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.
Tuscan panzanella - Warm bread and tomato salad
Description
Panzanella is a traditional Italian salad that perfectly illustrates the cuisine of Tuscany: simple, tasty and waste-free. It's a combination of toasted stale bread, ripe tomatoes and fragrant herbs, enhanced by a touch of lemon and a generous sprinkling of fresh basil. Ideal in summer, it takes just a few minutes to prepare and can be served as a starter or a light dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Preheat the oven to 180°C (top and bottom heat).
2. Spread the bread, onions and tomatoes on a baking tray.
3. Drizzle with olive oil, season with salt and pepper and sprinkle with dried herbs.
4. Place in the oven for 20 minutes until the bread is golden and slightly crispy.
5. Remove from the oven and add 2 tsp lemon zest, 4 tbsp lemon juice and the fresh basil.
6. Mix gently and serve warm.
THERMOMIX® METHOD.
