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P.It feels all kinds of appropriate at this time of year. Not only are they all wrapped up, they’re the perfect outfit for fall, but they’re also the ideal weekend project when you’re lounging at home. target.
spinach, celeriac, gouda pie (top)
The suet makes this dough flaky and very special (I use vegetable suet to make it vegetarian). Make dough up to 2 days in advance if needed. Wrap tightly and freeze. This pie will be even tastier the next day.
Preparation 20 minutes
Chill 1 hour
cooking 1 hour 40 minutes
serve 6-8
for pastry
Self Raising Flower 280gplus additional dusting
Shredded vegetable sweat 150g (I’m using Trex)
Fine sea salt and black pepper
1 egg yolk
1 tablespoon double cream
stuffing
2 celeriacPeel and cut into 1 cm cubes (contents 1 kg)
3 onionspeeled and sliced
4 cloves of garlicpeeled and coarsely chopped
1½ tsp rosemary leaveschopped
2¼ tsp cumin seeds
2¼ tsp caraway seeds
60ml olive oilplus an addition for brushing
600g spinach leaves
200g cavolo nerostems discarded, leaves roughly chopped (120g)
20g chivescoarsely chopped
20g dillcoarsely chopped
2 eggs
150g sour cream
Double cream 300ml
⅓ of whole nutmegfinely grate
40g parmesan cheesefinely grate
1 lemonfinely grated zest, 1 ½ tsp, then juice, 1 tbsp.
Gouda 100gsliced
cornition 90g,serve
Place flour, suet, and 1/4 teaspoon salt in a large bowl, make a well in the middle, and pour 170ml of cold water. Mix and knead to form a smooth dough. Wrap in a clean tea towel and chill in the refrigerator for 1 hour.
Heat oven to 210C (190C fan)/410F/Gas 6½. Place celeriac, onion, garlic, rosemary, 2 tsp each of cumin and caraway seeds, 3 tbsp oil, and 3/4 tsp salt in a large roasting tray. Coat with batter and roast for 45 minutes, turning everything 2-3 times until the celeriac is golden brown and the onions are translucent.
Meanwhile, heat a large saucepan over high heat. Add remaining tablespoon oil and spinach and he cook, stirring often, until tender, 12 minutes. Reduce heat to medium, add finely chopped cavolo nero and 1/4 teaspoon salt and simmer for an additional 5 minutes, stirring frequently to prevent the vegetables from sticking. Remove from heat, stir in chives and dill, and let cool for 20 minutes. When cool, stir into roasted celeriac trays.
In a medium bowl, whisk together eggs, both creams, nutmeg, parmesan, lemon zest and juice, half a teaspoon salt, pepper to taste, sliced Gouda cheese and chilled vegetables. mixture.
Rotate the oven to 200C (180C fan)/390F/Gas 6 and coat a 24cm spring cake tin with extra olive oil. Cut off his third of the dough and lightly flour the work surface. Roll out a large dough into a circle with a thickness of about 3 mm and a diameter of about 35 cm. Use a rolling pin to carefully place it into the mold and press it into the bottom and sides. Approximately 2cm overhang is required. Roll out a small piece of dough into a 26 cm circle and cut a 2 cm wide slit in the center.
Spoon filling mix into pastry case. Mix egg yolk and 1 tablespoon heavy cream in a small bowl and brush overhangs. Place a second dough circle on top of the filling and press the edges to crimp and seal. increase.
Bake for 50 minutes until golden brown, remove and rest for 5 minutes. Remove from the mold and let him rest for another 5 minutes before transferring to a platter and serving with the cornicon.
Lamb and feta waterborek

This is certainly not something to try when you’re pressed for time, but don’t let that put you off. If you want to go ahead, roll the pastry the day before, cover with parchment paper, refrigerate, and prepare to cook in a water bath.
Preparation 45 minutes
cooking 1 hour 40 minutes
serve 6
for fabric
250g cake flourplus for rolling 100g
1/4 teaspoon turmeric
Fine sea salt and black pepper
3 eggs
1 tablespoon olive oil
1 tablespoon apple cider vinegar
stuffing
3 tbsp olive oil
400g minced lamb (20% fat)
15g oregano leavesplus added to the garnish
2 onionspeeled and finely chopped (400g net)
Butternut squash 400gpeeled, seeded and cut into 1.5 cm cubes
5 cloves of garlicpeeled and crushed
1½ tsp allspice
½ teaspoon cinnamon
½ teaspoon chili flakes
1 tablespoon tomato paste
4 plum tomatoesgrated and peeled (450g)
400g feta cheeseroughly collapsed
30g parsleycoarsely chopped
for brushing
80g unsalted butter
2 tablespoons olive oil
First make the dough. Place flour, turmeric, and a teaspoon of salt in the bowl of a stand mixer fitted with a dough hook. Whisk eggs, olive oil, and apple cider vinegar in a small bowl. Set the mixer switch to medium-high, pour in the egg mixture, and work for 5 minutes until you have a smooth, slightly sticky dough.
