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.
Traditional & vegetarian flammekueche (traditional method & Thermomix)
Description
Weekends here are very relaxed, especially Saturday lunchtimes. Everyone gets up at their own pace - except on match days or scout meetings! - and have breakfast when they feel like it. So I don't waste any time preparing a proper breakfast - my free time is sacred. Flammekueche (or tarte flambée), an Alsatian speciality, is the perfect option: a thin pastry topped with cream, onions and bacon. And as I like to add a few vegetables, I often offer a vegetarian version or a soup as a starter. In our house, the boys are only allowed to eat the Flammekueche once the soup is finished...
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional version
1. The dough
Mix the flour, oil, water and salt. Knead quickly, form into a ball and leave to rest in the fridge for 30 minutes.
2. Cream
Mix the crème fraîche and fromage frais. Season lightly with salt and pepper.
3. Onions
Peel the onions and cut into very thin strips (mandolin recommended if you have one).
4. Assembly
Preheat the oven to 240°C. Roll out the pastry into a large rectangle or two thin rounds. Spread the cream over the pastry, then arrange the onions and bacon (or vegetables). Sprinkle with nutmeg.
5. Cooking
Bake for 10 minutes in a very hot oven (ideally in grill + fan assisted mode). Serve hot, garnished with chives.
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Barbecue cooking tips
I hardly ever cook my Flammekueche in the oven any more!
On my gas barbecue, I place a pizza stone preheated to 170°C, place the Flammekueche on top (with baking paper) and close the lid. The result is crispy underneath and soft on top. For this version, I pre-cook the bacon in a frying pan for best results.
THERMOMIX® METHOD
Thermomix version
1. Paste
Place the flour, water, oil and salt in the bowl.
1 min | kneading mode
Form into a ball and chill for 30 minutes.
2. Cream
Place the cream, fromage blanc, salt and pepper in the bowl.
10 sec | speed 3
3. Onions
Chop by hand or slice with a mandolin (nicer than with the Thermomix).
4. Assembly
Preheat the oven to 240°C. Roll out the pastry into a large rectangle or two thin rounds. Spread the cream over the pastry, then arrange the onions and bacon (or vegetables). Sprinkle with nutmeg.
5. Cooking
Bake for 10 minutes in a very hot oven (ideally in grill + fan assisted mode). Serve hot, garnished with chives.
________________________________________
Barbecue cooking tips
I hardly ever cook my Flammekueche in the oven any more!
On my gas barbecue, I place a pizza stone preheated to 170°C, place the Flammekueche on top (with baking paper) and close the lid. The result is crispy underneath and soft on top. For this version, I pre-cook the bacon in a frying pan for best results.
