Creamy Peach Pie

Ingredients

Butter for the Springform
150 ml full yogurt
2 eggs
150 ml oil
2 tablespoons lemon juice
150 gram sugar
4 sachets vanilla sugar
Salt
200 gram flour
1/2 Packet Baking powder
2 tins of peaches (410 grams each)
1 tablespoon almond shinion
750 ml Whipped cream
3 bags of whipped cream firmer
Powdered sugar

Instructions

Grease a spring shape of (26 cm)
Pour the yogurt into a batter bowl.

Add the eggs, oil, lemon juice, sugar, 1 sachet of vanilla sugar and a pinch Salt to the yogurt.
Mix the whole with the mixer.

Mix the flour and baking powder, add the mixture into small
Quantities to the yoghurt mixture and stir thoroughly.
Iron the dough evenly in the springform.

Bake the cake base for about 25 minutes in a preheated oven.
(Electric: 175 degrees) (Hot air: 150 degrees) (Gas mode 2)
Allow the floor to cool properly.

Let the peaches drain and cut into small pieces.
Grate the almond Shor without butter.
Cut 1/3 off the top of the pie bottom and crumble this part.

Beat the whipped cream stiff and gradually add 3 sachets of vanilla sugar and the cream firmer.
Add the pieces of peach, to 1 tablespoon after, to the whipped cream.

Iron the whipped dome shaped on the cake base. Sprinkle the whole with the Crumpled pie base and almond shis.

Put the cake away for about 1 hour.
Decorate the cake with the rest of the peaches and the icing sugar.

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Emmentaler Ham Pie Recipe

Ingredients

50 grams butter
3 eggs
1 pinch salt
Pepper
Nutmeg
1 teaspoon mustard
Chopped parsley
125 gram raw ham
125 gram cooked ham
250 gram flour
250 gram Emmentaler
1 tablespoon baking powder
1/8 liter creme fraiche

Instructions

Whisk eggs and butter with hand mixer creamy.

Add salt, pepper, nut-nutmeg, mustard and chopped parsley.

Sift flour, mixed with baking powder, do it through, as well as the cream.

Cut cheese and ham into small cubes and do it through the smooth, sturdy mass.

Put the dough in a butter-greased large cake form and let it bake for an hour in the preheated oven at medium heat golden brown.

Remove the pie from the oven and let it cool down.

Turn the cake mold around and cut the pie into thick slices.

Main kitchenware: hand mixer, large cake shape.
Preparation: 30 minutes.
Preparation time: about 1 hour.
Oven temperature: 200 ° C degrees.
Place in the oven: under.

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Minced Macaroni Pie
for 6 to 8 portions

Ingredients

250 grams of macaroni
salt
500 grams minced beef or pork mince or (halfom)
30 à 60 grams fat
2 medium onions
3 tablespoons broth
1 tablespoon tomato puree
2 tablespoons sour cream The grated rind and juice of 1/2 lemon.
Some nutmeg.
Some marjoram powder
150 grams of ground mature cheese.
1 chilli

for garnish: tufts curled parsley, tomatoes and tomato ketchup.

Instructions

Boil the macaroni cooked in plenty of boiling water with salt. The quick-boiling kind in 7 minutes, the ordinary in 20 minutes. Rinse them there-after with cold water and let them drain well and get some dry.

Fruit the finely chopped onion in the hot grease, not brown. With only minced beef 60 grams fat, take grease.

Add the mince with some salt and mash it with a fork. Do not let it be brown, but only cooked.

Pour the broth and stir in the remaining ingredients.

Scoop the minced mixture layer to layer with the macaroni and the cheese in the well-greased bread form so that the last layer of macaroni is sprinkled with cheese.

Bake the pie until it is golden brown and firm.

Garnish with:

tufts curled parsley, tomato caps and tomato ketchup.
Serving: Hot or cold, cut into slices.

Main kitchenware: Sauce pan, casserole, bread form.
Preparation: 25 minutes.
Preparation time: 1 hour and for macaroni: 7 or 20 minutes.

Oven: Lukewarm to moderate, 175-190 degrees, gas 4, place in the oven in the middle.

