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.
Bonne-Maman Odile's cheese crusts (traditional method & Thermomix)
Description
In my French husband's grandmother's generation, food waste was unthinkable. Nothing went to waste, especially not the baguette, that national pride that hardens after a day in the open air. So as not to throw anything away, Bonne-Maman Odile used to prepare these delicious cheese crusts, a very simple recipe that was unanimously appreciated around the table. Today, at the request of my eldest son, I'm sharing it in my electronic cookbook, so that my children, and perhaps yours, can continue to enjoy it.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method :
1. Cut the baguette into quarters, then cut each piece in half lengthways.
2. Preheat the oven to 160°C fan oven.
3. Arrange the baguette pieces on a baking tray lined with baking paper, spacing them slightly apart.
4. In a bowl, combine the grated cheese, cream, salt, pepper and nutmeg.
5. Spread the mixture generously over the baguette slices.
6. Place in the oven for 12 minutes.
7. For a beautiful colour, finish cooking for 5 minutes under the grill at 210°C (keep an eye on it).
8. Serve hot, ideally with a green salad or soup for a complete meal.
THERMOMIX® METHOD
Preparation - Thermomix method :
1. Cut the baguette into quarters, then cut each piece in half lengthways.
2. Preheat the oven to 160°C fan oven.
3. Arrange the baguette pieces on a baking tray lined with baking paper.
4. Place in bowl :
- 300 g cheese, cut into pieces → 10 sec / speed 7
- Add 200 g cream, salt, pepper and nutmeg → 10 sec / reverse / speed 3
5. Spread the mixture over the baguette pieces.
6. Place in the oven for 12 minutes, then place under the grill at 210°C for 5 minutes.
7. Serve piping hot.