In the meantime make the filling. Place a large sauté pan over medium heat, add the oil, minced meat, oregano, and half a teaspoon of salt, and cook, stirring often, until light brown, 12 minutes. Break the mince into 1 cm pieces with a spoon. Sift the lamb mix through a sieve set over a medium bowl, return the pan to medium heat, and pour in the fat that has collected in the bowl.
Place the onion, pumpkin, garlic, allspice, cinnamon, chili flakes, and tomato paste in a pan, add half a teaspoon of salt and well-ground black pepper, and cook, stirring regularly, for 20 minutes, until tender and lightly caramelized. . Stir in lamb and return to pan, remove from heat, stir in grated tomatoes, and allow to cool. When cool, mix in crushed feta cheese and parsley.
Divide the pastry into 5 balls of about 85 g each and cover with a damp cloth. Dust a work surface liberally with flour and, moving one ball at a time, roll each into a 45 cm x 30 cm rectangle about 2 mm thick. Rolling – Use plenty of flour when rolling, turn the dough over, and add more flour as needed. Save it for the time being.
Bring a large pot of lightly salted water to a boil. Dab excess flour from dough rectangles and place sheets one at a time into water. Dip the dough in water using a large slotted spoon, cook for 30 seconds, then remove from water and place in a bowl of ice water until cool. Drain in a colander over bowl and repeat with remaining dough.
Heat the oven to 200C (180C fan)/390F/gas. 6. Place butter and remaining 2 tablespoons of oil in a small saucepan and heat over medium heat until melted. Liberally butter a 22cm x 30cm tall rectangular oven tray and place one of his pastry sheets on top so that it does not stick out. Liberally drizzle the butter mixture and scatter it over his third of the lamb filling. Repeat until all the filling is used up and you are left with 2 sheets of dough. Drizzle these with the remaining butter mixture and layer on top.
Bake for 50 minutes until golden brown and crisp and serve hot.
Pretzel and pecan banana lamb pie

Lime and passion fruit bring tropical flavors to this dreamy banana pie. If you want to go ahead, make the crust and caramel filling the day before.
Preparation 40 minutes
cooking 45 minutes
setting 2 hours
serve 6-8
for puff pastry
135g salted pretzels – I use Pennsylvania State University
135g pecan nuts
¼ teaspoon flaky sea salt
1½ tsp demerara sugar
130g unsalted butter
30ml maple syrup
¾ teaspoon cinnamon
in rum caramel
150g caster sugar
double cream 80ml
50g unsalted butter
2 tablespoons dark rum
½ teaspoon flaky sea salt
in caramel banana
100g caster sugar
40g unsalted butter
120ml dark rum
3 medium bananas (530g) Peel and cut in half lengthwise
2 passion fruithalved
1 limegrate the peel and squeeze to get the juice of 1 tsp
for cream
double cream 150ml
150ml fresh cream
2½ tbsp maple syrup
1½ tsp vanilla bean paste
Heat the oven to 200C (180C fan)/390F/gas 6 and line a round cake pan 22cm diameter x 3cm high with baking paper.
Place the pretzels, pecans, and salt in a food processor and pulse 5-6 times until the pretzels and nut pieces are like crumbs.
Melt the butter, maple syrup and cinnamon in a small saucepan over medium heat and add to the pretzel bowl. Press this crust mix firmly and evenly into the lined molds, place the molds on the oven tray and bake for 20 minutes until golden brown.
Place sugar and 2 tablespoons cold water in a saucepan over medium heat. Resist the urge to stir and cook for 7 to 8 minutes, rotating the mixture around the pan instead to even out the caramel color. Remove from heat and carefully add cream, butter, rum and salt. stir. very It’s hot and you may spit it out. Put back on the heat, stirring occasionally, he heats for 2 minutes until thickened, pours over the puff pastry and cools for 15 minutes. Once cooled, chill in the refrigerator for about 1 hour to harden.
To make the bananas, combine the sugar, 1 tablespoon cold water, and 1/4 teaspoon salt in a skillet over medium heat and cook for 7-8 minutes, turning the pan as needed to combine. It turns amber. Add the butter and rum and cook for an additional 3-4 minutes until smooth and thickened. Then carefully place the bananas cut in half and let him cook for 1 minute on each side. Remove from heat and arrange the banana halves neatly over the cooled pie, leaving as much of the caramel sauce in the pan as possible. Place the pie mold back in the refrigerator and set the caramel bread aside.
Now make the cream. Place heavy cream, heavy cream, maple syrup, and vanilla in the bowl of a stand mixer fitted with a balloon attachment. On medium speed he whisks for 3-4 minutes until soft peaks form, then with a spoon expertly stirs the cream over the pie. Carefully unmold the pie and slide it onto a large plate.
Return the banana caramel bread to medium heat and cook until slightly thicker than the maple syrup, 2 to 3 minutes. Remove from heat, add passion fruit juice and lime juice, stir and let cool for 5 minutes.
Drizzle 1.5 tablespoons of caramel over the cream and pour the rest into a bowl or jug. Grate lime zest over pie, sprinkle with 1/8 teaspoon flaky salt, and serve with remaining caramel on the side.
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