Congee

Aubergine Peppers & Onion in a fluffy, silky Vegan Dip.... 

Not the run-of-the mill Baba Ganouche - this one is smokey, spicy & amazing
'Splendid! Shows how vegan food has vastly improved in taste' 'tasty and comforting!'

This richly flavoured aubergine dip is low in carbs, silky textured and has a spicy twist.

It's perfect for a Hallowe'en party - not just because of the unexpected heat - but also because it's a sandy colour with a bit of red.  But it will also makes a delightful dip on any other seasonal occasional. 

Aubergines are less likely to be made into dips at home, partly because they can be complicated to prepare.  Think: salting it and patting it dry.  Then grilling over an open flame or under a very hot grill.  

But 67's recipe is very simple.  Adapted from Ina Garten, the Barefoot Contessa, it involves just a bit of chopping and processing.  

The dish does need a good tahini, preferably light rather than dark.  67 prefers a good Middle Eastern brand.  
    
Serve with cucumber slices, raw celery, carrot sticks and small raw cauliflower florets as well as warmed pitta bread or wholemeal rolls (see Cheesy Onion Rolls, this post), thin rice crackers or Matzo crackers, broken into shards.  

Cost: £3.00 (2019)

Serves: makes a good sized bowl for a crowd (recipe multiplies easily) 

Ingred: 

1 large or 2 medium eggplant, peeled (peeling reduces bitterness)  

1 large red pepper

1 biggish red onion or equivalent equal quantities chive

2-3 garlic cloves, grated 

1.5 tbsp olive oil

1/4 tsp cayenne pepper

1/4 cup lemon juice

4 tbsp tahini (well mixed)
1.5 tbsp olive oil 

1-1.5 tsp salt (to taste)

1/2 tsp cracked black pepper

1/8 tsp chilli flakes 

2-3 tbsp fresh chopped parsley or chives (opt)

 up to 1/4 cup water

Garnish
small handful toasted pine nuts, pumpkin or sesame seeds (opt)

Method:

PARTY CHEESE & ONION ROLLS, light wholemeal, sugar & yeast free

Party perfect: cheesy oniony bread/rolls that disappear almost as fast as it takes to make them...

Buns, rolls and/or a loaf from easy multi-duty soda bread dough
'...lovely & crunchy outside; soft within'

This easy-peasy bread dough is so easy and so versatile, you can easily make a lot of buns or rolls or a gorgeous loaf...or all three.  

It takes just minutes to put together; no hanging about waiting for dough to rise.  

The bread - cheesy and tangy with onion - is just the thing for soup or a cheese board.  It will also mop up the juices of, say Luscious Lamb & Wine Casserole, or serve as hot dog or hamburger buns.  Leftovers are great reheated or turned into toast.

For something so delicious, it's surprisingly good for you.  It has no sugar or yeast.  It contains wholemeal four but not enough to make it heavy.  Common wheat can be replaced with low-gluten high-protein spelt flour, or a mixture of both. 

Despite that, butter and cheese puts it into the indulgence category - especially for the cholesterol-phobic - but small portions and discipline minimize the damage.   

For the cow's milk phobic, use a goat's yoghurt/water mix (75% yoghurt, 25% water or milk) or a plant milk with vinegar added. 

Make these on the day needed. 

Cost:  £2
Feeds: Up to 35 rolls for a party; a substantial loaf; several buns

Ingred
120gr/4.5 oz wholemeal flour 
360 gr/12.6 oz plain white flour 
1/2 tsp salt
1 tsp baking soda

115 gms/4 oz cold butter in small dice

115 gm/4 oz mature cheddar (for the cholesterol conscious 30% fat-reduced - 67 used Davidstow)

50 gms/1.75 oz finely chopped spring onions, white & green 

1 large egg
400 ml buttermilk (OR plant or dairy milk with 1-2 tbsp vinegar OR 3/4 yoghurt, 1/4 water) 


Method:

UPDATED POTLUCK PARTIES FOR BEGINNERS, budget conscious

Want to party but on a tight budget?  Pot Luck is your answer.

 updated How to do Potluck (2015)

With October 31 coming up fast, many people will be wondering whether they will be celebrating being out of the European Union or Hallowe'en. Or both.  Or neither, preferring Guy Fawkes Day!   

Whatever happens, a Potluck party will lighten or heighten the mood, whether it's celebration, commiseration or just having  a 'darned good time' with friends and loved ones.  

Potluck is a gathering where every guest brings a dish or drink - usually a favourite, in quantities large enough for several people.  Potluck offers plenty of delicious food and drink yet won't break the household coffers.

You end up with a varied, ample selection of food.  Because no one dish needs to provide a full serving for everyone, guests can sample lots of different dishes. 

Think Ahead:

• Plan wisely and the spread will cater for carnivores, vegetarians, vegans, wheat-or-any-other-food phobics.  Or leave it to luck, bearing in mind that you could end up with culinary chaos -- lots of desserts but no main courses.  

