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Recipes

Winter Cherry Pie

Ingredients :
200 g margarine or butter
3.5 tbsp flour
0.4 tsp citric acid
0.5 tsp baking soda
3 pieces of eggs
0.5 tbsp sour cream
6 tbsp sugar
A pinch of vanilla
For the filling
600 g frozen pitted cherries
3 tbsp sugar
For lubrication
1 egg
1 tsp sugar
1 tsp sour cream


How to cook :
For the dough, we take frozen butter and rub it on a coarse grater. Mix it with your hands with flour to make a crumb. Here we also add a mixture of soda quenched with citric acid or lemon juice.
In a separate container, combine 3 eggs, 0.5 cups sour cream, 6 tablespoons sugar and vanilla. Whisk and combine with crumbs.
The mass is first stirred and kneaded with a fork. Then we quickly knead the dough with our hands, pouring a little flour on the bottom of the container so that it does not stick to your hands. We form a ball of dough and divide it into two unequal parts. We take most of the dough and roll it out on a floured table with a rolling pin in the shape of a baking container, 5-7 mm thick.
We put it in a form lightly sprinkled with flour. We leave small sides, the rest is cut off. Spread the frozen cherries on the dough in one continuous layer, send sugar.
The second part of the dough is rolled out thinner than the first. Cut into strips 1 cm wide. We spread the strips on the cherry 1 cm apart, then layer them across to make a grid. From the remaining strips of dough we weave pigtails, spread along the edge.
Preheat the oven to 190 degrees. We lubricate the pie with a mixture of eggs, sugar and sour cream, and put it on for 45 minutes. I had a medium level, heating top+bottom. The finished cake was left to cool in the oven, so that it was not dry and soaked in juice.

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Recipes

Tacos beef in the oven


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ingredients :

10-11 tacos I use the type of flat-bottom
2 spoons of coffee, vegetable oil
1/2 Cut onion, chopped
1 kg ground Beef I use 90-93% lean
1/2 Cut tomato sauce
1 teaspoon seasoning taco
Salt and pepper to taste
1 can refried beans
2 cups cheddar cheese, grated
1 1/2 cups romaine lettuce shredded
1 hot red Sauce homemade freshly cut


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Instructions :


Preheat the oven to 400 degrees. Place the studs in a frying pan 9 “x 13”.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes or until tender. Add the minced meat and cook until browned, breaking up with a spoon.
Add the tomato sauce, taco seasoning, salt and pepper to taste. Cook 3 to 4 minutes.
Evenly distribute the refried beans in the bottom of the tacos. Cover the beans with a mixture of ground beef.
Divide the cheese between the studs. Bake for 10 minutes or until cheese is melted and the tacos are lightly browned.
Remove from the oven. Garnish the tacos with lettuce and sauce Homestyle Fresh Cut Red and serve immediately.


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Quick Dinner

Roasted vegetables


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ingredients


2 pound sterling assorted vegetables cut out and cut in half or into 2-inch pieces. I used asparagus, mushrooms, red onion, red peppers, baby carrots, and yellow squash.
5 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 table spoons of cafe Italian seasoning dry
1 1/2 table spoons of brown Garlic Cut
1/4 Cut parsley leaves Chopped
lemon wedges for serving Optional


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Instructions:


Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Blend to combine.
Add the vegetables to the bowl and toss to cover. Cover and refrigerate for at least 20 minutes or up to 2 hours.
Preheat a grill or grill to medium-high heat.
First, add veggies and more dense, such as carrots (or potatoes, if using). Cook 3 to 4 minutes, then add the rest of the grilled vegetables.
Cook the vegetables for 3-5 minutes on each side or until browned and tender.
Place the vegetables in a serving dish. Sprinkle with parsley and garnish with lemon slices if desired.


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Quick Dinner

Salad of barley


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ingredients :

8 ounces pasta of barley, dry cooked in salted water according to package directions, then cooled
1 1/2 cups cucumber diced.
1 Cut cherry tomatoes, halved.
1 Cut Chickpeas.
1/4 Cut red onion sliced.
1/2 Cut feta cheese, crumbled.
1/4 Cut fresh parsley, Chopped.
6 tablespoons olive oil.
1 teaspoon lemon juice.
1 teaspoon red wine vinegar.
1 teaspoon Dijon mustard.
1/4 teaspoon garlic powder.
1/4 teaspoon dried Oregano.
Salt and pepper to taste.


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Instructions :


Place the pasta, barley, cucumber, cherry tomatoes, chickpeas, red onion, parsley, and feta cheese in a large bowl.
In a small bowl, mix the olive oil, the lemon juice, the vinegar, red wine, Dijon mustard, garlic powder, oregano, salt and pepper.
Pour the sauce over the mixture of pasta. Stir to coat, then serve.


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