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.
Simple rhubarb tart (traditional method & Thermomix)
Description
Oh, rhubarb will soon be back! And with it, this ultra-simple tart that's sure to please real fans of this tangy fruit. But be warned, there's a high risk of addiction! The combination of the slightly tangy acidity of the rhubarb and the caramelised crunch of the shortbread pastry is absolutely irresistible. A seasonal dessert that's just as appetising as an afternoon snack as it is at coffee time.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the shortbread pastry: mix the flour, butter, salt, sugar and egg until smooth.
2. Form into a ball, wrap and leave to rest in the fridge for about 30 minutes.
3. Roll out 3/4 of the pastry and line a 26 cm tart tin.
4. Sprinkle 110 g of sugar over the base of the tart, add the rhubarb and spread a further 90 g of sugar over the top.
5. Using the remaining dough, make strips to form a lattice (or use a special lattice roller).
6. Brush with a little milk and sprinkle with the remaining sugar.
7. Bake the tart for 40 minutes at 180°C, then cover with aluminium foil to protect the fruit. Bake for a further 20 minutes. Remove the foil and leave to cool before serving.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place the flour, butter, salt, sugar and egg in the bowl. Knead for 2 mins using the mixer mode.
2. Form into a ball, wrap in cling film and leave to rest in the fridge for around 30 minutes.
3. Spread out and continue the recipe as in the traditional method: line the tin, add the rhubarb and sugar, form a lattice and cook as indicated...
