And we’re back with another veggie feast – this time from our New Year celebrations! Just as with the Christmas food, we have a set schedule for our meals at this time of year. On New Year’s Eve we have a massive buffet with finger food to enjoy. Then on New Year’s Day we sit down to a two-course meal with starters and mains. Throw in copious amounts of champagne and other celebratory drinks and it’s a party!
So here’s our New Year meal plan – as enjoyed by all including J, who stays back at home for Christmas but comes along to enjoy these festivities.
New Year’s Eve – Buffet
Oh my god, where do I even start? There was so much amazing food. First off we had the devilled eggs, which I have never had before and why didn’t anyone tell me how good they are? They were easily my favourite part, but the rest was awesome too. We had a few pastry goodies like spring rolls and wontons, which aren’t exactly healthy but they’re amazing anyway. The platter also included a baked camembert, carrot sticks, and a random dip invented on the spot by yours truly (so on the spot I can’t even remember what was in it apart from harissa spices and tomato ketchup, weirdly). We also had mini pizzas made by layering the toppings on thins and then slicing them up into individual portions.
The second platter, above, had more pastry goodness alongside mushrooms served up inside lettuce leaves. There were also some mini breadsticks and less-mini breadsticks, and a little veggie skewer. This was a chunk of Quorn chorizo sausage, a piece of cheese, and then an olive or tomato. The whole buffet was topped with the addition of a couple of dishes of patatas bravas.
New Year’s Day – Starter
So we started the New Year meal with these souffles, pictured here hot and fresh out of the oven. They were done to a Slimming World recipe, as was most of the food we ate all week long, so they were healthier than your average souffle.
They were served up with mixed leaves and vine tomatoes cooked in garlic. You can’t see it here but there was also a seriously tasty balsamic vinegar-based dressing for the salad, which made it all the yummier. The souffles were light, fluffy, and above all cheesy. They make for a great starter which doesn’t fill you up too much before the main.
New Year’s Day – Main
Now onto the main course. This involved a traditional nut roast – and no, we don’t normally eat them, to be fair. This was just a bit of a novelty item. Unfortunately the recipe was a bit crumbly, but it was still delicious enough to ignore that fact.
It was served up with a smorgasbord of delights. These included parnsips wrapped in Quorn bacon rashers, roast potatoes, red cabbage with cranberries, carrot and swede mash, stuffing balls, and shallots, which you can see cooking above. These items were all also absolutely amazing as leftovers. Pro tip: festive leftovers work best all mushed in together in a wrap for lunch.