Read the book and then get cooking. Food. Recipe.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Saturday, 24 December 2016
Thursday, 1 December 2016
Meat Piroshki - Belyashi - Yeast doughi.
Beliashi is a Tatar dish, a form of fried bread with meat filling.
Tatarstan is a republic, a part of Russian Federation.
The filling is made from raw ground beef mixed with finely chopped onions, salt, pepper, and a bit of water.
makes 2 1/2 lbs of dough
605g all purpose flour
10g compressed yeast
10g salt
39g sugar
415g water
20g non-hydrogenated margarine
Prepare a batch of soft , fairly wet dough.
Let it ferment, covered, at room temperature, for 4 hours.
Once or twice during that time fold it gently.
Divide the dough into several pieces weighing 55g each and flatten each piece with your hand.
Piroshki: place in the center of each round 55-60 g of filling of choice (2 oz) and seal the bun.
If making beliashi, then place a tablespoon of raw meat filling in the center of each piece and do not close the bun completely, but leave a small hole in the centre, so that the steam can escape as it fries.
Let the buns rest for about 10-20 min on the counter and deep fry them in Dutch oven in oil preheated to 180C/360F for 7min, turning them from time to time during that time to achieve even color of the crust.
I got about 20 beliashi from that batch of dough and fried them in 1 liter of corn oil in a Dutch oven, 5-8 buns at a time.
Source:
Tatarstan is a republic, a part of Russian Federation.
The filling is made from raw ground beef mixed with finely chopped onions, salt, pepper, and a bit of water.
makes 2 1/2 lbs of dough
605g all purpose flour
10g compressed yeast
10g salt
39g sugar
415g water
20g non-hydrogenated margarine
Prepare a batch of soft , fairly wet dough.
Let it ferment, covered, at room temperature, for 4 hours.
Once or twice during that time fold it gently.
Divide the dough into several pieces weighing 55g each and flatten each piece with your hand.
Piroshki: place in the center of each round 55-60 g of filling of choice (2 oz) and seal the bun.
If making beliashi, then place a tablespoon of raw meat filling in the center of each piece and do not close the bun completely, but leave a small hole in the centre, so that the steam can escape as it fries.
Let the buns rest for about 10-20 min on the counter and deep fry them in Dutch oven in oil preheated to 180C/360F for 7min, turning them from time to time during that time to achieve even color of the crust.
I got about 20 beliashi from that batch of dough and fried them in 1 liter of corn oil in a Dutch oven, 5-8 buns at a time.
Source:
Sunday, 6 November 2016
How to make perfect cottage pie!
How to make perfect cottage pie | Life and style | The Guardian
Cottage pie or shepherd's pie is a type of savory pie.
It is made with minced meat, with mashed potato on top. It comes from the United Kingdom.
1kg floury potatoes, such as Maris Piper, peeled
150g butter
Knob of beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600g shin of beef, chopped into small pieces
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce
1. Pre-heat the oven to 180C.
Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water.
Bring to the boil and simmer until tender.
2. Meanwhile, heat the dripping, if you have any left over from your last roast, or butter in a pan over a moderate heat, then add the vegetables.
Soften, but do not brown.
3. Add the thyme, and then the beef.
Brown it all over, and then add half the stock.
Whisk the other half with the cornflour, and then stir into the meat mixture.
Add a generous dash of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.
4. Drain the potatoes and mash with a generous slab of butter.
Season to taste.
5. Taste and season the meat, adding more Worcestershire sauce if necessary.
If it looks dry, pour in a little water.
6. Put the meat into a large baking dish and top with the potato.
For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer.
Dot with small pieces of butter.
7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve.
Is cottage pie better than shepherd's pie – and can they really, as Nigella suggests, be made with the leftovers of any old roast, duck included?
How do you make yours, and what do you serve it with?
- Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping | Daily Mail Online
Cottage pie or shepherd's pie is a type of savory pie.
It is made with minced meat, with mashed potato on top. It comes from the United Kingdom.
1kg floury potatoes, such as Maris Piper, peeled
150g butter
Knob of beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600g shin of beef, chopped into small pieces
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce
1. Pre-heat the oven to 180C.
Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water.
Bring to the boil and simmer until tender.
2. Meanwhile, heat the dripping, if you have any left over from your last roast, or butter in a pan over a moderate heat, then add the vegetables.
Soften, but do not brown.
3. Add the thyme, and then the beef.
Brown it all over, and then add half the stock.
Whisk the other half with the cornflour, and then stir into the meat mixture.
Add a generous dash of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.
4. Drain the potatoes and mash with a generous slab of butter.
Season to taste.
5. Taste and season the meat, adding more Worcestershire sauce if necessary.
If it looks dry, pour in a little water.
6. Put the meat into a large baking dish and top with the potato.
For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer.
Dot with small pieces of butter.
7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve.
Is cottage pie better than shepherd's pie – and can they really, as Nigella suggests, be made with the leftovers of any old roast, duck included?
How do you make yours, and what do you serve it with?
- Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping | Daily Mail Online
Shepheds, Cottage Or Cumberland Pie.
Jamie's Home Cooking Skills
Shepherd's pie is a classic British dish - a meat pie with a crust of mashed potato.
In England they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.
Topping the potato crust with breadcrumbs actually turns your dish into a “Cumberland pie”.
SO - in a shepherd's pie, the meat is lamb (there is a clue in the name) yet in a cottage pie it is beef.
A Cumberland pie can be either meat.
Otherwise, they are all but the same.
Shepherd's pie recipe!
Make sure you buy the best quality mince you can afford, as it really makes the dish.
serves 6
Ingredients
• 1 red onion
• 2 carrots
• 2 sticks of celery
• 2 cloves of garlic
• a small bunch of fresh rosemary
• olive oil
• 500g good-quality minced lamb
• 1 x 400g tin of chopped tomatoes
• 250ml lamb or vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1.5kg Desiree potatoes
• 100ml semi-skimmed milk
• a large knob of butter
you can continue to read with photos!
To prepare and cook your mince
• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves
• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes
• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour
To make your mash topping
• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they're soft all the way through
• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy
To assemble and cook your shepherd's pie
• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas
See also:- 10 things you didn’t know about shepherd’s pie - Jamie Oliver | Features
- Jamie’s vegetarian shepherd’s pie: Jamie's Home Cooking Skills
OR:
- Super shepherd's pie | Jamie Oliver
OR - Italian cottage pie - with a different topping:
A crunchy topping of Parmesan-coated potatoes - like Potato dauphinoise!
Cook the potatoes in boiling, salted water for 10 mins until almost done.
Drain well then mix with the butter and half the Parmesan.
After the meat has cooked for its 1 ¾ hr turn the oven up to 220C,gas mark 7 and top with the cheesy potatoes, overlapping.
Sprinkle with the remaining Parmesan and bake for 20 minutes until golden and crisp on top. Serve with a green salad.
Shepherd's pie is a classic British dish - a meat pie with a crust of mashed potato.
In England they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.
Topping the potato crust with breadcrumbs actually turns your dish into a “Cumberland pie”.
SO - in a shepherd's pie, the meat is lamb (there is a clue in the name) yet in a cottage pie it is beef.
A Cumberland pie can be either meat.
Otherwise, they are all but the same.
Shepherd's pie recipe!
Make sure you buy the best quality mince you can afford, as it really makes the dish.
serves 6
Ingredients
• 1 red onion
• 2 carrots
• 2 sticks of celery
• 2 cloves of garlic
• a small bunch of fresh rosemary
• olive oil
• 500g good-quality minced lamb
• 1 x 400g tin of chopped tomatoes
• 250ml lamb or vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1.5kg Desiree potatoes
• 100ml semi-skimmed milk
• a large knob of butter
you can continue to read with photos!
