The present English dish, amazingly tasty and also cheap. Cooking it is a pleasure in itself. And I promise that anyone who tries it will certainly ask for more.
Prepare the filling for the meat pie.
1 Peel and coarsely chop the onion, carrot and celery. Remove the leaves from the rosemary and chop them finely. Place a large flat saucepan over high heat. Pour a spoonful of oil into it, put vegetables, rosemary and bay leaf. Cook for 10 minutes, stirring about every minute.
2 Add Ground beef, crush large lumps with a wooden spoon. Add mustard, Worcestershire sauce, Marmite (if using) and 2 tsp. flour. Dissolve the bouillon cube in 1 liter. boiling water, pour the broth into a saucepan. Bring to a boil. Reduce the heat and cook at a low simmer, covered loosely, for about 1 hour, stirring occasionally to prevent the sauce from burning.
Prepare meat pie.
3 Transfer the filling to a large baking dish and let cool until room temperature. Take the dough out of the refrigerator 10 minutes before rolling. Preheat oven to 180 gr.
4 Dust a clean work surface and rolling pin with flour, roll out the dough to a thickness of 3 mm (this should be enough to close the form). Roll the dough onto the rolling pin and transfer to the form with the filling (if the dough breaks, it's okay, just put a patch). Run a knife along the edge of the pan to cut off the overhanging edges of the pastry. Press the dough against the edge of the pan with a fork to form a border. Make a hole in the center with the tip of a knife. Brush the dough with beaten egg or milk. Bake on the bottom rack of the oven for 40 minutes until the pastry is browned.
Place the pie dish in the center of the table and let everyone serve themselves. This meat pie is so satisfying that only steamed vegetables, such as broccoli or green peas with butter, can be served with it.
Boil the potatoes until tender in salted water. Drain the water and mash the potatoes with a potato masher. Add cream (or milk) to the potatoes and butter.
We grate the cheese and add it to the puree (leave a little cheese for sprinkling the top of our "shepherd's pie").
We beat the eggs. Mash mashed potatoes with cheese and eggs until smooth.
Chop finely peeled onion and garlic.
Warm up in a frying pan vegetable oil and fry the onion and garlic, stirring, until the onion is transparent.
To the onion fried with garlic, add chopped meat(I used minced pork).
Pour the broth to the minced meat with vegetables, add the Worcestershire sauce, tomato paste(I substitute 1 heaping teaspoon paprika for the tomato paste, just for my family's preference), salt and pepper to taste.
Stew the minced meat over low heat until cooked (15-20 minutes), the meat is saturated with the taste of spices during stewing and becomes very fragrant.
After 15-20 minutes, the meat will be ready and you can start assembling the English shepherd's pie. To do this, line the baking dish with parchment.
Spread half of the mashed potatoes on parchment paper.
Put minced meat on top of the puree.
Cover the minced meat with the remaining puree.
And top with the remaining grated cheese.
We put our cake in a preheated oven and bake for 30 minutes at a temperature of 180 degrees (until golden brown).
Delicious, fragrant English shepherd's pie is ready, we take it out of the oven and cool it a little so that it cuts well. Serve the cake sprinkled green onion or greenery. The dish goes well with both fresh and pickled vegetables. Try to cook this delicious casserole called "English Shepherd's Pie" and I'm sure your family and friends will appreciate your efforts!
Bon appetit everyone!
Mint was used by the Egyptians as far back as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils with high volatility. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, confectionery industry. In this article, we will consider the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.
Looking at the variety of varieties of tomatoes, it is difficult not to get confused - the choice is very wide today. He sometimes confuses even experienced gardeners! However, it is not so difficult to understand the basics of selecting varieties “for yourself”. The main thing is to understand the peculiarities of culture and start experimenting. One of the easiest tomato groups to grow are varieties and hybrids with limited growth. They have always been appreciated by those gardeners who do not have much time and energy to care for the beds.
Once very popular under the name of indoor nettles, and then forgotten by everyone, coleuses today are one of the most striking garden and indoor plants. They are not in vain considered stars of the first magnitude for those who are looking primarily for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant supervision. But if you take care of them, bushes of velvety unique leaves will easily outshine any competitor.
