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.
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.
