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.
Gazpacho
Description
Gazpacho is a cold soup that is emblematic of Spain, made from blended raw vegetables. It is a no-cook recipe, ready in minutes, and sure to refresh you on hot days. It can be served as a starter, as an aperitif in small glasses, or as a light meal with a little bread. Every Spanish household has its own version of gazpacho — here is mine, simple, balanced and quick to prepare.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Place all ingredients in a blender or food processor: tomatoes, cucumber, pepper, onion, garlic, bread, water.
2. Blend until smooth.
3. Add the olive oil, salt, pepper, a little sugar and the lime juice. Blend again briefly to combine well.
4. Taste and adjust the seasoning if necessary.
5. Refrigerate for at least 1 hour before serving chilled.
THERMOMIX® METHOD.
