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.
Savoyard fondue with Williamine (traditional method & Thermomix)
Description
In winter, we love to organise dinners where we treat our guests to the delicious, convivial cuisine that can also be found in my beloved mountains! Fondue is one of our great favourites. For years I simply bought the ready-made packets of fondue from the supermarket, until one day our local shop ran out. We found ourselves dreaming of a magnificent fondue... without finding one anywhere. So I quickly looked up recipes online, bought the right cheeses and off we went. The result: the best fondue I've ever tasted. Since then, we've always made it at home. It's incredibly simple, and I know exactly what ingredients I'm putting in.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
1. Peel and chop the garlic cloves. Rub the inside of the fondue pot with it.
2. Cut the cheeses into small cubes or grate them.
3. Place the cheeses in the fondue pot with the white wine and melt over a low heat, stirring continuously with a wooden spoon.
4. Mix the cornflour with 20 g of white wine and the liqueur. Stir into the melted cheese mixture.
5. Season with pepper and nutmeg.
6. Serve immediately with white bread, baby onions and gherkins.
Variation: add a green salad and cold meats for a complete meal.
THERMOMIX® METHOD
Thermomix version
1. Place 2 cloves of garlic in the bowl → 3 sec / speed 8
2. Add the Gruyère, Comté and Emmental cheese pieces → 10 sec / speed 7
3. Add 300 g white wine → 8 min / 90 °C / speed 2
4. In a small bowl, mix 20 g white wine with 20 g cornflour and 20 g Williamine or Kirsch, then pour into the Thermomix bowl. Add pepper and nutmeg.
5. Cook for a further → 3 min / 100 °C / speed 3
6. Pour into a fondue pot and serve with bread, spring onions and gherkins.
Variation: add a green salad and cold meats for a complete meal.
