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)
• 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
• 20 - 60 g sugar, to taste
• 550 g strong white bread flour
• 1 ½ tsp fine sea salt

Frozen Fruit Sorbet

• 60 - 100 g granulated sugar, to taste
• 500 g frozen fruit
• 2 tsp lemon juice (optional)
• 1 egg white, from medium or large egg (optional)

Baking

• 1 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 (optional)

Sauce

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