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.
Italy in verrines
Description
When dear friends come over for lunch, I like to take the time to pay attention to the details. In our house – and especially in my husband's – aperitifs have a special place. Among my classic must-haves, these little Italian-inspired verrines always make an impression: a mix of colours, textures and flavours that evokes summer, even in the middle of winter. What do I like most about them? They can be prepared a day or two in advance. Just take them out of the fridge a few minutes before your guests arrive. Handy, isn't it?
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Prepare the tomatoes
Cut the fresh tomatoes into quarters, remove the seeds, then chop them into small cubes.
2. Blend the sun-dried tomatoes.
Purée the dried tomatoes using a small food processor, then mix them with the diced fresh tomatoes.
3. Cut the mozzarella
Finely slice the mozzarella. Using a cookie cutter or a small upturned glass, cut out circles that fit the diameter of your verrines.
4. Assemble the verrines
Alternate layers in each glass: a layer of tapenade, a layer of the fresh/dried tomato mixture, a slice of mozzarella, then a spoonful of pistou.
5. Keep refrigerated
Cover and place in the refrigerator until 10 minutes before serving.
THERMOMIX® METHOD.
