And the sea
They strolled unhurriedly, walked the cobblestones as they talked and, as he had promised, they went to see the sea. The sun was shining timidly among the clouds that soon would overlap and both were carried away by the sound of the agitated waves while the rest of their lives stopped, even if briefly, so that they could enjoy that immensity of blue and peace. She asked him if they could go eat a cupcake, one of those which they used to eat whenever they went there. And, as he always did when she asked him something, he said yes without even hesitating.
* Ingredients * 300gr organic white spelt flour 130gr butter 70ml of cold water pinch of salt Filling 1 tblpoon of organic coconut oil 1 shallot chopped 300g cooked chicken shredded 300 ml of organic milk 30gr organic white spelt flour 15gr butter 1 tblspoon lemon thyme sprigs 1 handful of walnuts 3 tablespoons parmesan cheese
* Method * Knead the flour with salt, butter and water to form a ball. Stretch with the roller pin on a floured surface and cut discs with the help of the cocottes that you will use. 2. Preheat the oven to 180ºC 3. In a small pan put coconut oil with the onion and cook over medium heat until onion has browned. Add the shredded chicken, walnuts and lemon thyme and let sear a bit. 4. Add the butter and let melt. Add in the flour and mix well so that the flour cook and mix with the flavors. Add the milk, continuing to stir and let it thicken until a creamy sauce. 5. Distribute the filling and cover with the cocottes caps. Bake about 15 minutes or until lightly browned. At the end of time, turn the caps upside down, sprinkle with the cheese and bring back to the oven until the cheese is browned slightly.
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