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Menu du Mois
Serves 6
This dish is a great winter warmer and, above all, requires very little hands-on time. Just put the ingredients together in a deep saucepan and wait until it’s all cooked and ready to enjoy. Combining starch and proteins, this soup is both filling and healthy.
Ingredients
2 cloves garlic
2 onions
5 potatoes
1 leek
400g boneless and skinless chicken breasts
3 tablespoons chicken stock powder
750ml water, tepid
salt and pepper
2 tablespoons fresh cream (optional)
1 tablespoon freshly chopped parsley
1. Peel the garlic, onions and potatoes. Chop the garlic and finely slice the onions. Cut the potatoes into bite-size chunks. Clean the leek and finely slice the white and pale green parts.
2. Cut the chicken breasts into small pieces and place in a deep saucepan or wok. Add the prepared vegetables and the chicken stock powder, and add the tepid water. Season with salt and pepper. Cover and simmer for 30 to 40 minutes, stirring occasionally.
3. Before serving, mix in the fresh cream if used, and sprinkle with freshly chopped parsley. Serve hot.
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Serves 6
This recipe is a good way to use up some leftover pumpkin. Combined with a couple of other vegetables and some herbs, and topped with a cheesy sauce, it is a quick and flavoursome dinner to make on busy mid-week days.
Ingredients
2 medium kumara
550g pumpkin flesh
4 cloves garlic
150ml fresh cream
150ml vegetable stock
1 tablespoon coriander
½ pack baby spinach
salt and pepper
55g cheese, grated
1. Preheat the oven to 200ºC (400ºF) fan bake. Grease a 30 x 18cm (12 x 7in) ovenproof dish.
2. Peel and thinly slice the kumara and the pumpkin flesh. Peel and chop the garlic. Gently heat up the cream, vegetable stock and coriander.
3. Layer the kumara slices, pumpkin slices, garlic and baby spinach in the prepared dish. Season each layer with salt and pepper, and pour a little stock on top of each layer until all the vegetables and stock have been used up.
4. Cover with foil and bake for 20 minutes. Take the foil off, lower the oven temperature to 180ºC (350ºF), and sprinkle the top of the dish with grated cheese. Bake for another 20 minutes and stand for 10 minutes before serving.
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Serves 4
There are many different ways to make lemon mousse, and this is one of my favourites. Lemon mousse is always delicious accompanied with a couple of thin almond or coconut biscuits.
Ingredients
3 whole eggs
150g sugar
1 tablespoon cornflour
500ml milk
2 lemons
250ml fresh cream
3 egg whites
chopped nuts, for garnish (optional)
berry sauce, for garnish (optional)
1. Beat the egg yolks with 100g of the sugar in a bowl until pale yellow. Mix in the cornflour.
2. Place the milk in a saucepan. Grate the zest of the lemons and add to the milk. Bring to the boil, and gradually pour over the egg mixture. Return to the saucepan and cook over a low heat, stirring continuously, for 10 minutes or until thick. Mix in the juice of 1 lemon and leave to cool.
3. Whip the fresh cream into soft peaks. Add to the cool lemon cream. Beat the egg whites until firm and mix in the remaining sugar. Delicately fold into the lemon cream. Divide between 4 individual dessert bowls. Chill for 4 hours. Garnish with chopped nuts and berry sauce before serving, if desired.
Tip: Whipping cream takes little time and is simple to do, but the cream must be very cold. It may be a good idea to refrigerate the food processor bowl in which you’ll be whipping the cream beforehand.
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