Starting with a Arugula (Rocket soup)with some garlic croutons
Then we made the mini mushroom pies, to go with the soup, they turned out very well, tasty and light. The bottom of the pies were short crust pastry made by Homa and the puff pastry on the top.
As we had puff pastry left, we decided to top it with whole grain mustard and cheese and had it with our soup.
For dessert we had cooked pears in orange cherry sauce.