Vegetarian Brunch for Mother's Day

This year we are tossing the standard Mother's Day Menu for Vegetarian Fare. This menu will include Savory Main Dishes, Tasty Side Dishes, Sensible Salads, and Delicious and Divine Deserts.

Menu

Mushroom and Garlic Souffle
Spinach Frittata
Potato, Pepper and Mushroom Hash
Mini Vegetable Puff Pastry
Soft Cheese and Fresh Herb Soup
Goat Cheese with Walnuts in Oil and Vinegar Dressing
Steamed Coffee Sponge Pudding & Sauce
Fruit Brulee
Juices
Coffee
Champagne
Variety of Scones, Rolls and Muffins (store Bought)

Mushroom and Garlic Souffle

1 3/4 Butter
3/4 cup Mushrooms
2 tsp Lime Juice
2 garlic cloves, crushed
2 tpsn chopped fresh marjoram
1 oz flour
1 cup milk
salt and pepper
2 eggs, separated

Lightly grease a 2 Quart Souffle Dish with butter.

Melt 1 oz of butter in a saute pan. Add the mushrooms, lime juice, and garlic and saute for 2-3 minutes. Remove the mushroom mixture from the pan with a slotted spoon and transfer into a mixing bowl. Stir in the marjoram.

Melt the remaining butter in a pan. Add the flour and cook for one minute, then remove from heat. Stir in the milk and return to the heat. Bring to a boil, stirring until thickened.

Add the sauce to the mushroom mixture, mixing well and beat in the egg yolks.

Whisk the egg whites until peaking and fold into the mushroom mixture until fully incorporated.

Scrape the batter into the prepared souffle dish (or dishes). If the dish is more than 3/4 full, use foil collar If desired, draw a circle on the surface of the souffle batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.

Bake in a 375[degrees] regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes. Serve immediately, scooping portions from single souffle with a large spoon. Serves 4

Spinach Frittata

1 lb spinach
2 tsp water
4 eggs, beaten
2 tbsp cream
2 garlic cloves, crushed
I 3/4 cup of sweetcorn
1 celery stick
1 red chili
2 tomatoes, seeded and diced
2 tbsp olive oil
2 tbsp butter
1 oz pecan halves
2 tbsp Pecorino cheese
1 oz Fontina cheese
pinch of paprika

Cook the spinach in 2 tsps of water in a covered pan for 5 minutes. Drain thoroughly and pat dry using paper towel.

Beat the eggs in a bowl and stir in the spinach, cream. garlic. sweetcorn, celery, chili and tomato.

Heat the oil and butter in an 8 inch frying pan.

Spoon the egg mixture into the frying pan and sprinkle with the pecan halves, Pecorino and Fontina cheeses and paprika. Cook without stirring over medium heat for 5-7 minutes or until underside of the frittata is brown.

Put a large plate over the pan and invert to turn out the frittata. Slide it back into the frying pan and cook the other side for 2-3 minutes. Transfer onto serving plate. Serves 4

Potato, Pepper and Mushroom Hash

1 1/2 lb potatoes. cubed
1 tbsp olive oil
2 garlic cloves, crushed
1 green pepper
1 yellow pepper
3 tomatoes, diced
3/4 cup button mushrooms, halved
1 tbsp vegetarian Worcester sauce
2 tbsp chopped basil
salt and pepper
fresh basil sprigs, to garnish

Cook the potatoes in a saucepan of boiling salted water for 7-8 minutes. Drain well.

Heat the oil in a large frying or saute pan and cook the potatoes for 8-10 minutes. stirring until browned.

Add the garlic and peppers and cook for 2-3 minutes. Stir in the tomatoes and mushrooms and cook, stirring, for 5-6 minutes.

Stir in the vegetarian Worcester sauce and basil and season well. Garnish and serve. Serves 4

Mini Vegetable Puff Pastry
Preheat oven 400

1 lb puff pastry
1 egg, beaten

Filling

1 cup sweet potato
3 1/2 oz baby asparagus tips
2 tbsp butter
1 leek, sliced
2 mushrooms, sliced
1 tsp lime juice
1 tsp fresh thyme
pinch of dried mustard
salt and pepper

Cut the pastry into 4 equal pieces. Roll each piece out on a lightly floured surface to for a 5 inch square. Place on a dampened baking sheet and score a smaller 2.5 inch square inside. Brush with beaten egg and cook in preheated oven at 400F for 20 minutes or until risen and golden brown.

