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.
Tricolour crostini (traditional method & Thermomix)
Description
For me, crostini is the perfect summer meal. They can be topped with so many different ingredients - vegetarian, fish or meat. Here's my new favourite: smooth avocado cream, melting burrata cheese and juicy tomatoes... a pure marvel. Tip: use the ripest tomatoes possible for an explosion of flavour.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation:
1. Toast the bread :
Arrange the ciabatta slices on a baking tray, drizzle with oil and place in the oven at 200°C for 8 to 10 minutes, turning halfway through cooking. Leave to cool.
2. Avocado cream (traditional version) :
Blend the avocado with the lime juice, salt, spring onions and parsley until smooth.
THERMOMIX® METHOD
Thermomix version :
- Put all the ingredients in the bowl, then blend.
→ 20 sec / speed 4.
- Dressage :
Tear the burrata into pieces.
Spread the crostini with avocado cream, add a piece of burrata and a slice of tomato.
Sprinkle with freshly ground pepper and serve immediately.