Sakura is most often associated with Japan and its culture. Picnics under the shade of flowering trees have long become an essential attribute of the meeting of spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese pass under the sign of their flowering. But sakura also grows well in cooler regions - certain types can be successfully grown even in Siberia.
It is very interesting for me to analyze how people's tastes and preferences for certain foods have changed over the centuries. What was once considered tasty and traded lost its value over time and, conversely, new fruit crops conquered their markets. Quince has been cultivated for more than 4 thousand years! And even in the 1st century BC. e. about 6 varieties of quince were known and even then the methods of its reproduction and cultivation were described.
Delight your household and prepare a themed cottage cheese cookies in the form of Easter eggs! Your children will be happy to take part in the process - they will sift the flour, combine everything necessary ingredients, knead the dough and cut out intricate figures. Then they will watch with admiration as the pieces of dough turn into real ones. Easter eggs, and then with the same enthusiasm they will eat them with milk or tea. How to make such original cookies for Easter, read in our step by step recipe!
There are not so many decorative and deciduous favorites among tuberous crops. And the caladium is a true star among the variegated inhabitants of the interiors. Not everyone can decide to start a Caladium. This plant is demanding, and first of all - to care. But still, the rumors about the unusual capriciousness of the Caladium never justify. Attention and care allow you to avoid any difficulties when growing caladiums. And a plant can almost always forgive small mistakes.
We have prepared a hearty, incredibly appetizing and simply elementary dish for you today. This gravy is one hundred percent universal, as it will suit every side dish: vegetables, pasta, and anything. Gravy with chicken and mushrooms will save you in moments when there is no time or you don’t want to think too much about what to cook. Grab your favorite side dish (you can make this ahead of time to keep it hot), add gravy and dinner is ready! A real lifesaver.
Among the many different varieties of these most popular vegetables, we will talk about three that are distinguished by excellent taste and relatively unpretentious growing conditions. Characteristics of eggplant varieties "Diamond", "Black Handsome" and "Valentina". All eggplants have a medium density pulp. In "Almaz" it is greenish, and in the other two it is yellowish-white. They are united by good germination and excellent yield, but in different time. Everyone's skin color and shape is different.
Agriculture refers to such types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally in growing plants, and often, on the contrary, throws up new challenges. Intensified reproduction of pests, abnormal heat, late return frosts, hurricane winds, drought ... And one of the springs presented us with another surprise - a flood.
With the advent of the summer season, the question arises of growing strong and healthy seedlings of our favorite vegetables: cabbage, tomatoes, sweet peppers, eggplant and many other crops. Along with this, the question arises - how to grow decent seedlings and get healthy plants and a decent harvest from it in the future? For example, I have been growing seedlings for more than one season and protecting my garden from diseases with the help of biological preparations Alirin-B, Gamair, Gliocladin, Trichocin.
Let me confess my love today. In love with... lavender. One of the best unpretentious, evergreen and flowering shrubs that can be successfully grown in your garden. And if someone thinks that lavender is a Mediterranean or, at least, southern inhabitant, then you are mistaken. Lavender grows well in more northern regions, even in the Moscow region. But in order to grow it, you need to know some rules and features. They will be discussed in this article.
Having once tasted such an invaluable product as a pumpkin, it is already difficult to stop looking for more and more new recipes for serving it to the table. Pumpkin in Korean, despite its pungency and spice, has a fresh and delicate taste. After cooking, you will need to cover the salad and let it brew for at least 15 minutes. My nutmeg pumpkin is very juicy and sweet, so there is no need to crush it. If the pumpkin is of a different variety, then you can knead it with your hands so that it slightly releases the juice.
Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most summer residents usually begin spring plantings with sowing lettuce, parsley and radish. Recently, the desire for a healthy diet and a large selection of greens in supermarkets make gardeners think about which of these plants can be grown in their beds? In this article we will talk about the nine most interesting, in our opinion, varieties of lettuce.
Another “bonus” is always “attached” to the flowering of indoor roses - capriciousness. When they say that it is easy to grow roses in rooms, they are disingenuous. To bloom, indoor roses need to create literally ideal conditions. And vigilant care, attention and response to any plant signals is the main key to success. True, no matter how capricious roses may be, growing them in a potted format can be quite successful. And attentive flower growers should not be afraid of this.
