Sauté the garlic, season with fresh basil and chili seasoning, on the cut puff pastry form and roll up in it. all together in the stove form.
Cut the potatoes into slices, blanch in hot water and fry in olive oil. Cut the oyster mushrooms and grill them with a little salt in the frying pan.
Remove the peel from the carrots, grate them into fine slices and make a salad dressing, with soy sauce, olive oil, white wine vinegar, a little Tabasco and fresh herbs.
Arrange everything on a flat plate.
To accompany this, our wine expert recommends a Tawny Port from Dovro, Portugal.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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