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Strawberry Flan Recipe
For 6 to 8 portions

Ingredients

for dough:

100 gram flour
75 gram hard butter
60 gram caster sugar
1.1/4 dl Water
2 medium-sized eggs
1 egg yolk
Some salt.

For the pastry cream:

15 grams flour
1.1/2 dl Milk
30 grams sugar
30 grams butter,
1 egg
1 packet of vanilla sugar or a few drops of essence
1.1/2 dl whipped cream

For the flruit filling:

450 grams of fresh strawberries
1.1/2 dl water
2 teaspoons potato flour
60 grams sugar
Juice and zest of 1 lemon (use possibly 1/2 1 canned strawberries-flan filling).

Instructions

put the sifted flour and all the other dough ingredients in a bowl and chop the butter into it finely. Knead the dough quickly into a ball, roll it out, slightly larger than the shape.



Greased shape with it, press the edges firmly, and here and there in soil. Bake the flan. See if the edges do not collapse (then press them as dough but not yet brown).



Stir the flour smoothly with cold milk; Melt the butter, make the diluted flour and let it be stirred and thickened. Let it boil through a bit.



From the heat, stir the sugar, stirring the egg. Warm up for a few minutes, stir and let cool vanilla sugar; avoid sheet formation. When the mass is cooled then stiff  whipped cream through it.



Peel the washed lemon, let the rind with the water and half the sugar for some time. Mix the potato flour with the lemon juice.



Sprinkle the washed strawberries with the remaining sugar. Mix The lemon sugar mixture with the diluted potato flour, scoop the strawberries through.



5. Cover the bottom of the cooled flan with the cold cream and the strawberry filling.



Oven: Moderate to 160 degrees, gas 3-4. Place in the middle.

Main kitchenware: flan shape 20 cm, pan.

Preparation: 25 minutes.

Preparation time: 25 minutes to 30 minutes.

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Mushroom pie recipe

Ingredients

125 grams flour
1 teaspoon baking soda
pinch salt
1 egg

For the filling:

250 grams of young mature Gouda cheese or Edam cheese
1 onion
250 grams mushrooms
50 grams butter
100 grams smoked Ham
2 eggs
1/8 liter cream or condensed milk
Salt
Pepper
Nutmeg

Instructions

knead the sieved flour and baking powder quickly with the butter, the salt and the egg to a soft dough.

Put it away half an hour in a cold place.

Spread the bottom and the edge of the spring form with the rolled dough and fry this half cooked.

Cut the cheese and onion into cubes and the, washed mushrooms in fine slices.

Fruit the mushrooms and the onions in butter until they are soft.

Cut the ham into cubes and mix with the cooled mushrooms and cheese.

Fill the spring shape with it.

Mix the eggs, the cream, the milk, together, add the herbs and pour this mixture over the cheese and the mushroom filling in the pie.
,
Bake the pie in a preheated medium warm oven 175/180 degrees, baking time about 50 minutes.

Note: Place the spring form at the bottom of the oven.

Tip: The pie is also very suitable as a snack for beer or wine.

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Lemon meringue pie recipe

Ingredients

For the pastry
225g (8oz) plain flour 
½ tbsp caster sugar 
170g (6oz) butter, chilled and diced 
1 egg yolk, beaten with 2 tbsp water
For the lemon curd 
110g (4oz) butter 
170g (6oz) caster sugar finely grated zest and juice of 2 lemons 3 eggs, beaten
For the meringue 
3 egg whites 150g 
(5oz) caster sugar

instructions

1. First make the pastry. Place the flour and the sugar in a mixing bowl and rub in the butter until it resembles coarse breadcrumbs. If the butter is really cold, you can grate it in for easier rubbing in.

2. Add half the beaten egg yolk and water and, using your hands, bring the pastry together. If it is too dry to come together, add a little more until it does. 

Do not knead it, but shape it into a round, 2cm (1in) thick, using your hands to flatten it. Cover with cling film and place in the fridge for 30 minutes or up to 24 hours (it can also be frozen for up to three months).

3. Alternatively, if you are making the pastry in a food processor, blitz the flour, sugar and the butter cubes. Whiz for a few seconds, then add half the beaten egg yolk and water and continue whizzing for just a second or two until it starts to come together. You might need to add a little more egg, but don’t add too much, and don’t overprocess the pastry otherwise it will be tough and heavy.

