Looking for a delicious dish to impress your guests? Creamy Leek and Mushroom Tart Ingredients: - 1 pre-made puff pastry sheet - 2 tablespoons olive oil - 2 leeks, sliced and rinsed - 250g mushrooms, sliced - 2 garlic cloves, minced - 200ml heavy cream - 2 large eggs - 100g grated cheese (such as cheddar or mozzarella) - Salt and pepper to taste - Fresh parsley, for garnish Preparation Steps: 1. Preheat your oven to 200°C (400°F). 2. Roll out the puff pastry sheet and fit it into a tart pan. Prick the bottom with a fork and set aside. 3. In a skillet, heat olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. 4. Add the mushrooms and minced garlic to the skillet. Sauté until mushrooms are golden, about 7 minutes. Season with salt and pepper. 5. In a bowl, whisk together heavy cream, eggs, and grated cheese. Season with salt and pepper. 6. Spread the leek and mushroom mixture evenly over the pastry base. 7. Pour the cream and egg mixture over the top. 8. Bake in the preheated oven for 25-30 minutes or until the tart is golden and set. 9. Let it cool for a few minutes before garnishing with fresh parsley. Slice and serve! Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins Calories: 320 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with a fresh green salad or a side of roasted vegetables for a complete meal. #deliciousrecipes #vegetarian #tartrecipes

Looking to impress your taste buds with a rich and flavorful dish? 🌮✨ Mole Poblano 🌶️🍫 Ingredients: - 4 whole dried pasilla chilies - 4 whole dried ancho chilies - 3 tablespoons vegetable oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1/4 cup almond slivers - 1/4 cup sesame seeds - 2 tomatoes, chopped - 1/4 cup raisins - 1/2 teaspoon ground cinnamon - 1/2 teaspoon ground cumin - 1/4 teaspoon ground cloves - 4 cups chicken broth - 1 ounce dark chocolate, chopped - Salt to taste Preparation Steps: 1. Toast the pasilla and ancho chilies in a dry skillet until fragrant, then remove stems and seeds. 2. In a pot, heat vegetable oil over medium heat. Sauté onion and garlic until softened. 3. Add almond slivers and sesame seeds, stir until golden. 4. Incorporate chopped tomatoes and raisins, cooking for 5 minutes. 5. Blend the toasted chilies with the onion mixture in a blender until smooth. 6. Pour the blended mixture back into the pot, add chicken broth, cinnamon, cumin, and cloves. 7. Simmer for 30 minutes, stirring occasionally. 8. Add dark chocolate and salt, stirring until melted and combined. 9. Let the mole sauce cool slightly before serving. Prep Time: 20 mins | Cooking Time: 45 mins | Total Time: 65 mins Calories: 250 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with warm corn tortillas and grilled chicken or rice for a complete meal! #deliciousrecipes #molepoblano #homemade