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.
Lucky fly killer for New Year and buffet (traditional method & Thermomix)
Description
There's nothing more charming and original than these little lucky fly-killers, a tradition found in German-speaking countries, particularly on New Year's Eve.
Obviously, we're not talking about real mushrooms (dangerous!), but rather their gourmet representation, whether in marzipan, paper, chocolate... or, as here, a revisited version of mimosa eggs.
My grandmother always made them for New Year's Eve, and sometimes for family buffets too. This tradition came back to me thanks to an Austrian friend who used to serve them, and since then I've loved offering these festive little morsels at New Year's Eve. They're easy to make, fun to present and always a hit on the table!
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (traditional method)
1. Cook the eggs: place in a pan of cold water, bring to the boil, then turn off the heat and leave to stand for 10 mins, covered. Rinse under cold running water until completely cool.
2. Remove the shell, lightly cut the base of the egg so that it stands upright, then cut the top part to gently extract the yolk.
3. Mash the yolks with a fork and mix with the mayonnaise, yoghurt, mustard, salt and pepper.
4. Stuff the egg whites with this mixture using a spoon or piping bag.
5. Place a slice of tomato on each egg to imitate the mushroom cap. Decorate with dots of mayonnaise.
6. Present the eggs on a bed of green salad to evoke the forest.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place 400 g water in the bowl. Place the eggs in the cooking basket. Cook for 16 mins / Varoma / speed 1. Cool the eggs under cold running water.
2. Remove the shells and prepare the eggs as in the traditional method.
3. Place the yolks, mayonnaise, yoghurt, mustard, salt and pepper in the bowl and blend for 10 seconds on speed 3.
4. Fill the egg whites with the mixture, top with a slice of tomato and garnish with mayonnaise.
