Peasant apple pie


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Rub the soft butter with the sugar and vanilla sugar. Add the egg, salt powder, vanilla essence, sour cream and baking soda and mix. Gradually add flour and baking powder and knead until a non-sticky crust is obtained. Leave to cool for at least 15 minutes.

Turn on the oven to heat.

Peeled apples and seeds are given through the large grater of the food processor, after which they are hardened together with the sugar until all the juice they leave decreases.

Divide the dough in half (I did not divide them evenly, I did the same as Cranberry, I left the bottom thicker and the top thinner, although the top sheet was very thin when I stretched it, risking breaking it or not reaching me: D), spread the first sheet in a tray greased with oil and lined with baking paper, prick from place to place with a fork, then sprinkle the two tablespoons of semolina. Spread the apples over the sheet and sprinkle the cinnamon over them.

On the table greased with oil, spread a second sheet with the help of a rolling pin, then roll it on it and place it over the apples. Prick this sheet, from place to place, with a fork. Put the tray in the oven until the pie is nicely browned. It can be powdered with sugar.



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For the filling, cook the finely chopped sweet cabbage (a small cabbage

of 1.5-2 kg.) in about 80 ml. of oil, with salt and pepper. It is constantly supervised not to get caught, possibly add a little hot water, until the cabbage is ready. Add a dash of chopped dill and mix. Allow to cool and add the breadcrumbs and egg. Mix well and set aside. From flour, salt, vinegar and warm water, knead a smooth, elastic and non-sticky dough. The water will be added a little, as much as is needed for an ideal dough consistency - neither hard nor soft. The dough is wrapped and left to rest for 30 minutes, then it is divided into 10 balls as equal as possible (I have more balls because, in fact, I made two pies). Take a ball of dough and flatten it with the rolling pin, obtaining a circle of about 20 cm. diameter. Grease the surface of the circle with lard - there is no need to skimp, the dough will contain much less fat than a normal puff pastry, French dough, instead it will be very fragile and tasty, the taste of lard will not be found in the final preparation. Next, do the same with the other dough balls, overlapping the circles on top of each other, each being greased with lard, the last one, however, with a smaller amount, just so as not to dry the dough. Cover the "tower" of dough with a foil and let it rest for 15-20 minutes. It's time to turn on the oven as well, setting the temperature at 190 degrees Celsius. After the rest time, the dough "tower" stretches with the rolling pin - a slightly more delicate workmanship, because the layers tend to slip. In order for the operation to be successful, the stretching begins with the twister in the middle and moves towards the edges, pressing gently. Spread the dough in a sheet about 50 cm in diameter, the edges of which are cut: Place the filling in the middle, flatten it and give it a round shape, then pull the edges of the dough towards the center, covering the cabbage, avoiding agglomerate a lot of dough together. Pour the pie on the tray covered with baking paper. From the cut edges, I made a decoration in the form of a grid, then I greased the surface of the pie with beaten egg. Put the tray in the already well-heated oven, where it is left for about 30 minutes (depending on the oven), until it browns nicely. Let it cool a bit (it's wonderfully warm, with sour cream or yogurt, but my husband, for example, also likes it cold), then cut it.


Lychee with semolina and cream - a Transylvanian peasant pie

  • Lychee with semolina and cream (Maria Matyiku / Epoch Times) Lychee with semolina and cream
  • Lychee with semolina and cream (II) (Maria Matyiku / Epoch Times) Lychee with semolina and cream (II)

Lychee is a Transylvanian peasant pie of Saxon origin, which was usually made directly on the hearth in the brick oven. It is known especially in the rural area of ​​Alba-Sibiu-Braşov, and is prepared in different variants: with cheese, semolina, with plums or other fruits. Once upon a time, there was no celebration or wedding in the village without cakes and lychee. As most of the Saxons have left, and their grandmothers and aunts are now past their youth, we offer those who want to keep the gastronomic tradition, this recipe collected from a small village near Blaj.

ingredients

Dough (like cake dough)

350 g flour
25 g fresh yeast or a tablespoon of dry yeast
2 egg yolks
grated peel of a lemon
3 tablespoons sugar
50 ml oil
1 teaspoon salt
lukewarm milk (approx. 250 ml of milk, depending on the quality of the flour)

1 l milk
1 cup semolina
sugar to taste
1/2 teaspoon salt
6 egg whites

4 yolks
100 g butter
350 g cream
2 sachets of vanilla sugar

The quantities are for the large tray on the stove

Preparation:

Note: It is recommended that all ingredients be at room temperature.

