MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Grandma's apple mousseline and canning instructions (traditional method & Thermomix)
Description
I'm very lucky to have an apple tree in my garden - thanks to the previous owners who planted it! It's the perfect excuse to make a delicious homemade applesauce: a smooth, sweet and slightly tart puree that can be eaten as is, used as a dessert topping or even as an accompaniment to savoury dishes. With or without cinnamon, it's a flavour that inevitably evokes autumn and winter.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Place the apples, lemon juice, sugar, vanilla and cinnamon (if using) in a large saucepan.
2. Cover and cook over a medium heat for about 10 minutes, stirring occasionally, until the apples are tender.
3. Blend with a hand blender until smooth (or mash with a fork for a more rustic texture).
Traditional canning
4. Pour the hot compote into sterilised jars and seal tightly.
5. Place the jars in a large pan of boiling water (the water should cover two-thirds of the jars) and leave to simmer for 30 minutes.
6. Leave to cool, then store in a cool, dry place.
Storage: up to 1 year if the jars are well sealed.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Place all the ingredients in the Thermomix bowl.
2. Cook for 9 min / 100°C / speed 1 with the lid on.
3. Blend for 20 sec / speed 5 to obtain a smooth texture.
Canning (Thermomix)
4. Pour into sterilised jars and seal.
5. Place the jars in the Varoma, add the water to the bowl and cook for 30 mins / 90°C / speed 1.
6. Leave to cool and store in a cool place.
