1. Refogar os cogumelos
   Em uma frigideira, aqueça a manteiga e refogue o alho com os cogumelos até que fiquem dourados.
2. Adicionar creme, queijo e ervas
   Acrescente o creme de leite fresco, o parmesão ralado e as ervas (tomilho e salsinha). Tempere com sal e pimenta.
3. Montar o gratinado
   Distribua a mistura em ramequins ou em um pequeno refratário.
4. Preparar a farofa crocante
   Misture as nozes picadas, a farinha de rosca (ou panko), o azeite e uma pitada de sal.
5. Finalizar e gratinar
   Espalhe a farofa sobre os cogumelos e leve ao forno pré-aquecido a 200°C por cerca de 15 minutos, até que fique dourado e crocante.

1. Step 1: Cook the Couscous
   Cook 1 cup of pearl couscous according to the package instructions. After cooking, pour off any remaining water and allow the couscous to cool to room temperature. Fluff with a fork.
2. Step 2: Grill the Peaches
   Brush peach halves with olive oil. Heat a grill or grill pan over medium heat and place the peaches cut side down. Grill for 2–3 minutes on each side until beautifully charred and tender. Allow to cool slightly, then slice.
3. Step 3: Toss the Base
   In a large bowl, combine the cooled couscous, arugula (if using), torn basil leaves, and toasted pine nuts.
4. Step 4: Mix the Dressing
   In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and a dash of salt and pepper—then whisk until smooth and well blended. Pour the dressing over the salad and give it a gentle toss so everything gets beautifully coated.
5. Step 5: Assemble and Serve
   Arrange the grilled peach slices over the top of the salad. Tear the burrata cheese over everything. Season with additional salt and pepper to taste. Serve immediately and enjoy every bite!

Pour: 8 people

Source: https://www.recipesrealm.net/grilled-peach-burrata-couscous-salad/

1. Cook the corn:
   • Lay each ear of grilled (or cooked) corn flat on a cutting board. Slice off the kernels with a knife.
   • In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium heat for 2 minutes to infuse them with olive oil and seasoning.
2. Season the reserved corn:
   • Remove ⅓ of the corn from the skillet and place it in a small bowl. Add 1 more tablespoon of olive oil and an additional ½ teaspoon of chili powder to the small bowl with the reserved corn. Stir everything well to combine.
3. Prepare the creamy base:
   • In a food processor, whip together sour cream, Greek yogurt, and ⅔ of feta cheese (reserving the rest for later) on high speed until very smooth.
   • Add the whipped feta mixture to the skillet with the remaining ⅔ of corn (off heat).
   • Add 2 tablespoons of freshly squeezed lime juice and stir well. Add more lime juice if desired.
4. Assembly:
   • Pour the dip into a large serving bowl. Alternatively, leave the dip in the skillet and serve it as is.
   • Arrange the reserved ⅓ of corn on top, drizzling the chili olive oil juices around.
   • Top with the remaining crumbled feta, chopped fresh cilantro, and lime slices. Sprinkle chili powder on top.
   • Serve Mexican Street Corn Dip with tortilla chips, crackers, pita bread, or vegetables.

For: 8 people

1. Preheat the oven to 400°F (200°C).
2. Prepare the meatball mixture:
   In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, and pepper. Mix thoroughly until well combined.
3. Shape and bake:
   Form the mixture into meatballs and arrange them on a baking sheet. Bake for 20–25 minutes, or until fully cooked.
4. Make the tzatziki sauce:
   While the meatballs are baking, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and a pinch of salt in a separate bowl.
5. Serve and enjoy:
   Once cooked, serve the meatballs warm with the tzatziki sauce on the side for dipping.

• Cook shrimp
  • In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
  • Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
  • Remove shrimp from the skillet.
• Make Greek orzo
  • To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
  • Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
  • Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
  • Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
• Assembly
  • Add cooked shrimp back to the skillet. Reheat gently, if needed.
  • When serving, top with the remaining feta cheese and chopped fresh basil.