The dough is made first. Rub the yeast with a tablespoon of flour, a tablespoon of sugar and a few tablespoons of lukewarm milk until it becomes like a cream. The result, the mayo, is left to heat for about 30 minutes. On the work table, first sift the flour, then make a hole in the middle, in which the mayonnaise is placed, together with the two yolks previously rubbed with a teaspoon of salt. Add the warm milk together with the sugar and knead a dough that is not too hard. Knead the dough on the table for 10 minutes until it becomes elastic and will have the consistency of cake dough. Add the oil little by little, and continue to knead until the dough begins to bubble and comes off easily from the hand. Put the dough in a bowl greased with oil, cover with a napkin and leave to rise until it doubles in volume.

Prepare a thicker semolina, boiled in milk. Add sugar to taste. When the semolina is cooked, set aside and let it cool. The egg whites are whipped. When the foam has already started to harden, add it in turn to the semolina mixture while it is still a little warm.

Separately, rub the 4 egg yolks well with the butter, add 2 sachets of vanilla sugar, then gradually add the cream.

After the dough is leavened, spread a thick sheet of a finger (about 3 mm). Place the sheet in a tray lined with baking paper or flour. Put the semolina paste on top, then pour the egg yolk mixture evenly with the cream. Bake in the oven at the right heat (180 C) for about 30-40 minutes.


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(5 points / total votes: 28)

The little one 8 years ago - February 10, 2009 11:10

Re: Peasant pie

Very interesting, appetizing. What can I say. Another very good recipe.

Ioana 8 years ago - 10 February 2009 11:29

Re: Peasant pie

thank you, the little one is very good food, the sauce can be prepared the day before and when you want to serve you just make the puree and put it in the oven.

angela 8 years ago - 10 February 2009 15:15

Re: Peasant pie

this food I have the impression that my boys will like it, thanks for the idea it is very welcome!

cornelia 8 years ago - 10 February 2009 17:52

Re: Peasant pie

Because you tempted me so much with this type of food, I also started to prepare it. For now, I will make the sauce and the final phase, the baking, just before dinner. But I changed the recipe, depending on what I have in the fridge now (I'm too lazy to go shopping). I put chicken meat (breast), finely chopped with a knife (I like it more than the date of the mincer) instead of pork or beef, and on top I will put slices of mozzarella (instead of bellows cheese ). I hope it goes well anyway.
Thanks for the idea, Ioana! A nice evening !

Ioana 8 years ago - 10 February 2009 18:01

Re: Peasant pie

it also goes with mozzarella, you can put the pieces of mozzarella in the puree if you want and also chop some parsley in the puree. with chicken and mozzarella you have to put more spices so that the food doesn't come out this food bellows cheese is more spicy that's why I used it

I'm waiting to see what came out of you!

cornelia 8 years ago - 10 February 2009 21:49

Re: Peasant pie

Ready for dinner! It was super, mega, extra !!
I really had to season the sauce more responsibly - I added 2 more cloves of finely grated garlic, pepper and some chili. (We usually eat more spicy). In the puree I added 2 tablespoons of grated Parmesan and. patrunjel! - an absolute novelty for me. which is why (I confess, I first tasted it (I put a little parsley in a spoonful of puree) and. It's very nice like that. Thanks for the idea, Ioana!
I forgot to mention that I accompanied this great pie with a great salad of vegetables and, obviously, with a good Cotnari wine.
I wish you a beautiful evening, as I wish all the members of our "club", virtual but already strong.

