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.
Austrian apple strudel
Description
Apfelstrudel is one of Austria's most famous and iconic recipes. I'm talking about the authentic version here, made with real strudel dough, not filo pastry or puff pastry. Strudel dough is special and requires a certain amount of skill, as it has to be rolled out so thinly that they say you should be able to read a newspaper through it! It is an art passed down from generation to generation, often with pride by Austrian women. Although I cannot compare myself to these experts who cover entire tables with a sheet of translucent pastry, I love making this dessert. The result is a golden strudel, crispy on the outside and deliciously flavoured with apples, cinnamon and raisins on the inside.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the filling (ideally the day before).
Peel and slice the apples into thin strips. Melt a little butter in a large frying pan, then add the apples, breadcrumbs, sugar, cinnamon and raisins. Fry for a few minutes: the apples should remain slightly crunchy. Set aside in a bowl and leave to cool in the fridge.
2. Prepare the dough.
Mix the flour with the lukewarm water, oil and salt until you obtain a smooth dough. Shape into a ball and leave to rest for 1 hour under a preheated bowl.
3. Roll out the dough.
Place the dough on a large work surface covered with a tea towel. Roll it out with a rolling pin, then gently stretch it by hand until it is as thin as possible (remove your rings and watch!).
4. Fill the strudel.
Brush the bottom of the pastry with melted butter and sprinkle with breadcrumbs. Spread the cooled filling on top.
5. Roll up the strudel.
Use the tea towel to roll up the strudel, folding the ends inwards to enclose the filling.
6. Cooking.
Brush with melted butter and bake at 170°C until the strudel is golden brown (about 40–45 minutes).
7. Tasting.
Serve warm, accompanied by vanilla ice cream, custard or whipped cream.
THERMOMIX® METHOD.
