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.
Goat's cheese puff pastry stars with homemade quick puff pastry (traditional method & Thermomix)
Description
Small puff pastry stars filled with goat's cheese, pesto or sun-dried tomatoes – an appetiser that's as pretty as it is tasty. Of course, you can make them with shop-bought pastry... but this homemade puff pastry is ready in the blink of an eye, and the result is impressive: flavour, crispness, elegance – it has it all. And the good news is that these stars freeze perfectly!
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation of the puff pastry
Traditional version
1. Place the flour, butter, water and salt in a food processor fitted with a blade or flat beater.
2. Mix briefly until you obtain a coarse paste with visible pieces of butter.
3. Turn out onto a floured work surface and shape into a ball without over-kneading.
4. Roll out into a rectangle 4–5 mm thick, fold into 3 or 4 layers, roll into a snail shape as shown in the Thermomix video here, wrap in cling film and place in the fridge for 30 minutes.
5. Next, roll out the dough as usual, turning it and lightly dusting it with flour each time.
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Star assembly
1. Cut out stars approximately 7 cm in diameter using a cookie cutter.
2. Place them in the moulds of a mini muffin tin (24 pieces), pressing lightly to form small baskets.
3. Top with ½ teaspoon of goat's cheese (using a piping bag is even better). Set aside in a cool place for 20 minutes.
4. Preheat the oven to 200°C (fan oven) or 220°C (top/bottom heat).
5. Bake for 12–15 minutes until the stars are golden brown.
6. Top half of the stars with a little pesto, and the other half with chopped tomatoes.
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Organisational tip
The stars can be frozen after baking and reheated in the oven for 5 minutes before serving.
You can replace the goat's cheese with another fresh cheese according to taste.THERMOMIX® METHOD
Thermomix version
1. Place 250 g flour, 200 g frozen butter, 120 g ice-cold water and 5 g salt in the bowl and knead for 30 seconds/kneading mode.
Pour onto a floured work surface and form a ball without kneading too much.
2. Roll out into a rectangle 4–5 mm thick, fold into 3 or 4 layers, roll into a spiral as shown in the Thermomix video, wrap in cling film and place in the refrigerator for 30 minutes.
3. Next, roll out the dough as usual, turning it and lightly dusting it with flour each time.________________________________________
Star assembly
• Cut out stars approximately 7 cm in diameter using a cookie cutter.
• Place them in the moulds of a mini muffin tin (24 pieces), pressing lightly to form small baskets.
• Top with ½ teaspoon of goat's cheese (using a piping bag is even better). Set aside in a cool place for 20 minutes.
• Preheat the oven to 200°C (fan oven) or 220°C (top/bottom heat).
• Bake for 12–15 minutes until the stars are golden brown.
• Top half of the stars with a little pesto, and the other half with chopped tomatoes.
________________________________________
Organisational tip
The stars can be frozen after baking and reheated in the oven for 5 minutes before serving.
You can replace goat's cheese with another fresh cheese according to taste.
