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Halloween is comiingggg !!! Halloween in some countries are moments menggemberikan. With a huge variety of creepy costumes and makeup, there are also foods that must exist at the time of the celebration of Halloween, the pumpkin pie is one of them. Come let us make a pumpkin pie to celebrate Halloween this year so that more meriakah.
Materials / ingredients needed are:
- 150 grams of margarine
- 50 grams of white butter
- 50 grams of powdered sugar
- 2/4 teaspoon salt
- 2 tablespoons ice water
- 2 eggs
- 400 grams of wheat flour proteins were
- 1 teaspoon baking powder
- 600 ml of liquid milk
- 300 grams of pumpkin steamed, mashed
- 100 grams of steamed potatoes, mashed
- 6 tablespoons cornstarch
- 200 grams of sugar
- 75 grams of raisins, halved 2
- 1 egg
How to make it not so hard, that is:
Fill, boiled milk, pumpkin, potato, maize, and sugar to a boil. Turn off the heat. Let warm. Add raisins and eggs. Stir well. Set aside.
Skin, mix margarine, shortening, powdered sugar, salt, water ice, and egg yolks until blended.
Enter the flour and baking powder. Stir until clotted. Cool 15 minutes in the refrigerator.
Take a little dough. Flatten the edge of the mold at the base and 15 cm diameter round pie. Puncture-prick dough with a fork.
Under fire oven with a temperature of 170 degrees 10 minutes until half cooked.
Spoon contents into the pie crust. Again under fire oven with a temperature of 170 degrees Celsius 25 minutes until cooked.
Happy Halloween J
Good morning ... it looks like the rainy season has arrived. And this morning the weather was overcast, even started to drizzle. In this very bad cold when we cook that can make our body warm. And this time we will give this recipe is rich with natural and very flavoursome sauce and filling. Although this is very low in calories so perfect if you are watching your weight or for dinner mid-week.
Gardener Pie - to 6 servings
- 1 tbsp sunflower oil
- 2 onions, chopped
- 3 stalks celery, sliced and chopped
- 2 large carrots, peeled and diced
- 2 large parsnips, peeled and diced
- 2 cloves garlic, thinly sliced
- 150g puy lentils, rinsed and drained
- 1 liter hot vegetable stock
- 2 tbsp tomato puree
- 1 bay leaf
- 500g floury potatoes, such as Maris Piper, peeled and cut into small pieces
- 15g butter
- 2 tsp flour
For how to make it not so hard, that Heat sunflower oil in a large skillet over medium heat and fry the onion, celery, carrots and potatoes for 8-12 minutes and until browned. Add the garlic and cook for a further minute.
Stir in lentils leaves, stock, tomato puree and bay and bring to a boil. Reduce to a simmer and cook for 25 minutes and until tender.
Enter the potatoes to the pan and cover with cold water. Bring to a boil and cook for about 10 minutes and until tender. Drain and add butter and some seasoning. Mash until smooth. Add extra butter if you want to a little more richness.
Preheat the grill. Sprinkle the flour over the mixture boiled lentils and stir. Cook for 2 minutes until thickened. Spoon into warm, heat-resistant dish pie.
Top with mashed potatoes and grill for 5 minutes, until golden. You have to keep an eye on this as the time required will depend on the griller.
Happy cooking :)
Good day ... have not memasak..dan this time we will give you a special recipe turkey tool. We, like most people, usually just eat turkey on Christmas Day. This is ridiculous as it is really tasty meat (chicken is far superior in our opinion) and also really cheap. We took some turkey legs at the supermarket for just a few euros. You need to soak the fruit for 12 hours before you cook the turkey.
- 30g raisins
- 40g pitted prunes
- 6 tablespoons dry sherry vino rancio or
- 1 red onion, thinly sliced
- 2 turkey drumsticks
- 1 ½ tbsp olive oil
- 100g chopped tomatoes (we used a couple of cans)
- 240ml water
- 2 tablespoons pine nuts
Enter the raisins and prunes in a bowl and pour over the rancio vino or sherry. Let soak for 12 hours.
Thin slice the onion and season the turkey legs with salt and pepper.
Heat a wide frying pan over medium heat and add most of the oil. Brown turkey for about 10 minutes or until golden all over, then add the onions. Fry onion and turkey for 10 minutes, stirring frequently, until onions caramelise and turns into a dark golden brown.
Drain rancio vino or sherry from the fruit and add to the pan. When most has evaporated, add the chopped tomatoes and cook until everything is well caramelised.
Pour the water, turn down the heat and simmer for 30 minutes.
Add raisins and plums. Cover the pan and let it cook for an hour, or until the turkey is really tender and the sauce is thick and delicious.
Meanwhile, heat remaining oil in a frying pan and cook the pine nuts over low heat until golden.
Lift the turkey to a serving dish, cover with sauce and sprinkle with pine nuts.
