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.
Mashed potatoes with crème fraîche and chives
Description
Sometimes, the simplest recipes are also the best. These fork-mashed potatoes can be prepared in no time and are the perfect accompaniment to meat, fish or grilled vegetables. Their secret? Cooking them with the skin on, which is packed with fibre, vitamins and essential minerals (vitamin C, potassium, antioxidants). Crème fraîche and chives are then added to enhance this rustic dish, resulting in a melt-in-the-mouth, fragrant dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Wash the potatoes thoroughly and boil them in salted water or steam them in their skins until tender (approx. 20–25 minutes, depending on size).
2. Drain, then place the potatoes in a large deep dish.
3. Mash them roughly with a fork.
4. Add the crème fraîche (as desired), season with salt and pepper.
5. Chop the chives and stir them in before mixing.
6. Serve piping hot as a side dish.
THERMOMIX® METHOD.