To prepare and cook your mince
• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves
• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes
• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour
To make your mash topping
• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they're soft all the way through
• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy
To assemble and cook your shepherd's pie
• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas
See also:- 10 things you didn’t know about shepherd’s pie - Jamie Oliver | Features
- Jamie’s vegetarian shepherd’s pie: Jamie's Home Cooking Skills
OR:
- Super shepherd's pie | Jamie Oliver
OR - Italian cottage pie - with a different topping:
A crunchy topping of Parmesan-coated potatoes - like Potato dauphinoise!
Cook the potatoes in boiling, salted water for 10 mins until almost done.
Drain well then mix with the butter and half the Parmesan.
After the meat has cooked for its 1 ¾ hr turn the oven up to 220C,gas mark 7 and top with the cheesy potatoes, overlapping.
Sprinkle with the remaining Parmesan and bake for 20 minutes until golden and crisp on top. Serve with a green salad.
Saturday, 16 July 2016
Wednesday, 15 June 2016
Bolognese pasta pie.
Bolognese pasta pie - pasta recipes - Good Housekeeping
Method
Preheat oven to 200°C (180°C fan) mark 6.
Bring a large pan of salted water to the boil for the spaghetti.
Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment.
Set aside.
Heat oil in a large frying pan and brown mince all over.
Mix in pasta sauce, check seasoning and set aside to cool for 10min.
Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente.
Drain and leave to cool for 5min.
Return to pan and stir in half the Parmesan and two of the eggs.
Spread half the spaghetti over base of prepared tin in an even layer.
With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince.
Option: Spread the fresh mozzarella (or ricotta) over the spaghetti. Or Layer sliced mushrooms.
Stir remaining egg and most of basil into mince mixture.
Spoon into well in pasta.
Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese.
Cover tin with foil and cook in oven for 15min.
Remove foil and cook for a further 20-25min until lightly golden.
Transfer to a serving plate or board.
Scatter over remaining basil and serve pie in slices.
You'll love...
Method
Preheat oven to 200°C (180°C fan) mark 6.
Bring a large pan of salted water to the boil for the spaghetti.
Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment.
Set aside.
Heat oil in a large frying pan and brown mince all over.
Mix in pasta sauce, check seasoning and set aside to cool for 10min.
Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente.
Drain and leave to cool for 5min.
Return to pan and stir in half the Parmesan and two of the eggs.
Spread half the spaghetti over base of prepared tin in an even layer.
With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince.
Option: Spread the fresh mozzarella (or ricotta) over the spaghetti. Or Layer sliced mushrooms.
Stir remaining egg and most of basil into mince mixture.
Spoon into well in pasta.
Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese.
Cover tin with foil and cook in oven for 15min.
Remove foil and cook for a further 20-25min until lightly golden.
Transfer to a serving plate or board.
Scatter over remaining basil and serve pie in slices.
You'll love...
Sunday, 5 June 2016
Strawberries and Cream Pie.
Strawberries n' Cream Pie Recipe on Food52
Makes one 9-inch pie
For the crust:
How to Make a Perfect Pie Crust - Baking Tips
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cubed
3 tablespoons ice water, or more as needed
To finish the pie:
3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, halved and scraped
1/2 cup granulated sugar
1/3 cup cornstarch
3 eggs
2 tablespoons butter
1 quart strawberries, hulled
Preheat the oven to 220º C.
Make the pie crust:
In a large bowl or in a food processor, combine the flour and salt.
Add the butter and toss to coat.
Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
Add the water and mix to combine.
The dough should come together easily but not be wet or sticky.
Wrap the dough and chill for at least 30 minutes in the refrigerator.
On a lightly floured surface, roll out the dough until it's 1/8-inch thick.
Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around.
Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate.
Finish the edges as desired.
Poke the base of the crust a few times with a fork.
If the dough seems warm, chill it again.
Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more.
Cool completely.
To make the finished pie, mix the milk, cream, vanilla bean, and 1/4 cup of sugar together in a medium sauce pot.
Bring the mixture to a simmer over medium-low heat.
While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, and eggs in a medium heat-safe bowl.
When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
Return the mixture to the pot and cook until the mixture is thick and comes to the "first boil" (one large bubble rising from the center of the pot, not many small bubbles around the edges).
Whisk in the butter and pour the mixture into the prepared pie crust.
Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours.
To finish the pie, top the pie with the strawberries.
Warm the honey over medium heat, and when it’s runny, brush it over the strawberries.
Serve the pie chilled.
Makes one 9-inch pie
For the crust:
How to Make a Perfect Pie Crust - Baking Tips
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cubed
3 tablespoons ice water, or more as needed
To finish the pie:
3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, halved and scraped
1/2 cup granulated sugar
1/3 cup cornstarch
3 eggs
2 tablespoons butter
1 quart strawberries, hulled
Preheat the oven to 220º C.
Make the pie crust:
In a large bowl or in a food processor, combine the flour and salt.
Add the butter and toss to coat.
Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
Add the water and mix to combine.
The dough should come together easily but not be wet or sticky.
Wrap the dough and chill for at least 30 minutes in the refrigerator.
On a lightly floured surface, roll out the dough until it's 1/8-inch thick.
Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around.
Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate.
Finish the edges as desired.
Poke the base of the crust a few times with a fork.
If the dough seems warm, chill it again.
Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more.
Cool completely.
To make the finished pie, mix the milk, cream, vanilla bean, and 1/4 cup of sugar together in a medium sauce pot.
Bring the mixture to a simmer over medium-low heat.
While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, and eggs in a medium heat-safe bowl.
When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
Return the mixture to the pot and cook until the mixture is thick and comes to the "first boil" (one large bubble rising from the center of the pot, not many small bubbles around the edges).
Whisk in the butter and pour the mixture into the prepared pie crust.
Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours.
To finish the pie, top the pie with the strawberries.
Warm the honey over medium heat, and when it’s runny, brush it over the strawberries.
Serve the pie chilled.
Tuesday, 1 March 2016
Spaghetti Pie.
Adapted from: Spaghetti Pie
Any dried pasta or spaghetti 75 to 100 grams portions per person.
3 servings - 225 grams!
I urge you to use freshly ground black pepper that you grind before making this.
This torte (or cake) was based on Cacio e pepe, an Italian pasta that gets its distinctive flavor from pecorino cheese and lots of black pepper.
If you can’t get pecorino, Parmesan and Asiago are different, but probably the closest substitutes.
Also different, but delicious, is Vella dry jack cheese, made in California.
I used cheeses that were available to me, and suggest if you can’t get Comte use Gruyere, Emmenthal or Jarlsberg as a substitute for it. (A mild cheddar may work as well.)
For the softer cheese, I used a Tomme de montagne, a “catch-all” term in France for a mountain cheese that’s often semi-soft.
Fontina isn’t available in France very easily, but I know it is elsewhere.
Feel free to use Gouda, Vacherin Fribourgeois, or Morbier in its place.
You can make this gluten-free by substituting a gluten-free spaghetti, perhaps cooking it even less than al dente, since it tends to be a lot softer than standard pasta. (Other pasta shapes would work as well, too.)
If you don’t have a springform pan (A springform pan is a type of cake pan that has removable sides), you could bake this in a similar sized casserole and serve it sliced directly from the baking dish without unmolding it.
225 grams dried spaghetti
210 ml whole milk
2 small eggs, room temperature
1/2 teaspoons sea or kosher salt
1 teaspoons freshly ground black pepper
pinch red pepper powder
35g finely grated pecorino/Parmesan cheese
100g grated Comté/Gruyere or a Swiss-style cheese
100g grated Fontina/Tesco Dutch Gouda, or a similar semisoft cheese
1. Bring a large pot of salted water to a boil.
Cook the spaghetti just until it’s very al dente.
Do not cook until completely tender. (The recommended cooking time on my bag was 10 minutes. I cooked mine for 8 minutes.)
2. Preheat the oven to 425ºF (220ºC).
Butter a 15-18cm springform pan.
