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Made for Mosey by Romu - Autumn Edition

Made for Mosey by Romu is a collaboration between homewares label, Mosey Me, French chef, Romu of Romu and interior designer and stylist, Sophie of Made For studio. Each season we will provide you with a full menu to host the perfect soirée at home. Romu provides step by step recipe's, Sophie lends her knowledge on creating the dream space for entertaining, whilst Mosey Me will supply you with the goods to do it. There is an entrée, main and desert for each seasonal menu which is emailed to our subscribers at the start of each month.

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entrée

Sweet Pickled candied and purple beetroot

330ml red wine vinegar
630ml water
65g salt
110g sugar
6 juniper berries
6 black pepper corn
1 bunch of organic beetroot
1 bunch of organic candied beets
 
Prepare the beetroot by removing and reserving the stems
Wash the beetroot thoroughly
Place your water, vinegar, sugar, salt and spices in a large pot and whisk to dissolve salt and sugar.
Bring the mix to the boil over a medium heat, in 2 different pots cover the beetroot with the pickle liquid and simmer for 45 min or until a sharpen knife can slide through easily.

Black sesame labneh

60g black sesame seed
50ml olive oil
100g of cooked chickpeas 
40g greek yoghurt
Zest and juice of 1 lime
 
Gently toast the black sesame in a pan , then blend the seeds in a food processor with the greek yoghurt, cooked chickpea, olive oil, zest and juice of lime

To finish
 
Sea salt
Heirloom radishes
Amaranth leaves
Olive oil
 
Dress the beets with the olive oil and season with the sea salt.
Spoon the labneh in a middle of a flat pate.
Arrange the beets on the top of your labneh
Place your halves heirloom radishes between the beets, garnish with your amaranth and mix leaves 

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Main Course serves 4

Whole baked pumpkins with creamy french cheese and carrot salad

2 butternut pumpkins, halved and hollowed out with seeds discarded  
8 thyme sprigs
2 garlic cloves, crushed 
80g butter 
1 bunch of baby carrots, peeled and halved
50g hazelnuts 
50g chives, chopped
50g seeded mustard
1tbs lemon juice
Handful of salad leaves 

Cheese filling
½ litre full cream milk 
40g butter
40g plain flour
500g  double brie cheese
 
Method 

Preheat oven to 165°C/329°F . Line tray with sheet of baking parchment. With your deseeded pumpkin halves, scratch away enough flesh to create the shape of a canoe for your pumpkin. Season empty pumpkin canoes with butter, thyme and salt, place on tray and roast in the oven for 30 minutes, or until tender. Once cooked, drain any excess liquid out of the pumpkin, then set aside. Leave oven on and turn up to 175°C/347°F. With the extra pumpkin flesh, cook with a little olive oil in small pot on stove until pumpkin is soft and easy to mash. Set aside. 

Start by making a Béchamel sauce. Begin heating milk to bring to a boil on the stove. Whilst milk is heating, in a separate pot, melt the butter. Add flour to melted butter, stirring to cook until lightly golden. Whisk in hot milk to butter/flour mix and bring to the boil, reducing to a low heat and cooking for a further couple of minutes. Add your Béchamel sauce to a food processor, adding the cheese, one third at a time. Add your cooked pumpkin flesh and blend until smooth. Fill your pumpkin canoes with cheese feeling and place back into the hot oven to bake until golden brown and heated through (roughly ten minutes). On another tray, roast hazelnuts for roughly ten minutes also.

Carrot Salad

Submerge halved carrots in iced water for ten minutes. Once chilled, drain and pat dry. Dress carrots and salad leaves with lemon, salt and a good lug of olive oil. 
 
Once pumpkin canoes are cooked, sprinkle with roasted hazelnuts, chives and seeded mustard. Serve with carrot salad.
The crunchy, zesty carrots make a refreshing addition to this dish. Use them to dip into this cheesy pumpkin goodness. 
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Dessert serves 4
Cheesecake crumble with plum purée

Cheesecake cream

270g cream cheese
70g crème fraiche
1 small egg (approx. 60g)
80g sugar
1 vanilla bean, halved with seeds scraped out and reserved
Good pinch of salt 
2.5 sheets gelatine
180g pouring cream

Rhubarb and plum purée

250g diced rhubarb
250g diced plums

200g caster sugar
1 tsp lemon juice
Extra plum for decoration 


Oat Crumble

1 egg white
1 tsp ground cinnamon 125g caster sugar
5g salt
25g water
250g oats


Additional utensils
Thermometer
Piping bag
Mandolin (not crucial)

Cheesecake cream

Combine the cream cheese, crème fraiche, eggs, sugar, vanilla and salt in a food processor and blend until smooth. Transfer the mix into a metal mixing bowl and cook it over a pot of boiling water. Whisk until the temperature reaches 80°C. Submerge the gelatine in iced water until soft. Once soft, strain and remove any excess water. Combine with the warm cheese mixture and stir until the gelatine is completely dissolved. Add the pouring cream and stir until all combined.

Rhubarb and plum purée

Combine all ingredients in a saucepan over medium heat. Cook the fruit until the flesh is soft but without discoloration. Reduce until liquid is cooked away. Blend fruit in food processor and then press through sieve for smooth consistency.

Oat crumble

Preheat your oven to 250°C. Line tray with a piece of lightly buttered baking parchment. In a bowl, beat the egg white until it foams. Mix in the cinnamon, sugar, salt and water. Mix well. Stir in your oats and coat them with the egg and spice mixture. Spread on baking sheet and bake in oven for one hour. You will need to stir every 15 minutes or so to make sure the oats are evenly toasted.

To finish

Whisk the cheesecake cream to ensure it’s smooth. using a piping bag or a spoon place half a cup on each plate. Arrange your plum purée and crumble around the cheesecake cream. Using the mandolin, slice some thin discs of fresh plum to arrange over the top of your dessert. You can also add berries or grapes for the same effect.
 

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Styling tip from Sophie

For our Autumn dinner party, I draped the beautiful toffee linen tablecloth from the wall onto the table just to reinvent the space we used in a different way than usual. Don't be afraid to mix and match your crockery and cutlery, it can actually add to the look and make it feel nice and relaxed. Just keep it consistent in pairs or groups; no one wants the dodgy small fork.I like to bring out the main meal hot from the oven or beautifully presented and then serve from the table. Beforehand always light a candle or some incense, not just for the smell but also the mood. 

Styling tip from Sophie

Always set the seen to match the menu. It doesn't have to be a theme as such but more of a vibe. Don't be scared to decorate with things you have lying around the house, there's no need to spend a lot of money to create a beautiful setting. Dry out some oranges for a colour and flavour accent to your drinks, use some citrus fruits or ceramics as decoration on your table instead of flowers. Already with those items we've made a subtle autumn colour palette and warm environment. 

Styling tip from Sophie

dessert is always a nice time to change a few things up depending on where the night is headed. One being the music. If you're ramping up for the night put on something a little more up beat and pull out the sticky wine, or if you're winding down lower the tempo and settle in with a pot of fresh mint tea. 

Chef - Romu of Romu Melbourne 

www.romu.com.au 

@romu_melbourne

Stylist - Sophie of Made for Studio

@madefor_studio

Photography - Eliza & Sophie 

Mosey Me featured product 

Gold dot Napkins

Linen tablecloth in Toffee 

Linen napkins in Ink

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