was asked to speak to the Beaconsfield Ladies Group this week. The topic for the talk was left up to me. I decided to speak about the current trends in food. One of the most prominent is the trend toward small. A cocktail dinatoire is the current buzz word. Essentially, you are serving a dinner without the dinner plate, cutlery, table and chairs. The courses are served by means of hors d’oeuvres. The first course is usually soup. I decided to prepare a roasted vegetable soup and serve it in a demi- tasse espresso cup. Thank you Beaconsfield Ladies – you were a great audience! ( for 40 hors d’oeuvre size servings)


  • 2 onions, peeled and roughly chopped
  • 1 head of garlic, halved
  • 6 carrots, peeled and roughly chopped
  • 3 parsnips, peeled and roughly chopped
  • 2 potatoes, washed and roughly chopped
  • 1/2 head of cauliflower, roughly chopped
  • 2 inch piece of fresh ginger, peeled and roughly chopped
  • 1/3 cup canola oil
  • Salt and pepper
  • 3 litres of stock ( I used chicken stock)