We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Coxon’s kit, Coxon1	1	servings

INGREDIENTS

8	oz	Button mushrooms
8		Floz white wine
2	tb	Tomato puree; fresh
2	oz	Butter; unsalted
1		Clove garlic; crushed
1		Sprig thyme; fresh
4		Floz double cream
3	oz	Gruyere cheese
1	oz	Parmesan cheese
		Salt and pepper
1/2		Lemon juice
1	lb	Puff pastry
		Egg wash
		Bouquet of leaves and herbs for garnish

INSTRUCTIONS

Place butter into heavy based pan, add the clean button mushrooms and
cook gently. Add the garlic and cook out. Then add the tomato puree,
white wine, fresh thyme and lemon juice. Reduce until all the liquids
have virtually evaporated.
Prepare a puff pastry square and fold over corners, brush down with
egg wash and leave to rest for 20 minutes. Place into a pre-heated
oven 220F and cook for around 12 minutes until risen and golden
brown. Remove from the oven.
Add the double cream to the mushrooms and reduce further. Spoon the
mixture into the pastry, scatter with grated Gruyere cheese and a
sprinkling of Parmesan. Glaze under a hot grill.
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