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.
Clear broth with pancake ribbons - Austrian Frittatensuppe
Description
A well-known Austrian soup is Frittatensuppe, made from unfilled pancakes that are rolled very tightly and then cut into thin strips. These little coils are served piping hot in a good homemade broth. A real classic in Austrian inns - and in every family! If by some miracle you find yourself with extra pancakes, don't hesitate to try this delicious soup. Everyone loves it here - and it's perfect as a starter or light supper. Here's also my recipe for homemade vegetable stock - very simple, no cube, no powder, but great taste.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Peel and wash all the vegetables. Cut the leeks into chunks and the carrots, turnips and celery into cubes.
2. Place all the vegetables in a large saucepan. Cover with 1.5 litres of water.
3. Add the clove-studded onion and the bouquet garni. Season with salt. Cover and cook over a medium heat for 45 minutes.
4. Meanwhile, roll the pancakes up tightly and cut into thin strips.
5. Strain the stock through a sieve. Reheat if necessary.
6. Divide the pancake strips between soup plates and pour the hot stock over them.
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Tip
This soup is also a great way to use up leftover crêpes. It can be served with a little chopped chives or a few drops of beurre noisette for special occasions.
THERMOMIX® METHOD.
