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.
Emperor's failed pancakes - Austrian Kaiserschmarrn (Traditional & Thermomix)
Description
After a wonderful time in Salzburg, Austria with my family, I'm back in England again inspired by the food of my childhood.
With the news that my beautiful country is awash with snow, I've got a hankering to make a Kaiserschmarrn - or a crêpe ratée de l'empereur in French - basically a rather elaborate crêpe served cut into pieces with a plum or apple compote.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Mix the milk, flour, salt, lemon zest, vanilla and egg yolks.
2. Beat the egg whites until stiff. Add the sugar once they are frothy.
3. Gently fold the whipped egg whites into the yolk mixture by hand.
4. Melt the butter in a frying pan. Pour in the pastry to a height of about 3 cm.
5. If you wish, add a handful of sultanas on top and cook over a low heat.
6. When the underside is golden, cut the omelette in half and turn it over.
7. Tear into irregular pieces of around 3 cm using two spatulas.
8. Sprinkle with granulated sugar and leave to caramelise slightly in the pan.
9. Sprinkle with icing sugar and serve with plum or apple compote.
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Oven version
1. Melt the butter in an ovenproof frying pan.
2. Pour in the batter, adding the raisins if desired.
3. Bake for 15 mins at 200°C (conventional oven), then cut into quarters, turn over and cook for a further 10 mins.
4. Tear into pieces, sprinkle with granulated sugar and return to the oven briefly to caramelise.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Beat the egg whites until stiff :
- Insert the whisk attachment. Beat 4 egg whites → 2 min / speed 3.5
- Add 50 g of sugar → 2 min / speed 3.5 → transfer to a bowl
2. Device :
- Add 190 ml milk, 120 g flour, a pinch of salt, lemon zest, vanilla and 4 egg yolks → 15 sec / speed 4.5
3. Assembly :
- Gently fold the hand-beaten egg whites into the mixture in the bowl.
4. Cooking :
- Melt some of the 50 g butter in a frying pan. Pour in the pastry to a thickness of around 3 cm.
- Add raisins if desired. Once the underside is golden, cut in half and turn over.
- Finish cooking in an oven preheated to 180°C for around 10 minutes.
- Tear into irregular 3 cm pieces using 2 spatulas. Bake briefly in the oven if necessary.
5. Service :
- Sprinkle with icing sugar. Serve with plum or apple compote.