Ioana 8 years ago - 12 February 2009 11:01

Re: Peasant pie

you made a real peasant pie! I forgot to tell you that originally it was made from leftover steak and everything else was in the house over which they put the puree and cheese.

Ardelean Ancutza 8 years ago - 6 April 2009 17:01

Re: Peasant pie

Very good pie and easy to make, we "feasted" well yesterday with it. , after a walk in the park.

Ioana 8 years ago - April 7, 2009 10:55

Re: Peasant pie

hip, you had a wonderful weekend! good food and weather that won't let you stay home. have an equally enjoyable week!

mihaela 8 years ago - 3 July 2009 15:44

Re: Peasant pie

Today I made the pie and it turned out very good. Unfortunately I didn't have bellows cheese but I put grated cheese and it's not bad. Next time I want to try to make the pie in bowls

Aluas Maria 8 years ago - 8 October 2009 14:46

Re: Peasant pie

Thousands of thanks for your recipes Ioana. Last night I made '' Peasant Pie and it is special that otherwise all your recipes that I have tried so far, and there are not a few. I am glad that I came across this site of yours. Since I discovered it, it is not a day left by God and I will not go in to see what news you live with. Here again my congratulations and keep it the same.

Andreea 7 years ago - November 5, 2010 16:10

Re: Peasant pie

I made the peasant pie, but in a large tray. It came out extraordinary!
Thanks for the recipes! They are an inspiration to me!

Ioana 7 years ago - 5 November 2010 16:25

Re: Peasant pie

Morariu Ionela 6 years ago - 26 June 2011 23:32

Re: Peasant pie

Dear Ioana, I can say that today, for my birthday, the meal was completely prepared with your help. So thank you for your help and to know that we both received praise, you for the recipes and I for the dishes. I made this meat pie just changed it a little. I put pie sheets instead of potatoes and beaten eggs with milk instead of cheese. It turned out very good. I also made meatballs with pumpkin and feta and eggs stuffed with tuna. And the cake was a combination of chocolate and coconut cake that was like a countertop, and dolce di leche cream. It's a great combination. Thanks again for the wonderful recipes you post.

Ioana 6 years ago - 27 June 2011 11:24

Re: Peasant pie

Ionela, Happy birthday and I'm glad that through my recipes I contributed to this wonderful meal.

Simina 5 years ago - 2 February 2012 14:19

Re: Peasant pie

this is the Romanian version with bellows !! the English do not use any cheese

Ioana 5 years ago - 2 February 2012 14:25

Re: Peasant pie

Simina 5 years ago - 2 February 2012 14:33

Re: Peasant pie

know. that it's the best cheese. I also have a simpler recipe with bellows cheese if you are interested.

Ioana 5 years ago - 2 February 2012 14:34

Re: Peasant pie

I have my eyes and heart open to any good recipe

alex 5 years ago - 22 February 2012 01:43

Re: Peasant pie

the main idea is English. It's good. many more can be added. an English breakfast? irish stew? fish pie? meats pie? more

adelina 5 years ago - 18 October 2012 17:42

Re: Peasant pie

Delicious. and appreciated by all family members! Thanks!

april 5 years ago - 1 November 2012 12:09

Re: Peasant pie

I also made the pie 2 days ago, it was extraordinary, my husband was the most excited.

Alexandra 4 years ago - 8 February 2013 17:55

Re: Peasant pie

Excellent! I only made beef for my 1 year and 8 month old daughter to eat. We all liked it! I recommend it!

Diana 4 years ago - 20 June 2013 11:59

Re: Peasant pie

I also prepared it last night, but with chicken and beef it is irresistible, very simple to make and very tasty: D

You are the source of inspiration No. 1. Goodbye cookbooks)

Ioana 4 years ago - 20 June 2013 13:55

Re: Peasant pie

super, Diana! you don't even know how glad I am that you like the recipes here.

Lia 4 years ago - July 27, 2013 5:00 p.m.

