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.
Sweetened Saint Nicholas boots (traditional method & Thermomix)
Description
Perfect little biscuits to give as gifts
These Saint Nicholas boots are a variation on my traditional hazelnut biscuits. They were a big hit at my last Christmas market. Their festive shape, chocolate icing and roasted hazelnut flavour make them irresistible.
Quick and easy to prepare, these biscuits can be kept for several weeks in an airtight tin - perfect for giving as gifts or snacking on throughout Advent!
Ingredients
Instructions
-
TRADITIONAL METHOD
Preparation using the traditional method
1. Preheat the oven to 170°C.
2. In a bowl, whisk the soft butter with the sugar. Add the flour, hazelnuts, vanilla sugar and salt. Mix until you have a smooth dough.
3. Wrap the pastry in cling film and leave to rest in the fridge for 1 hour.
4. Lightly flour your work surface. Roll out the pastry to a thickness of 4 mm and cut into bunches using a cookie cutter.
5. Place the biscuits on a baking tray lined with baking paper. Bake for 10 to 13 minutes, until lightly golden. Leave to cool completely - the biscuits are fragile.
6. Melt the chocolate and butter in a bain-marie. Dip the top of each cooled biscuit in the chocolate, drain lightly and sprinkle with the toasted hazelnuts.
7. Leave to air dry and store in an airtight tin for up to 6 weeks.
Tip: For an even more indulgent version, spread a biscuit with chocolate-hazelnut spread, place a second biscuit on top, dip the top in chocolate and sprinkle with hazelnuts.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the sugar and hazelnuts in the Thermomix bowl and grate for 10 sec / speed 10.
2. Add the butter, flour, vanilla sugar and salt. Knead for 20 sec / speed 5.
3. Form into a ball, wrap in cling film and refrigerate for 1 hour.
4. Lower, cut out, then follow steps 4 to 7 of the traditional method.
5. For the icing, grate the chocolate for 10 sec / speed 10, scraping down the sides.
6. Add the butter and melt for 2 min 30 / 50 °C / level 2. Dip the biscuits in the butter, sprinkle with hazelnuts and leave to dry.
Tip: For an even more indulgent version, spread a biscuit with chocolate-hazelnut spread, place a second biscuit on top, dip the top in chocolate and sprinkle with hazelnuts.
