2 Sauces "Vol Au Vent"

I made those during this Christmas holidays and I found the vol au vent case shaped like a Christmas Tree.

I only made the 2 sauces, stuffed the cases and put them in the oven but this is an easy and express way to have some starters ready. You can add other little bites to complete a simple but tempting start of a meal.

Servings: 10 -12 vol au vent with each sauce.

Preparation time: 10 minutes

Cooking time: 10 minutes per sauce / 5 minutes in the oven.

Ingredients & Method:

Mushroom sauce

• 1 pack of chestnut mushrooms

• 1/2 crushed garlic cloves

• Salt, paprika

• Olive oil

• Chive (finely chopped)

• Dry origano

• 1 tbsp of rice milk.

* Wash, clean and slice the mushrooms.

In a small frying pan heat some oil, add the crushed garlic, the mushrooms, salt, a pinch of paprika and stir.

Cook on a medium heat adding the herbs for about 10 minutes. Do not worry if it looks dry, the mushrooms will release some water so cook it without a lid and let it evaporate.

Once ready let them cool then blend them adding the milk.

The sauce should be creamy but firm.

Shrimps and pesto sauce

• 120gr shrimps (frozen)

• Pesto - 1tbsp (you can buy a jar or make it yourself)

• 1/2 crushed garlic cloves

• Brandy - 3 tbsp

• Salt and freshly ground pepper

• Chive (finely chopped)

• Dry origano

• 1 tbsp of rice milk.

* In a small frying pan, heat some oil. Add the garlic and fry for a few minutes.

Add the shrimps, herbs and turn; add the brandy and let it evaporate while the shrips are cooking.

Do not cook for more than 5 minutes or they will become to 'chewy'.

Season and let them cool off the heat.

Blend them adding the milk. Set aside a few shripms to decorate.

Note:

You can keep them in the fridge for a few days then re-heat and use again.