Vegetarian Buffet

March 2019

Make Copper Penny Salad and bottle.
Make Hummus and refrigerate.
Bake Carrot Cupcakes and leave to cool.
Cook Bulgar wheat for Grain Bowls.
Marinade the tofu and refrigerate.
Bake pastry for Beetroot Tart.
Chill the wine and set the table.

Ice the cupcakes.
Steam/cook vegetables for Grain Bowls.
Assemble Grain Bowls.
Finish off Beetroot Tart.

Warm pita breads.
Finish and present dishes on the server or dining table.
Enjoy!

Old but not yet cold. We gave this traditional favourite a very mild curry twist,…
Serves: 20
This recipe was inspired by Mimi Jardin from her book ‘My Portuguese Food’. I served…
Serves: 4 – 6 as a starter or snack