Nature supplies us with a generous harvest of fresh produce tailor made to guard against colds and other seasonal afflictions.
Medicine has never tasted as good as this month’s menu!
We start with a quick and easy Lettuce and Pea Soup. Lemons enhance our delectable Lamb Stew served with rice noodles, glazed onions and baby carrots. Try our unusual and delicious Roasted Cauliflower Salad with Toasted Almonds.
Finally pears, now at their best, poached in Van der Hum and served with a calcium rich Lemon and Yoghurt Ice Cream, topped with crunchy Brown Bread Praline.
Prepare and cook the lamb, up to and before adding the egg yolks to thicken the sauce.
Prepare the ice cream and freeze.
Make the praline, store in an airtight container.
Set the table, arrange flowers and chill the wine.
Peel and sugar the pears, ready to bake later.
Make the soup, ready to reheat just before serving.
Ball the ice cream and refreeze.
Roast cauliflower and prepare salad.
Glaze onions and carrots. Reheat for serving (microwave).
Cook rice noodles.
Reheat the lamb and thicken the sauce.
Reheat and serve the soup.
Before sitting down, put the pears, with Van der Hum added, into the oven to bake while enjoying the main course.
Assemble the dessert and serve.
Spoil yourself a little! You can now order all the Ina Paarman products used in the Menu of the Month recipes. Let us do the work so you don’t have to worry about a thing…