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.
Pasta express with Prosciutto
Description
Pasta is a classic at home. After my Bolognese last week, here's an express version with prosciutto. Let's face it, serving the same recipes over and over again can quickly become monotonous. So I'm always on the lookout for simple, quick and delicious dishes - perfect for weeknights. Then again, maybe you're like me: I always buy frozen peas, but apart from for my soup or Olivieh salad, they often sit in the freezer. So this recipe is a great way to use them in a gourmet dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions.
2. Meanwhile, heat a drizzle of olive oil in a frying pan and gently fry the garlic without browning it.
3. Add the frozen peas and cook until all the water has evaporated.
4. Stir in the crème fraîche and season with salt, pepper and, if desired, chopped chilli pepper.
5. Add one cup of the pasta cooking water to the sauce and mix well.
6. Drain the pasta, add to the sauce and toss to coat well.
7. Arrange on plates, garnish with strips of prosciutto and serve with a fresh salad.
THERMOMIX® METHOD.
