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Food & Drink Summer menu: 8 super easy sweet or savory pie recipes

16:58  08 july  2020
16:58  08 july  2020 Source:   lepoint.fr

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Menu d'été : 8 recettes de tartes sucrées ou salées super faciles © Bernhard Winkelmann Summer menu: 8 super easy sweet or savory pie recipes They make us all fall in love! Crumble or granola style, with vegetables or fruit from the orchard, surprising and generous recipes!

Our 8 sweet or savory pie ideas

Temptations from the orchards tart Garden vegetable tart Crescent white chocolate and red fruit tart Very crisp filo tart with feta Granola tart with summer fruit Rustic tart with summer vegetables Harlequin pizza Sardine tart

>> Discover our 8 recipes for sweet or savory pies

The recipe for temptations from the orchards

The ingredients:

Asparagus, Sundried Tomato, and Chicken Spaghetti

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400 g of fruit with choiХ- rolls of thick shortcrust pastry30 cl of whole liquid cream100 g of mascarpone1 tsp. vanilla powder 2 pinches of powdered pink color 60 g icing sugar

Preparation steps:

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Step 1: preheat the oven to 180 ° C. Unroll the pasta on the work surface and cut into 16 rounds of ø 6 to 8 cm. Prick them with a fork and arrange them on 1 or 2 baking sheets. Cook them once or twice, 10 to 12 minutes in the oven. Let them cool on a rack.

Step 2: mix the cold cream with the mascarpone and vanilla in a bowl. Whip in whipped cream, incorporating the powdered pink dye. When the cream is firming, add the icing sugar in the rain.

Step 3: place the whipped cream in a piping pastry bag and garnish the rounds with dough. Arrange the berries harmoniously on top. Decorate to your taste with candy leaves, edible flowers, pink or icing sugar, sprigs of mint…

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The recipe for vegetable pie from the garden

The ingredients:

Apple Cutie Pies

  Apple Cutie Pies These mini pies are cuter than traditional apple pie and cookies. © Jonathan Boulton Looking for an apple pie cookie recipe? These Apple Cutie Pies from Delish.com are the best. Yields: 10Prep Time: 20 minsTotal Time: 50 minsIngredients2 tbsp. butter3 Granny Smith apples, finely chopped50 g caster sugar55 g brown sugar1 tbsp. cinnamon1/2 tbsp. ground nutmeg1 tbsp. cornflourJuice of 1/2 lemonPlain flour, for work surface2 ready-made pie dough320 g caramel (warmed in microwave to make spreadable, if necessary)Egg wash, for brushing2 tbsp.

1 roll of puff pastry1 jar of basil pesto1 yellow zucchini1 green zucchini1 bunch of cocktail tomatoes0.5 red onion2 bunches of rave broccoli sprouts (cime di rapa) 1 small sweet potato30 g of parmesan1 clove of garlicOlive oilSalt, pepper

Preparation steps:

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Step 1: dip the sprouts of broccoli 3 min in boiling water. Drain and dry them gently in absorbent paper. Brush them with a little oil mixed with pressed garlic. Using a mandolin, cut a few thin slices into the zucchini and sweet potato. Cut the onion into thin wedges.

Step 2: roll out the dough flat on a baking sheet. With the tip of a knife, draw a slightly smaller circle inside to materialize the edge. Spread pesto inside the circle and place the vegetables harmoniously on it.

Step 3: brush the pie with olive oil, salt. Bake at 180 ° C for 20 to 25 min. Serve with a little oil-filled pesto. Pepper.

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The recipe for the crescent moon pie with white chocolate and red fruits

The ingredients:

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  Got Thousands Of Tins Of Tuna In Your Cupboards? Well, Now's The Time To Turn Them Into Fancy AF Meals Hands up who's ready to pimp their tunaIf you've got 208 tins of tuna testing your cupboard shelves' staying power, you're probably thinking of having yourself a tuna mayo baked potato for lunch. Or if you're feeling really adventurous, a tuna pasta bake is probably on tonight's menu. But tinned tuna deserves so much more than that (saying that, our tuna pasta bake is incredible. There are crisps in it. CRISPS!?). Tuna is a truly versatile ingredient and there are tonnes of exciting things that can be done with it, so don't settle for another substandard tuna dish.

1 roll of shortcrust pastry (or shortbread) 250 g of white pastry chocolate18 cl of whole liquid fresh cream125 g of mixed red fruit30 g of butter

The preparation steps:

Step 1: preheat the oven to 180 ° C (th. 6). Unroll the dough and garnish with a pie pan (ø 24 cm). Prick the bottom with a fork. Line with baking paper and ballast with baking balls. Bake for 18 min, remove the paper and the ballast and continue cooking for 8 min. Let cool.

Step 2: break the chocolate into pieces and melt it in a double boiler. Bring the cream to a boil and pour it 3 times over the chocolate. Mix gently and then incorporate the butter. Pour over the bottom of the pie. Let cool and place the pie in the refrigerator for 20 to 30 min: as soon as the ganache begins to set, take out the pie and form a crescent moon with the mixed red fruits.

Step 3: replace in the refrigerator until the ganache is completely set. Serve powdered with icing sugar.

