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@sylva.alexia Upside down Mushrooms If you are following my cooking, you know I love cooking seasonally. There is something incredibly comforting when you flow with nature. This recipe is an instant crowd pleaser. It also looks like you have spent all day in the kitchen. It can be served with a beautiful cocktail before sit down dinner. Ingredients: One sheet or puff pastry cut into 12 squares One shitake mushroom per square serving Drizzle of olive oil 1 TBS dried mint 1 tsp Aleppo pepper 1 clove garlic crushed 6 TBS cream cheese 4 TBS crumbled feta Preheat oven 425F Mix cream cheese and meshed garlic If your puff pastry is not cut into square, roll out gently and cut into 12 pieces Place cream cheese onto each puff pastry and put a side On a parch paper tray, drizzle olive oil and sprinkle with dried mint and Aleppo pepper Lay the mushrooms down the tray in 12 evenly spaced out places Place feta cheese on each mushroom Lay the puff pastry on each mushroom, cream cheese side down Score each pastry with a cross and brush with a beaten egg Bake for 25 minutes or until golden brown Remove from oven and let it sit for 5 minutes and flip them right side up #autumnvibes #mushroomrecipe #brunchtok #brunch #easyrecipe #fingerfood #fallbaking #fallrecipes ♬ original sound - Sylva Alexia
@sylva.alexia Bulghur Pilaf Recipe Hey GLUTEN FREE folks, close your ears, bulghur is not for you. Growing up in an Armenian home, my father’s family went for bulghur pilaf on every occasion especially if we got sick, bulghur was our penicillin, vitamins. Every week it was the side and at times the main dish. Growing up in the West, at times I found it to be embarrassing but here I am now, I surrender to bulghur. It is higher in fiber than brown rice or quinoa, fewer calories, keeps you longer energized. Ingredients: • 1 cup large coarse bulgur • 1 cup chopped onions • ½ cup chopped tomato • 2 cups boiling water • 5 tbsp olive oil • 1 jalapeno (optional) • Salt to taste Garnish: • Yogurt • Fresh mint • Served on bell pepper Instructions: 1. Rinse the bulgur well. 2. Heat the olive oil in a pan, then add the onions. Cover with a lid and allow them to sweat for a few minutes to retain moisture. 3. Remove the lid, add the tomatoes, jalapeno (if using), and salt. Let the tomatoes blend with the onions for a few minutes. 4. Add the rinsed bulgur and stir for a minute or two to absorb the flavors. 5. Pour in the boiling water, stir once, and cover with the lid. Let it cook for about 20 minutes, stirring gently a couple of times while checking. 6. Serve with on bell pepper with a dollop of yogurt and garnish with fresh mint. #bulghur #healthy #healthyrecipes #vegetarian #vegan #mediterraneandiet ♬ original sound - Sylva Alexia
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