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きのこのパイ包み
玉ねぎとにんにくのみじん切りをオリーブオイルとともに弱火で炒め、香りが出たら1センチ角に切ったマッシュルームとしいたけを入れて中強火で炒め、塩、こしょう、タイムで調味する。火を止めてサワークリームを混ぜ、ココットに入れて冷蔵庫で約1時間ねかせる。パイシートを切り、縁に卵白を塗って覆う。水を少し混ぜた卵黄を表面のつや出しに塗り、200度のオーブンで16分焼く。

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ブリーのピスタチオサンド、国産ブルーチーズ
ピスタチオサンドは、ブリーを半分に切り、間にバターとピスタチオをはさむ。長野の「アトリエ・ド・フロマージュ」のブルーチーズとともに、好みのドライフルーツを添えて。（アトリエ・ド・フロマージュ　TEL：0120-687-200　URL：https://www.a-fromage.co.jp）

" } }