• At least 2/3 of the total should comprise make-ahead items which will taste delicious at room temperature.  Otherwise there could be problems in the kitchen as people try to warm up food. 

• If possible, hot mains should be transported and served in a slow cooker or soup pot which keeps contents at a constant temperature. Otherwise, keep contents warm in a large heat-retaining dish that is frequently topped up. 

• Canapés which are to be served hot should be heated and circulated at regular intervals.  Hold some back for latecomers.

• A clean-up team is essential, whether they stay behind to tidy or turn up the next morning.

POTLUCK ENTERTAINING

The most important rule of Potluck entertaining is that one person, usually the host, is in charge. 

• S/he works out how many starters, mains, sides, desserts and afters (cheese or chocolate) and/or drinks are needed. If you like surprises, you can trust to luck but you could end up with culinary chaos.  
• The I.C. (in charge person) is responsible for assigning dishes and contacting guests.  If you're planning a really big knees-up, put some of your trusted mates in charge of specific categories of food.  

A few guidelines to make life easier: 

1. everyone must bring a dish or drink -- no freeloaders
2. for every 6-8 people, have one of each category of dish (see below)
3. hold back on assigning items like bread, cheese and desserts which can go to late invitees 
4. the dishes should be home-made (with exceptions - see below), come with serving utensils (labelled so you can identify them) and be ready to serve with, at most, re-heating.  
5. exceptions from home made: those who can't or won't cook but know their take-aways (supermarket or commercial) can bring one of their favourites, eg pizza, Chinese, Indian??  (Note: people on all income levels highly recommend Iceland for fabulously tasty inexpensive flashy desserts)
6. the host provides an impressive main course and booze; Sangria or a punch is a good bet along with bottles of wine  (See NavBar: Recipes 1/Drinks)   
7. all dishes are shared, buffet-style; guests take what they like but, remembering their manners, will be conscious of other guests, present and future
8. keep plates, bowls, cups small for portion control
9. don't forget coffee, tea, sugar & milk
10. ...and paper serviettes (most major supermarkets do 100 thin-weave for under £1 (2019 prices); get at least two) and strong paper plates, plastic cutlery etc  
11. leftovers go to the host, although it is keeping with the spirit of things if the host provides small metal containers with waxed lids (at most supermarkets) for guests who discover s/he can't live without some of the leftovers
12. enlist a washing/cleaning up team 

HOW MUCH FOOD DO I PLAN FOR?  

For every 6-8 people, a minimum:  

                                 1-2 starters

                                 1 main course

                                 1 salad

                                 1 side (opt)

                                 1 dessert

                                 1 French stick or equiv

                                 Cheese (opt)

                                 Fresh fruit (opt)

SOME MENU SUGGESTIONS FOR POT LUCK GATHERINGS

Note: 

• most of the 67goingon50 recipes listed here (apart from indulgences) are healthy, low-fat & cholesterol, budget conscious and either part or wholly prepare ahead
• if you're after a Hallowe'en theme for your potluck, Delish has a section on Hallowe'en food, with recipes 67 found appealing but hasn't yet tested.  See Delish's unusual - in a good way - treatment of brie, jello shots (with alcohol) and hummous  

From Delish: So easy, the kids could do it!

STARTERS (click on item to go dirertly to post)

• have at least one and max 3 starters  to soak up alcohol 
• easy: spiced chickpeas, crudites (raw carrot, celery and cauliflower florets), nuts, crisps
• dips: rich spinach & artichoke, low-fat chive and onion or healthier aubergine tahini 
• expresso cups of soup:  Potage of Swede & Bacon incl veggie option, Almost instant Tomato Soup
• lower-fat mini sausage rolls and lower-fat scotch eggs in quarters

MAINS  

(DDD - denotes double duty dishes, good for carnivores and vegetarians)

Chilli Con Turkey, frugal, low-fat & cholesterol

Muscular Vegan Chilli, contains all essential amino acids

15-min Pizza/Flatbread Dough

Skinny Goan Seafood Curry

Tuna Casserole with Potato Chip Topping (Child-friendly)

Turkey Meatloaf: low-fat & cholesterol, sandwiches 

Southern Un-fried Chicken

Not as frugal as others but budget-conscous, spectacularly tasty and feeds plenty of people:

Marvellously Meatless Moussaka: worth every minute of prep; make ahead

Beef & Dark Beer Stew: just Wow!  Uses cheapest cuts of stewing beef

Triple Duty Paella

Prep & Freeze-Ahead Fancy Sandwiches

Some triple duty main course soups (all plant-based with meat/fish options)

• German Potato and French Bean Soup
• Corn Chowder Four Ways 
• Best ever Lentil Soup

SIDES

Every table needs something raw for health; salads cost little and look terrific.  Prep salad ingredients on the day.  Avoid bits that can go soggy; wash and thoroughly dry lettuce.  Leave tomatoes whole & slice on site or buy cherry tomatoes.  Dressings can be made and transported in a jar with an air-tight lid lined with double layers of clingfilm.