Pollock is best cooked in the form of a casserole, separating the fillet from the skin and bones. Pieces of fish are mixed with a colorful vegetable set, poured with a sauce of cheese, sour cream and eggs. Such fish casserole has a presentable appearance, and its taste is a bizarre mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, the cheese will harden with a golden crust, eggs will bind all the ingredients together. Pieces of fish are abundantly sprinkled with Italian herbs, and pollock acquires an unusual piquancy.
Chef Josh Eggleton, who transformed 200-year-old The Pony & Trap from a rural pub into a gastronomic attraction and was awarded a Michelin star for this, teaches how to cook British classics. He shares recipes for pies that appeared in England in the 18th-19th centuries.
Pork pie
Melton Mowbray Pork Pie is the official name for Britain's most famous classic meat pie. Melton Mowbray is the town in Leicestershire where this famous pie was invented. Already at the end of the 18th century, Melton Mowbray pies began to be especially popular with fox hunters. Now the official name (like traditional recipe pie) are protected by the European Protected Designation Law. And only products made in a certain area around the city of Melton Mowbray have the right to it.
To make a pie with a diameter of 15 cm you will need:
filling:
- 500 g pork shoulder or loin without skin, meat cut into 1 cm cubes
- 400 ml brine
- 100 g chopped pork belly or ground pork
- 100 g smoked bacon, finely chopped
- 2 tbsp. l. fresh sage, finely chopped
- 2 tbsp. l. fresh thyme leaves, finely chopped
- 1 tsp without the top (or less) of freshly ground black pepper
- ½ tsp ground cloves
- ½ tsp ground nutmeg (or nutmeg)
- ½ tsp salt
dough:
- 25g butter, diced + extra for greasing the pan
- 75 g melted lard(lard)
- 100 ml water
- 225 g sifted flour
- 1 tsp salt
- 1 egg + 1 egg for greasing the pie
sauce:
- 125 ml cider
- 125 ml pork stock
- 6 g sheet gelatin
Place the pork cubes in a bowl and pour over the brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and pat dry on a kitchen towel. To prepare the dough, put butter and lard in a small saucepan, pour in water. Heat until butter and lard are melted, but do not bring to a boil. In a bowl, combine flour and salt, add the egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is homogeneous and does not stick to your hands. Wrap it in cling film and refrigerate for 1 hour. In a large bowl, combine the washed and patted pork cubes, minced meat or minced meat, bacon, herbs, spices, and salt. Mix everything thoroughly and set aside for a while. Preheat oven to 180°C. Lightly grease a 15cm removable bottom baking dish with butter. Remove the dough from the refrigerator and cut off a quarter of it - we will make the top of the pie from this piece. Roll out the larger piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Put the cake on the bottom of the baking dish, gently press the dough to the bottom and walls of the form, leave the excess around the edges free. Put the stuffing in the form, pressing the meat tightly. Roll the reserved quarter of the dough into a flat cake, put it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, connect with the edges of the cake and press the seams with the tines of a fork. Make a small hole in the center for steam to escape. Place the cake in the oven and bake for 25 minutes at 180°C. Then lower the temperature to 160°C and bake for another 45 minutes. Take the cake out of the oven and remove from the mold. Use a pastry brush to coat all over raw egg and return to the oven for another 20 minutes - the crust should turn golden. Ready pie cool on a baking rack. Combine cider and pork stock in a small saucepan, bring to a boil over medium heat, let half of the liquid boil away, then remove from heat. Soak the gelatin sheets in a small amount cold water for 3 minutes, whisk until smooth, add to the mixture of cider and pork broth and mix thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour. Make sure the cake is at room temperature before serving. Offer mustard and pickled cucumbers to it.
shepherd's pie
Shepherd's lamb pie is a relative of the "cottage pie", as the casserole began to be called from the end of the 18th century, in which the poor found use for leftovers fried meat and mashed potatoes. Shepherd's pie appeared a century later. The slower and longer you cook the lamb, the more tender it will turn out. The perfect accompaniment to this traditional British dish is pickles in a spicy sauce.