Total Time : 30 to 40 minutes
Difficulty : Medium
For : 4 people

Source: https://juliasalbum.com/shrimp-orzo-feta/

1. Preheat the oven to 180 °C/350 °F/gas 4.
2. Place the whole leeks straight on to the bars of the oven for 40 minutes, or until blackened.
3. Meanwhile, remove the prawn heads, squashing the juices into a small bowl (sounds gross, but trust me!). Peel away the shells, leaving the tails on, then devein and put aside.
4. Place the prawn shells and heads into a small non-stick pan with 4 tablespoons of olive oil. Cook for 10 minutes on medium heat, squashing and turning regularly, to create a prawn oil, then discard the shells and heads.
5. Meanwhile, finely slice any larger mushrooms and tear the Pata Negra into small pieces (if needed), then carefully divide and thread the prawns, mushrooms and Pata Negra between 4 skewers (I sometimes like to use long woody rosemary sprigs), not packing them too tightly together.
6. Strip off and discard the outer leaves from the leeks, then finely chop the rest and place in a medium non-stick frying pan with the beans (juices and all) and the reserved prawn juices.
7. Bring to a simmer, then season to perfection with sea salt and 1 tablespoon of red wine vinegar, adding a splash of water to loosen, if needed.
8. Cook the skewers in a large non-stick frying pan on a medium-high heat (or on a barbecue) with a drizzle of olive oil for 5 minutes, or until golden and just cooked through, turning occasionally and lightly pressing down with a fish slice.
9. Spoon the beans onto a warm serving platter, then place the skewers on top and drizzle with the prawn oil, to serve.

Total time: 45 minutes
Difficulty: Not too tricky
Serves: 2 people

Roulés Feuilletés Saumon Fumé et Fromage Frais : Une Bouchée Savoureuse et Élégante 
Ces roulés feuilletés au saumon fumé et fromage frais sont parfaits pour un apéritif chic ou une entrée légère. La combinaison du saumon fumé et du fromage frais, relevée par l’aneth, offre une explosion de saveurs en bouche.

Préparation : 
1. Préparation de la pâte : 
- Préchauffez votre four à 200°C (thermostat 6-7). 
- Étalez la pâte feuilletée sur un plan de travail légèrement fariné. 

2. Garniture : 
- Dans un bol, mélangez le fromage frais avec l’aneth ciselé et un peu de poivre du moulin. 
- Étalez ce mélange sur la pâte feuilletée de manière uniforme. 

3. Ajout du saumon : 
- Disposez les tranches de saumon fumé sur le fromage frais. 

4. Rouler : 
- En partant d'un côté, enroulez la pâte feuilletée sur elle-même pour former un rouleau bien serré. 

5. Découpe : 
- Coupez le rouleau en tranches d’environ 2 cm d’épaisseur. 

6. Dorure : 
- Disposez les tranches sur une plaque de cuisson recouverte de papier sulfurisé. 
- Badigeonnez le dessus de chaque tranche avec le jaune d’œuf pour une belle dorure. 

7. Cuisson : 
- Enfournez pendant environ 15-20 minutes, jusqu'à ce que les roulés soient dorés et croustillants. 

8. Servir : 
- Laissez refroidir légèrement avant de servir. Ces roulés peuvent être dégustés tièdes ou à température ambiante. 

Temps de préparation : 15 minutes 
Temps de cuisson : 20 minutes 
Temps total : 35 minutes 
Portions : 4 à 6 personnes 

Ces roulés feuilletés saumon fumé et fromage frais raviront vos invités par leur légèreté et leur goût délicat. Une recette simple et rapide qui fera sensation à chaque occasion !

1. Trim and peel the courgettes, quarter lengthways, cut away and discard the seedy core, then roughly chop and place in a large shallow casserole pan on a medium heat with 2 tablespoons of olive oil and the dried mint. Cook gently for 30 minutes, stirring regularly, then mash half the courgettes with a potato masher and fold back through the rest. Season to perfection and leave to cool for 5 minutes.
2. Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet on its paper and place on a baking tray. Spoon over the cooled courgettes, leaving a 1cm border around the edge, then fold up the sides, pressing at the corners to secure. Brush the exposed pastry with a little oil, and cook at the bottom of the oven for 30 minutes, or until the pastry is beautifully golden and puffed up.
3. Randomly dot over the olive tapenade, break over the fresh goat’s cheese, then take to the table and serve up.

Top Tip: PS If you want to use courgette flowers, like I have in the picture, have a go at growing them yourself (it’s really easy!), or buy them from farmers’ markets, as you’ll rarely find them in supermarkets. Simply open them out, arrange on top of the tart and drizzle with a little oil before baking.

Total Time: 1 h 35 min
Difficulty: Not too tricky
Pour: 4 people