If making hours ahead, place each prepared component in an air-tight container (sandwich bags work well), refrigerate and assemble just before heading for the party.  Wrap the prepared salad on its serving dish tightly, in cling film.

• Fantastic Frugal Salad
• Mixed Salads
• Apple Coleslaw with Nuts
• Spicy Beetroot and Sweetcorn 
• Corn Slaw with Plums 
• Crunchy Slaw 

Some cooking required:

• Sun-Blush Tomato Flavour Bombs
• Potato Salad, Carnival
• Mayo-free potato salad

(Dressings (found in body of posts:)

Yoghurt-mayo, balsamic & french vinaigrette; many others)

BREAD

  

   From Bakery/supermarket

• French Sticks
• Mixed rolls, including wholemeal

   Easy-Peasy Quickbreads 

• Cornbread with Chilli & Green Onions 
• Cheese & Onion bread

DESERTS

• Platter of fresh fruit - Must
• Apple Pie, Low or No sugar
• Chocolate Mousse, Dairy & Egg Yolk Free, No-added sugar
• Chilli Chocolate Truffles
• Nigella's Vegetarian Chocolate Cake  (Blogger: superb & easy!)
• Spicy Ginger Cookies,  (Sophisticated adult fare ) 
• Hot Pineapple Pudding, frugal but fabulous  
• Deconstructed Plum, Ginger & Orange Crumble (wonderful for the  wheat or carb phobic) 
• Irish Coffee Cheesecake, skinnier (easy peasy) 
• Cheese (opt) -- one large wedge of a good cheese is classy but most like having an assortment.  See: How to prepare a cheese board

Courtesy of Pinterest:  © Copyright Whoscomingtodinner.blogspot.com

 and licensed for reuse under this Creative Commons Licence

HISTORY OF POTLUCK Potluck dining originated in 19th Century Western North America as a communal meal, often religiously based.  Everyone contributed at least one dish and all dishes were shared.  The term 'potluck' was first used in 16th Century England and referred to what was given to unexpected guests -- whatever was in the pot, or the 'luck of the pot'.

This information has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.  DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided. 

ALMOST NO DAIRY 'CREAM' OF HADDOCK SOUP: dairy-free option, low-cholesterol, prepare ahead

Smooth creamy almost no-dairy Smoked Haddock Soup...healthy filling indulgence

updated dec 24

 Smoked Fish Soup, found in delis & bistros everywhere in Republic of Ireland
(with multi seed bread) no-dairy option

photo 24/9/16

The blogger came across a version of this soup everywhere in the Republic of (Southern) Ireland, whether in major cities or small towns.  

It's not surprising because the soup is rich, thick and satisfying - a bowlful will suffice for supper - and Ireland has plenty of smoked fish.

67's version is based on Smoked Haddock and is almost free of dairy (there's a dairy-free option).  It's gorgeously flavourful, velvety, smooth and satisfying.   

Low-Dairy 'Cream of Haddock' Soup is modelled on what chefs call a veloute -- a rich soup based on chicken, veal or fish stock with butter, flour and plenty of cream.  Veloutes usually appear on high-end menus; they're considered rather sophisticated, with expensive ingredients adding a touch of luxury.  

67's version puts the emphasis on health -- it has no cream or flour and only a tiny amount of butter but is still richly textured and thrillingly tasty.

And though not exactly budget, it won't cost the earth  

The cost of smoked haddock has remained steady over the past two years (currently £10 a pound/1/2 kilo: Dec 24) but makes the soup an indulgence.   

The soup will impress when entertaining, ideally served piping hot in small cups.  Or it makes a lovely first course for a special lunch or dinner, or as a  light main course. 

It's one of the blog's more popular choices, appearing on page views time and again throughout the year.

Cost: £11'ish
Serves: 6 as main; 8 as first course; many as appetizer 

Ingred:

  2 med onions (or fennel, trimmed, soaked in 9:1 solution of water & vinegar, with tough outer leaves & fronds removed and well scrubbed)
  2 carrots
  1 large potato

 (all the above coarsely chopped)

  1 tbsp dairy or plant butter & 1 tbsp good olive oil
  16 oz/1/2 kilo uncooked smoked haddock OR for the frugal 8oz/1/4 kilo each of smoked haddock and white fish, divided (the flavour will be less intense)
  1 bunch parsley tied together
  1 bay leaf
  2 cloves garlic, grated (opt)
  6 cups of fish stock (pref; you can replace 1 cup fish stock with white wine/grape juice) or water
  1 sprig fresh or a generous pinch dried thyme 

  1 tsp Dijon mustard 
  zest of a lemon 

Garnish: 

  chives (opt)

Method: