Pie recipe original apple

The apple pie is a delicious dessert very easy to prepare. As shown in this video, just to have the right ingredients and know a few tricks to succeed a nice apple pie in 45 minutes flat.

Recipe Grandmother

1. Preheat oven to 170 ° C.
2. Wash and peel the potatoes before cutting into wedges.
3. Then make cook the apples with butter.
4. Gently add the raisins, brown sugar and peanuts.
5. Mix and add a little water.
6. In a baking dish, arrange the first puff.
7. Pour the packing above.
8. Fold the edges.
9. Cut another puff pastry into strips and lay them gently on the liner, taking care to dispose vertically and horizontally.
10. then perform a nice weaving with the same slats interweaving.
11. Using a brush, coat the top of the pie with the egg yolks.
12. Bake in the oven for about 45 min.
13. Check the cooking apple pie with a knife. If the knife blade clean clear from this, the pie is cooked properly.
14. Remove the pie from the oven and let cool. Enjoy your original tart apples.

ingredients

• 8 apples
• 4 c. raisins to soup
• 4 c. chopped peanuts
• 1 knob of butter
• 2 egg yolks
• 4 c. tablespoons brown sugar
• 2 puff pastries

Equipment

• A baking pan
• A pastry brush
• A knife

The advice of our grandmothers

• Peanuts and raisins are also optional ingredients you can replace it with something else, depending on your personal preferences.

En savoir plus sur http://www.grands-meres.net/recette-tarte-aux-pommes-originale/#VvAFjHGQVXpvs2CD.99

Recipe: Cauliflower Tabbouleh with dried fruit

Recipe Grandmother

4 people - Preparation: 30 min - Cooking time: 1 min - Stand: 1 hour

1. Wash and separate the cauliflower into florets and grate as semolina (or mix).
2. Wash and chop the chives.
3. In a dry skillet, roast the pine nuts, hazelnuts and raisins.
4. Cut cheese into cubes.
5. In a bowl, put the cauliflower couscous, roasted fruit, grapes and chives.
6. Season with salt, pepper, apple juice, apple cider vinegar and hazelnut oil.
7. Chill 1 hour. Serve in small plates or small bowls.

ingredients

• ½ cauliflower (or other Romanesco cabbage)
• ½ bunch of chives
• 25g pine nuts
• 25 g whole hazelnuts bio
• 50 g raisins
• 80 g of plenty
• 5 cl apple juice
• 2 tbsp. cider vinegar
• 3 tbsp. tablespoons of hazelnut oil
• sea ​​salt
• freshly ground pepper

Equipment

• A pan
• a bowl

En savoir plus sur http://www.grands-meres.net/recette-taboule-chou-fleur/#0opPtsm6W4d0ZHL2.99

Eat flowers!

There are 200,000 species of flowers and, of these, 250 are edible. Greedy and good for health, some ideas for cooking.

Spicy or mild, sweet or bitter, light or heady: there are as many tastes as plant varieties. To learn how to cook the Amandine Geers and Olivier Degorce reveal their secrets in their book "I cook the flowers. 50 windfalls. " To start, we can just add them to salads of vegetables or fruit. But we can also sauté the end of cooking with vegetables in soups, desserts, drinks, jokes and even cheeses. One has only to leave room for imagination.

Better yet, according to specialist floral gastronomy Alice Caron Lambert, "a medicinal point of view, the flowers provide benefits. Borage, the taste of oyster and cucumber, as nasturtium and marigold act as probiotics helping to strengthen natural defenses. " Dr. Eric Lorrain, President IESV (European Institute of plant substances), himself is more modest about the effectiveness flowers to enjoy, "We will not get the same benefit with herbal medicine and . extraction of active substances "one thing is certain: the flowers, their scents and colors, are good for morale and bring a little happiness to a meal. The most important is here to have fun!

A vegan cheese sunflower and cornflower 

For a small "cheese" 

Petals 3 blueberries (or cornflowers) dried or fresh 100 g of sunflower seeds the juice of half a lemon 2 tablespoons. Coffee chopped red onion, 1 pinch of Espelette pepper salt.

1 The day before, rinse sunflower seeds, soak twelve hours in the water.The next day, rinse again and rub your hands to loosen the thin films that envelop them. The latter will float on the water surface, which allows easy removal. Drain.

2 In a food processor, mix the seeds with 1 teaspoon chopped red onion, lemon juice, salt, pepper and a little water (30-40 ml) to get to the texture of a paste homogeneous. At this stage, we can already enjoy by spreading on slices of bread. Otherwise, draining the cheese by disposing in a stamen (the gauze suitable) shaped round cheese or bundle. Press regularly or place a weight on top and leave to drain in a colander for several hours.

