in Filo Pastry
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe is from a demonstration by Chef Michael Cope
and Chef Sean Conley of the International Culinary Academy,
2 oz. onion, minced
2 cloves garlic, minced
2 oz. white wine or chicken stock (use Chablis; do
not use cooking wine)
8 oz. unsalted butter
1 box frozen Filo pastry
the mushrooms, gently wiping off any dirt.
them fine by using food processor with steel blade,
and pulsing on and off.
onion and garlic in 1 oz butter until soft, caramelizing
mushrooms; cook until dry.
wine, cook till dry again.
4 layers of Filo brushed with melted butter, cut into
with 1 tsp of filling and roll (folding like a
with remaining ingredients.
on buttered baking sheet in 350°F until golden brown,
approximately 15 - 20 minutes.
You can use olive oil or part oil and butter in place
of the butter.
50 - 60 appetizers
Hub-UK : email@example.com