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.
Warm seasonal vegetable salad
Description
This warm vegetable salad is a real treat: healthy, nutritious and easy to prepare. The oven-roasted vegetables add caramelised flavours, while the poached egg adds a delicate, gourmet touch. Perfect for a balanced breakfast or a light lunch, it can be eaten on its own or as a side dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the vegetables: Peel, wash and cut the carrot into sticks, the onion into chunks and the sweet potato into cubes. Squeeze the garlic clove.
2. Place the vegetables in a salad bowl with 1 tbsp olive oil, the garlic, salt, pepper and herbs. Mix well.
3. Place on a baking tray lined with baking paper and bake at 200°C for 20 to 25 minutes until tender and lightly browned.
4. Prepare the poached eggs: Bring 1.5 litres of water to the boil with a dash of vinegar. Break an egg into a cup and gently slide it into the simmering water. Cook for around 3 minutes, gently folding the white around the yolk with two spoons. Drain on kitchen paper. Repeat with the second egg.
(Variation: boil the eggs if you prefer something simpler).
5. Assemble the salad: Wash the salad and roughly chop the walnuts.
6. In a salad bowl, toss the salad with the roasted vegetables and half the dressing.
7. Arrange on plates, add one poached egg per person, drizzle with remaining vinaigrette and sprinkle with walnuts.
THERMOMIX® METHOD