3 Open the bale. Add the cornflowers and the rest of the chopped onion on top before closing the cheesecloth and let drain again. After two or three hours, remove carefully preparing for the offer as a cheese.

Choose the

Some are poisonous. In one, everything is consumable, for others, only the flower is. Do not touch the crocus, lily of the valley, the morning glory ... or to lavender leaves, lilac, thought, they are inedible. "Do not buy from the florist because of the Conservatives!" Said Amandine Geers. Go organic shops or grow them!

Daylily buds Japanese

For 2 people: 15 buds of day lilies 2 c. tablespoons of olive or sesame oil 1 tsp. soy sauce to

1 c. tablespoon honey 1 tsp. Coffee sesame seeds Some inflorescences of wild fennel before hatching (optional).

Preparation time: 5 minutes. Cooking time: 10 minutes.

1 Toast the dry sesame seeds in a frying pan for a few seconds on high.Book. Wash the buds of day lilies in the water. Cook them in a pan with a few tablespoons of water for 8 minutes. Serve on plates. Keep the juices remaining in the pan.

2 Mix the soy sauce, oil and honey, then reduce it quickly in the pan over high heat.

3 Sprinkle sesame seeds on the plate. Drizzle with sauce and add the fennel inflorescences. Serve immediately.

Mimosa eggs to cardamine

For 2 people: 10 strands of cuckoo flower 3 eggs + 1 egg 80 ml olive oil or sunflower salt. Preparation: 20 minutes. Cooking time: 10 minutes.

1 Place the flowers underwater. Drain on paper towels, remove and discard stems. Dip the egg three 10 minutes in boiling water, allow to cool in cold water, then peel them. cut them in half and remove the yolks.Refrigerate.

2 Prepare a mayonnaise: deposit the raw egg yolk in a bowl, add salt, add the oil gradually whisk. Overwrite hard yolks with a fork, add the mayonnaise and three quarters of flowers.

3 Garnish with half white with this preparation, cover the remaining flowers and serve chilled.

Recipe for biscuits

 How to make biscuits?

The biscuits were invented early in the last century. These delicious sweet cakes were made by mixing cookie dough with a wooden spoon, that's why we call it "the biscuit spoon."

Cookies Recipe spoon (for 6)

1. Preheat oven to 200 ° C.
2. Sift flour. Separate yolks from the egg whites in a bowl, beat until stiff the egg whites gradually incorporating 50 grams of sugar.
3. In another bowl, beat egg yolks 8 egg with the remaining sugar until they turn white and lather.
4. Add the egg yolk mixture and sugar in small quantities to the beaten egg whites, mixing gently.
5. Then gradually pour the flour.
6. Pour the batter into a piping bag, carry sticks.
7. Sprinkle with icing sugar and bake for 15 to 18 minutes until browned.
8. Wait until the cookies are cool before discarding them.
9. You can sprinkle with powdered sugar again before serving.

ingredients

• 80g flour
• 4 whole eggs
• 4 egg yolks
• 110 gr of caster sugar
• Icing sugar

Equipment

• A pastry bag

Healthy Cookies With Chia, Hemp and Pumpkin Seeds

These Cookies Have Lots of Healthy Ingredients

Are you often in a hurry in the morning and need something to eat that doesn't require any preparation? Or perhaps you want a healthy snack for your kids.

These healthy cookies are a great solution, and can be enjoyed any time. You can make them ahead of time, and keep them in the refrigerator or freezer.

They are also packed with nutrition. The seeds contain omega 3, which is a natural anti-inflammatory and good for heart health. They also contain plenty of fiber and protein. The protein helps keep you full, which is why they are ideal for breakfast, or any time you have hunger pangs.

I first got this recipe from a friend of mine. You can, of course, modify the ingredients to your own personal taste. For example, you could add finely chopped walnuts instead of the pumpkin seeds.

We love these cookies. I wanted to share them because they are delicious and  easy to make

I realize that not every ingredient in these cookies are healthy.   You may want to try a couple of substitutes.  For example, you could use  cold-pressed coconut oil instead of butter.  You might also replace the brown sugar with unrefined organic coconut sugar. I find butter adds good flavor to cookies, but realize it's not the  healthiest thing we can consume.

Coconut oil is a very good product to use for cooking, frying and baking.  It's one of the most versatile oils, and certainly one of the healthiest.  It's a good product to always keep on hand.

Use any seeds you like.  I always include chia and hemp due to their superior health benefits.  I really like the taste of hemp seeds too.  They have a nutty flavor.  You might want to include flax and leave out one of the other seeds.

Ingredients

1 cup butter

1 cup brown sugar

3 eggs

1 tsp vamilla

2 cups oatmeal

3/4 cup unbleached flour

1 cup dried cranberries

1/2 cup pumpkin seeds

1/4 cup each of chia, sunflower and hemp seeds

1/4 cup coconut

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinammon

1/2 tsp salt

Combine all dry ingredients except the sugar. Cream butter, add sugar, eggs and vanilla. Gradually add dry ingredients. Bake at 350 for 10 to 15 minutes. Place the cookies on non stick pan or parchment paper. I make the cookies small because they are filling. They keep well in the refrigerator or freezer.

Chia, Hemp, Pumpkin and Sunflower Seeds

The oatmeal and seeds are what make these cookies healthy and filling.  These ingredients provide fiber, protein, and Omega 3 fatty acids.  If you don't have hemp seeds, you can add a bit more chia instead.

Vegetarian Pizza With Mushrooms and Mozzarella Cheese

When we first became vegetarians all those years ago, it was suddenly little bit difficult to go to a restaurant for a good vegetarian meal. We had to carefully select what places we now could go to, as some places don’t really have any or much vegetarian options. One of our dine out options is still the occasional Pizza.

However, as we like to have preferably healthy ingredients in our food, we learned to make a home made pizza that is just as good or perhaps even better than the store produced one. You can choose what kind of crust you prefer to make and adjust the amount of dough accordingly. We first started with one thick pizza base, but later prefer to do two thin crusts pizzas from the same amount of dough. They also bake a bit faster the thinner they are.

What you will need for the dough

(makes two large thin crust pizzas):

2 cups of Wholemeal flour

2 Tbsp of Olive Oil

1 tsp of Sea Salt

½ tsp of Sugar

2 tsp of Yeast

¾ cup of warm Water

Step By Step How to Make the Pizza Base

Pour the water into a large bowl, add sugar and yeast. Let rise for 10 minutes. Then add olive oil, sea salt and wholemeal flour. Stir and mix well. Make into a dough consistency either in the bowl, or on a kitchen bench surface. Knead for about 5 minutes. Now you should let the dough rise until it is doubled in size, which should be in about an hour. I am however less patient and don’t let it rise for that long. You can use the dough in 15-20 minutes if you don’t like waiting.

Knead the dough on a surface and then cut in half and roll into two pizza bases.

Spread onto two pizza trays.

Toppings

What you will need for the topping:

Wholemeal Pizza Vegetarian Toppings

½ cup of Mushrooms

½ cup of Zucchini

½ cup of Pumpkin

½ cup of Capsicum

2 Tomatoes

1 Large Onion

½ cup of Baby spinach

½ cup of Shallots

1 cup of Mozarella cheese

Bunch of Fresh Oregano

1 Fresh Chilli

3 Tbsp of Tomato paste

2 Garlic cloves

In a small bowl mix together finely chopped oregano leaves with tomato paste and finely chopped garlic. Add a bit of water to form a paste like consistency. If desired, ad salt and black pepper.

Spread the tomato paste onto the pizza base to cover the whole surface. Next put on top sliced onion and finely sliced fresh chilli. Then put on diced tomatoes, capsicum, pumpkin, zucchini, shallots and mushrooms. When all ready, preheat oven to 200C and put the pizza into the oven. Bake for about 15-20 minutes. Then pull out of the oven and sprinkle with baby spinach and mozzarella cheese. Put back into the oven and let bake for another 5-10 minutes. Once it’s baked through pull out of the oven, take of the pizza tray and slice on a wooden or stone pizza board. Serve still warm.

Delicious Prawn Pasta in Less than 20 minutes

Instead of eating out or getting take out, why not rustle up this simple but delicious pasta dish. In less than 15 minutes, you will have a tasty dinner for two to keep out the cold on these cold winter nights.
You’ll need:

• wholewheat pasta (spaghetti or tagliatelle are fine)
• some white wine (or cooking wine)
• an onion
• olive oil
• a red chilli
• salt & pepper to taste
• some good parmesan cheese

Here’s what you do:

1. Boil the water for the pasta.
2. While the water is heating up chop and fry the onion in olive oil. Don’t burn the onion: you want it golden and tender.
3. Add the chilli and continue to fry. Add a splash or two of white wine. The idea is that you need just enough to cover the bottom of the frying pan (skillet). As it evaporates, add a little bit more.
4. When the onion and chilli are cooked through and the wine has reduced into a gooey onion/chilli sauce remove from the heat.
5. Cook the pasta.
6. When the pasta is al-dente, pour away the water.
7. Now mix the pasta and onion and chilli together. Add the prawns and mix thoroughly.
8. Add salt and pepper to taste along with a generous amount of fresh parmesan. Not the cheap stuff, but a really good quality cheese.
9. Serve with a green side salad.