4. If you have any egg yolk and water left over, reserve it for brushing over the pastry at the end of the blind baking. Preheat the oven to 180°C (350°F), Gas mark 4.

5. You will need a 23cm (9in) metal tart tin with removable sides. Take the pastry out of the fridge and place between 2 sheets (larger than your tart tin) of cling film. Using a rolling pin, roll it out until it is 3mm (⅛in) thick. Make sure to keep it round, if the tin is round, and large enough to line the base and sides of the tin.

6. Removing just the top layer of cling film, place the pastry upside down (cling film side facing up) into the tart tin (no need to flour or grease the tin). Press the pastry into the edges, cling film still attached and, using your thumb, ‘cut’ the pastry on the edge of the tin. It should look quite neat. If there are any holes or gaps, patch them with some spare pastry. Remove the cling film and chill the pastry in the fridge for 15 minutes or even in the freezer for 5 minutes (it will keep for weeks in the freezer, if covered well).

7. Bake blind by lining the pastry with baking parchment when chilled (leaving plenty of paper to come up the sides), fill with baking beans or dried pulses and bake for 20–25 minutes in the oven until the pastry feels just dry to the touch on the base. Remove the paper and beans, brush with a little leftover beaten egg yolk and water (or a bit of new beaten egg if there’s none of the yolk and water left over) and return to the oven for 3 minutes. Again, if there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry as the filling will leak out of these in the oven if not patched up. Once the pastry is baked blind, take out of the oven and set the pastry aside in the tin to cool. This can be easily made a day in advance and covered until you need it. Leave the oven on at the same temperature.

8. To make the lemon curd, over a very low heat melt the butter with the sugar, lemon zest and the juice (that you’ve poured through a sieve). Add the beaten eggs and stir carefully over a low heat until the mixture has thickened and will coat the back of a spoon, holding the mark that your finger makes when your draw a line through it. Take off the heat and pour into a bowl to cool. Place the cooled lemon curd into the cooled pastry shell and set aside.

9. Next, make the meringue. Place the egg whites in a clean, dry bowl and, using an electric whisk, beat them until they start to hold stiff peaks. Next add 1 tablespoon of the sugar and continue to whisk until stiff, then fold in the remaining sugar. Spread the meringue over the lemon curd to fill the tart tin, using the back of a spoon to lift up little snowy meringue peaks all over the top.

10. Place the pie in the oven and bake for 10 minutes until deep golden on top. Remove from the oven and leave to stand for 5 minutes before removing carefully from the tin and transferring to a serving plate. Cut into slices to serve.

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Apple Pie with Whiskey for 16 pieces.

Ingredients

175 grams of dark chocolate
100 grams butter
3 eggs
310 grams of sugar
2 sachets vanilla sugar
Salt
150 grams of flour
1 teaspoon baking powder
750 g apples
250 ml Apple juice
1 packet of vanilla pudding (to cook for 500 ml milk)
4-6 tablespoons whiskey
250 grams mascarpone
250 grams low-fat cottage cheese
Half organic Lemon
250 ml whipping cream
2 bags of cream Strengthener
Cocoa powder
Baking paper
1 plastic freezer bag

Instructions

Siege a springform Pan (26 cm) with baking paper. break 100 grams
100 grams of chocolate in pieces. melt the
pieces chocolate Au Bain-Marie.

Allow it to cool slightly.

Beat the eggs, 250 grams sugar, 1 packet
Vanilla sugar and a pinch of salt in 8 minutes foamy. spatula
The liquid chocolate by the egg mass. sieve the flour
And baking powder over it and fold it.

Spread the batter into the form, the pie crust about 40 minutes
In a preheated oven.
(electric 175 degrees, 150 degrees hot air, gas stand 2. allow it to cool.

Peel the apples, cut them into quarters, remove the core and cut them
Into pieces of approx. 2 cm. bring the Apple juice to a boil.

Stew the apples in the Apple Juice 2-4 minutes with the lid on the pan, (they should
Softening, but not fall apart).
Drain and catch the juice on, fill the juice with water
Up to 350 ml. keep 6 tablespoons Apple Juice apart.

Let the Apple juice to cool.
Mix the pudding powder and the 6 tablespoons Apple juice.
Bring the rest of the Apple juice to a boil.
Add while stirring the pudding powder.

