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.
Honey Mustard Dressing (traditional method & Thermomix)
Description
This is a dressing that I love! The first time I tried it was at my sister's house. I liked it so much that I immediately wanted to recreate it, and since then it's become an essential in my cooking. The sweetness of the honey combined with the light acidity of the white wine vinegar makes it an ideal sauce to enhance a wide variety of salads.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Place the honey mustard in a small bowl.
2. Add the olive oil, whisking gently to emulsify.
3. Pour in the white wine vinegar and season with salt and pepper.
4. Add a pinch of crushed chilli and the herbs. Mix until you obtain a smooth vinaigrette.
5. Use immediately or store in an airtight jar in the refrigerator.THERMOMIX® METHOD
Preparation with the Thermomix
1. Put 1 teaspoon of honey mustard, 2 tablespoons of olive oil, 1 tablespoon of white wine vinegar, salt and white pepper into the Thermomix bowl.
2. Blend for 40 sec / speed 5 until smooth.
3. Store in a closed jar and shake before use.
