Remeber you can make the lemon dessert for tomorrow night so it can freeze ovenight if you have time notes
ser ving checklist Starter
Serve the soup in warmed soup bowls , top with the garlic cheese croutes and sprinkle with the parsley .
Main Course
Serve a pile of the cabbage in the centre of a warmed dinner plate and top with the pork . Drizzle a little sauce around and serve the remainder of the sauce in a jug . Serve the mashed potatoes and remaining cabbage in warmed serving dishes for guests to help themselves to .
Vegetarian - serve the little dish on a warmed dinner plate with some of the cabbage alongside .
Dessert
Serve slices of the warmed tart dusted with icing sugar in the middle of a small plate with a scoop of ice cream alongside .
Chalet plus - pre-dinner canapés a Smoked salmon and rocket wraps * a Croustades with goats cheese and vanilla figs *
remember these are only suggestions but any substitutions must follow the guidelines
Chalet plus pre-dinner drink Cidre de Normandie
SERVES 6-8 depending on the size of glass
1 x 1l bottle of chilled cider ( medium dry ), tumblers , ice
¾ fill the glasses with cider and top up with a generous portion of ice
Why not treat your guests to a little pre-dinner extra from what you have in your fridge ?
Leftover mash ? Mix ½ mug of mash with 1 egg yolk . Add some tuna or pesto and make into little potato cakes , fry on both side then bake for 20 minutes at 350F / 180C until firm . Serve these just warm with a sour cream topping as a pre-dinner treat . time planner
in the morning : roast garlic for soup , make soup , make cabbage , make pastry for tart and line tin , marinate apples in Chartreuse
6pm : bake apple pie , prepare and cook pork , make veggie main , peel but do not cook potatoes
6.45pm : lay table , warm plates and prepare all garnishes
7.30pm : remove pork from oven , make sauce and cook potatoes
7.45pm : warm soup , re-heat cabbage , reheat veggie main
8pm : serve starter , mash potatoes , warm sauce for meat
8.15pm : serve main course , warm Ruifard tuesday
Remeber you can make the lemon dessert for tomorrow night so it can freeze ovenight if you have time notes
Walking in the Alps in the summer you cannot fail to see the juniper bushes lining every mountain path . Growing at an altitude of around 1200m , the European Alps were the source of all juniper berries for the London Gin companies . Smell the berries as you chop them , they are the main flavour of gin . Nowadays most juniper comes from eastern Europe and China because it is very labour intensive to pick .
We were in a bistro in Annecy , when a ramekin of finely chopped cold braised red cabbage arrived with butter and fresh bread to munch our way through as we perused the menu . So if you have left over cabbage don ’ t throw it away , as it makes a fine canapé ingredient or simply a delight for guests pre dinner .