For 4-6 servings you will need:
- 600 g minced lamb shoulder
- 2 tbsp. l. vegetable oil
- 40 g butter
- 5 shallots, finely minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 tsp fresh thyme leaves, finely chopped
- 1 tsp fresh rosemary leaves, finely chopped
- 2 tbsp. l. tomato paste
- 3 garlic cloves, peeled and crushed
- 500 ml dry red wine
- 20 g sifted flour
- 250 ml chicken broth
- 8 waxy potatoes, peeled
- 4 egg yolks
- freshly ground black pepper
Place a large saucepan over high heat and brown the meat in vegetable oil in three batches. Drain the lamb in a colander to drain excess fat. Rinse the pot and return to the fire. Melt 15 g butter and sauté all vegetables except garlic for 1 minute. Then add the herbs and continue cooking for another 5 minutes. Place lamb, tomato paste and garlic in a saucepan. Simmer over low heat for 2-3 minutes. Pour in the red wine and let the alcohol boil away, leaving a quarter of the liquid in the pot. Turn up the heat and add flour to the pot. Continue cooking for another 3 minutes, stirring constantly. Pour in chicken bouillon, bring to a boil, and then simmer the meat for 1-1.5 hours over low heat. Salt and season to taste. Cut potatoes into halves. Put in a saucepan, cover with cold water, salt, bring to a boil and cook for about 30 minutes over low heat. Then drain in a colander and let dry thoroughly. Pound it into a puree, add the remaining butter, salt and season to taste. Cool down a bit. Preheat oven to 200°C. Put the meat in a heat-resistant ceramic dish and spread it evenly over the bottom. Pour over the remaining in the pot meat sauce. Thoroughly mix the egg yolks into mashed potatoes, put it on top of the meat and lightly beat the mashed potatoes with a fork. Bake in the oven for 20 minutes.
Old English apple pie
Old English apple pie is very popular, thanks in large part to the bountiful apple harvest that the UK boasts every autumn. There are several old recipes- for example, created in the counties of Devonshire, Somerset and Dorset. I believe that the right apple pie must be seasoned. nutmeg. And this is the kind of pastry that only gets tastier with time. The taste of Old English apple pie is at its maximum about a week after cooking.
To prepare 10-12 servings you will need:
- 3 eggs
- 450 g powdered sugar
- 350 ml vegetable oil
- 1 tsp vanilla extract
- 425 g wheat flour
- 1 tsp salt
- 1 tsp soda
- 1 tsp ground cinnamon
- 170 g raisins
- 7 Granny Smith apples, peeled and cut into 1cm cubes
- 115 g walnuts, chopped
- butter for greasing molds
Preheat oven to 170°C. Spread with butter and line with food parchment 2 split forms for pies with a diameter of 20 cm. In the mixer bowl, using the paddle attachment, beat the eggs and powdered sugar - the mixture should double in volume. Pour in vegetable oil and mix at low speed mixer. Add vanilla extract. Sift together the flour, salt, baking soda and ground cinnamon and add to the egg mixture. Mix well. Raisins, apples and walnuts Sprinkle with flour and also dip into the mixer bowl. Stir again. Divide the resulting dough in half and put into prepared forms. Bake in the oven for 1-1.5 hours, checking the readiness with a metal skewer. Then take the pies out of the oven, cool for 5 minutes and remove from the molds. Cool completely on a wire rack.
Discussion
Made an old English apple pie today. Very tasty, easy to prepare and not expensive in time and price. I recommend!
I will definitely try)
Comment on the article "3 Classic English Pies: Chef's Recipes"
"Proper nutrition can and should be varied, tasty and accessible to anyone," says Eat and Train, a healthy food delivery service for those who want to lose weight and eat smart while exercising. lifestyle and proper nutrition allows you to maintain health for a long time, so it is so important to start eating right as early as possible, and if you add sports, you can enjoy all the delights of life to the deepest...
On New Year's Eve and children's holidays, parents are increasingly faced with the question of where to celebrate the upcoming holidays, and what to do with the kids so that it is not only fun, but also useful. The culinary studio "Vkusoterria" knows the answers to these questions. Vkusoterria is a new space for culinary creativity and fun, equipped with everything necessary for holding family and children's holidays in the format of a culinary master class. Here are the best chefs of Moscow restaurants...
Holidays in Dubai New Year is becoming more and more popular: in the absence of Egypt, this is perhaps the nearest warm sea in winter (+25 in water and on land), and the New Year holidays in the UAE are celebrated with pleasure and on a grand scale - only fireworks from the Burj Khalifa tower in new year's eve what is it worth! Those who have chosen to tour Dubai in December or January will be interested to know about the most notable restaurants in Dubai. Bread Street Kitchen & Bar: A slice of London in Dubai A little over a year ago, the Michelin...
When apples lie in all the gardens and balconies in autumn, dozens of recipes from apples are sorted out. If you are tired of charlotte and ordinary apple pies try Baking Salted Caramel Apple Cookies from Electrolux Chefs. Ingredients: For the dough - 150 g flour - 1/2 tsp. salt - 1/2 tsp. baking powder - 200 g chilled unsalted butter - 100 g sour cream For the filling - 200 g small Granny Smith apples, peeled and cut into slices, - 8 soft store-bought toffees ...
Botvinya - classic dish Russian cuisine, the "richest" of Russian cold soups. Like okroshka, botvinya is cooked on white (sour) kvass. Today - unusual recipe from the Lokavorsky (which in free translation means "we eat local") restaurant "Mark and Lev" in Privolye (Tula region). The botvinia recipe was invented by the restaurant's chef Mikhail Lukashonok, people who are not alien to experiments in the kitchen can repeat it at home. Ingredients Kvass white (sour) - 200 ml
Yesterday, the entire United Kingdom celebrated the 90th birthday of Queen Elizabeth II, and the country clung to televisions to see what kind of cake would be presented to the crowned birthday girl. Nadia Hussain, the winner of the acclaimed culinary reality show Great British Bake Off, was honored to make such an important element of the national celebration. Queen Elizabeth II, according to etiquette, cut the cake, but did not try, limiting herself to a compliment ...
Moscow plant processed cheese"KARAT" presents a line curd cheese Violet. This is the youngest product of the legendary manufacturer; its Violette recipe was developed in 2006. Today the line includes seven popular flavors: classic creamy, with herbs, with cucumbers and herbs, shrimps and chocolate. In 2016, the palette was supplemented with two new products - Violette with sun-dried tomatoes and with mushrooms. Today Violette comes out in a trendy and bold design using...
I don't claim to be a chef. I just love to cook. Unfortunately, I am not very good at photographing what I cook, but, probably, this is in the future. My very best rest is to stay in the kitchen for a couple of hours with pots and pans. At this point, they are my best friends. Most often, for some reason, everyone shares only beautiful and successful recipes. There are plenty of them on the Internet, as much as eyes run wide. And I want to share with you not only delicious recipes, but also the failures that happen on ...
December is the time when you need to warm up and warm up - with warm clothes, soft blankets, kind words and gentle hugs, when you need to drink hot tea with jam, eat fragrant pies from the oven and cook dishes that not only saturate, but also envelop with care. You can go to your grandmother, or you can go for a late breakfast or lunch at the bakery cafe "Bread Lavka". Chef Mikhail Simagin will cook and simmer for guests throughout December different cereals. The most nostalgic recipe...
From September 28 to October 2, a series of master classes from famous metropolitan chefs is held at the Farmer's Lunch site (Tverskaya Square). Guests of the Moscow Autumn festival can learn how to cook autumn dishes, communicate with famous chefs and take part in a competition for the best recipe. "Farmer's Lunch" is the most delicious site of "Moscow Autumn". It regularly hosts performances by chefs, culinary master classes and tastings. There is a huge oven on the site...
Fish pie is tasty dish, the preparation of which does not cause any difficulties, especially when it comes to cooking in a slow cooker. If you are the proud owner of this miracle of technology, you can quickly and effortlessly cook a fragrant, tender and very tasty fish pie in a slow cooker. Moreover, for this you do not need to have a chef's diploma. Fish pie has long taken pride of place on the tables of many families, because we all undoubtedly remember its taste from childhood. Recipe...
Initially with cabbage and it is beautiful in that the cabbage is put into the pie without any additional ingredients. processing. In general, you can make any filling, for example, mushrooms. It is done elementarily, it always turns out (-: Recipe: Dough 5 eggs 250 ml sour cream 250 ml mayonnaise 1/2 tsp soda extinguish 1.5-2 cups flour Salt to taste Stuffing 1/2 medium head of cabbage 1 carrot Greens Salt Freshly ground Pepper Preparation Dough 1. Break five eggs into a deep bowl, pour a pack of mayonnaise (200-250 ml) and a glass...
GIANT PIE - August 8, Tverskaya Square A huge cake will be delivered at 11:00 am on August 8 to the City Romance venue on Tverskaya Square. A cake decorated with figures of strawberries with a diameter of 3 meters was prepared especially for the festival. At 16.30 it will be divided and distributed among the guests of the festival. DANCE PERFORMANCE - August 8 - 19.00 VDNKh On the central square at the entrance to VDNKh on the opening day of the most delicious festival "Moscow Jam" August 8 at 19-00. There will be a dance performance...
In addition to Moscow ice cream, the festival will have the opportunity to taste the most popular brands from other Russian cities, as well as different countries peace. The festival will feature frozen yogurt from Tutti Frutti Frozen Yogurt with various fillings and toppings, and real Italian ice cream from Roberto Bruno, Da Lorenzo and Lavazza, as well as ice cream made on nitrogen from Ice BOX +1 Glacier Bulb and Nikolay Mikhailov's Culinary Artel " Pirovny". Manufacturers of STOYN Ice Cream will present...
One of the old traditional dishes Rome and the Lazio region of Italy, pasta alla Gricia attracts visitors from all over the world to the Moma restaurant (Ristorante Moma) in Rome. In addition to local cuisine, the restaurant's two chefs also specialize in preparing a range of dishes that include new and ingenious interpretations. Italian cuisine. Fools argue about prey, but smart people divide it. The validity of this old saying is confirmed by disputes between gourmets and lovers of Roman cuisine and cuisine...
The culinary studio of Yulia Vysotskaya invites all lovers of family holidays to master classes " Ruddy pies” from the “One ticket for the whole family” series, in which parents, grandparents, aunts and uncles can participate together with their children. Now learn to cook your favorite homemade cakes will become not only more fun, but also more convenient, because the cost of the event is the same for the family team, regardless of its size*. Joint cooking has always been considered simple recipe happiness and...
Perfect Cake, easy to prepare, tender and very tasty. I love making this cake classic recipe Cake "Smetannik" Dough ingredients: sour cream 15-20% 250 g egg 3 pcs. sugar 3/4 tbsp. flour 275 g slaked soda 1 tsp cocoa 1 tbsp cream: sour cream 25% and more 800 g sugar 220 g decoration: nuts 1 handful dark chocolate 20 g Preparation Step 1 Let's start with preparation biscuit cakes. Break 3 large eggs, add granulated sugar and a pinch of salt Step 2 Beat so that ...
Finally, I had the opportunity to participate in the preparation of a dessert with a professional chef! I attended a master class at the culinary studio of Yulia Vysotskaya. Cooked not something, but a dish french cuisine- Croquembush cake. Impressions The master class is conducted by chef Sergey Kuznetsov - a great guy and a great cook. The studio is equipped with spacious comfortable workplaces. At the disposal of each participant, in fact, their own fully equipped ...
This pie according to the recipe of Yulia Vysotskaya won me over with an unusual ratio of ease of preparation and nobility of taste. I'm posting the recipe. I make it without nuts and chocolate - so it turns out to be hypoallergenic and suitable even for one-year-old children. And I put more sour cream) Enjoy! Recipe (see picture) 200 g carrots (one large) 200 g sour cream (at least 20% fat) 100 g hazelnuts 1 and 1/2 stack. sugar 1 cup flour 3 eggs 1/2 bar white chocolate 1 tsp vanilla extract 1/2 tsp. soda, slaked ...
founder of the Pie Point cafe, the Chocolate Atelier confectionery and "Eclair Clair"
Was born in Moscow. Worked as financial director. In 2002 she opened a confectionery "Chocolate Atelier", in 2005 - a confectionery production of chocolate, marmalade, cakes, pastries and bread.
In 2013, together with partners, she created a cafe with English pies, which Yulia started cooking back in the pastry shop.
