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.
Cream of pepper soup (traditional method & Thermomix)
Description
Here is a colourful and flavourful soup that I enjoy making for both my family and my guests. The intensity of the colour will depend on the choice of peppers: yellow, orange or red. This soup can be made in advance and freezes perfectly. Simply add the crème fraîche at the last minute before serving.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Heat the olive oil in a saucepan. Add the shallots and peppers, then fry gently for a few minutes.
2. Add the chopped tomatoes, thyme, bay leaf and vegetable stock. Season with salt, pepper and sugar.
3. Cook over low heat for about 25 minutes, until the vegetables are tender.
4. Remove the thyme and bay leaf, then blend the soup until smooth and creamy.
5. Just before serving, stir in the crème fraîche and garnish with basil leaves.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place the shallots and peppers in the bowl with the oil. Sauté for 10 minutes / Varoma / lowest speed.
2. Add the tomatoes, thyme, bay leaf and vegetable stock. Cook for 15 minutes / Varoma / reverse / lowest speed.
3. Remove the thyme and bay leaf. Season with salt, pepper and sugar.
4. Blend for 45 seconds, gradually increasing the speed to 7.
5. Add the crème fraîche just before serving and garnish with basil.
