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.
Avocado salad
Description
This avocado salad is a simple, colourful and flavourful side dish. The creaminess of the avocado combines with the crunchiness of the pepper and the freshness of the chives for a harmonious result. Perfect for a quick lunch or as a light side dish for a summer dinner, it can also accompany a barbecue or cold buffet.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. In a salad bowl, emulsify the lime juice with the salt, pepper and olive oil.
2. Add the chopped chives.
3. Gently fold in the avocado pieces, chopped onion and diced pepper.
4. Mix, cover and leave to rest for about 20 minutes in the fridge before serving.
THERMOMIX® METHOD.