Wrap the bottom very securely in one large sheet of aluminum foil.
Set the pan on a rimmed baking sheet lined with foil. (Extra insurance in case your pan leaks a bit.)
3. When the pasta is done, drain it well and let cool slightly.
4. In the pot, whisk together the milk, eggs, salt, black and red peppers.
Set 20g of each of the Gruyere and Gouda cheeses aside. (Total: 40g.)
Stir the rest of the grated cheese, as well as the Parmesan, into the milk and egg mixture.
5. Stir the slightly cooled spaghetti into the milk and cheese until it is completely combined.
6. Transfer the mixture to the prepared springform pan.
Smooth the top so it’s relatively even and sprinkle the 80g reserved grated cheese over the top.
7. Bake for 30 to 35 minutes, until the cake feels just set in the center and is slightly bubbling around the edges.
Turn on the broiler and brown the top of the torte on the upper-third rack of the oven until well-browned.
Remove from oven and run a knife around the inside of the cake pan to loosen the pie from the sides.
Let rest about 10 minutes then released and remove the sides of the pan.
Serve while still warm, in slices.
It can also be served at room temperature if you’re looking for a picnic dish.
Storage: The torte can be made up to three days in advance and refrigerated, then rewarmed in the oven, covered with foil.
It can be frozen for up to two months.
Any dried pasta or spaghetti 75 to 100 grams portions per person.
3 servings - 225 grams!
I urge you to use freshly ground black pepper that you grind before making this.
This torte (or cake) was based on Cacio e pepe, an Italian pasta that gets its distinctive flavor from pecorino cheese and lots of black pepper.
If you can’t get pecorino, Parmesan and Asiago are different, but probably the closest substitutes.
Also different, but delicious, is Vella dry jack cheese, made in California.
I used cheeses that were available to me, and suggest if you can’t get Comte use Gruyere, Emmenthal or Jarlsberg as a substitute for it. (A mild cheddar may work as well.)
For the softer cheese, I used a Tomme de montagne, a “catch-all” term in France for a mountain cheese that’s often semi-soft.
Fontina isn’t available in France very easily, but I know it is elsewhere.
Feel free to use Gouda, Vacherin Fribourgeois, or Morbier in its place.
You can make this gluten-free by substituting a gluten-free spaghetti, perhaps cooking it even less than al dente, since it tends to be a lot softer than standard pasta. (Other pasta shapes would work as well, too.)
If you don’t have a springform pan (A springform pan is a type of cake pan that has removable sides), you could bake this in a similar sized casserole and serve it sliced directly from the baking dish without unmolding it.
225 grams dried spaghetti
210 ml whole milk
2 small eggs, room temperature
1/2 teaspoons sea or kosher salt
1 teaspoons freshly ground black pepper
pinch red pepper powder
35g finely grated pecorino/Parmesan cheese
100g grated Comté/Gruyere or a Swiss-style cheese
100g grated Fontina/Tesco Dutch Gouda, or a similar semisoft cheese
1. Bring a large pot of salted water to a boil.
Cook the spaghetti just until it’s very al dente.
Do not cook until completely tender. (The recommended cooking time on my bag was 10 minutes. I cooked mine for 8 minutes.)
2. Preheat the oven to 425ºF (220ºC).
Butter a 15-18cm springform pan.
Wrap the bottom very securely in one large sheet of aluminum foil.
Set the pan on a rimmed baking sheet lined with foil. (Extra insurance in case your pan leaks a bit.)
3. When the pasta is done, drain it well and let cool slightly.
4. In the pot, whisk together the milk, eggs, salt, black and red peppers.
Set 20g of each of the Gruyere and Gouda cheeses aside. (Total: 40g.)
Stir the rest of the grated cheese, as well as the Parmesan, into the milk and egg mixture.
5. Stir the slightly cooled spaghetti into the milk and cheese until it is completely combined.
6. Transfer the mixture to the prepared springform pan.
Smooth the top so it’s relatively even and sprinkle the 80g reserved grated cheese over the top.
7. Bake for 30 to 35 minutes, until the cake feels just set in the center and is slightly bubbling around the edges.
Turn on the broiler and brown the top of the torte on the upper-third rack of the oven until well-browned.
Remove from oven and run a knife around the inside of the cake pan to loosen the pie from the sides.
Let rest about 10 minutes then released and remove the sides of the pan.
Serve while still warm, in slices.
It can also be served at room temperature if you’re looking for a picnic dish.
Storage: The torte can be made up to three days in advance and refrigerated, then rewarmed in the oven, covered with foil.
It can be frozen for up to two months.
Monday, 5 October 2015
My Apple Cake in an Iron Skillet.
- Preheat oven to 200°C.
For start:
200 g Butter
3/4 cups Sugar
4 - 5 Granny Smith Apples (What's your favorite type of apple?), peeled, cored and cut into six equal pieces
In a 22-25cm skillet, melt 200 g butter over low heat.
Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan.
Don’t pack them too tightly, but try not to leave overly large gaps.
Allow this to cook over low/medium-low heat while you make the dough.
For the dough:
- 70 g flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 eggs
- 50 g of sugar
- 20 g butter, melted
- 100 ml milk
- 1 tbsp vanilla
- 1 Apple peeled, cored and cut into small equal cubes - Chop up!
Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again.
Add flour mixture gradually while continuing to beat.
Gently stir in 1 chopped apple (Apple that are cut into small cubes!).
Fold all together till the chopped apple are all incorporated.
Remove skillet from heat.
Spoon dough over the top, then spread gently so dough is evenly distributed.
Bake for 25 to 30 minutes, or until cake is golden brown and bubbly.
Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Don’t worry if some of the topping isn’t perfect - it’ll taste perfect!
This cake can be eaten warm, but it's even better cold, or the next day ...
Friday, 18 September 2015
Kabocha Pumpkin Buttermilk Pie.
Kabocha Pumpkin Buttermilk Pie with a Crème Fraîche Swirl {Gluten-Free} | The Bojon Gourmet
For the pie:
1 (9″) par-baked pie crust (my favorite is this Flaky All-Butter Gluten-Free Pie Dough made with the buttermilk variation)
1 1/2 cups (350 grams) kabocha squash puree
3/4 cup (110 grams) maple sugar
seeds from 1 vanilla bean
2 tablespoons (15 grams) sweet white rice flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/2 teaspoon fine sea salt
2 large eggs
2 large egg yolks
1 teaspoon packed finely grated fresh ginger
1/2 cup (115 grams) crème fraîche or sour cream, plus 2 more tablespoons for swirling on top
1 1/4 cups (10 ounces / 285 grams) well-shaken buttermilk
Prepare things:
Position a rack in the lower third of the oven and preheat to 163ºC.
Place the par-baked pie shell on a rimmed baking sheet optionally lined with parchment paper for easy clean-up.
When you’re nearly finished making the filling, heat the pie shell in the oven for 5-10 minutes to get it really hot; this helps keep the dough crisp in the face of wet filling.
Meanwhile, drain the kabocha squash puree by spreading it into a 6.35 millimetres thick layer on top of four paper towels.
Top with four more paper towels and let stand 15 minutes; excess moisture will drain out of the squash.
Make the filling:
Place the maple sugar and vanilla bean seeds in a large bowl and rub the vanilla seeds into the sugar.
Whisk in the flour, cinnamon, nutmeg, allspice, and salt.
Whisk in the eggs and yolks until smooth.
Peel the top layer of paper towels off of the kabocha puree, then lift up the bottom layers and let the puree peel off and into the bowl.
Whisk in the kabocha puree until smooth.
Whisk in the grated ginger and crème fraîche, and lastly the buttermilk. Whisk smooth, then strain through a fine-mesh sieve and into a bowl or measuring cup, pressing on the solids to extract all the good stuff.
Pour the filling into the hot pie crust.
