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.
Homemadelinis with prawns and wasabi cream (traditional method & Thermomix)
Description
All you need are a few simple ingredients to make the perfect blini pastry. Garnish them as you wish, and you've got a delicious finger food ideal for your buffets or festive aperitifs. Tip: blinis freeze well once cooked.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method) :
1. Mix the flour, baking powder and salt in a bowl. Add the egg yolks, warm milk and cream. Mix until smooth.
2. Cover and leave to stand for 1 hour at room temperature.
If you are using dry yeast instead of baking powder, warm the milk, dissolve the yeast in it and leave to stand for 3 minutes before continuing. This gives the blinis a stronger flavour.
3. Whisk the egg whites until stiff and fold gently into the pastry.
Cooking the blinis
- Heat a non-stick frying pan with a little butter over medium-high heat.
- Place small heaps of pastry (approx. 3 to 4 tablespoons) well apart.
- Cook until bubbles appear. Turn over and cook for a few more minutes.
- Cool on a wire rack.
Tip: Use a piping bag without a tip to form regular blinis.
Trim
- Mix the crème fraîche with the wasabi paste and a pinch of salt until smooth.
- Adjust the amount of wasabi to taste. Set aside in a cool place.
Installation & service
- Place a spoonful of wasabi cream on each blini.
- Add 1 or 2 prawns and a few strips of pickled ginger.
- Garnish with a small chervil leaf.
THERMOMIX® METHOD
Preparation (Thermomix method) :
1. Place the milk, cream and yeast in the bowl. Heat for 3 mins / 37°C / speed 2.5.
2. Add the flour, salt and egg yolks. Knead for 2 min 30 / kneading mode.
3. Transfer to a bowl, cover with a tea towel and leave to rise for 1 hour at room temperature.
4. Clean the bowl and insert the whisk attachment. Add the egg whites and salt. Whisk for 2 mins on speed 3.5.
5. Gently fold the stiffly beaten egg whites into the yeast dough.
Cooking the blinis
- Heat a non-stick frying pan with a little butter over medium-high heat.
- Place small heaps of pastry (approx. 3 to 4 tablespoons) well apart.
- Cook until bubbles appear. Turn over and cook for a few more minutes.
- Cool on a wire rack.
Tip: Use a piping bag without a tip to form regular blinis.
Trim
- Mix the crème fraîche with the wasabi paste and a pinch of salt until smooth.
- Adjust the amount of wasabi to taste. Set aside in a cool place.
Installation & service
- Place a spoonful of wasabi cream on each blini.
- Add 1 or 2 prawns and a few strips of pickled ginger.
- Garnish with a small chervil leaf...
