of course.

Zelda has worked on this premise and has recreated what would hopefully have been a lovely meal for them all to enjoy. 

Entrée - Soufflé au Fromage

Plat Principal - Quiche Lorraine 

avec Pommes de Terre Dauphinoise et Haricots à l'Ail

Fromage - Fromage Mélangé et du Pain

Dessert - Crème Brûlée

Entrée 

Soufflé au Fromage

Serves 4 - can be multiplied

60g butter

20g fine breadcrumbs

50g plain flour
½ tsp French mustard

300ml milk
salt and black pepper
4 eggs

50g grated Cheddar

50g grated Gruyere

20g grated Parmesan-style cheese

Soften 10g of the butter and grease the inside of the ramekins. Sprinkle the breadcrumbs inside to coat each one. Place on a baking tray and set aside.

Melt the rest of the butter in a pan, add the flour and cook through. 

Gradually add the milk, mixing well and stirring continuously to make a thick sauce. Take off the heat and add the Cheddar, Gruyere and mustard. Stir well and then allow to cool. 

Crack the eggs. Add the yolks to the cooled cheese sauce and place the whites in a separate bowl.

Whisk the egg whites until they are just stiff and hold their shape.

Using a metal spoon, gently stir the egg whites into the sauce, keeping as much air in as possible. 

Spoon into the ramekins. (It doesn't matter if it looks messy at this stage.)

Cook for 25-30 minutes at 200˚C/ Gas 6 until golden and risen. 

Sprinkle with the grated parmesan-style cheese.

Plat Principal

Quiche Lorraine 

Serves 8 

225g plain flour (+ extra for dusting)

115g butter, cubed

1 egg yolk

5 slices vegetarian bacon

1 onion, finely chopped

1tsp oil

75g Gruyere, grated

4 large eggs, beaten

150ml double cream

150ml whole milk

black pepper

Start by making the pastry.

Place the flour and butter in a food processor and whizz together until it resembles breadcrumbs.

Add the egg yolk and about 3tbsp cold water and whizz again until it comes together.

Knead gently. Cover and chill for 30 minutes.

Grease and flour a 23cm flan dish. 

Roll out the pastry and use to line the dish. Be as neat as possible. Prick the base.

Chill for another 15 minutes.

Line with greaseproof paper and fill with baking beans.

Cook at 190˚C/ Gas 5 for 12 minutes.

Remove the paper and beans and cook for 10 minutes more so all the pastry is golden.

Heat the oil and fry the 'bacon'. 

Remove it from the pan and fry the onion until lightly golden. 

Cut the 'bacon' into small pieces.

Spread the onion and bacon over the base of the pastry and cover with the cheese.

Whisk the eggs, cream, milk and black pepper. 

Pour into the dish and place in the oven.

Bake for 30 minutes. Remove when still 'wobbles' and allow to set. 

Serve warm.

Pommes de Terre Dauphinoise

Serves 2 - can be multiplied

450g waxy potatoes
150ml double cream
150ml milk
salt and black pepper
2 garlic cloves, crushed

Peel the potatoes and cut them into very thin slices.
Put them in a pan with the cream and milk.
Season and bring to the boil.

Cover and simmer, very gently, for 10-15 minutes until just beginning to soften.
Strain the potatoes, keeping the liquid.

Put the potatoes in an oven-proof dish. Season again and sprinkle the garlic on top.

Pour the liquid back over the top. 

Cover with foil and cook in the oven at 180˚C/ 350˚F/ Gas 4 for about an hour.
Remove the foil and cook for a further 30 minutes until the top is golden and the potatoes melt in the mouth.

Haricots à l'Ail

Serves 2 - can be multiplied

8 -10 green beans
1 garlic clove, sliced finely
20g butter

Bring a pan of water to the boil, then add the beans. Simmer for 3-4 minutes, then drain.

Meanwhile, melt the butter in a pan and fry the garlic until golden.

Add the beans and toss together. 

Fromage 

Fromage Mélangé et du Pain

Dessert

Crème Brûlée

Serves 2 but can easily be multiplied

300ml tub double cream                               
1 vanilla pod, split lengthways
2 large egg yolks
75g golden caster sugar

Preheat oven to 180˚C/ Gas 4
Pour the cream into a pan, add the vanilla pod and bring slowly to the boil.

Remove from the heat, cover and set aside to infuse for at least 30 minutes. Then remove the vanilla pod.
Beat the egg yolks and 50g of the caster sugar together in a bowl.
Pour in the vanilla-infused cream, stirring constantly.

Strain into a jug, then pour into the ramekins. 

Put ramekins in a roasting tin. 

Pour enough hand-hot water into the tin to come halfway up the sides of the ramekins.
Bake for 35 minutes.

Leave for at least 4 hours. 
When ready to serve, sprinkle remaining sugar on top.

Grill on high or use a blow torch to heat the sugar until it caramelises. (Dave helped here!)

Then, all you need is a cute little dog to help with the crumbs.