Re: Peasant pie

We crumpled this pie, we didn't like it but it's not your fault, I appreciated it wrong.

I make smaller quantities, I made 500g of meat, I proportioned the vegetables but what I didn't appreciate well was the potato even though you said 4-6 in the recipe, I said that 4 is enough because I reduced the amount of meat but the layer remained of very thin potato, I barely managed to cover the surface of the heat-resistant pot. I don't have bowls like you.
The potatoes were 3 medium and one large, I had to put 4 very large eventually.
So there was a lot of meat, a thick layer, not half with the potato as the recipe says.

Eh, I eagerly ate the mashed crust with the wonderful bellows cheese and I recovered the meat and now I use it in another dish, I try a dolma even though no carrot is added to the dolma composition, I add lemon juice as it is done. I make a compromise, I don't know if we will like the combination but I'm sorry to throw it away.

Alexandra 3 years ago - 2 July 2014 15:29

Re: Peasant pie

This is an adaptation of the famous Shepperd pie that is made with lamb. The English do not use bellows cheese, but rather a very fine crust of Cedar cheese (if I put it that way) In Shepperd pie, peas are added in addition to carrots.
Good luck in the future !

Ioana 3 years ago - July 2, 2014 4:15 PM

Re: Peasant pie

in 2009 there was no cheddar in our country, so we adapted. Although now there are different imported cheeses in our country, I still use this option, because bellows cheese is so suitable in this combination.


Ingredients Peasant cabbage pie:

  • 1.5-2 kg. of sweet cabbage, cantarita cat and raw
  • 80 ml. oil
  • salt and a lot of pepper
  • optional, 1 bunch of dill
  • 1 tablespoon breadcrumbs
  • 1 or

Peasant Pie Dough:

  • 300 grams of flour 000
  • 200 & # 8211 250 ml of water & # 8211 depending on the quality of the flour
  • a few drops of vinegar
  • 1 teaspoon of salt
  • about 80 grams of lard at room temperature
  • 1 beaten egg for finishing

Peasant cabbage pie, filling preparation:

For the filling, cook the finely chopped sweet cabbage (a small cabbage

of 1.5-2 kg.) in about 80 ml. of oil, with salt and pepper. It is constantly supervised not to get caught, possibly add a little hot water, until the cabbage is tender. Add a bunch of freshly chopped dill and mix. Allow to cool and add the breadcrumbs and egg:
Mix the filling well and set aside.

Peasant pie with cabbage, dough

From flour, salt, vinegar and warm water, knead a smooth, elastic and non-sticky dough. Water will be added little by little, as much as is needed for an ideal consistency of the dough & # 8211 neither hard nor soft.
The dough is wrapped and left to rest for 30 minutes, then it is divided into 10 balls as equal as possible (I have more balls because, in fact, I made two pies):
Take a ball of dough and flatten it with the rolling pin, obtaining a circle of about 20 cm. diameter. Grease the surface of the circle with lard & # 8211 we don't have to skimp, the dough will still contain much less fat than a normal puff pastry, made of French dough, instead it will be very fragile and tasty and the taste of the lard will hardly be found in final preparation:
Next, do the same with the other dough balls, overlapping the circles on top of each other, each being greased with lard, the last, however, with a smaller amount, just so as not to dry the dough (repeat, see two & # 8222turns & # 8221 dough because I made two pies, I gave one):

Cover the dough with a foil and let it rest for 15-20 minutes. It's time to turn on the oven as well, setting the temperature at 190 degrees Celsius.

