Summer Complete Menu: Sweet Potato Velouté, Pasta Salad, Chive Cream Salmon and Pear-Pineapple Juice

Ingredients

• 3 pièce Pears (ripe, peeled and quartered)
• 1 boîte (≈400 g) Canned pineapple (in chunks, drained)
• 1 pièce Lemon (juice only)
• 600 g Sweet potatoes (peeled and cubed)
• 200 g Zucchini (diced)
• 1 pièce Onion (thinly sliced)
• 1 cm Fresh ginger (grated)
• 800 ml Chicken broth (prepared or diluted cube)
• 2 c. à soupe Extra virgin olive oil
• 100 g Portion cheese (cheddar or Gruyère) (grated)
• au goût pincée Salt
• au goût pincée Black pepper
• 300 g Pasta (farfalle) (cooked al dente)
• 2 pièce Fresh tomatoes (diced)
• 0.5 pièce Red onion (finely sliced)
• 100 g Feta (crumbled)
• 50 g Pitted black olives (optional)
• 2 c. à soupe Vinegar (balsamic or wine)
• 1 c. à café Dijon mustard
• 4 c. à soupe Extra virgin olive oil (for the dressing)
• 600 g Salmon fillets (4 portions of 150 g, skin removed)
• 200 g Thick crème fraîche
• 2 c. à soupe Fresh chives (chopped)
• 1 pièce Lemon (for the salmon) (juice)
• au goût pincée Salt (for the salmon)
• au goût pincée Black pepper (for the salmon)

Instructions

1. Pear‑pineapple juice

   Cut the pears into quarters, place them in the Thermomix bowl with the drained pineapple and the juice of one lemon. Blend for 1 minute, gradually increasing the speed to 10. Strain the mixture through a cheesecloth and refrigerate.

   Time: PT5M

2. Preparing the vegetables for the velouté

   Peel and cut the sweet potatoes and zucchini into approximately 2 cm cubes. Thinly slice the onion and grate the fresh ginger.

   Time: PT10M

3. Sauté the vegetables

   Pour 2 c. à soupe of olive oil into the Thermomix bowl, add the prepared vegetables and cook for 5 minutes at 120 °C, speed 1, stirring occasionally.

   Time: PT5M

   Temperature: 120°C

4. Cooking the velouté

   Add 800 ml of chicken broth, season lightly with salt and pepper. Cook for 10 minutes at 100 °C, speed 2.

   Time: PT10M

   Temperature: 100°C

5. Finishing the velouté

   Blend for 1 minute at speed 10 until smooth. Stir in the grated cheese (or the sour cream) and blend another 30 seconds. Adjust seasoning if needed.

   Time: PT3M

6. Cooking the pasta

   Bring a large pot of salted water to a boil, add the pasta and cook al dente for 10 minutes. Drain and rinse under cold water to stop cooking.

   Time: PT10M

   Temperature: 100°C

7. Dressing

   In a small bowl, whisk together the vinegar, mustard, salt and pepper. Drizzle in the olive oil while whisking until emulsified.

   Time: PT2M

8. Assembling the pasta salad

   In a bowl, combine the cooled pasta, tomato dice, thinly sliced red onion, crumbled feta and olives. Add the dressing, toss gently and let rest for 5 minutes so the pasta absorbs the sauce.

   Time: PT5M

9. Seasoning the salmon

   Place the salmon fillets on a baking sheet, drizzle with lemon juice, and season with salt and pepper on both sides.

   Time: PT5M

10. Chive cream

    In a bowl, combine the thick crème fraîche, chopped chives, a pinch of salt and pepper. Set aside.

    Time: PT5M

11. Cooking the salmon

    Preheat the oven to 180 °C. Coat each salmon fillet with the chive cream, bake for 15 minutes until the fish flakes easily with a fork.

    Time: PT15M

    Temperature: 180°C

12. Plating and serving

    Divide the velouté into bowls, place the pasta salad on plates, set the salmon in the center and serve the pear‑pineapple juice chilled. Enjoy!

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g

Ingredient Substitutions

• Instead of Pears: apples
• Instead of Canned pineapple: fresh pineapple
• Instead of Lemon: apple cider vinegar
• Instead of Sweet potatoes: butternut squash
• Instead of Zucchini: bell pepper
• Instead of Onion: shallot
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Chicken broth: vegetable broth
• Instead of Extra virgin olive oil: butter
• Instead of Portion cheese (cheddar or Gruyère): sour cream
• Instead of Pasta (farfalle): penne
• Instead of Fresh tomatoes: cherry tomatoes
• Instead of Red onion: shallot
• Instead of Feta: goat cheese
• Instead of Pitted black olives: green olives
• Instead of Vinegar (balsamic or wine): lemon juice
• Instead of Dijon mustard: whole‑grain mustard
• Instead of Extra virgin olive oil (for the dressing): sunflower oil
• Instead of Salmon fillets: cod fillet
• Instead of Thick crème fraîche: Greek yogurt
• Instead of Fresh chives: parsley
• Instead of Lemon (for the salmon): apple cider vinegar

Equipment Needed

• Thermomix or high‑power blender
• Strainer or cheesecloth
• Chef’s knife
• Cutting board
• Medium saucepan
• Pasta strainer
• Salad bowl
• Whisk or small spoon
• Baking sheet or gratin dish
• Oven
• Silicone spatula
• Kitchen gloves
• Measuring cup
• Measuring spoons
• Serving bowl

Critical Steps — Do Not Skip

• Strain the juice to avoid pulp residues
• Blend the velouté until perfectly smooth
• Do not overcook the salmon in the oven (max 15 minutes at 180 °C)

Chef Tips from the Video

• Add a pinch of curry or smoked paprika to the velouté for more depth of flavor.
• Lightly toast the pasta in a pan with a drizzle of oil before adding the dressing for a crunchy texture.
• Use lime instead of lemon for a more tangy note on the salmon.

Troubleshooting

Storage

Refrigerator: Velouté 3 days, pasta salad 2 days, cooked salmon 2 days, pear‑pineapple juice 2 days (keep tightly sealed).

Freezer: Velouté 1 month (in an airtight container), raw or cooked salmon 1 month, the juice does not freeze well.

Room temperature: Serve immediately or consume within 2 hours of preparation.

Make-Ahead Tips

• The velouté can be prepared the day before and gently reheated before serving.
• The chive cream keeps for 24 hours in the refrigerator.
• The dressing can be made ahead, but add it to the pasta just before serving to retain freshness.