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.
Strawberry Carpaccio with Basil Sugar (traditional method & Thermomix)
Description
Cut the strawberries as finely as possible (by hand, but the Mandoline is best). Arrange them on a tray. Using a mortar, crush the sugar and leaves until the sugar turns green and all the pieces have disappeared. Serve in a small bowl with the Carpaccio.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Wash and hull the strawberries.
2. Cut into very thin slices using a mandolin or a good knife.
3. Arrange the slices attractively in a rosette on a large platter or individual plates.
4. In a mortar, crush the sugar with the basil leaves until you obtain a very fragrant green sugar.
5. Serve the basil sugar separately in a small bowl or sprinkle lightly over the strawberries just before serving.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Wash and hull the strawberries, then cut them into thin slices by hand.
2. Place the sugar and basil leaves in the Thermomix bowl. Blend for 10 seconds on speed 8.
3. Repeat if necessary until you obtain a fine, even powder.
4. Serve with the strawberry carpaccio.