Dollop small dots of crème fraîche gently all over the top of the filling, placing it carefully so that it floats.
Run a chopstick or skewer through the topping to swirl the crème fraîche.
Bake the pie at 163ºC until the edges are set and gently puffed and the inner 4 inches of pie wobble like jello, 50-60 minutes.
Let the pie cool completely, at least 2-4 hours.
It will keep at cool room temperature for up to a day, or refrigerated for up to 5 days (though the crust will be crispest on the day of baking).
Serve chilled or at room temperature.
For the pie:
1 (9″) par-baked pie crust (my favorite is this Flaky All-Butter Gluten-Free Pie Dough made with the buttermilk variation)
1 1/2 cups (350 grams) kabocha squash puree
3/4 cup (110 grams) maple sugar
seeds from 1 vanilla bean
2 tablespoons (15 grams) sweet white rice flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/2 teaspoon fine sea salt
2 large eggs
2 large egg yolks
1 teaspoon packed finely grated fresh ginger
1/2 cup (115 grams) crème fraîche or sour cream, plus 2 more tablespoons for swirling on top
1 1/4 cups (10 ounces / 285 grams) well-shaken buttermilk
Prepare things:
Position a rack in the lower third of the oven and preheat to 163ºC.
Place the par-baked pie shell on a rimmed baking sheet optionally lined with parchment paper for easy clean-up.
When you’re nearly finished making the filling, heat the pie shell in the oven for 5-10 minutes to get it really hot; this helps keep the dough crisp in the face of wet filling.
Meanwhile, drain the kabocha squash puree by spreading it into a 6.35 millimetres thick layer on top of four paper towels.
Top with four more paper towels and let stand 15 minutes; excess moisture will drain out of the squash.
Make the filling:
Place the maple sugar and vanilla bean seeds in a large bowl and rub the vanilla seeds into the sugar.
Whisk in the flour, cinnamon, nutmeg, allspice, and salt.
Whisk in the eggs and yolks until smooth.
Peel the top layer of paper towels off of the kabocha puree, then lift up the bottom layers and let the puree peel off and into the bowl.
Whisk in the kabocha puree until smooth.
Whisk in the grated ginger and crème fraîche, and lastly the buttermilk. Whisk smooth, then strain through a fine-mesh sieve and into a bowl or measuring cup, pressing on the solids to extract all the good stuff.
Pour the filling into the hot pie crust.
Dollop small dots of crème fraîche gently all over the top of the filling, placing it carefully so that it floats.
Run a chopstick or skewer through the topping to swirl the crème fraîche.
Bake the pie at 163ºC until the edges are set and gently puffed and the inner 4 inches of pie wobble like jello, 50-60 minutes.
Let the pie cool completely, at least 2-4 hours.
It will keep at cool room temperature for up to a day, or refrigerated for up to 5 days (though the crust will be crispest on the day of baking).
Serve chilled or at room temperature.
Thursday, 23 July 2015
Blueberry–Cream Cheese Custard Pie.
Blueberry–Cream Cheese Custard Pie | Williams-Sonoma Taste
For the crust:
2 cups (7 oz./220 g) graham cracker pieces, crushed with a food processor or rolling pin
2 Tbs. sugar
Pinch of salt
1/2 cup (4 oz./125 g) unsalted butter, melted and cooled
For the filling:
1/2 lb. (250 g) full-fat cream cheese, at room temperature
1/2 cup (4 oz./125 g) sugar
1 tsp. vanilla extract
2 eggs
1/2 lb. (250 g) fresh blueberries (about 2 cups)
1 1/2 Tbs. cornstarch mixed with 2 Tbs. water
Preheat an oven to 325°F (165°C).
Have ready a 9-inch (23-cm) pie pan.
To make the crust, in a bowl, stir together the graham cracker crumbs, sugar and salt.
Add the melted butter and stir until blended.
Pat the crumb mixture evenly into the pan and up the sides.
Bake until slightly firm, about 8 minutes.
Let cool completely on a wire rack, about 30 minutes.
To make the filling, using an electric mixer, beat together the cream cheese, 1/4 cup (3 oz./90 g) of the sugar and the vanilla on medium speed until thoroughly blended and smooth, 3 to 5 minutes.
Add the eggs 1 at a time and beat until well blended.
Pour the filling into the crust and spread evenly.
Bake until the custard is just set, 25 to 30 minutes.
Let cool on a wire rack for about 1 hour.
Meanwhile, in a saucepan, combine the blueberries, 1/2 cup (4 fl. oz./125 ml) water and the remaining 1/4 cup (3 oz./90 g) sugar.
Place over medium-high heat and bring to a boil.
Reduce the heat to medium-low, cover and simmer, stirring once, until the liquid is slightly reduced, about 5 minutes.
Remove from the heat and add the cornstarch mixture.
Return to medium-high heat, bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
Remove from the heat and let cool until lukewarm, about 30 minutes.
Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving.
Serves 8.
OR:
- - The Best Blueberry Pie Recipe | Serious Eats
For the crust:
2 cups (7 oz./220 g) graham cracker pieces, crushed with a food processor or rolling pin
2 Tbs. sugar
Pinch of salt
1/2 cup (4 oz./125 g) unsalted butter, melted and cooled
For the filling:
1/2 lb. (250 g) full-fat cream cheese, at room temperature
1/2 cup (4 oz./125 g) sugar
1 tsp. vanilla extract
2 eggs
1/2 lb. (250 g) fresh blueberries (about 2 cups)
1 1/2 Tbs. cornstarch mixed with 2 Tbs. water
Preheat an oven to 325°F (165°C).
Have ready a 9-inch (23-cm) pie pan.
To make the crust, in a bowl, stir together the graham cracker crumbs, sugar and salt.
Add the melted butter and stir until blended.
Pat the crumb mixture evenly into the pan and up the sides.
Bake until slightly firm, about 8 minutes.
Let cool completely on a wire rack, about 30 minutes.
To make the filling, using an electric mixer, beat together the cream cheese, 1/4 cup (3 oz./90 g) of the sugar and the vanilla on medium speed until thoroughly blended and smooth, 3 to 5 minutes.
Add the eggs 1 at a time and beat until well blended.
Pour the filling into the crust and spread evenly.
Bake until the custard is just set, 25 to 30 minutes.
Let cool on a wire rack for about 1 hour.
Meanwhile, in a saucepan, combine the blueberries, 1/2 cup (4 fl. oz./125 ml) water and the remaining 1/4 cup (3 oz./90 g) sugar.
Place over medium-high heat and bring to a boil.
Reduce the heat to medium-low, cover and simmer, stirring once, until the liquid is slightly reduced, about 5 minutes.
Remove from the heat and add the cornstarch mixture.
Return to medium-high heat, bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
Remove from the heat and let cool until lukewarm, about 30 minutes.
Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving.
Serves 8.
OR:
- - The Best Blueberry Pie Recipe | Serious Eats
Saturday, 6 June 2015
Lentil and bean cottage pie with a potato and parsnip mash top.
By Lorraine Pascale.
As far as writing a healthier or lighter cookbook is concerned, I always think it is a good idea to include stuff in there that people actually want to bake.
I mean, nuts and seeds are great, but if I was given a book of recipes full of stuff that I would never normally cook, then I am not sure I would buy it.
Sooo, I was very tempted not to put this recipe in the book and instead place a meaty version in there, but I have it on solemn word from the family that this beany cottage pie really does taste pretty good.
Serves 6
2.5 litre baking dish, measuring
25.5cm square and 6cm deep
Filling
Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
400g tin of green or Puy lentils, drained
400g tin of kidney beans, drained
400g tin of chopped tomatoes
150ml vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
Salt and freshly ground black pepper
Mash top
2 medium sweet potatoes (about 500g), peeled and cut into 2cm chunks
2 medium potatoes (about 500g), peeled and cut into 1cm chunks (save the peelings to make my Baked Potato Crispies on page 87)
1 parsnip, peeled and cut into 1cm chunks
2 tbsp unsalted butter
Salt and freshly ground black pepper
To serve
Crisp green salad
METHOD
1. Spray a little oil in a large pan and set over a medium heat.
Add the leek and cook gently for 5 minutes until it begins to soften.
