THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Vegan lemon cake
Description
Finding a good vegan cake can be a challenge... But this lemon cake ticks all the boxes: moist, fragrant, simple to make, and really delicious - whether you're vegan or not! It's perfect for school parties, picnics, office snacks, or just to have a little something sweet on hand. What's more, it's economical and takes no time to prepare.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Preheat the oven to 160°C (fan oven). Grease the baking tray or line with baking paper.
2. Pour all the ingredients into a mixing bowl and beat for a few minutes until smooth.
3. Spoon the pastry into the prepared tin and bake for around 40 minutes.
4. Leave to cool.
5. Mix the icing sugar with the lemon juice to make a glaze. Spread over the warm cake.
6. Allow to cool completely before cutting.
THERMOMIX® METHOD.
