✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Verrines Provençales
Description
An aperitif is a special time to share with family or friends over a glass of wine, champagne or cocktail. It's often served with little treats to nibble on around the coffee table in the living room or in the garden: dips, hot bites, verrines... and sometimes even crisps - because, let's face it, they're not very healthy but they're so good! These Provençal verrines, made with a fragrant miniratouille and a goat's cheese cream, are ideal for adding an elegant Mediterranean touch to your aperitifs.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Cut the aubergine, courgettes and pepper into small cubes.
2. Heat a little olive oil in a frying pan. Fry each vegetable separately over a high heat, then drain in a colander.
3. In the same pan, sauté the chopped onion and garlic with the thyme and rosemary over a low heat.
4. Peel and seed the tomatoes and dice finely.
5. Add the drained vegetables and tomatoes to the pan, season and cook for a further 1-2 minutes over a low heat. Leave to cool.
6. Goat's cream: slightly warm the liquid cream. Crumble the goat's cheese into a bowl and gradually add the cream, mixing with a wooden spatula. Stir in the olive oil and season with salt and pepper.
7. Remove the thyme and rosemary from the mini ratatouille. Arrange in verrines: a layer of ratatouille at the bottom, then a layer of goat's cheese cream using a piping bag or small spoon.
Tip: there's often a little miniratouille left over. You can freeze it for another occasion or serve it with pasta - it's a real treat!
THERMOMIX® METHOD.
