October
2004
“Christmas Classics & Festive
Feasts”
New Recipes from The Vegetarian Society
The Vegetarian Society is
delighted to offer your audience a free recipe booklet to guide them
through the party season. Featuring foods to celebrate
winter celebrations, from Christmas to Chanukha, there’s a dish
to suit every occasion. Contributing authors include international chef,
Chico Francesco, and award-winning cookery writer, Rose Elliot MBE.
Rose’s take on the traditional vegetarian centrepiece, Pine Nut & Carrot
Roast with Mushroom Sauce, is sure to be a hit with the whole family
year after year, and her Goats Cheese and Cranberry Parcels are destined
to become a contemporary classic.
Chico’s recipes, inspired by festive dishes from all over Europe,
include:
Christmas Eve Pumpkin Ravioli traditionally served in Italy’s
Mantua region,
Iman Biyaldi, a Turkish dish so divine the priest fainted from its
delights, Brie and Wild Mushroom Fondue (served with all the kissing
traditions of this classic Swiss party dish), Chestnut Velouté,
a rich, seasonal indulgence with its roots in Lyon and not forgetting
sugar and spice in the form of Gluhwein and Lebkuchen, treats usually
enjoyed at Germany’s Christmas markets but equally delicious
shared with guests around the Christmas tree at home.
The booklet also features an extra special recipe for Chanukah Courgette
Latkes with cream cheese and beetroot and a sensational take on a Russian
classic, Wild Mushroom Stroganoff with Herb Crumb Topping.
Some of the recipes will be
taught as part of Chico Francesco’s ‘European
Festive Feasts’ weekend workshop at the Cordon Vert School in Altrincham.
The workshop takes place from Friday 10th – Sunday 12th December.
For more information on this and other Cordon Vert Courses please visit
www.vegsoc.org/cordonvert or phone 0161 925 2000 for a brochure.
The free booklet Christmas
Classics & Festive Feasts is available
from November by calling The Vegetarian Society on 0161 925 2000.
Notes for editors
• Recipes featured in ‘Christmas Classics and Festive Feasts’ are
available for use. We can also arrange interviews, seasonal advice phone-ins
and on-air cookery sessions. Please contact:
Kerry in The Vegetarian Society Press Office
Phone: 0161 925 2012, E-mail: kerry@vegsoc.org
• Outside office
hours The Vegetarian Society Press Office can be contacted on 07973
108 165. Alternatively visit the website for lots more information
at www.vegsoc.org
• The Vegetarian
Society defines a vegetarian as a person who eats no meat, poultry,
game, fish, shellfish or crustacea. Vegetarians also avoid
the by-products of slaughter such as gelatine or animal rennet in cheese.
The Society only approves products containing eggs when they are free-range.
• Date for your diary:
National Vegetarian Week 2005 will take place from 23rd - 29th May.
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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