Then add the garlic and cook for a further minute. Next, add the carrot, mushroom, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using).
Whack up the heat and let it bubble away for 20 minutes while you make the mash.
2. Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6.
3. Bring a large pan of water to the boil (no need to add salt).
Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft.
Then, drain well and return to the pan.
Add the butter, season well with salt and pepper, and then mash until smooth and keep warm.
4. Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using.
Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer.
Taste it and adjust the seasoning to your liking.
5. Once the pie filling is ready, tip it into a 2.5 litre baking dish, measuring 25.5cm square and 6cm deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.
6. Once baked, remove from the oven and serve straight away with a crisp green salad.
Energy 367 Kcal | Fat 6g | Sat Fat 2.9g | Sugar 16.2g Protein 15.3g | Salt 1.69g
As far as writing a healthier or lighter cookbook is concerned, I always think it is a good idea to include stuff in there that people actually want to bake.
I mean, nuts and seeds are great, but if I was given a book of recipes full of stuff that I would never normally cook, then I am not sure I would buy it.
Sooo, I was very tempted not to put this recipe in the book and instead place a meaty version in there, but I have it on solemn word from the family that this beany cottage pie really does taste pretty good.
Serves 6
2.5 litre baking dish, measuring
25.5cm square and 6cm deep
Filling
Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
400g tin of green or Puy lentils, drained
400g tin of kidney beans, drained
400g tin of chopped tomatoes
150ml vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
Salt and freshly ground black pepper
Mash top
2 medium sweet potatoes (about 500g), peeled and cut into 2cm chunks
2 medium potatoes (about 500g), peeled and cut into 1cm chunks (save the peelings to make my Baked Potato Crispies on page 87)
1 parsnip, peeled and cut into 1cm chunks
2 tbsp unsalted butter
Salt and freshly ground black pepper
To serve
Crisp green salad
METHOD
1. Spray a little oil in a large pan and set over a medium heat.
Add the leek and cook gently for 5 minutes until it begins to soften.
Then add the garlic and cook for a further minute. Next, add the carrot, mushroom, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using).
Whack up the heat and let it bubble away for 20 minutes while you make the mash.
2. Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6.
3. Bring a large pan of water to the boil (no need to add salt).
Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft.
Then, drain well and return to the pan.
Add the butter, season well with salt and pepper, and then mash until smooth and keep warm.
4. Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using.
Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer.
Taste it and adjust the seasoning to your liking.
5. Once the pie filling is ready, tip it into a 2.5 litre baking dish, measuring 25.5cm square and 6cm deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.
6. Once baked, remove from the oven and serve straight away with a crisp green salad.
Energy 367 Kcal | Fat 6g | Sat Fat 2.9g | Sugar 16.2g Protein 15.3g | Salt 1.69g
Monday, 1 June 2015
Galatopita, A Ruffled Milk Pie.
Galatopita, Milk Pie from Aglaia's Table in Kea Cyclades:
I suggest you make the custard 1-2 days in advance, let it cool and refrigerate.
Assemble and bake the pie a couple of hours before you start serving the meal, so that you can bring the pie to the table while still warm.
For a deep 9-inch pie dish, 8-10 servings
Custard :
1 can sweetened condensed milk
2 1/2 cans warm water
1/3 cup fine semolina flour
1 three-inch cinnamon stick
2 egg yolks
About 1/3 cup light olive oil, or sunflower oil
One 3-inch piece of lemon zest
6 homemade or packaged phyllo sheets, defrosted according to package instructions
1/3 cup ground almonds
Topping:
1 egg yolk
2 tablespoons milk
In a saucepan, preferably non-stick, pour the milk and then rinse the can 2 1/2 times with warm water, as sweetened milk is very sticky and thick. While whisking, add semolina and cinnamon stick and bring to a boil, stirring constantly, over medium-high heat. Continue to stir for about 12 minutes, until the custard thickens. Remove from the heat, and stir in the egg yolks, one at a time. Cover the surface with parchment paper or cling film, and let cool to room temperature.
(up to this point custard can and it is better to be prepared in advance, and refrigerated for up to 2 days).
Preheat oven to 380F with a baking dish or pizza stones at the bottom rack.
Pour the olive oil in a bowl together with the lemon zest. Lightly brush bottom and sides of pie dish. Lay one phyllo sheet leaving at least a 2-inch overhanging, brush with oil, sprinkle with some almonds and continue with the rest of the sheets, making sure that you brush every second sheet with oil and sprinkle with almonds.
Spread the cold custard over the phyllo and even the surface with a spatula. Cut the surplus overhanging leaving about 2 inches all around, and fold over the filling (see picture) to create the border. Brush border with some olive oil.
Place the pie dish on the heated baking sheet or stones and bake for 10 minutes.
Mix egg yolk and milk and pour in the center, over the custard, brushing also the phylo boarder.
Reduce heat to 350 and continue baking for another 35-40 minutes or more, until the top is golden brown. If it browns too soon, cover loosely with aluminum foil.
Cool on a rack for 15-20 minutes and serve warm, or at room temperature.
- Galatopita, A Ruffled Milk Pie - KALOFAGAS | GREEK FOOD & BEYOND:
'via Blog this'
I suggest you make the custard 1-2 days in advance, let it cool and refrigerate.
Assemble and bake the pie a couple of hours before you start serving the meal, so that you can bring the pie to the table while still warm.
For a deep 9-inch pie dish, 8-10 servings
Custard :
1 can sweetened condensed milk
2 1/2 cans warm water
1/3 cup fine semolina flour
1 three-inch cinnamon stick
2 egg yolks
About 1/3 cup light olive oil, or sunflower oil
One 3-inch piece of lemon zest
6 homemade or packaged phyllo sheets, defrosted according to package instructions
1/3 cup ground almonds
Topping:
1 egg yolk
2 tablespoons milk
In a saucepan, preferably non-stick, pour the milk and then rinse the can 2 1/2 times with warm water, as sweetened milk is very sticky and thick. While whisking, add semolina and cinnamon stick and bring to a boil, stirring constantly, over medium-high heat. Continue to stir for about 12 minutes, until the custard thickens. Remove from the heat, and stir in the egg yolks, one at a time. Cover the surface with parchment paper or cling film, and let cool to room temperature.
(up to this point custard can and it is better to be prepared in advance, and refrigerated for up to 2 days).
Preheat oven to 380F with a baking dish or pizza stones at the bottom rack.
Pour the olive oil in a bowl together with the lemon zest. Lightly brush bottom and sides of pie dish. Lay one phyllo sheet leaving at least a 2-inch overhanging, brush with oil, sprinkle with some almonds and continue with the rest of the sheets, making sure that you brush every second sheet with oil and sprinkle with almonds.
Spread the cold custard over the phyllo and even the surface with a spatula. Cut the surplus overhanging leaving about 2 inches all around, and fold over the filling (see picture) to create the border. Brush border with some olive oil.
Place the pie dish on the heated baking sheet or stones and bake for 10 minutes.
Mix egg yolk and milk and pour in the center, over the custard, brushing also the phylo boarder.
Reduce heat to 350 and continue baking for another 35-40 minutes or more, until the top is golden brown. If it browns too soon, cover loosely with aluminum foil.
Cool on a rack for 15-20 minutes and serve warm, or at room temperature.
- Galatopita, A Ruffled Milk Pie - KALOFAGAS | GREEK FOOD & BEYOND:
'via Blog this'
Friday, 10 April 2015
Ligurian Kale Pie (Torta di Verdura).
Recipe - Ligurian Kale Pie (Torta di Verdura) - NYTimes.com:
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons
olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated.