Help
A feature of English pies is that they have inside not just a few ingredients mixed together, but full meal- stew. The most common story of English pies has to do with workers: they came from the factories with dirty hands, and the most convenient thing they could eat was pies. They tried to make them very satisfying. There are many varieties of fillings, but there are traditional combinations and recipes. We take the idea as a basis, and refine the details ourselves. For example, there is a well-known combination of duck with oranges and apples; for the filling of one of the pies, we decided to stew it in cider; pie with beef and kidneys - one of the classic combinations, we stew the kidneys in dark beer Oyster Stout is slightly spicy and complements the flavor of the filling well. As for the shape of pies, they are usually made round, and we adhere to traditions, but just a month ago we changed the shape of a fish pie - now it looks more like a cheburek - just for the sake of experiment: I wanted something new.
Dough for three pies
time
portions
complexity
Ingredients
Dough for one pie:
Butter - 150 g
Flour - 250 g
Salt - tea spoon
Egg - 1 piece
Very cold milk - 20 g
Cooking
Cut butter into cubes room temperature. Sift the flour into a bowl, add salt, oil and break the egg. Start kneading with your hands, grinding the mass.
Continuing to mix, add milk. Form the dough without kneading too much, otherwise it will become rubbery.
Pie with beef and kidneys in beer
TIME
1 hour *excluding kidney soaking
PORTIONS
KITCHEN
English
COMPLEXITY
Ingredients
Beef - 500 g
Beef kidneys - 400 g
Onion - 240 g
Carrot - 2 pieces
Celery - 2 stems
Parsley - 1 bunch
Dark beer (Oyster Stout) - pint (586 ml)
Zira - 2 pinches
Bay leaf - 3 pieces
Allspice - pinch
Buckwheat honey - 30 g
Salt - taste
Worcestershire sauce - 2 tablespoons
Flour - 5 g
Olive oil - 10 ml
Cooking
Rinse beef kidneys, peel off fat and cut into small pieces about three by three centimeters. Soak in water for several hours to eliminate a specific smell (the time also depends on the kidneys: the stronger the smell, the longer you need to soak). After lightly fry the kidneys on olive oil.
ROLL THE DOUGH INTO A BIG PIE. Put the dough into the form on parchment, forming the edges. Put another layer of parchment on top of the dough, pour dry beans or peas (this is necessary so that the dough retains its shape and does not rise during baking) and bake in the oven for ten minutes at a temperature of 180 degrees. Roll out another cake of dough, with a diameter of a form, and set aside.
Cut beef into small pieces, roll in flour and fry in olive oil. Coarsely chop the onion and carrot, fry them with cumin. Finely chop the celery.
Transfer the beef, kidneys, onions and carrots to the pan pour beer. Add celery, honey, bay leaf and salt. To stir thoroughly. Simmer over low heat for four hours. Gradually, the mass will boil down and turn into a thick sauce.
Pour the filling into the dough. Cover the pie with the second layer of dough and carefully seal the edges. Brush the top of the dough with the egg and make a hole for the steam to escape. Put in the oven and bake for about 30 minutes at 180 degrees. Serve with a ball of puree on top. green peas and topped with Worcestershire sauce.
Pie "Two fish"
TIME
PORTIONS
KITCHEN
English
COMPLEXITY
Ingredients
SAUCE:
Flour - 100 g
Butter - 100 g
Cream 33% - 200 ml
Milk - 1 l
Sugar - 15 g
Turmeric - pinch
Salt - pinch
Salmon fillet - 800 g
Cod fillet - 1 kg
Broccoli - 500 g
Bulgarian pepper - 500 g
Salt - taste
Pepper - taste
Cooking
Separate into broccoli florets, cut the pepper into cubes. Coarsely chop the fish, salt, pepper and quickly fry. Roast vegetables separately.
Sauce. Melt the butter in a saucepan, gradually add the flour and mix thoroughly with a whisk until smooth. Whisking constantly, pour in milk and cream, salt, add turmeric and sugar. Continuing to stir, bring to a boil - the sauce should thicken.
Transfer fish and vegetables to a bowl. pour over the sauce and mix thoroughly. Roll out the dough into a cake, about three millimeters thick and about 20 centimeters in diameter, put the filling on one half of the dough, cover with the other half and pinch. Bake in the oven for about 30 minutes at 180 degrees.
