Looking to impress your new roommates with some food? Here is a simple menu for you to cook and impress! The measurements are for 4 people.
Starter- Chive and Potato Soup
|Butter or Margarine||25g|
|White stock||1 liter|
|Potatoes, Peeled and washed and sliced||400g|
|Chopped chives||To your taste|
- Melt the Butter or Margarine in a pan
- Add the onion and the leek. Cook for a few minutes.
- Add the stock and the potatoes and season
- Simmer for about 30 minutes
- Liquidise the soup (Use a blender!)
- Return to the pan and reboil; season to your taste
- Finish with cream and sprinkle the chopped chives on top
You can buy or make your own
- 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
- 1 tsp salt
- 2 tsp dried yeast
- 30g/1oz butter or lard, softened
- 75ml/2½fl oz milk, warmed
- 225ml/8fl oz warm water
- oil, for greasing
- rice flour, for dusting
- butter, to serve
- With your fingers, mix the white flour, salt and dried yeast in a bowl.
- Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
- Mix the warm milk with the water.
- Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
- Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
- Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
- When the dough has risen, return it to a floured work surface and knock it back.
- Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
- Meanwhile, preheat the oven to 220C/425F/Gas 7.
- When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.
Main –chicken in a cream sauce
|Butter or Margarine||50g|
|Double or non-dairy Cream||125ml|
- Heat the butter or margarine in a pan. Lightly flour the chicken breast
- Cook the chicken both sides for 7-9 minutes each side with minimum colour
- Place the chicken breast in a serving dish cover to keep warm
- Drain off the fat from the pan
- Deglaze the pan with white wine
- Add the cream and bring to the boil and season
- Allow to reduce to a lightly thickened consistency. Correct the seasoning
- Pass through a fine strainer on the chicken and serve
You can buy them from a shop or you can make them yourself
- Wash and peel the potatoes and ¼ them
- Put the potatoes in water and bring to the boil
- Drain the water
- Heat up a good measure of oil in to a roasting tin
- Add the potatoes till all sides are brown
- Season lightly and cook for a hour in a hot oven
- Turn the potatoes over every 30 minutes
- Cook till golden brown and drain
Dessert – White Chocolate mousse
|Zest of a orange||1|
- Heat the milk to Boiling point with the zest of the orange
- Add the white chocolate and melt. Stir well, away from the heat
- Whisk the eggs and sugar together add the hot milk and return to the saucepan
- Stir on the side of the stove until the mixture coats the back of the spoon but do not boil. remove from the heat
- Add the soaked and squeezed gelatine and bring to setting point.
- Fold in the yoghurt carefully and immediately put in the individual glasses per person