Holy Cow, it’s 2012. I can’t believe it. Can you? I mean, I had just gotten used to 2011 when 2012 jumps into my lap and expects to get it’s ears scratched.

But Tom and I had a whopper of a New Year’s Eve party to ring in 2012. And by “party” I mean it was just the two of us. And by “whopper” I mean we went to bed at 1o:oo p.m. I had to put those quantifiers in there just in case my sister is reading this and writes in the comments that I am a big fat liar.

Just kidding. I know my sister would never do anything like that. And by “that” I mean “read this blog”.

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Ah! It’s Scotch Eggs!

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You might recognize this shot if you follow the FB page for the Mid-Century Menu. If not, this is our spread from New Year’s! You can see the Scotch Eggs in my ultra-cool Danish Modern serving tray, which I was excited to use. The silver bowl is full of Pure’ Madrileno.

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We found this recipes in an astonishing book called Worldly Entertaining Party Ideas From Around The World (Love that name! Not just world, but worldly world!) which was put out in a blazing moment of genius by Lipton. 

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In it they claim you can easily recreate foods from around the world by adding dried soup mix to a variety of random food.

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Of course, we were all over this idea.

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In fact, we planned our whole “party” around it.

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And it wouldn’t be a party without a bowl of raw meat!

Just a note: I couldn’t find tomato cup of soup in my store, so I used condensed tomato soup and omitted the extra water.

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I would like to say that I was gazing down at this egg and thinking about how it was a good metaphor for rebirth in the new year, but all I was thinking about was how cold and slimy the sausage was, what a pain it was going to be to wrap it around the egg. On top of that, the whole time I was harping at Tom to hurry up and take the picture.

You know, maybe that’s the metaphor for the new year. Huh.

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Kind of adorable, I think.

Or maybe that’s all the soup talking.

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“This is going to be awesome. I drizzled tomato-soup glaze over them!”

“Huzzah.”

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He’s trying not to laugh.

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“So?”

“Actually, these are pretty good. They taste a little like Scotch Eggs.”

How worldly!

And then, it was on to the Madrileno.

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I forgot to take a picture of making this, but there wasn’t much to it. I just threw everything into the blender and mixed it up. Nothing special, except I got to eat the rest of the Lipton Onion Dip when I was done.

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*Yoink*

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“Don’t look at the camera!  4th wall!”

“Why not?”

“I don’t know! Just don’t!”

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“It’s good.”

“What do you mean, ‘It’s good’ ?” It’s onion dip and chickpeas for cripes-sake.”

“Look, just try it. It’s good.”

I grabbed a pita chip and dunked it in. “Oh my god, this IS good.”

“See?”

The Verdict:

Scotch Eggs – Good! Tasted like scotch eggs. I used nice, crunchy breadcrumbs for the outside, which made them nice and crispy without frying. I thought that the tomato soup glaze at the end would ruin them, but it actually was pretty yummy. I guess Lipton shows me!

Pure’ Madrileno – Actually good! I was shocked. It tasted like onion dip hummus. I am actually really excited about this one, because we LOVE onion dip, but try not to eat a lot of it. Now maybe I won’t feel so guilty if we make it this way once and awhile.

Soup-tastic AND worldly!

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