Let the juice simmer for about 1 minute, stirring constantly.
Add the apples. let it cool slightly.
Sprinkle the pie crust with the whiskey.

Divide the Apple compote over the pie crust.
Let the compote to cool completely.
Press the half a lemon.

Mix the mascarpone, cottage cheese, 60 grams of sugar,
1 sachet vanilla sugar and the lemon juice short.
Beat the whipped cream Strengthener and gradually add,
The far.

Fold in the whipped cream by the mascarponecreme.
Spread the cream on the Apple compote.
Put the cake about 1 hour cold away.
Grate 25 grams of chocolate.

Break the 50 grams of chocolate into pieces and melt him au-bain marie.

Fill a plastic freezer bag with the chocolate,
And cut a small corner off.
Decorate the cake with chocolate stripes, and a chocoladeraspel.
Bestuif the cake with cocoa.

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Hot Tamale Pie recipe
Recipe By:Chef John

Ingredients

cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy(R))
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.

Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.

Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.

Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.

Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.

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Dutch Apple Pie
CA. 10 pieces | preparation: 30 min | oven: 45 min

Ingredients

300 g flour + extra
125 g caster sugar
Salt
200 g cold butter + butter for greasing
1 egg yolk
100 g raisins
1 dl orange juice
1 kg firm apples (jonagold, elstar, peeled and chopped) 2 tbsp custard powder
2 tsp cinnamon
2 tbsp sugar
3 tbsp apricot jam

Instructions

In a bowl, mix the flour, brown sugar and salt. Cut the butter into pieces, scoop them through the flour mixture and cut them with two knives small. Add the egg yolk and knead everything with cool hand into a coherent ball of dough. Grease a spring form (24 cm) with butter and press ⅔ of the dough in it. Put form and remaining dough in the refrigerator until use.

Preheat the oven to 175 ° c. Place in a saucepan, combine raisins with the orange juice to a boil, let them simmer for about 5 minutes and the moisture evaporate.

Mix the Apple with the raisins, custard, cinnamon and sugar, and spread the filling over the pie crust. Roll the rest of the dough, cut it into strips of approx. 1 cm wide and put that in a diamond pattern over the filling (press them to its edge).

Slide the cake one ledge outside him in the middle of the oven and Bake 45 minutes until golden brown. Take it from the oven and brush him directly with the jam. Let the cake cool 10 minutes in the form. Remove the form and put the Apple Pie on a scale.

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Snickerdoodle Custard Pie

Ingredients

1⁄2 of a 14.1-oz. pkg. (1 crust) rolled refrigerated unbaked piecrust
1 oz. bittersweet chocolate, melted
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1⁄3 cup sugar
2 tsp. vanilla
1⁄4 tsp. ground cinnamon 1⁄8 tsp. salt
1⁄8 tsp. ground nutmeg
2 cups fat-free half-and-half
1⁄2 oz. bittersweet chocolate, finely
chopped
1 tsp. sugar
1⁄2 tsp. unsweetened cocoa powder 1⁄8 tsp. ground nutmeg
1⁄8 tsp. ground cinnamon

Instructions

1. Preheat oven to 450°F (232°C) Let piecrust stand according to package directions. On a lightly floured surface, roll piecrust into a 13-inch circle. Transfer to a 9-inch pie plate; trim to 1⁄2 inch beyond edge. Fold under extra pastry and crimp edge. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake 5 to 6 minutes more or until light brown. Cool on a wire rack. Reduce oven temperature to 350°F.

2. Spread or brush melted chocolate over bottom of partially baked piecrust; let stand until set.

3. For filling, in a medium bowl combine the next six ingredients (through
1⁄8 teaspoon nutmeg). Gradually stir in half-and-half. Place piecrust on oven rack and carefully pour in filling (pie will be full). To prevent overbrowning, cover edge of pie loosely with foil.

4. Bake 55 to 60 minutes or until a 1-inch area around outside edge is puffed and set (center will still be jiggly and appear undone). Cool on wire rack (pie will set upon cooling). Cover and chill within
2 hours (up to 24 hours).
5. Before serving, stir together the remaining ingredients and sprinkle over pie. Makes 10 slices.

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