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.
Lebkuchen to decorate the Christmas tree and build a gingerbread house
Description
Ah, that smell of Christmas spices mingling with that of the freshly installed Christmas tree... Lebkuchen is a traditional gingerbread from Germany. According to Wikipedia, it was invented in the XIIIᵉ century by monks in Franconia. As early as the XIVᵉ century, it could be found in Nuremberg or Ulm, prepared by specialist bakers. In the past, Lebkuchen were also used to decorate the Christmas tree, long before the advent of glass baubles or gold foil. Biscuits, nuts, apples and chocolates were hung up, all lit up by candles and animated by sparkling lametta. An aunt in Salzburg reminded me of this tradition last year. We were invited to an Advent tea party and were allowed to choose a biscuit hanging from the tree. My husband, our boys and I were amazed. Since then, I've adopted this wonderful custom for our own St Nicholas party, which also falls on the birthdays of my two youngest sons. The tree belongs to them on that day: they can feast freely on biscuits and chocolates, before my glass decorations take their place. A huge thank you to my aunt for bringing back this memory!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. The day before :
Mix all the ingredients in a large bowl until smooth. Cover and leave to rest overnight in a cool place.
2. Next day:
Knead the dough again. If it is too sticky, add a little flour. Roll out the dough on a lightly floured surface to a thickness of 4-5 mm. Cut out shapes using Christmas cookie cutters.
3. Place the biscuits on a baking tray lined with baking paper and brush with egg yolk.
4. Bake in a preheated oven at 160°C for 12 to 15 minutes, until golden brown.
5. Once cooled, decorate them with the royal icing prepared by mixing all the ingredients in a small bowl.
THERMOMIX® METHOD.