1. Place the greens in a large pot.
Add 3 cups of water, cover and set over medium heat.
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
Transfer to a colander.
Once cool, wring out the greens to remove as much water as possible.
2. Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.)
Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
3. Preheat the oven to 200C.
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
Transfer to a large mixing bowl.
Repeat with the remaining greens.
Process the scallions and herbs to a rough paste and mix into the greens.
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
Season to taste with salt.
4. Line a large cookie sheet with parchment paper and set aside.
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
Trim the top layer so it hangs over the filling by 1/2 inch.
Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.)
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
5. Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
If the top crust browns too quickly, cover it with foil.
Cool before eating.
It will keep 3 to 4 days at room temperature.
If refrigerated, warm the slices in a skillet before eating.
Serves 12.
'via Blog this'
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons
olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated.
1. Place the greens in a large pot.
Add 3 cups of water, cover and set over medium heat.
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
Transfer to a colander.
Once cool, wring out the greens to remove as much water as possible.
2. Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.)
Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
3. Preheat the oven to 200C.
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
Transfer to a large mixing bowl.
Repeat with the remaining greens.
Process the scallions and herbs to a rough paste and mix into the greens.
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
Season to taste with salt.
4. Line a large cookie sheet with parchment paper and set aside.
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
Trim the top layer so it hangs over the filling by 1/2 inch.
Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.)
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
5. Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
If the top crust browns too quickly, cover it with foil.
Cool before eating.
It will keep 3 to 4 days at room temperature.
If refrigerated, warm the slices in a skillet before eating.
Serves 12.
'via Blog this'
Friday, 20 March 2015
Vegetarian shepherd’s pie. By Lorraine Pascale.
BBC - Food - Recipes : Vegetarian shepherd’s pie By Lorraine Pascale:
This simple, hearty, meat-free shepherd’s pie is packed full of healthy vegetables and lentils.
This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.
Ingredients
For the filling
1 tbsp oil
1 leek, trimmed, finely chopped
2 carrots, finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
1 large garlic clove, finely chopped
3 fresh sage leaves, roughly chopped
3 sprigs fresh thyme, leaves only, finely chopped
1 x 400g tin green or Puy lentils, drained
1 x 400g tin chopped tomatoes
300ml/10fl oz vegetable stock
250ml/9fl oz red wine
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and freshly ground black pepper
For the topping
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 1cm/½in chunks
½ small cauliflower, leaves and root removed, separated into florets
knob of unsalted butter
salt and freshly ground black pepper
1 tbsp finely grated parmesan (optional)
Preparation method
For the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.
Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
Add the sage, thyme, tinned lentils, tinned tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
Preheat the oven to 200C/180 Fan/Gas 6.
For the topping, bring a large pan of water to the boil (there’s no need to add salt). Add the sweet potato chunks and boil for 6-8 minutes, then add the potato chunks and continue to boil for a further 4-5 minutes. Finally, add the cauliflower florets and continue to boil for a further 8-10 minutes, or until all the vegetables are tender.
Drain the vegetables well and return them to the pan. Add the butter, season well with salt and freshly ground black pepper, then mash until smooth. Set aside and keep warm.
Stir the Worcestershire sauce, soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season, to taste, with salt and freshly ground black pepper.
Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the parmesan, if using.
Bake the shepherd’s pie in the oven for 18-20 minutes, or until the topping is golden-brown and the filling is bubbling.
'via Blog this'
This simple, hearty, meat-free shepherd’s pie is packed full of healthy vegetables and lentils.
This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.
Ingredients
For the filling
1 tbsp oil
1 leek, trimmed, finely chopped
2 carrots, finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
1 large garlic clove, finely chopped
3 fresh sage leaves, roughly chopped
3 sprigs fresh thyme, leaves only, finely chopped
1 x 400g tin green or Puy lentils, drained
1 x 400g tin chopped tomatoes
300ml/10fl oz vegetable stock
250ml/9fl oz red wine
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and freshly ground black pepper
For the topping
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 1cm/½in chunks
½ small cauliflower, leaves and root removed, separated into florets
knob of unsalted butter
salt and freshly ground black pepper
1 tbsp finely grated parmesan (optional)
Preparation method
For the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.
Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
Add the sage, thyme, tinned lentils, tinned tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
Preheat the oven to 200C/180 Fan/Gas 6.
For the topping, bring a large pan of water to the boil (there’s no need to add salt). Add the sweet potato chunks and boil for 6-8 minutes, then add the potato chunks and continue to boil for a further 4-5 minutes. Finally, add the cauliflower florets and continue to boil for a further 8-10 minutes, or until all the vegetables are tender.
Drain the vegetables well and return them to the pan. Add the butter, season well with salt and freshly ground black pepper, then mash until smooth. Set aside and keep warm.
Stir the Worcestershire sauce, soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season, to taste, with salt and freshly ground black pepper.
Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the parmesan, if using.
Bake the shepherd’s pie in the oven for 18-20 minutes, or until the topping is golden-brown and the filling is bubbling.
'via Blog this'
Friday, 13 February 2015
Shepherd’s Pie.
Recipe Roundup: Comforting Casseroles | Williams-Sonoma Taste:
Shepherd’s Pie Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato, there is no definitive recipe.
I did with 0.5kg ground round beef/the mince - I got two of these dishs of Pie.
There is original recipe:
1 kg. boneless lamb shoulder, cut into 1-inch (2.5-cm.) chunks (I did with 0.5kg ground round beef)
Salt and freshly ground pepper
2 Tbs. olive oil
8 Tbs. (125 g.) unsalted butter
1 large yellow onion, chopped
3 carrots, chopped
3 celery ribs, chopped
2 small cloves garlic, minced
1/3 cup (60 g.) all-purpose flour
3 1/3 cups (840 ml.) beef broth
2/3 cup (160 ml.) dry white wine
2 tsp. minced fresh rosemary
3 1.5 kg. russet potatoes, peeled and cut into chunks
About 1/3 cup (80 ml.) heavy cream, warmed
1 cup (155 g.) fresh or thawed frozen peas
Preheat the oven to 165 degrees C. Season the lamb with salt and pepper. In a large ovenproof pot, heat the oil over medium-high heat. Working in batches, sear the lamb, turning, until browned on all sides, about 5 minutes. Transfer to a plate.
In the same pot, melt 4 tablespoons of the butter over medium heat. Add the onion, carrots, celery and garlic, cover and cook, stirring, until the carrots are tender-crisp, about 5 minutes. Uncover, sprinkle with the flour and stir well. Gradually stir in the broth and wine. Add the rosemary. Bring to a boil over medium heat, stirring to scrape up any browned bits from the pot bottom. Return the lamb to the pot, cover, place in the oven and cook until the lamb is tender, 1 1/2 hours.
About 30 minutes before the lamb is ready, oil a 3-qt. (3-l.) baking dish. In a saucepan, combine the potatoes with salted water to cover and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are tender, 20-25 minutes. Drain well. Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture. Cut 3 tablespoons of the butter into pieces and add to the potatoes. Using a potato masher, mash the potatoes while adding enough cream to create a smooth texture.
Season the lamb mixture with salt and pepper, stir in the peas, and pour into the prepared dish. Spread the mashed potatoes evenly on top. Cut the remaining 1 tablespoon butter into bits and use to dot the top. With the oven still at 165 degrees C, bake until the top is lightly tinged with brown, about 20 minutes. Remove from the oven and let stand for about 5 minutes before serving. Serves 6.
My version:
- Brown mince beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.
- I make mine with a twist by stirring mashed roast garlic through the potato, to be honest I normally make it with two bulbs of garlic because I’m a bit of a garlic fiend, but if you are pushed for time skip the garlic and just make the mash, it will taste just a good.
First things first, get the garlic in the oven! Preheat the oven to 200C/Gas Mark 6.
