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.
Rum coconut bites
Description
Perfect for a grown-up's night out Austrians love an irresistible speciality: a liquid heart of Caribbean rum, wrapped in melting chocolate and rolled in shredded coconut. These mouthfuls are inspired by and reminiscent of the famous Australian Lamingtons, but in a more intense and festive version - ideal for Christmas or an evening out with adults. They can be prepared in advance and kept for a long time.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Preheat the oven to 165°C (static heat).
2. In a large bowl, beat the softened butter with the icing sugar until light.
3. Add the eggs one by one, then mix in the cocoa, flour, baking powder and milk.
4. Pour the batter into a rectangular tin (approx. 25 x 30 cm) lined with baking paper. Bake for 20 minutes. Leave to cool.
5. Unmould and cut into small squares measuring approximately 2 x 2 cm.
6. For the icing: melt the chocolate with the butter over a low heat or in a bain-marie. Add the icing sugar and rum and mix until smooth.
7. Dip each bite into the warm icing, then immediately roll them in the coconut flakes.
8. Leave to dry and store in a cool place (fridge, cellar, garage). Will keep for several weeks.
THERMOMIX® METHOD.
