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.
Bohemian dumplings (traditional method & Thermomix)
Description
What can you do with stale bread or an old baguette? Of course, you can make a Caesar salad, bruschette or onion soup au gratin... But today I'd like to suggest something more original and little-known: Bohemian quenelles - an ideal accompaniment to stews and dishes rich in sauce. This traditional recipe from the former Austro-Hungarian Empire has travelled throughout Central Europe: variations can be found in Austria, Bavaria, the Czech Republic (knedlík), Luxembourg (kniddel) and even in Lyon with the French quenelles. Semmelknödel (bread dumplings) are most often round, but the Serviettenknödel version (rolled in a cloth and then cut into slices) is just as popular, especially when there are lots of people around. Either way, it's a soft accompaniment that soaks up sauces perfectly - an absolute must with goulash, mushroom stew or marinated roast pork. What's more, it's a great way to use up day-old bread!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Mix the bread cubes, flour, parsley, crushed stock and egg yolks.
2. Heat the milk with the melted butter and add to the mixture. Mix well.
3. Whisk the egg whites until stiff and fold in gently.
Individual version (Semmelknödel): Form balls with lightly moistened hands and cook in simmering salted water until they rise to the surface (they fall to the bottom first).
Roll version (Serviettenknödel): Place the preparation in a clean tea towel, roll into a sausage and tie the ends with string. Cook in simmering water for approx. 35 min (or in a steamer for the same amount of time). Then cut into slices.
THERMOMIX® METHOD
Preparation with Thermomix
1. Place the bread cubes, flour, parsley, crushed stock and egg yolks in the bowl. Mix for 20 sec / speed 3 / reverse.
2. Heat the milk with the butter for 2 mins / 70°C / speed 2, then pour over the mixture. Mix for 20 sec / speed 3 / reverse.
3. Whisk the egg whites until stiff 3 mins / speed 3.5, then gently fold them into the mixture (using a spatula).
To cook, proceed as in the traditional method (balls in salted water or roll in a tea towel)...
