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.
Tuscan white bean soup (traditional method & Thermomix)
Description
This Tuscan white bean soup is a traditional Italian recipe, naturally vegan and gluten-free. Creamy, economical and rich in flavour, it's quick to prepare in just one pan and keeps very well. It's perfect for a weekday dinner accompanied by crusty bread, and appeals to even the most carnivorous of eaters!
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (Thermomix version)
1. Drain the beans. Put the ⅔ of the beans in the bowl with 50 g of water and blend for 5 sec / speed 7. Set aside.
2. Fry the onion in the oil for 5 mins / 120°C / speed 1.
3. Add the carrot, celery and thyme and continue for 5 mins / 120°C / speed 1.
4. Add the garlic, tomatoes, water, stock cubes, bay leaf, salt and pepper. Cook for 15 mins / 100°C / reverse / speed 1.
5. Stir in the bean purée and the rest of the beans. Finish cooking for 5 min / 95 °C / reverse / speed 1.
6. Adjust the seasoning and serve immediately.THERMOMIX® METHOD.
Preparation (Thermomix version)
1. Drain the beans. Put the ⅔ of the beans in the bowl with 50 g of water and blend for 5 sec / speed 7. Set aside.
2. Fry the onion in the oil for 5 mins / 120°C / speed 1.
3. Add the carrot, celery and thyme and continue for 5 mins / 120°C / speed 1.
4. Add the garlic, tomatoes, water, stock cubes, bay leaf, salt and pepper. Cook for 15 mins / 100°C / reverse / speed 1.
5. Stir in the bean purée and the rest of the beans. Finish cooking for 5 min / 95 °C / reverse / speed 1.
6. Adjust the seasoning and serve immediately.
