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.
Genuine English scones & faux clotted cream (traditional method & Thermomix)
Description
Scones are typical little cakes, simple and perfect for eating with jam and cream. They have been an integral part of the British Afternoon Tea tradition since the 19th century, when the Duchess of Bedford popularised the idea of this refined snack. Even Queen Victoria quickly adopted the habit, and scones remain a symbol of conviviality and elegance to this day. Traditionally made by hand, they can just as easily be prepared in a food processor or Thermomix.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Preheat oven to 220°C.
2. Mix the flour with the salt, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until you obtain a sandy texture.
3. Heat the milk slightly. Stir in the vanilla extract, lemon juice and zest. Quickly add this mixture to the dry ingredients and briefly work the dough.
4. Flour the work surface, fold the dough 2 or 3 times, then roll out to a thickness of about 3 cm.
5. Cut out using a floured cookie cutter (5 cm in diameter), without turning the cutter to get a better rise. Rework the dough scraps to make more scones. Quick variation: cut into squares or rectangles with a knife.
6. Place on a baking tray lined with baking paper, brush with egg yolk and bake for 10-15 minutes, until the scones are golden brown and sound hollow underneath. (+5 min for fruit scones).
7. Serve warm or cold, with strawberry jam and faux clotted cream.
Fake clotted cream
Whisk 250g of mascarpone with 200g of cold single cream until thick and creamy. Add a dash of icing sugar if desired.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the flour, salt, baking powder, sugar and butter in the bowl. Knead for 30 sec / Kneading mode.
2. Add the hot milk, vanilla, lemon juice and zest. Knead for 20 sec / Kneading mode.
3. Roll out the pastry (3 cm thick) and cut out the scones as indicated above.
4. Place on a baking tray, brush with egg yolk and bake for 10-15 min at 220°C (+5 min for fruit scones).
5. Serve with strawberry jam and fake clotted cream.
Dear Caroline,
In the German translation of the recipe for „fake clotted cream,“ it says to mix whole milk cream with mascarpone. What is whole milk cream?.
Best regards
Sabine
Dear Sabine, the translation is indeed incorrect. It should say whipped cream. Best regards, Caroline