After the time of rest has passed, the dough turns with the twister, a slightly more delicate workmanship, because the layers tend to slip. In order for the operation to be successful, the stretching begins with the twister in the middle and moves towards the edges, pressing gently. Spread the dough in a sheet about 50 cm in diameter, the edges of which are cut:

Peasant pie with cabbage, assembly and baking

Roll the dough on a rolling pin and with its help it is transferred either on a stretched tray or on a large sheet of baking paper, on top of which it will roll and which (tray or paper) will help us to turn the pie in the tray, after a model.
Place the filling in the middle of the dough sheet, flatten it and give it a round shape, then pull the edges of the dough towards the center, covering the sauerkraut and avoiding crowding the dough together:
The pie is turned over on the tray covered with baking paper, helping us with the paper or tray on which we transferred the dough, so that the joints are underneath. From the cut edges, I made a decoration in the form of a grid, then I greased the surface of the pie with beaten egg:
Put the tray in the already well-heated oven, where it is left for about 30 minutes (depending on the oven), until it browns nicely:
Let it cool for 15-20 minutes (it's wonderfully hot, with a good spoonful of yogurt, but my husband, for example, also likes it cold), then cut:
The crispy and fine dough unfolds into sheets, contrasting nicely with the sauerkraut filling. A portion, garnished with yogurt and a dill:


Apple pie like in Normandy

Apple tart and cream scented with calvados in a fine crust with butter. Normandy apple tart recipe. How to make a tart dough with butter, apple tart recipe.

I recently received a challenge from a brand that I'm sure you know and respect and I just love it. It's about butter President. As famous and quality as their butter is, so beautiful was the challenge: to cook a recipe specific to the cuisine of Normandy, a region of France. Of course, it had to be a recipe with their butter that tasted so good and pure. Obviously, such a challenge is not denied. I was honored to say yes and happy to research a little about Norman cuisine and the notes that define it in the context of beautiful French cuisine, and then I will tell you briefly about it.

Obviously, I chose this one from the Norman recipes Apple pie with a really special taste. Why? Because, like the French in Normandy, I like butter, I like apples, I also like cider and calvados is my little addiction to which I rarely give up, but with pleasure, especially when it comes to "I find them Norman" , a Norman culinary habit about which I will write a few words below.

Now, about Norman cuisine: thanks to its geographical location, Normandy has both high-quality agricultural and fishery products. Normandy butter and cream are legendary products in France and throughout Europe. They are offered as a simple amuse-bouche, but of exceptional quality, including in Michelin-starred restaurants in Paris. Most specifically Norman dishes based on fish and seafood are cooked with butter, not olive oil. In Normandy, cider and calvados marinades and sauces are extremely popular. So are apples, which abound in the region and appear both in desserts and with duck, pork, game and even fish or seafood.

Norman cuisine, like all kitchens in areas with a fairly cold and humid climate, is quite high in calories, so between two dishes with fatty meats or fish and seafood often sprinkled with butter, in Normandy it is swallowed. a glass of calvados poured over a cup of apple sorbet. This original cocktail is that & # 8222le trou normand & # 8221 which I mentioned a little above (hole = hole in French) and the Normans think it has the effect of creating extra space in the already too full stomach, so & # 8230 we can continue with an apple dessert, also with butter, isn't that a step?

So let's go back to our apple pie. What is special about it is that in a crispy pate crust full of butter, the apples are bathed in a cream flavored with calvados. Madness! On top of that, it's very easy to make and it seems even easier to eat. The ingredients are simple and affordable, the calvados may be a little harder to get, but it is eventually optional and you can replace it with a brandy or orange liqueur, for example. Of course, the authentic product requires a few drops of this specific Norman apple distillate.

Let's get to work, I say!


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We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Placinte Cu Mere Caramelizate Retete Laura Adamache. To get started finding Placinte Cu Mere Caramelizate Retete Laura Adamache, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Finally I get this ebook, thanks for all these Caramelized Apple Pies Recipes Laura Adamache I can get now!

I did not think this would work, my best friend showed me this website, and it does! I get my most wanted eBook

wtf this great ebook for free ?!

My friends are so mad that they don’t know how I have all the high quality ebook which they don’t!

It's very easy to get quality ebooks)

so many fake sites. this is the first one which worked! Many thanks

wtffff i don't understand this!

Just select your click then download button, and complete an offer to start downloading the ebook. If there is a survey it only takes 5 minutes, try any survey which works for you.


Video: Traditional British Apple Pie Recipe (May 2022).