Slice the top off the garlic bulb just enough so that each of the cloves is exposed and place on a roasting tray. Drizzle with 1 tablespoon of olive oil and season with a some sea salt. Place in the oven to roast for 40 minutes or until soft and tender. When the garlic is cooked, remove the roast cloves from their skins and mash with the back of a fork.
- Top meat with Kale Chips!
- Give the topping an extra sprinkle of ground black pepper with cheese and bake in the oven for several mins until the top is starting to brown and the mince is bubbling up around the edges (when did heat up - when warmed dish the next day).
Another handy tip to remember is that once you have assembled the shepherd’s pie to the point just before you put it in the oven you can actually freeze the pie and cook from frozen if you fancy prepping a few in advance!
Shepherd’s pie dauphinois. By Mary Berry!
This variation on the classic shepherd’s pie has a layered topping of potato and cream instead of mash.
Serve with a green vegetable.
'via Blog this'
Shepherd’s Pie Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato, there is no definitive recipe.
I did with 0.5kg ground round beef/the mince - I got two of these dishs of Pie.
There is original recipe:
1 kg. boneless lamb shoulder, cut into 1-inch (2.5-cm.) chunks (I did with 0.5kg ground round beef)
Salt and freshly ground pepper
2 Tbs. olive oil
8 Tbs. (125 g.) unsalted butter
1 large yellow onion, chopped
3 carrots, chopped
3 celery ribs, chopped
2 small cloves garlic, minced
1/3 cup (60 g.) all-purpose flour
3 1/3 cups (840 ml.) beef broth
2/3 cup (160 ml.) dry white wine
2 tsp. minced fresh rosemary
3 1.5 kg. russet potatoes, peeled and cut into chunks
About 1/3 cup (80 ml.) heavy cream, warmed
1 cup (155 g.) fresh or thawed frozen peas
Preheat the oven to 165 degrees C. Season the lamb with salt and pepper. In a large ovenproof pot, heat the oil over medium-high heat. Working in batches, sear the lamb, turning, until browned on all sides, about 5 minutes. Transfer to a plate.
In the same pot, melt 4 tablespoons of the butter over medium heat. Add the onion, carrots, celery and garlic, cover and cook, stirring, until the carrots are tender-crisp, about 5 minutes. Uncover, sprinkle with the flour and stir well. Gradually stir in the broth and wine. Add the rosemary. Bring to a boil over medium heat, stirring to scrape up any browned bits from the pot bottom. Return the lamb to the pot, cover, place in the oven and cook until the lamb is tender, 1 1/2 hours.
About 30 minutes before the lamb is ready, oil a 3-qt. (3-l.) baking dish. In a saucepan, combine the potatoes with salted water to cover and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are tender, 20-25 minutes. Drain well. Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture. Cut 3 tablespoons of the butter into pieces and add to the potatoes. Using a potato masher, mash the potatoes while adding enough cream to create a smooth texture.
Season the lamb mixture with salt and pepper, stir in the peas, and pour into the prepared dish. Spread the mashed potatoes evenly on top. Cut the remaining 1 tablespoon butter into bits and use to dot the top. With the oven still at 165 degrees C, bake until the top is lightly tinged with brown, about 20 minutes. Remove from the oven and let stand for about 5 minutes before serving. Serves 6.
My version:
- Brown mince beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.
- I make mine with a twist by stirring mashed roast garlic through the potato, to be honest I normally make it with two bulbs of garlic because I’m a bit of a garlic fiend, but if you are pushed for time skip the garlic and just make the mash, it will taste just a good.
First things first, get the garlic in the oven! Preheat the oven to 200C/Gas Mark 6.
Slice the top off the garlic bulb just enough so that each of the cloves is exposed and place on a roasting tray. Drizzle with 1 tablespoon of olive oil and season with a some sea salt. Place in the oven to roast for 40 minutes or until soft and tender. When the garlic is cooked, remove the roast cloves from their skins and mash with the back of a fork.
- Top meat with Kale Chips!
- Give the topping an extra sprinkle of ground black pepper with cheese and bake in the oven for several mins until the top is starting to brown and the mince is bubbling up around the edges (when did heat up - when warmed dish the next day).
Another handy tip to remember is that once you have assembled the shepherd’s pie to the point just before you put it in the oven you can actually freeze the pie and cook from frozen if you fancy prepping a few in advance!
Shepherd’s pie dauphinois. By Mary Berry!
This variation on the classic shepherd’s pie has a layered topping of potato and cream instead of mash.
Serve with a green vegetable.
'via Blog this'
Wednesday, 7 January 2015
Пирог с яблоками и грушами.
Gâteau Invisible Pommes & Poires - Eryn et sa folle cuisine:
Gâteau Invisible Pommes & Poires.Для 4-6 порций:
Я использовала блюдо из жаростойкого стекла 20 х 20 см.
- 3 крупных яблока (или 4 маленьких) - Golden Delicious
- 3 крупные груши (или 4 маленьких) - Passe Crassane Pear
- 2 яйца
- 100 мл молока
- 70 г муки
- 50 г сахара
- 20 г сливочного масла, растопленное
- 1 чайная ложка пекарского порошка (Baking powder)
- 1 столовая ложка ванильного аромата
- 1 щепотка соли
- Разогреть духовку до 200°C.
Просеять вместе муку, разрыхлитель и соль.
Взбить яйца с сахаром.
Затем добавить растопленное сливочное масло, молоко и ваниль.
Взбейте снова.
Добавить постепенно мучную смесь, продолжая взбивать.
- Разделить тесто на 2 равные части в две разные миски.
Яблоки очистить, удалить сердцевину и семена.
Разрезать их пополам и нарезать очень тонко с мандолиной.
Это для одной из мисок с тестом.
То же самое с грушами для второй полвины теста.
Смешать тесто с фруктами так, чтобы тесто обволакивало дольки.
- Смазать форму маслом или панировочными сухарями.
Вылейте содержимое миски с яблоками, разровняйте.
Залить сверху содержимым миски с грушами. Разровняйте.
Выпекать 35 минут при 200 ° С
Дайте остыть в форме.
Посыпать сахарной пудрой и нарезать прямоугольниками.
Этот торт можно есть теплым, но он лучше на следующий день ...
'via Blog this'
Gâteau Invisible Pommes & Poires.Я использовала блюдо из жаростойкого стекла 20 х 20 см.
- 3 крупных яблока (или 4 маленьких) - Golden Delicious
- 3 крупные груши (или 4 маленьких) - Passe Crassane Pear
- 2 яйца
- 100 мл молока
- 70 г муки
- 50 г сахара
- 20 г сливочного масла, растопленное
- 1 чайная ложка пекарского порошка (Baking powder)
- 1 столовая ложка ванильного аромата
- 1 щепотка соли
- Разогреть духовку до 200°C.
Просеять вместе муку, разрыхлитель и соль.
Взбить яйца с сахаром.
Затем добавить растопленное сливочное масло, молоко и ваниль.
Взбейте снова.
Добавить постепенно мучную смесь, продолжая взбивать.
- Разделить тесто на 2 равные части в две разные миски.
Яблоки очистить, удалить сердцевину и семена.
Разрезать их пополам и нарезать очень тонко с мандолиной.
Это для одной из мисок с тестом.
То же самое с грушами для второй полвины теста.
Смешать тесто с фруктами так, чтобы тесто обволакивало дольки.
- Смазать форму маслом или панировочными сухарями.
Вылейте содержимое миски с яблоками, разровняйте.
Залить сверху содержимым миски с грушами. Разровняйте.
Выпекать 35 минут при 200 ° С
Дайте остыть в форме.
Посыпать сахарной пудрой и нарезать прямоугольниками.
Этот торт можно есть теплым, но он лучше на следующий день ...
'via Blog this'
Sunday, 28 September 2014
Apple Pie.
Cooking apple - 1.5 kg (three pounds), no less.
