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.
Churros - Spanish delicacy (traditional method & Thermomix)
Description
I don't know many people who don't love churros, those little Spanish marvels made from choux pastry that you fry in oil before dusting with icing sugar. In our house, they're a holiday treat... until I found this wonderful recipe that brings a taste of summer to any time of the year. Serve with icing sugar or chocolate sauce - wow effect guaranteed!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. In a saucepan, heat the water, butter, vanilla sugar and a pinch of salt until it boils.
2. Reduce the heat to medium-low. Add the flour all at once and stir with a spatula until the dough pulls away from the sides and forms a smooth ball.
3. Transfer to a bowl and leave to cool for 5 minutes.
4. Beat in the eggs one at a time with an electric mixer. At first, the mixture will seem to separate, but it will become smooth as you continue.
5. Heat the oil to 170°C.
6. Fill a piping bag with the pastry and shape into 10 cm balls in the hot oil.
7. Fry for 3-4 minutes, turning halfway through. Drain on kitchen paper.
8. Serve warm, dusted with icing sugar or with a chocolate sauce.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Place the water, butter, vanilla sugar and 1 pinch of salt in the bowl. 4 min / 110 °C / speed 1
2. Add the flour. 30 sec / speed 5
3. Add 1 egg. 30 sec / speed 4
4. Add the 2nd egg. 30 sec / speed 4
5. Heat the oil to 170°C.
6. Fill a piping bag with fluted pastry and shape into 10 cm balls in the hot oil.
7. Fry for 3-4 min, turning them over. Drain on kitchen paper.
8. Serve warm, sprinkled with icing sugar or with a chocolate sauce or spread...