Wine Suggestion: Stick to the Spanish theme here we think. You can always have a glass of sherry or try Spanish red. We have a fantastic wine called Brao made by the manufacturer called acustic from Montsant (which in addition to the more familiar territory of Priorat), south of Barcelona. Pick one up in your bubble while they still have some left J
(original post : http://jonoandjules.com/tag/turkey/ )
Good afternoon .... after a couple of days ago we always eat the meat menu, this time we will give a menu of food from vegetables and fruit is Tomatto Party. In this menu we can use the tomatoes are still red or yellow it all up and suit individual taste.
Here's the recipe to make 4 servings
- 125g couscous
- olive oil
- 150ml boiling water
- 150g fregola (giant couscous)
- 300g medium vine-ripened tomatoes, cut
- ¾ tsp brown sugar
- Vinegar 1 tsp
- 150g of yellow tomatoes, halved
- 2 tbsp chopped oregano
- 2 tablespoons roughly chopped mint
- 1 clove of garlic, crushed
- 1 small green tomatoes, cut into thin slices
- Tomberries or tomatoes 100g halved
- salt and black pepper
- Preheat oven to 170 ° C / Gas 3.
Put the couscous in a bowl with a little salt and a drizzle of oil. Pour over boiling water, stir and cover the bowl with cling film. Set aside for 12 minutes, then remove the cling film, separate them with a fork and leave to cool.
Put fregola in a saucepan of salted boiling water and boil for 18 minutes, or until al dente. Drain in a colander and rinse with cold water. Leave to dry completely.
Meanwhile, spread the tomato-based wines more than half of the large cake tin and sprinkle with the sugar and salt and pepper. Drizzle vinegar and a little oil on top. Place it in the oven. After about 20 minutes taking the tomatoes from the oven and increase the temperature to 200 º C / Gas 6.
Spreading tomato yellow side to empty the baking tin. Season with salt and pepper and drizzle with oil. Return the tin to the oven and bake for 12 minutes, then remove and allow to cool.
Mix couscous and fregola in a large bowl. Add spices, garlic, tomatoes cooked with all their juice, green tomatoes and tomberries. Very gently mix everything with your hands. Taste for seasoning and add salt, pepper and olive oil are required. Happy Cooking J
(Original Post : www.jonoandjules.com)
Good morning ... this morning seems a little cold, and besides it tomorrow for the Muslims will celebrate Eid al-Adha feast. And the holidays are always synonymous with the sacrificial slaughtering goats and cows. To complete the happiness let cook food that is made from goat meat goat Rica-rica. Do not be surprised, because usually we hear his rica-rica that of chicken, or poultry, but this time we will try goat meat, and is guaranteed not less delicious taste with flesh that we usually use.
Rica-rica spice spicy, salty and savory combined with goat meat was indeed better. Moreover, given that ginger will make this into a more flavorful dish. Matter of taste is obvious these dishes are guaranteed delicious and tempting to eat. No need to linger longer imagine this dish, just immediately tried to make following ingredients and steps to make Flesh Goat Rica-rica
- 600 grams of lean goat meat, cut into large squares
- 1 tsp sugar
- 200 ml of water
- 2 tablespoons cooking oil
- 10 pieces of red chili
- 10 grains of red onion
- 4 cm ginger
- 1 tomato red
- 1 tsp salt
How to make it not so hard, and almost the same with rica-rica in general, namely:
Heat the oil and enter the sugar. Cook until caramelized. Enter spices. Stir until fragrant.
Insert meat. Stir until the meat changes color. Add a little water and let the water until the meat issue. Continue to cook until the meat is tender while continuing to add water little by little until cooked.
Lift, ready to be served.
Good luck J
Good morning ... The day is hot enough, seems to be better when we cook with fresh fish menu and above the hot coals. Armed with a firm fish or monkfish or grouper we will make the dish so delicious barbecue Monkfish kebabs.
Ingredients to make Barbecue Monkfish Kebabs for 4 servings
- 1 kg monkfish fillet, cut into large squares
- 12 tablespoons olive oil
- 3 large garlic cloves, thinly sliced
- 1 tsp dried chilli flakes
- 4 tbsp white wine vinegar
- 1 tablespoon finely chopped parsley
- 3 tbsp lemon juice
For how to make it not so hard, namely:
Light the barbecue and wait until it is really hot before you start cooking.
After that thread monkfish to 4 metal skewers. Make use seasoning 6 tablespoons olive oil, lemon juice, 3 tablespoons white wine vinegar and 1 teaspoon salt. This brush lightly over the kebabs and barbecue until browned and cooked fish. Keep brushing with condiments such as fish cooks.
Put 6 tablespoons olive oil, garlic and chili flakes in a small saucepan and heat over a high heat until the garlic turns golden (but do not let it go brown because it will turn bitter). Remove the heat and stir in the parsley, 1 tbsp white wine vinegar and ½ tsp salt. Drizzle over fish and serve.
Easy and delicious, and perfect for this summer. Happy cooking J
(original post : www.jonoandjules.com)
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