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.
Nürnberger Elisen Lebkuchen – Soft German gingerbread
Description
Elisen Lebkuchen from Nuremberg are a real institution at German Christmas markets. Moist, fragrant and rich in almonds, hazelnuts and candied fruit, they differ from classic Lebkuchen in that they contain no flour whatsoever. This makes them naturally gluten-free and lactose-free. Traditionally round and decorated with nuts or candied fruit, they also come in a rectangular shape adorned with an image of Saint Nicholas, as seen on market stalls. This recipe, adapted from a German reference that received over 1,000 votes, offers a perfect balance between sweetness and spice, with a slightly reduced sugar content for a less sweet but equally delicious result.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Preheating
• Preheat the oven to 150°C (traditional heat).
• Prepare a baking tray lined with baking paper.
2. Prepare the dough
• In a large bowl, beat the eggs, brown sugar and honey until the mixture is light and fluffy.
• Add the cinnamon, gingerbread spices and salt.
• Stir in the ground almonds, ground hazelnuts and chopped candied fruit.
• Mix gently until smooth.
3. Shape the Lebkuchen
• Spread the mixture evenly over the wafers.
• For round Lebkuchen: use 9 cm wafers (approx. 30 pieces) or 7 cm wafers (approx. 40 pieces).
• Place on the baking tray.
4. Cooking
• Place in the oven and bake for approximately 20 minutes at 150°C.
• The biscuits should remain soft in the centre.
5. Finishing touches
- Leave to cool completely.
• Drizzle with melted chocolate or sugar icing.
• Allow to dry before storing in an airtight container.
________________________________________
Tip for chopping candied fruit: if your blender has difficulty reducing the peel, add some of the beaten eggs with the candied fruit before blending – this makes it easier to grind and gives a finer texture.
THERMOMIX® METHOD.
