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.
Sweet shortcrust pastry (traditional method & Thermomix)
Description
For a successful tart, the pastry is just as important as the filling. Sweet shortcrust pastry is a great classic: slightly crisp, not too crumbly and with a delicate flavour, it goes perfectly with fruit tarts, chocolate tarts or creamy desserts. Quick and easy to prepare, it can be worked by hand or in a food processor or Thermomix.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Place the flour, salt and icing sugar in a bowl.
2. Add the cold butter in cubes and sand with your fingertips until you obtain a sandy texture.
3. Add the whole egg and mix quickly until it forms a ball.
4. Flatten slightly, wrap in cling film and leave to rest for 1 hour in the fridge or 10 minutes in the freezer.
5. Line a tart tin and continue according to your chosen recipe.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the sugar in the bowl and blend for 10 seconds on speed 10 (if using caster sugar, to obtain fine icing sugar).
2. Add the salt, flour, butter and egg, then knead for 2 minutes.
3. Wrap the pastry in cling film and leave to rest for 1 hour in the fridge or 10 minutes in the freezer before rolling out...
