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.
Lebkuchen - homemade spice (traditional method & Thermomix)
Description
There was a time when spices were as rare and precious as gold. Today, with a few exceptions, they've become more accessible - and that's a good thing, because without them, there's no real Lebkuchen! Every year, as Christmas approaches, I get back to making these famous German gingerbreads. My only worry? Where I live, it's almost impossible to find the right mix of ready-made spices. So I learned to make it myself - and that's all I've used since. It keeps perfectly well and can be used throughout the season. I always make a good batch, because it's also great for flavouring winter biscuits, compotes and cakes.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method :
1. Mix all the ingredients in a small, clean bowl.
2. Pour into a small airtight jar, away from light and moisture.
3. Use 1 to 2 teaspoons of the mixture per Lebkuchen recipe, according to taste.
Tip: This homemade mixture can be kept for several months without losing any of its flavour.
THERMOMIX® METHOD
Preparation - Thermomix® method :
1. Place all the spices in the Thermomix bowl.
2. Blend for 10 seconds on speed 10 to blend everything together.
3. Transfer to an airtight jar.
Tip: If some spices are only available in seed form (cloves, fennel, etc.), grind them first for 10 seconds on speed 10 before adding the remaining powders.
