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.
Elderberry syrup
Description
Elderberry syrup is a spring speciality with a unique, floral aroma. It's perfect for flavouring refreshing drinks, but also for delicately spicing up desserts, such as fruit salad or panna cotta. I inherited this recipe from my great-aunt, and it remains a family tradition that I'm happy to share.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Split the vanilla pod and scrape out the seeds.
2. Bring the pod and seeds to the boil with the apple juice, water and sugar. Simmer over a low heat for around 10 minutes.
3. Remove from the heat and leave to cool until the syrup is lukewarm.
4. Wash the lemons in hot water, dry them and cut them into slices. Place them with the elderflowers in a large container.
5. Pour the hot syrup over the top, making sure the ingredients are well covered.
6. Cover and leave to infuse for around 2 days.
7. Strain the mixture through a clean cloth. Bring back to the boil, stirring briefly.
8. Pour immediately into sterilised bottles and seal tightly.
THERMOMIX® METHOD.
