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.
Austrian cheesecake-style pancakes (traditional method & Thermomix)
Description
A delicate Austrian classic, perfect for Candlemas or any other gourmet occasion! These pancakes filled with cream cheese, lemon zest, eggs and vanilla, baked in the oven with a soft topping, are reminiscent of a simplified version of cheesecake. Ideal after a light soup, why not serve with a plum compote!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation :
1. Mix the flour, milk, eggs, lemon zest and salt to obtain a smooth batter. Leave to rest for 30 minutes. Then cook the pancakes in a frying pan.
2. Preheat the oven to 160°C.
3. Prepare the filling: beat the softened butter with the sugar, vanilla, lemon zest and salt. Add the egg yolks one by one, then the cream cheese and raisins.
4. Beat the egg whites with a pinch of salt until stiff, then gently fold them into the mixture.
5. Fill the pancakes, roll them up and place them in a buttered dish. Bake for 15 minutes.
6. Prepare the topping by mixing all the ingredients together. Pour over the pre-cooked pancakes and continue cooking for 15 minutes.
7. Sprinkle with icing sugar and serve warm.
THERMOMIX® METHOD
Thermomix version :
1. Pancake batter:
Place all ingredients in the bowl. Mix for 25 seconds / speed 4.
Transfer to another container and leave to rest for 30 minutes. Cook the pancakes in a frying pan.
2. Stuffing:
• Separate the whites from the yolks.
• Insert the whisk, place the egg whites and a pinch of salt in the bowl. Whisk for 3 minutes / speed 3.5. Transfer to another container.
• Without washing the bowl, add the egg yolks, softened butter, sugar, vanilla, zest and salt. Mix for 30 seconds / speed 3.
• Add the cottage cheese and raisins. Mix for 4 seconds / speed 3.5.
• Fold in the egg whites with a spatula. Fill the pancakes, roll them up and place them in a buttered dish. Bake for 15 minutes at 160°C.
3. Topping:
• Place all ingredients in the bowl. Mix for 35 seconds / speed 3.
• Pour over the pre-cooked pancakes. Bake again for 15 minutes. Sprinkle with icing sugar.
