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.
Homemade almond paste – marzipan (traditional method & Thermomix)
Description
Since discovering the price of marzipan in Belgium, I always make it myself. In just a few minutes and with only five ingredients, you can make a soft, tasty and perfectly flavoured almond paste, without any preservatives or artificial flavourings. Perfect for filling or decorating your cakes, tarts and biscuits, it can also be used to make marzipan figurines, fruit or flowers.
THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.
I don't just make this homemade marzipan to enjoy on its own or in little treats ... I've also been using it for years to cover my party cakes, when I'm looking for an elegant, supple and truly homemade finish. Many of the tortes I make with this marzipan can also be found in my book AUTRICHIAN AMBIANCE, and some detailed versions are also available in my Premium Area for those who want to go further.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Finely grind the blanched almonds in a food processor (or use ready-made almond powder).
2. In a large bowl, mix together the icing sugar, vanilla sugar and ground almonds.
3. Add the egg white and Cointreau (or your chosen flavouring).
4. Knead by hand or with a food processor until the dough is smooth and supple.
5. Wrap in cling film and leave to rest in the refrigerator for 1 hour before use.
Tip: To peel whole almonds, simmer them for 2 minutes in 1 litre of water, drain, leave to cool, then remove the skin by pressing gently between your fingers.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the icing sugar and vanilla sugar in the bowl and blend for 20 seconds/speed 10.
2. Add the almonds and blend for 15 seconds / speed 10.
3. Add the egg white and Cointreau, then mix for 30 seconds / speed 4.
4. Wrap in cling film and leave to rest in the refrigerator for 1 hour before use.
