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.
Honey glazed carrots (traditional method & Thermomix)
Description
An excellent, quick, mild and lightly caramelised accompaniment to meat and vegetarian dishes alike.
It can be made in a saucepan or in the Thermomix - a real classic in my house.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Place the carrots, butter, honey and salt in a large saucepan.
2. Cover and cook over a medium heat for 15 to 20 minutes, stirring occasionally, until the carrots are tender and shiny.
3. Serve hot, sprinkled with sesame seeds.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the carrots, butter, honey and salt in the bowl.
2. Cook
18 min / 100°C / reverse / simmering
3. Serve hot, sprinkled with sesame seeds.
