Creamy Vegetable Soup, Steamed Chicken with Vegetable Tagliatelle and Mustard Sauce, Milk Bread Loaves, Frozen Fruit Sorbet

Preparation Before Demo

• 500 g chicken breast fillets, skinless cut in strips (5 cm x 2 cm)
  o 500 g turkey breast fillets, skinless cut in strips (5 cm x 2 cm)
• 1 - 2 carrots
• 1 courgette
• 450 g mixed vegetables (e.g. potato, courgette, carrot, leek), cut in pieces

Milk Bread Loaves

• 300 g milk
• 50 g butter diced, plus extra for greasing
• 2 tsp dried instant yeast (8 g)
  o 20 g fresh yeast crumbled
• 20 - 60 g sugar to taste
• 550 g bread flour
• 1 ½ tsp fine sea salt

Frozen Fruit Sorbet

• 60 - 100 g granulated sugar to taste
• 500 g frozen fruit
  o 500 g fresh fruit cut in pieces then frozen in a single layer (see tip)
• 2 tsp lemon juice (opzionale)
• 1 egg white from medium or large egg (opzionale)

Baking

• egg yolk beaten, from medium or large egg

Soup, Steamed Chicken and Vegetable Tagliatelle

• 80 - 100 g onions halved (1 small onion)
• 1 garlic clove
• 20 g olive oil
• 400 g water plus extra for soup
• 1 tsp fine sea salt or to taste
• 20 g butter (opzionale)
  o 1 Tbsp double cream (opzionale)

Sauce

• 50 g crème fraîche
  o 50 g double cream
• 1 Tbsp mustard
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 3 - 4 sprigs fresh parsley leaves only
• 1 egg yolk (opzionale)