Daily menu, October 4: vibrant beet verrines, spiced chicken, and delightful pineapple cake
Sunday 4 October 2026 15:00 - Juliette Hess
Beet verrines: an easy and fresh starter
Kick off your meal with these stunning beet verrines, an easy and fresh starter that will impress your guests. Combining cooked beets with cream cheese, olive oil, and a hint of herbs, this dish is not only colorful but also incredibly simple to prepare—no cooking required! Just blend the ingredients until smooth, and serve them in elegant glasses for a visually appealing presentation. Perfect for any occasion, these verrines are sure to be a hit!
Beet verrines: an easy and fresh starter
Want color in your menu? Beet will be your best friend for this! Just mixed with cream cheese and a few herbs to spice it up, you will obtain super fresh beet cream . Try it, we can assure you that you will love it ;-) And what's more, it's super...
The main event: moroccan-spiced chicken with fall pomegranate pilaf
For the main dish, indulge in Moroccan-spiced chicken paired with a delightful fall pomegranate pilaf. This dish features tender chicken seasoned with a blend of spices such as cumin, cinnamon, and cayenne, creating a warm and aromatic flavor profile. The pilaf, made with rice and fresh ingredients like apple and celery, complements the chicken beautifully, adding a touch of sweetness and crunch. This hearty meal is perfect for a cozy dinner, bringing warmth and comfort to your table.
The main event...moroccan-spiced chicken with fall pomegranate pilaf
Make the spice rub for the chicken by combining the ingredients (A) in a small bowl.
Pineapple cake: a sweet ending
Conclude your meal on a sweet note with a delightful pineapple cake. This moist cake combines the flavors of pineapple juice and orange juice, creating a tropical treat that is perfect for any dessert lover. With a light texture and a hint of citrus from the grated orange rind, this cake is not only delicious but also visually appealing. Serve it with a dusting of powdered sugar for an elegant finish, making it a perfect ending to your vibrant menu.
Pineapple cake
First mix all purpose flour and baking powder and then swift it.Place Parchment Paper/ Wax paper in a 11"x 7" x 2" Rectangular Baking Pan and grease the paper with little butter and then keep the baking pan aside.
Frequently asked questions
How long can I keep my beet creams?
You can keep them in the refrigerator for 2 days in an airtight container.
Can I freeze this recipe?
No problem! Place your cream in an airtight container or freezer bag and don't forget to add a dated label!
What can I replace the parsley with?
You can replace it with coriander or remove it from the recipe.
What can I replace chives with?
You can remove it from the recipe if you don't like it.
Can I serve these verrines as an aperitif?
No problem! On the other hand, the "bodega" glasses that we used have a capacity of around 20cl, which may be a little large for an aperitif. So bring smaller glasses.
How many glasses do I get with these quantities?
You will get 4 “bodega” glasses with a capacity of approximately 20cl.
You can keep them in the refrigerator for 2 days in an airtight container.
Can I freeze this recipe?
No problem! Place your cream in an airtight container or freezer bag and don't forget to add a dated label!
What can I replace the parsley with?
You can replace it with coriander or remove it from the recipe.
What can I replace chives with?
You can remove it from the recipe if you don't like it.
Can I serve these verrines as an aperitif?
No problem! On the other hand, the "bodega" glasses that we used have a capacity of around 20cl, which may be a little large for an aperitif. So bring smaller glasses.
How many glasses do I get with these quantities?
You will get 4 “bodega” glasses with a capacity of approximately 20cl.
Shopping list for the daily menu
Beet verrines: an easy and fresh starter
- 1 lb cooked beets
- 1 cup cream cheese
- 1 Tbsp olive oil
- 1 onion (small)
- chives
- parsley
- 1 cup rice
- 2 cups water
- 1 small apple
- 1 stalk celery
- 1/4 purple onion
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 3/4 teaspoons black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 1/2 cup all-purpose flour (Maida)
- 1 1/4 teaspoon baking powder
- 3 tablespoons corn flour
- 1/2 cup pineapple juice
- 1/2 cup orange juice
- 1/2 cup butter (1 stick)
- powdered sugar
- 3 eggs
- 1 1/2 tablespoons grated orange rind
- 1/4 cup vegetable oil
- 1-2 drops pineapple essence (optional)
- 1-2 pinches yellow food color (optional)
- a pinch of salt
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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