Tag Archives: tarte tatin

A Menu for My Dad! Menu #30

My Dad loves good food so this menu has to be dedicated to my Dad, Alfred Young! I called him up and explained the challenge we have on at MyDish – to find 52 weeks of menus, and asked him to tell me his ideal meal.  Problem is he thinks I am now making this for him tomorrow …oops!

Alfred’s Favourite Menu


Cheese Souffle

Main Course

Crispy Roasted Duck

Cauliflower Cheese

Rosti Potatoes


Tarte Tatin

Creamy Vanilla Ice Cream

To finish

Americano Coffee

Petit Fours

So to search for the best of these recipes on MyDish I know I have a great Cheese souffle recipe which I was given by a chef years ago called Double Baked Emmenthal Souffle.

This starts with a traditional roux, then you add the milk and the cheese and when melted you add in the egg yolks stirring gently and leave to cool.  You then whip the egg whites with a little bit of lemon juice and fold it into the cheese mixture and bake.  This cheese souffle is served with cream and kirsh sauce mmmmm.

For main course I have chosen Duck with a Red Wine and Blackcurrent sauce by Jonathan Curtis.

You first pan fry the duck for 10 minutes and then take out the duck and put into a baking dish.  Then using the juices from the pan you make the red wine and blackcurrant sauce.  This seems quite an easy recipe to make so looks like I have set expectations by phoning my dad and asking for his dream dinner…The more I think about it the more I know I need to actually make this for him now…I will let you know! For my Dad, his dream dinner means serving the duck with cauliflower cheese and rosti potatoes.  (Try Siobhan Cole’s Three cheese cauliflower cheese)

For dessert the Tarte Tatin is shared with us from Luke Colairo

Heat a large ovenproof dish on a hob and add sugar butter and your apple quarters.  Cut out your rolled out puff pastry to the same size and shape as the top of the frying pan and place it on top over the fruit and bake.  When you take it out of the oven put your inverted plate on top of the frying pan and then turn it all upside down onto the plate – eh voila.  Serve with creamy vanilla ice cream and pouring cream.

But that’s not all, Dad wants to now relax with a cup of strong coffee and a plate of petit fours – whilst dozing in front of the TV!

Please help me finish my challenge and share your dream dinner – or else a firm favourite menu that you make for guests that never fails to impress and is easy to prepare.  If your selection is featured you will be in with a chance to win a cooking holiday for 2 and more importantly to add to our dinner party menu collection to provide and share and gain inspiration for your next dinner party.

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A French Style menu- MyDish Menu # 18

Did you ever see the film Julie & Julia with Meryl Streep.  It was the story of an American girl who aspires to cook all 524 of her recipes in 365 days.  As you probably know by now we have a similar challenge – although ours is weekly and not for recipes but for menus with recipes that compliment each other.

Therefore as the idea was taken from the film I thought it only fitting to dedicate one of the menus to Julie and Julia and create a French themed menu.


Champignons Farci

Main Course

Beef Bourguignon


Pear Tarte Tatin

The starter is one of my favourites.  The mushrooms are hollowed out and the middle chopped together with onions and shallots and sauted with a little kick of  Madeira.

The main course is a French Classic and great for this time of year. Beouf Bourginon is a French classic casserole of beef slow cooked in a red wine sauce with small onions and mushrooms.

The dessert I have chosen is not one of Julie & Julia’s but a variation on a french theme.  Typical french desserts include creme brulee, Tarte Tatin , souffle, crepes and truffles.  I have chosen one of our members desserts – Pear Tarte Tatin


We are now looking for some great inspiration for Spring time dinner party menus – have you got a great combination of dishes – of course if yours is chosen it will be published in our book of 52 dinner party menus – come back to me at [email protected]