No more main course for tonight, but I cooked this Boursin gratinated champignon & tomatoes, so I can try this cute ceramic moulder (entréformar).Yummie!
Ing. for 2 entréformar
oil
1/2 finely chopped yellow onion(finely chopped)
4 cherry tomatoes or 1 medium
1 pressed cloves garlic
12 finely chopped champignon
1 boursin cheese normal size
1tsp of dried estragon
1/2 tsp thyme
1 eggyolk
s & p to taste
Instructions
Blanch and peel off the skin of the tomatoes then cut it in small pieces.Sauté onion,champignon and garlic in a bit of oil, add tomatoes and spices then cook till drain then season with salt and pepper, when it´s done, distribute it in the ceramic holes.
Mix eggyolk w/ the cheese and cover each hole with the cheese mix.Gratinate in a hot oven 225 c until you achieved the golden brown color.
2 comments:
I love all your cooking! I own a restaurant and you have been giving me some good ideas for filipino food. Where did you learn how to cook all these wonderful dishes?
Hello ,Thank you for visiting my blog, I learned all this by reading books and watching cooking show. When I was younger I love to eat in a fancy resto in the Philippines to taste their food then tried cooking it at home after, the same thing I did in France.So, where is your resto located, maybe I can give you a visit someday, you´ll never know?
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