returned from our trip I did not really want to start cooking, so I made a fast but very tasty dinner. Vol au vent with shrimp and spinach salad.
Vol au Vent shrimp:
A package of frozen puff pastry or vol au vent ready (they are not here ..)
5 shrimp, I used frozen ones already shelled
milk, butter, flour for the white sauce, a sprig of thyme
,
salt, pepper Cut the dough
dough into squares or circles (4 cm in diameter) and bake in preheated oven for 15 min.
breaded shrimp with a little 'flour mixed with a pinch of salt and pepper, and cook in a pan with a little' of melted butter until they turn pink.
Prepare a little bit of white sauce with a cup of milk, butter and a tablespoon of flour, salt. Put in blender
shrimp, the sauce and the thyme leaves. Blend all the ingredients. Open mid
the already cooked and puffed pastry, fill with a spoonful of the mixture and close.
Go in the oven and serve hot. (Picture from wikipedia)
Spinach Salad:
It 's a simple salad of fresh spinach topped with grated parmesan cheese, olive oil, salt and lemon. Simple, but very tasty!
A Post for Tanja, recipe vol au vent with mushrooms, a variant of the filling as fast and tasty:
Vol au Vent with Mushrooms:
a box of frozen Puff Pastry
1 can of mushrooms mushrooms
1 / 2 cup of dried porcini mushrooms
Norvegia cheese or similar
garlic, olive oil and parsley
Preheat the oven to 175 C. Cut 2 foils of puff pastry in square or circle of 4 cm of diameter. Put inside the oven for 15 minutes until they become 4-5 cm high.
Place dried mushrooms in a cup and fill with boiling water, leave them for 15 minutes or 2 min in the microwave oven.
Put 3 tablespoons of olive oil in a saucepan with a piece of garlic and some parsley, fry for a while and then add the mushrooms, both the porcini and the champignon.
Cook for 5 min then add the cheese. Keep on heating until the cheese is melted.
Cut a circle or a square in the center of each piece of puff pastry to make a sink and fill it with the mushrooms sauce. Serve warm.
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