Mushrooms stuffed with eggs and farinheira sausage

• large Portobello mushrooms - 6 pcs.

• olive oil - 1 tablespoon
• traditional Beira Baixa farinheira sausage
• egg M - 6 pcs.
• salt - 1 teaspoon
• ground pepper
• chopped parsley - 2 tablespoons

Clean the mushrooms, remove their stems and carefully scoop out the interior a little with the help of a teaspoon. Reserve the pulp. 

Brush the hats of the mushrooms with some of the olive oil and place them on a very hot grill with the cavity facing upwards. After about 5 minutes, carefully turn them over and leave for another 2-3 minutes. 

Heat the remaining olive oil in a frying pan and sauté the chopped mushroom stems with the pulp removed. Add the skinned and shredded farinheira sausage and sauté for about 5 minutes, stirring frequently

Break the eggs into a bowl, season them with salt and freshly ground pepper, add half the chopped parsley. Beat them with a fork until they are well broken, add them to the farinheira sausage and let them coagulate, stirring regularly. Place the mushrooms on a plate, fill with the scrambled eggs and the farinheira sausage and sprinkle with the remaining chopped parsley.

Spinach and bacon quiche

• 1 package of shortcrust pastry
• 200 ml cream
• 170 g spinach leaves
• 150 g bacon
• 100 g cream cheese
• 30 ml olive oil
• 10 g chopped parsley
• 4 medium eggs
• 2 cloves of garlic
• 1 soup spoon of grated parmesan cheese
• Salt and black pepper to taste

Chop all the ingredients and mix them together to form a kind of paste, with a few whole pieces. Cut the bacon into small squares and brown them in a frying pan. Leave the bacon to drain on a sheet of absorbent paper.

Put olive oil in the frying pan on the heat and add the chopped garlic cloves. As soon as it begins to sauté, add the spinach, continuing to sauté.

Beat the eggs with the cream cheese and cream and season with salt and pepper to taste. Add the bacon and the spinach and arrange the mixture on the base of the pie that you previously placed on the tray. Sprinkle with grated cheese and bake in the oven, preheated to 180ºC, for 30 minutes, until golden brown.

Peanut butter cheesecake

For the base

• digestive biscuit 200g
• melted butter 70g

For the butter

• cream cheese 500g
• 300g dried fruit butter
• 5 tablespoons of sugar
• 3 sheets of gelatine

For the salted caramel

• sugar 100g
• butter 6 tablespoons
• cream 100 ml
• Flower of salt 1 dessert spoon
• chopped peanuts 2 tablespoons

Start by preparing the base. Crush the biscuits, pour into a bowl and add the melted butter. Mix well and line a round tin with this mixture. Using the back of a spoon, press the mixture well into the sides of the mould so that they are coated. Put the mould in the refrigerator for 15 minutes. Meanwhile, prepare the filling. In a bowl, mix together the cream cheese, peanut butter and sugar, stirring until smooth. 

Soak the gelatine leaves in a bowl of water, drain and place in the microwave with a little water so that the gelatine melts. Add to the peanut butter and cheese mixture, mixing well. Pour the cream into the mould, spread it out well and put it back in the cold for 2 hours and 30 minutes.

For the salted caramel, place the sugar in the pan and heat until melted. Add the butter and mix for 2 minutes. Remove from the heat and slowly add the cream. Return to the heat and cook for 1 minute more, stirring constantly. Add the flor de sal and stir in. Pour the caramel into a heat-resistant jar. Then just serve!