Butter 50g
3 eggs
3 tablespoons flour
a little bit of soda
Sugar: 1 cup + 3 tablespoons.
Those who have a strong smell, long stored (week of strength), and seem easy in the hand. They are full of juice and pectin, so only they can give the desired result.
In principle, you can use any Cooking apple.
Take a circular shape pab - the size of a normal frying pan, rub it with butter. Line the bottom of pan with parchment paper.
Sprinkle the bottom of the solid pieces of butter.
Sprinkle with sugar (1/2 cup).
Cut the apples into quarters, core your apples.
Do not remove the peel.
Then lay all the apples skin down in a circle, the first layer - lying beautifuly, the most dense.
Then a second layer, all the same - skin downwards. Sprinkle the other half cup of sugar.
Bake in a hot oven until you see that the apples, though retaining its shape, but cook through, settled down and become soft.
Maybe even the top slightly blackened - this is not allowed. I can not say what the temperature, all ovens are different.
How do you usually bake apples? - That such a temperature-170C.
Remove from the oven pan and set aside for 10 minutes.
Now, beat 3 eggs with 3 tablespoons of sugar until stiff peaks (for example, in a blender).
Add 3 tablespoons of flour mixed with baking soda (on the tip of a teaspoon). Or extinguish soda with lemon juice and add to the sugar mixture and eggs.
(If you want, you can take 5 eggs + 5 tablespoons sugar + 5 tablespoons flour. )
Pour the resulting mixture of apples. It is very small, so you have to pour a spoon, and you will have the impression that you have something confused. But you're doing it right.
Now return pan to the oven and bake for about 10 minutes (or more) at a temperature of 220-230 degrees to grab the dough has increased in volume and have colour on.
It turns primitive sponge, and that we should be. Readiness check with a toothpick.
Take out the pan and let the cake cool completely.
After that, cover the shape of a large bowl, turn it over and peeled off the paper from the cake.
Apples will be in jelly (pectin!) And seem perfectly amber.
Cake should be eaten cold.
recipe from Tatyana Tolstaya.
Or very similar
apple sharlotka | smitten kitchen:
Butter 50g
3 eggs
3 tablespoons flour
a little bit of soda
Sugar: 1 cup + 3 tablespoons.
Those who have a strong smell, long stored (week of strength), and seem easy in the hand. They are full of juice and pectin, so only they can give the desired result.
In principle, you can use any Cooking apple.
Take a circular shape pab - the size of a normal frying pan, rub it with butter. Line the bottom of pan with parchment paper.
Sprinkle the bottom of the solid pieces of butter.
Sprinkle with sugar (1/2 cup).
Cut the apples into quarters, core your apples.
Do not remove the peel.
Then lay all the apples skin down in a circle, the first layer - lying beautifuly, the most dense.
Then a second layer, all the same - skin downwards. Sprinkle the other half cup of sugar.
Bake in a hot oven until you see that the apples, though retaining its shape, but cook through, settled down and become soft.
Maybe even the top slightly blackened - this is not allowed. I can not say what the temperature, all ovens are different.
How do you usually bake apples? - That such a temperature-170C.
Remove from the oven pan and set aside for 10 minutes.
Now, beat 3 eggs with 3 tablespoons of sugar until stiff peaks (for example, in a blender).
Add 3 tablespoons of flour mixed with baking soda (on the tip of a teaspoon). Or extinguish soda with lemon juice and add to the sugar mixture and eggs.
(If you want, you can take 5 eggs + 5 tablespoons sugar + 5 tablespoons flour. )
Pour the resulting mixture of apples. It is very small, so you have to pour a spoon, and you will have the impression that you have something confused. But you're doing it right.
Now return pan to the oven and bake for about 10 minutes (or more) at a temperature of 220-230 degrees to grab the dough has increased in volume and have colour on.
It turns primitive sponge, and that we should be. Readiness check with a toothpick.
Take out the pan and let the cake cool completely.
After that, cover the shape of a large bowl, turn it over and peeled off the paper from the cake.
Apples will be in jelly (pectin!) And seem perfectly amber.
Cake should be eaten cold.
recipe from Tatyana Tolstaya.
Or very similar
apple sharlotka | smitten kitchen:
Sunday, 20 July 2014
Pie Crust Dough
Pie Crust Dough
Recipe by: Willow Bird Baking
Yield: pie crust for one 9-inch pie
Ingredients:
2 cups flour
1 teaspoons salt
3/8 cup (6 tablespoons) cold lard or shortening (I recommend lard)
3/8 cup (6 tablespoons) cold butter, chopped
3-4 tablespoons cold water
1 egg and 1 teaspoon water, lightly beaten together, for egg wash
Directions:
Pulse flour and salt together to combine. Add the lard in hunks and pulse for about 10 seconds (literally stand there and count!) until it's the texture of coarse sand. Add in the chunks of cold butter and pulse for about 10 pulses (count 'em!) until butter pieces are no larger than small peas. Add 3 tablespoons of ice cold water and turn food processor on low -- the dough should form a dough ball in a few seconds. If the dough remains crumbly and doesn’t come together, add another tablespoon of water. Add as little water total as is required for the dough to form a ball. Scoop the dough onto a sheet of plastic wrap, form into a disk, and chill for at least 20-30 minutes.
Recipe by: Willow Bird Baking
Yield: pie crust for one 9-inch pie
Ingredients:
2 cups flour
1 teaspoons salt
3/8 cup (6 tablespoons) cold lard or shortening (I recommend lard)
3/8 cup (6 tablespoons) cold butter, chopped
3-4 tablespoons cold water
1 egg and 1 teaspoon water, lightly beaten together, for egg wash
Directions:
Pulse flour and salt together to combine. Add the lard in hunks and pulse for about 10 seconds (literally stand there and count!) until it's the texture of coarse sand. Add in the chunks of cold butter and pulse for about 10 pulses (count 'em!) until butter pieces are no larger than small peas. Add 3 tablespoons of ice cold water and turn food processor on low -- the dough should form a dough ball in a few seconds. If the dough remains crumbly and doesn’t come together, add another tablespoon of water. Add as little water total as is required for the dough to form a ball. Scoop the dough onto a sheet of plastic wrap, form into a disk, and chill for at least 20-30 minutes.
Tuesday, 7 January 2014
Meat piroshki.
Serve these with borscht or consomme.
Dough
3 cups flour 1 Tbsp yeast 1 tsp sugar 2 tsp salt
1 cup milk 1/2 cup water 1/2 cup shortening
Knead, let it rise until doubled in volume.
Meat filling
2 cups cooked ground beef 1 -2 hard boiled eggs (optional) 1 onion, chopped fine 1/2 Tbsp oil 1/2 Tbsp buller salt and pepper sour cream
Saute the onion; add to the ground meat, eggs, season, add enough sour cream to moisten or, instead, use 1 cup mashed potatoes.
Pinch off pieces of dough and flatten them into rounds with your hands. Put one tablespoon of fillng on the round, seal the edges toghether to form an oblong bun and plase on a greased cookie sheet. Proof for 10 min, bake at 350F for 25 min until golden brown.
Dough
3 cups flour 1 Tbsp yeast 1 tsp sugar 2 tsp salt
1 cup milk 1/2 cup water 1/2 cup shortening
Knead, let it rise until doubled in volume.
Meat filling
2 cups cooked ground beef 1 -2 hard boiled eggs (optional) 1 onion, chopped fine 1/2 Tbsp oil 1/2 Tbsp buller salt and pepper sour cream
Saute the onion; add to the ground meat, eggs, season, add enough sour cream to moisten or, instead, use 1 cup mashed potatoes.
Pinch off pieces of dough and flatten them into rounds with your hands. Put one tablespoon of fillng on the round, seal the edges toghether to form an oblong bun and plase on a greased cookie sheet. Proof for 10 min, bake at 350F for 25 min until golden brown.
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