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.
Zucchini gratin (traditional method & Thermomix)
Description
In summer, I like to make vegetable gratins: as an accompaniment to a barbecue, or simply as a main course, served with crusty bread or a salad. This courgette gratin, typical of the South-West of France, is a recipe passed down from my mother-in-law, which I've adapted to our daily lives. It's quick to prepare, tasty thanks to the homemade tomato sauce, and pleases the whole family.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Prepare the homemade tomato sauce :
Melt the butter in a saucepan, add the drained crushed tomatoes, sundried tomatoes, basil, salt and pepper. Leave to simmer over a low heat for 6 minutes, then blend the sauce until smooth.
2. Thinly slice the onions and fry in the olive oil over a medium heat for 8 minutes without browning.
3. Meanwhile, wash the courgettes, remove the ends and scoop out the seeds with a small spoon. Cut into pieces about 1 cm thick.
4. Mix the raw courgettes, onions and tomato sauce in a gratin dish. Sprinkle with grated Emmental cheese.
5. Bake in the oven at 180°C (fan oven) for 20 to 40 minutes, depending on the thickness of the courgettes. Check with a knife.THERMOMIX® METHOD
Thermomix version
1. Place the Emmental cheese in pieces in the bowl and blend for 5 seconds on speed 7. Set aside.
2. Pour in the olive oil, add the diced onions and fry for 8 mins / 120°C / reverse / speed 2 without a measuring cup.
3. Meanwhile, prepare the courgettes as described above.
4. Prepare the sauce:
Place the butter in the clean bowl and melt for 3 mins / 100°C / speed 1.
Add the drained tinned tomatoes, the sun-dried tomatoes, salt and pepper, and simmer for 6 minutes at 110 °C on speed 1. Add the basil, then blend for 40 seconds on speed 8.
5. Mix the courgettes, onions and sauce in a gratin dish. Sprinkle with grated cheese.
6. Bake as for the traditional version at 180°C for 20 to 40 minutes.
