Vegetarian starter for special birthday lunch

[wentmadinthecountry]

Mumsnet has helped me out before with all things vegetarian so I have high hopes!

Lunch next Sunday - my dad volunteered to pay for lunch out as it's my 55th birthday then my step mother's 93rd birthday the following day. Will cost a fortune with our 4 (3 of them adult plus partners) so I am cooking. Dd1 and her bf are vegetarian so I thought an elegant vegetarian starter for everyone would be in order - there will be 11 of us. Main courses are fine because I'm doing 3 things. Ideally something that doesn't take too much last minute faffing as it's my birthday too. Lots of willing helpers (dcs who normally live the other side of the country) but more champagne, less chopping, more prep the day before or early morning would be good. I'd rather avoid mushrooms as I'm planning on a mushroom wellington as a main course.

Please don't say that lovely Bosh vegetable tart - looked pretty Jackson Pollock when I tried to make it!! I'm a pretty good cook, just a rather impatient one.

Thank you!

[Chewbecca]

www.bbcgoodfood.com/recipes/3492/doublebaked-cheddar-souffls

Yes - as recommended already - twice baked soufflés. Really delicious, make im advance, feel special.

[MsRinky]

Oh clever people have already suggested twice-baked souffles, I agree! Delicious and people always love them.

[AdaColeman]

You need something that can easily be put together, and prepared in advance, as you are serving 11 adults, so I'd do something cold, especially as your main dishes are all hot, also you might not have free oven or stove top space.
Also, it would be nice if it was a bit celebratory.
I'd do individual plates each with a slice of vegetable terrine (perhaps a layer of broccoli and a layer of courgette) surrounded by halved hard boiled quail eggs. You could serve dressing separately and also shot glasses of chilled Bloody Mary or soup such as asparagus. You could also use asparagus as a garnish.

[Pasithea]

Do a different soup. Like apple and carrot or apple and parsnip or pears.

[foodiefil]

Marinated beetroot, grilled goats cheese and toasted walnut salad

Delicious and extremely simple

Dressing:

3 parts oil to 1 part red wine vinegar

1 crushed garlic clove

1 teaspoon of Dijon mustard

Fresh thyme leaves

Seasoning

Whisk

Marinate beetroot wedges in that (the vacuum pack beetroot) then top with a slice of grilled goats cheese and drizzle with balsamic glaze

Watch the beetroot under the grill so it doesn't burn

Toast walnuts in a pan and put on top

Deeeeeelicious

[wentmadinthecountry]

Such clever people! Mumsnet to my rescue again.

Will try the twice baked souffles tomorrow, but none of the recipes and ideas will go to waste I promise!

Thank you.

[JennyHolzersGhost]

I think I would probably do soup if you’re doing three big main courses and it’s meant to be fairly traditional.

[wentmadinthecountry]

I'm not really a fan of serving soup to people - not sure why. I often make it but think of it as a lunch thing not a starter. I appreciate I am probably odd... Maybe it's because I eat it at work for lunch so often?

[YahBasic]

Goats cheese and roasted vegetable stacks with a honey mustard drizzle.

We had these as the starter at our (French) wedding and they were incredible! I make them at least once a month now at home

[wentmadinthecountry]

Sounds delicious!