THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Caro’s Bruschetta
Description
One of my favourite starters – and my whole family's too! – is this colourful and tasty bruschetta. After several attempts, I've found a version that everyone around me loves. Simple, fresh and fragrant – a real taste of summer that everyone agrees on.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Prepare the filling
Mix the tomatoes, onion and basil in a bowl.
Season with olive oil, balsamic vinegar (taste to adjust the acidity), salt and pepper.
Keep refrigerated – the filling can be stored for 2–3 days.
2. Toast the bread
Cut the baguette into slices approximately 1 cm thick.
Heat olive oil in a frying pan and brown the slices on both sides.
3. Assemble and serve
Arrange the slices on a serving dish.
Top generously with the tomato mixture.
THERMOMIX® METHOD.
