Dinner Party Dilemma - special diet
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Dinner Party Dilemma - special diet
Need advice from cooking dudes!
I've invited hubby's family over in a week or so for a small house warming dinner - BUT - one of them is on a no yeast, no dairy diet.
I'm only cooking for 6 people altogether - and I don't want to have to cook 2 dinners. I usually do 3 courses and love cooking - but need some pointers here. Doesn't need to be flash (though I could cope) - all options considered!
Pudding is proving to be the real toughie - last time there was a family dinner we had baked apples for pud, so that's been done....
Any ideas for any of the courses....?
Many thanks!
I've invited hubby's family over in a week or so for a small house warming dinner - BUT - one of them is on a no yeast, no dairy diet.
I'm only cooking for 6 people altogether - and I don't want to have to cook 2 dinners. I usually do 3 courses and love cooking - but need some pointers here. Doesn't need to be flash (though I could cope) - all options considered!
Pudding is proving to be the real toughie - last time there was a family dinner we had baked apples for pud, so that's been done....
Any ideas for any of the courses....?
Many thanks!
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There's always at least one difficult one isn't there - can you get away with not inviting them??
Seriously though, easy enough to do a starter and main course but you might struggle with desert. How about a nice bit of salmon with a pesto sauce? Don't think that contains any diary or yeast.
Seriously though, easy enough to do a starter and main course but you might struggle with desert. How about a nice bit of salmon with a pesto sauce? Don't think that contains any diary or yeast.
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Originally Posted by Scooby Snacks 23
There's always at least one difficult one isn't there - can you get away with not inviting them??
Seriously though, easy enough to do a starter and main course but you might struggle with desert. How about a nice bit of salmon with a pesto sauce? Don't think that contains any diary or yeast.
Seriously though, easy enough to do a starter and main course but you might struggle with desert. How about a nice bit of salmon with a pesto sauce? Don't think that contains any diary or yeast.
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Hubby not a fish fan.....
ATM am thinking simple - fillet steak and home made potato wedges - but can't think of a sauce that would suit. Pud - maybe a sorbet....?
Starters - we had melon & parma ham last time - hmmm....
ATM am thinking simple - fillet steak and home made potato wedges - but can't think of a sauce that would suit. Pud - maybe a sorbet....?
Starters - we had melon & parma ham last time - hmmm....
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Originally Posted by Drunken Bungle *****
Hubby not a fish fan.....
ATM am thinking simple - fillet steak and home made potato wedges - but can't think of a sauce that would suit. Pud - maybe a sorbet....?
Starters - we had melon & parma ham last time - hmmm....
ATM am thinking simple - fillet steak and home made potato wedges - but can't think of a sauce that would suit. Pud - maybe a sorbet....?
Starters - we had melon & parma ham last time - hmmm....
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Originally Posted by Vapid
What do you think pesto sauce contains?
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most of the big supermarkets have special products that are "free from" wheat, diary products etc etc...
my ex couldn't have dairy products so i got quite good at finding non dairy foods...
don't forget soya milk for tea/coffee....
my ex couldn't have dairy products so i got quite good at finding non dairy foods...
don't forget soya milk for tea/coffee....
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#8
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Strawberry and pink champagne /cava jelly
this serves about 6 nice portions.
600g strawberrys
100g caster sug
juice of one lemon
8 sheets of gelatine
75cl bottle of bubbly
2table spoons of creme de peche
Chop half the berrys and put in a bowl with the lemon juice put the bowl over a hot pan of warter (like melting choc) add the suger and stir till most of it has meltd. turn down to low heat and cover in cling check the water level now and then so not to boil pan dry. leave for 30/40min
once it has turn to a pulp put it into a sieve but don't push it through witha spoon (your just after the juice)place juice in a clean pan and. soften the gelatine in cold water. put the juice back on the heat and alow to come nearly to the boil. add the gelatine and take off the heat and alow to cool. once at room temp pour in the bubbly and creme de peche give it a stir then pour into glasses and set in the fridge. use the left over berrys to garnish the top.
we sell load of this stuff at the resturant i work at and everyone seems to love it. hope this helps.
this serves about 6 nice portions.
600g strawberrys
100g caster sug
juice of one lemon
8 sheets of gelatine
75cl bottle of bubbly
2table spoons of creme de peche
Chop half the berrys and put in a bowl with the lemon juice put the bowl over a hot pan of warter (like melting choc) add the suger and stir till most of it has meltd. turn down to low heat and cover in cling check the water level now and then so not to boil pan dry. leave for 30/40min
once it has turn to a pulp put it into a sieve but don't push it through witha spoon (your just after the juice)place juice in a clean pan and. soften the gelatine in cold water. put the juice back on the heat and alow to come nearly to the boil. add the gelatine and take off the heat and alow to cool. once at room temp pour in the bubbly and creme de peche give it a stir then pour into glasses and set in the fridge. use the left over berrys to garnish the top.
we sell load of this stuff at the resturant i work at and everyone seems to love it. hope this helps.
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Originally Posted by Scooby Snacks 23
Usually basil, garlic, pine nuts, parmesan cheese, olive oil and salt/pepper. Could the parmesan cheese not be replaced with non-diary cheese?
There's no such thing as 'non-dairy cheese' either. There may well be some products calling themselves that but they sure as hell 'aint fcukin' cheese.
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Originally Posted by jonathan100
Strawberry and pink champagne /cava jelly
this serves about 6 nice portions.
