Photography : Rui Major
Spring has been wet and windy,and Nature has an incredible
It seems we are moving in sync.
The sun inspires, brings up good humor, positive vibes, and on the contrary, rain leaves me with no energy .
While waiting for sunny warm days to come back quickly, I leave you recipe for a starter that will glow in any dinner. Pretty and very simple to make.
This recipe was inspired by a recipe from the magazine "Saberes e Sabores" of October.
Friends: Rui, Sara and myself
Flavors
- Liquid margarine
- 4 sheets filo pastry
- sesame seeds
- 50g bacon, diced
- 1 pack of fresh mushrooms
- olive oil
- 1 finely chopped garlic
- salt and pepper to taste
- 100g arugula
- a mozzarella cheese
- mixed with fresh herbs (I used pennyroyal, basil, chives)
Turn on the oven.
Brush six cupcake forms (I used aluminum forms) with the liquid margari
Also brush the pastry with the liquid margarine and sprinkle with black sesame seeds.
Divide the sheets of pastry into 6 equal pieces and put themon top of cups making 4 layers.
Bake 5 minutes. Cool and unmold.
In wok sauté garlic with the olive oil, add bacon and cook for 5 minutes.
Add the mushrooms and season with salt and black pepper.
Cook 5 minutes more and add the herbs.
Turn off the heat, add the
Fill each of the filo cups with the filling.
Bon appetite!