Remove from oven, then carefully cut out the central square (that was earlier scored) of the pastry and lift out and reserve.

To make the filling, cook the sweet potato in a saucepan of boiling water for 15 minutes, then drain well and dice. Blanch the asparagus in a saucepan of boiling water for 10 minutes or until tender. Drain and reserve.

Melt the butter in a saucepan and saute the leek and mushrooms for 2-3 minutes. Add the lime juice, thyme and mustard, season well and stir in the sweet potatoes and asparagus. Spoon into pastry cases, top with the reserved pastry squares and serve immediately. Serves 4

Soft Cheese and Fresh Herb Soup

1 oz of butter
2 onions chopped
4 1/2 cups Vegetable Stock
1 oz of coarsely chopped mixed fresh herbs such as parsley,chives, thyme, basil or oregano
1 cup cream cheese
1 tbsp cornflour
1 tbsp milk
snipped fresh chives, to garnish

Melt the butter in a large saucepan and add the onions. Fry for 2 minutes, then cover and reduce the heat to low. Allow the onions to cook gently for 5 minutes, then remove lid.

Add the stock and herbs to the sauce pan. Bring to a boil, then reduce the heat. Cover and simmer gently for 20 minutes.

Remove the saucepan from the heat. Blend the soup in a food processor or blender for about 15 seconds, until smooth. Return the soup to the saucepan.

Spoon the cream cheese into the soup and whisk until fully incorporated.

Mix the cornflour with the milk, then stir into the soup and heat stirring constantly, until thickened and smooth. pour soup into warmed bowl and garnish with snipped chives and serve . Serves 4

Goat's Cheese with Walnuts Salad in Oil and Vinegar Dressing

1/3 cup walnut halves
mixed salad leaves
3/4 cup soft goat's cheese
snipped fresh chives, to garnish

Dressing

6 tbsp walnut oil
3 tbsp white wine vinegar
1 tbsp clear honey
1 tsp Dijon mustard
pinch of ground ginger
salt and pepper

To make the dressing, whisk together walnut oil, wine vinegar, honey, mustard and ginger in a small saucepan. Season to taste.

Heat the dressing gently, stirring occasionally, until warm. Add the walnut halves and continue to heat for 3-4 minutes.

Arrange the salad leaves on 4 serving plates and place spoonfuls of goat;s cheese on top. Lift the walnut halves from the dressing with a perforated spoon, and scatter them over the salad.

Transfer the warm dressing to a small serving pitcher. Sprinkle chives over the salads and serve with the dressing. Serves 4

Steamed Coffee Sponge Pudding and Sauce

2 tbsp butter
2 tbsp soft brown sugar
2 eggs
3 1/2 tbsp flour
3/4 tsp baking powder
6 tbsp milk
1 tsp coffee flavoring

Sauce

1 1/4 cup milk
1 tbsp soft brown sugar
1 tsp cocoa powder
2 tbsp cornflour

Lightly grease a 20oz ceramic heatproof pudding basin. Cream the butter and sugar until light and fluffy and beat in the eggs.

Gradually stir in the flour and baking powder and then the milk and coffee flavoring to make a smooth batter.

Spoon the mixture into the prepared pudding basin and cover with wax paper and then foil, securing around the bowl with string. Place in a steamer or large pan half full with boiling water. Cover or steam for 1-1 1/4 hours or until cooked through.

To make the sauce, put the milk, sugar and cocoa powder in a pan and heat until the sugar dissolves. Blend the cornflour with 4 tbsps of water to make paste and stir into the pan. Bring to a boil, stirring until thickened. Cook over a gentle heat for 1 minute.

Turn the pudding out onto a serving plate and spoon the sauce over the top. Serve. Serves 4

4 plums, pitted and sliced
2 apples, peeled and sliced
1 tsp ginger
2 cups whole milk yogurt
2 tsp of powdered sugar
1 tsp almond extract
1/2 cup granulated sugar or light brown sugar

Put the plums and the apples in a saucepan with 2 tbsps of water and cook 7-10 minutes until tender but not mushy. Leave to cool, then stir in ginger. Using a slotted spoon, spoon the mixture into a base of a shallow serving dish.

Mix the yogurt, powdered sugar and almond extract together and spoon on to the fruit.

Sprinkle the granulated or light brown sugar over the top of the yogurt and cook under broiler for 3-4 minutes or until the sugar has dissolved and formed a crust. Refrigerate for 1 hour and serve. Serves 4