#Instructions: Preheat the oven to 200C (400F). Place the puff pastry sheet onto a baking sheet lined with parchment paper. Arrange the thin

[thitpoulsen]

A savory and satisfying vegetarian twist on the classic Wellington, these Portobello Mushroom Wellingtons are filled with a flavorful mixture of mushrooms, spinach, and nuts, all encased in flaky puff pastry.

Ingredients: 4 large portobello mushrooms. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 onion, finely chopped. 1 cup spinach, chopped. 1/2 cup breadcrumbs. 1/4 cup chopped walnuts. 1 teaspoon dried thyme. Salt and pepper to taste. 1 sheet puff pastry, thawed. 1/4 cup Dijon mustard. 1 tablespoon soy sauce. 1 tablespoon maple syrup.

Instructions: Preheat the oven to 400F 200C. Clean the portobello mushrooms and remove the stems. In a skillet, heat olive oil over medium heat. Add garlic and onion, saut until softened. Add spinach, breadcrumbs, walnuts, thyme, salt, and pepper. Cook until spinach is wilted. Lay out puff pastry and spread Dijon mustard over it. Place a spoonful of the mushroom mixture onto each mushroom cap. Fold the puff pastry over the mushroom and pinch the edges to seal. Place the Wellingtons seam side down on a baking sheet lined with parchment paper. In a small bowl, mix soy sauce and maple syrup. Brush over the tops of the Wellingtons. Bake for 20-25 minutes or until golden brown and crispy. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 25 minutes

Muay thai delhi

[tiens-toidroite]

The traditional French dessert Tarte Tatin is usually made with caramelized fruit and pastry. Tomato Tarte Tatin is a savory take on the dessert. Butter, brown sugar, and balsamic vinegar are used to caramelize cherry tomatoes in this recipe. Puff pastry is then used to cover the tomatoes and they are baked until golden brown. The end result is a delicious mix of sweet and savory tastes that is great for any event.

Ingredients: 500g cherry tomatoes. 1 sheet puff pastry. 50g butter. 50g brown sugar. 2 tbsp balsamic vinegar. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 200C 400F. In a skillet, melt the butter over medium heat. Add the brown sugar and balsamic vinegar, stirring until the sugar is dissolved. Add the cherry tomatoes to the skillet, and cook for about 5 minutes until slightly softened. Season with salt and pepper. Roll out the puff pastry and cut it into a circle slightly larger than the skillet. Place the puff pastry over the tomatoes, tucking in the edges. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy. Carefully invert the tart onto a serving plate, allowing the tomatoes to be on top. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

#TarteTatinRecipe, #TomatoRecipe, #SavoryDessert, #FrenchFoodie

International Conference on Applied Science and Engineering