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.
Vegetable stew (traditional method & Thermomix)
Description
A vegetarian stew? Of course it is! This vegetable stew is creamy, nourishing and warming - perfect for winter. I love it prepared in the Thermomix, but it's just as easy to make in a traditional saucepan. It's a dish that even the carnivores in my family enjoy!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Finely chop the parsley.
2. Peel the potatoes, carrots and turnips, cut into chunks and cook in a pan of water with the stock added until tender.
3. Drain the vegetables, reserving around 400 ml of the cooking stock.
4. Peel and chop the shallot. Melt the butter in a saucepan, add the shallot, then the reserved stock, crème fraîche, cornflour, salt, pepper and nutmeg. Bring to the boil, stirring continuously until thickened.
5. Adjust the seasoning, add the chopped parsley and mix.
6. Stir the sauce into the vegetables and serve piping hot.
THERMOMIX® METHOD
Preparation with Thermomix
1. Place the parsley in the bowl, chop for 3 seconds on speed 8 and set aside.
2. Peel and chop the potatoes, carrots and turnips. Place in the Varoma.
3. Pour the water and stock into the bowl, place the Varoma on top and cook for 25 min / Varoma / speed 1. Remove the Varoma, keep the vegetables warm and reserve 400 g of stock.
4. Place the shallot in the bowl and chop for 5 seconds on speed 5. Add the butter and fry for 2 mins / 120°C / speed 1.
5. Add the reserved stock, cream, cornflour, salt, pepper and nutmeg. Heat for 8 min / 100°C / speed 1.
6. Add the chopped parsley and blend for 5 seconds on speed 3.
7. Mix the sauce with the vegetables and serve...