600g strawberrys
100g caster sug
juice of one lemon
8 sheets of gelatine
75cl bottle of bubbly
2table spoons of creme de peche
Chop half the berrys and put in a bowl with the lemon juice put the bowl over a hot pan of warter (like melting choc) add the suger and stir till most of it has meltd. turn down to low heat and cover in cling check the water level now and then so not to boil pan dry. leave for 30/40min
once it has turn to a pulp put it into a sieve but don't push it through witha spoon (your just after the juice)place juice in a clean pan and. soften the gelatine in cold water. put the juice back on the heat and alow to come nearly to the boil. add the gelatine and take off the heat and alow to cool. once at room temp pour in the bubbly and creme de peche give it a stir then pour into glasses and set in the fridge. use the left over berrys to garnish the top.
we sell load of this stuff at the resturant i work at and everyone seems to love it. hope this helps.
this serves about 6 nice portions.
600g strawberrys
100g caster sug
juice of one lemon
8 sheets of gelatine
75cl bottle of bubbly
2table spoons of creme de peche
Chop half the berrys and put in a bowl with the lemon juice put the bowl over a hot pan of warter (like melting choc) add the suger and stir till most of it has meltd. turn down to low heat and cover in cling check the water level now and then so not to boil pan dry. leave for 30/40min
once it has turn to a pulp put it into a sieve but don't push it through witha spoon (your just after the juice)place juice in a clean pan and. soften the gelatine in cold water. put the juice back on the heat and alow to come nearly to the boil. add the gelatine and take off the heat and alow to cool. once at room temp pour in the bubbly and creme de peche give it a stir then pour into glasses and set in the fridge. use the left over berrys to garnish the top.
we sell load of this stuff at the resturant i work at and everyone seems to love it. hope this helps.
Will deff hang on to that recipe though! Thank!
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Sounds like she is just attention seeking. It's much like todays schoolkids, of whom half are on medication and inhalers when there's clearly nothing wrong with them. There was about 1 kid in our school per term that had an inhaler or took medicine, everyone else just got on with being a kid.
Tell her to bring her own ****ing food, the whining attention seeker
Tell her to bring her own ****ing food, the whining attention seeker
#15
How come we had to eat whatever was stuck under our nose and couldn't leave the table till we had eaten it?Didn't die or get fat or ill once.
Try some brains or something served under a french name and reveal all post party
Try some brains or something served under a french name and reveal all post party
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Is she on this diet for health reasons or because she's an ****?
If the latter, sneak some stuff in, she'll never know. Just tell her it was a real struggle to make and she's not welcome next time
Failing that, give her an empty plate and tell her that you couldn't find anything suitable that met her strict diet regulations.
If the latter, sneak some stuff in, she'll never know. Just tell her it was a real struggle to make and she's not welcome next time
Failing that, give her an empty plate and tell her that you couldn't find anything suitable that met her strict diet regulations.
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If it was me I'd cook a lovely meal for everyone except the no dairy/yeast person and prepare theirs separately in advance, like a plate of raw Tofu or something
Is the person in question on this diet because of illness or because they're a freak? The reason I ask is because I have to have a restricted diet due to a stupid illness I have but would never expect everyone else to have to put up with what I eat. I'd insist my host cooked whatever they wanted for the rest of the party and I'd either bring my own or make sure whatever they cooked for me was simple and easily preparable in advance. Depending on the person it may be worth asking if they'd mind if you cooked them a seperate meal. However if they're a tree hugging mentalist this option may not work
Is the person in question on this diet because of illness or because they're a freak? The reason I ask is because I have to have a restricted diet due to a stupid illness I have but would never expect everyone else to have to put up with what I eat. I'd insist my host cooked whatever they wanted for the rest of the party and I'd either bring my own or make sure whatever they cooked for me was simple and easily preparable in advance. Depending on the person it may be worth asking if they'd mind if you cooked them a seperate meal. However if they're a tree hugging mentalist this option may not work
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On the diet due to illness - apparently it's to help IBS which she has pretty bad.
Edited to say she's really nice so I'd rather make something so she doesn't feel awkward/ different.
Edited to say she's really nice so I'd rather make something so she doesn't feel awkward/ different.
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its ignorant as hell to impose there diet on everyone else, they should do the decent thing and stay at home
generall statement for people on these fad diets
edited due to the fact i cant read
generall statement for people on these fad diets
edited due to the fact i cant read
Last edited by EVOLUTION; 13 September 2006 at 11:14 AM.
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As she's nice she may not mind at all if you gave her something different but I get your point about not wanting to make her feel awkward or different. In my case I'd feel more awkward making everyone else suffer as a result of my diet
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Make her a mixed salad covered with strips of hot chicken and bacon and pour over a warmed Balsamic dressing and then give her a fruit salad for pudding. All very easy, tasty, and no fuss
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Here's a few to ponder over....mother in law has coeliac disease so I usually go by this ......
http://www.bbc.co.uk/apps/ifl/food/r...&val_9_1=Fruit
http://www.bbc.co.uk/apps/ifl/food/r...&val_9_1=Fruit
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Originally Posted by Drunken Bungle *****
Fab recipe - only problem is she won't touch booze either - something about yeast being used in the fermentation process - which neatly rules out anything containing vinegar too..... :rollyeyes: :
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Originally Posted by Hanslow
Telboy - couldn't access the site via work PC - does it have leather clad chefs by any chance.....?