Everyone Loves This Quick Shepherd's Pie Recipe

"Shepherd's Pie" (or "Cottage Pie") is a delicious way to use up extra ingredients you may have in your kitchen, especially ground beef or mashed potatoes.

This easy and quick Shepherd’s Pie recipe is a favorite, especially with the men in our house. Their eyes light up when they see I’m making it. It’s really easy to assemble, and the ingredients are inexpensive, too. Leftovers almost never occur, and if they do, they’re gone the very next day. Yes, it’s that good.

Vegan note: If you’re vegan, use tofu crumbles or some kind of beans instead of meat, substitute the vegetable broth for the beef broth, and use your favorite butter substitute instead of butter. Voila.

Ingredients:

• 2-3 lbs ground or minced meat (I usually use beef, venison, or turkey. Leftover meat from burgers, etc., works well, if you have it.)
• 1 onion
• 3-4 cloves garlic
• 4 tbsp red wine (optional, but awesome)
• 1 two-pound bag frozen mixed vegetables (the green beans, corn, peas, carrots, etc. mix)
• 1 one-pound bag frozen lima beans (optional)
• 1 small to medium size box dehydrated potatoes (if you have leftover potatoes you can mash, use those instead.)
• Beef base
• Cornstarch
• Salt and pepper
• Butter (or substitute)
  

Preheat oven to 400° F.

Meat and Vegetable Layer:

Dice the onion and mince the garlic. (Running cold water in a sink nearby or lighting a candle can help keep you from crying. Don’t be sad. It will be worth it, trust me.)

Cook the onions in a large saucepan with a little butter until they are translucent; add about half of the minced garlic, wine, and meat. Cook until meat is done. Drain if needed and spread over the bottom of a large glass casserole.

Empty the bag of frozen vegetables and half the bag of lima beans into the saucepan with a little butter and a few tablespoons of water. Cook until no longer frozen. Mix with the meat in the bottom of the casserole pan and flatten it all into one (mostly) uniform layer.

Potatoes:

Mix several cups of potatoes with water (you can use cold or warm; you’re about to put it in the oven anyway) according to the box’s directions. The quantity of potatoes needed depends on the size of your casserole and the potato-to-meat ratio you prefer. I usually like about half and half.

Add the rest of the garlic and a few tablespoons of butter to the potatoes and mix thoroughly. Salt and pepper to taste. It takes a few minutes for the potatoes to re-hydrate, so don’t use too little water and give them some time or they will be lumpy and concrete-like after baking.

Gravy:

Mix ¼ cup warm water with a tablespoon or so of beef base and add a little cornstarch to thicken. Pour over meat and vegetable mix. The gravy should cover at least half of it if you look through the side of the casserole.

Spread the potatoes in a layer on top of everything in the casserole. Peak with a fork, lightly sprinkle with salt and pepper. Bake 15-20 minutes until potatoes begin to brown and gravy is bubbling.

If the potatoes threaten to get too brown, cover the casserole with foil.

Sometimes I have to split this into two casseroles, since one isn’t big enough. The smaller one usually goes into the fridge for next-day leftovers. Enjoy!

Serves at least 5 (this depends a lot upon the size of your casserole).

Pumpkin Pie Pudding

Why do I need to eat well during treatment?

It is very important that you eat enough to maintain your weight during treatment. In order for your body to rebuild your immune system (white blood cells) and repair itself after each treatment that you receive, you need energy from the food you eat. Even if you are overweight, losing weight during treatment is not a good idea. Maintaining your weight will help you finish your treatments on time, heal faster, and feel better.

This recipe is ideal for someone with a sore mouth because it makes a “pudding” that requires little chewing and is soft and easy to swallow.

Important Note

Always talk to your health care team about diet and nutrition changes you'd like to try. If you have specific questions about your diet, please talk to your health care team to determine what is best for you.

Pumpkin Pie Pudding

Ingredients:

1 cup unsweetened pumpkin puree (canned pumpkin is a good option)
2 teaspoons canola, almond, or avocado oil
½ teaspoon cinnamon
¾ cup apricot nectar
Instructions:

Combine pumpkin puree and oil in a mixing bowl.
Blend together (hand mix or blender) until puree and oil are well combined.
Add cinnamon, lemon juice and apricot nector.
Blend together (hand mix or blender) until all ingredients are well combined.
Place into serving dish and chill in freezer for approximately 20 minutes and then chill further in the refrigerator for an additional hour.
Remove from refrigerator and enjoy.
Nutrition Information:

Makes 1 serving.

Per Serving:

288 calories
3.5g* protein
47g carbohydrate
9.5g fat
8g fiber
720mg* sodium
18mg potassium

* g = grams; mg = milligrams