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.
Christmas biscuit spritz (for piping bag)
Description
Here's a variation of spritz biscuits that's one of my favourites! They're delicately flavoured, crispy on the outside, melt-in-the-mouth on the inside and filled with a tangy jam before being dipped in chocolate. These biscuits keep very well for several weeks in a tin and freeze easily - perfect for preparing for the festive season in advance.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Beat the soft butter with the icing sugar and a pinch of salt until creamy.
2. Stir in the eggs one by one, then gently add the flour, rolled oats, ground hazelnuts, cinnamon and lemon zest.
3. Transfer the pastry to a piping bag and shape into sticks (not too long) on a baking tray lined with baking paper.
4. Bake in a preheated oven at 200 °C (high/low heat) for about 6 minutes, then leave to cool directly on the tray to prevent them from breaking.
5. Glue the biscuits together in pairs with the redcurrant jam. Dip the ends in the melted chocolate mixed with butter and leave to harden.
THERMOMIX® METHOD.