The recipe for a very crisp filo pie with feta

The ingredients:

8 large sheets of filo pastry125 g of feta50 g of parmesan50 g of butter3 eggs20 cl of heavy cream5 cl of milk30 g of pine nuts20 g of herbs (basil, parsley, mint, chives…) Salt, pepper

Preparation steps:

Step 1: melt the butter, without coloring. Overlay 4 sheets of filo and butter with a brush. Line a mold with it. Trim the edges.

Step 2: fold the other 4 sheets into an accordion 3 cm high, starting with one of the two longest sides. Place these 4 pleated strips (folds up) on the bottom of the pie, forming a fairly loose spiral. Butter it.

Step 3: preheat the oven to 200 ° C. Finely chop and finely chop the herbs. Mix them in a salad bowl with the crumbled cheeses, the eggs, the cream and the milk. Generously salt and pepper. Pour the mixture inside the spiral of filo leaves. Sprinkle with pine nuts. Bake for 25 to 30 min.

The recipe for the summer fruit granola pie

The ingredients:

For the dough: 100 g of dried figs100 g of dates60 g of noiХ- $ g of almonds2 tsp. grated coconut 2 tbsp. chia seeds 0.5 tsp. cinnamon For the garnish: 3 seasonal fruits to slice (figs, apricots, peaches, plums) 125 g of coconut cream 70 g of cashew nuts 50 g of grated coconut 3 tsp. 3 tablespoons coconut oil honey 0.5 tsp. of vanilla powder

Preparation steps:

Step 1: the day before, put the cashews to soak in cold water for 12 hours.

Step 2: the same day, pit the dates and mix them with all the dough ingredients.

Step 3: line a rectangular mold (approximately 10 x 20 cm) with stretch film. Divide the dough and pack it with the bottom of a glass. Place in the freezer.

Step 4: drain the cashews. Pour them into the bowl of the robot. Add the ingredients for the filling, except the fruit, then mix in short pulses. Pour over the bottom of the pie and put back in the freezer for 1 hour.

Step 5: wash and dry the fruit. Cut them into rings. Arrange them on the pie and leave at room temperature 10 min, then cut into rectangles with a very sharp knife, so that the fruits appear on the pie in semicircles.

The recipe for a rustic summer vegetable pie

The ingredients:

300 g flour3 half-peppers of different colors1 eggplant1 zucchini1 onion1 small jar of red pesto3 tsp. 1 tablespoon olive oil. sugar 170 g butter 1 egg 1 tsp. teaspoon garlic powder Salt, pepper

Preparation steps:

Step 1: pour the flour into the bowl of the food processor. Add the cold butter, diced, sugar and 1 tsp. level teaspoon of salt. Mix then add the egg and 4 tbsp. very cold water. Blend in short pulses until the dough is amalgamated. Form a ball, wrap it in stretch film and place in the refrigerator for 1 hour.

Step 2: preheat the oven to 210 ° C. Cut the zucchini and eggplant into cubes, the peppers and onion into thick strips. Mix them in an oven dish with the oil, garlic, salt and pepper. Bake for 20 min. Mix the vegetables halfway through cooking.

Step 3: roll out the dough into a large disc on the floured work surface. Slide it on the baking sheet covered with baking paper, or on a silicone plate. Spread it with pesto up to 4 to 8 cm from the edges. Place the cooled vegetables in the center and fold the edges of the dough over them. Bake for 45 min.

The harlequin pizza recipe

The ingredients:

500 g of pizza dough (Herta) 1 jar of green pesto1 jar of red pesto1 jar of tomato sauce1 jar of tapenade1 jar of eggplant caviar2 mozzarella balls3 peppers of different colors1 red onion 1 tray of leek sprouts (radish and alfalfa) 1 handful of arugula Olive oil

Preparation steps:

Step 1: spread the dough over the entire surface of the baking sheet. Divide and mark it lightly with the tip of the knife so as to obtain 10 regular strips. Preheat the oven to 200 ° C (th. 6-7). Spread each strip with a thin layer of pasta or cream, alternating flavors according to your taste.

Step 2: distribute the pepper strips on the different strips of dough, alternating colors. Arrange the mozzarella in slices, then the pink onion.

Step 3: put the pizza in the oven for 20 min.

Step 4: decorate the pizza right out of the oven with rocket leaves, young sprouts and a drizzle of hot oil.

The recipe for the sardine tarte tart

The ingredients:

250 g shortcrust pastry2 cans of sardines in olive oil4 potatoes with firm flesh1 onion4 tomatoes2 tbsp. 2 teaspoons oregano (or thyme) 2 cloves of garlic olive oil Salt, pepper

Preparation steps:

Step 1: peel the potatoes and cook them in salted water. Drain and reserve them. Peel the tomatoes, seed them and cut them into small dice.

Step 2: peel and chop the garlic and onion. Melt them in a pan with the oil. Add the tomatoes and oregano (or thyme). Cook until the liquid is absorbed. Add the sliced ​​potatoes, salt and pepper. Gently mix.

Step 3: preheat the oven to 180 ° C. Line a rectangular pie pan with baking paper. Store the sardines by placing them head to tail. Add the tomato mixture.

Step 4: unroll the dough on the pie and tuck the edges against the walls of the mold. Bake for 25 to 30 min. Unmold and serve warm with roasted cherry tomatoes.

Also read:

10 summer dessert recipes for the whole family

9 fresh recipes for your summer menu

7 fresh and tasty mixed salad recipes

Got Thousands Of Tins Of Tuna In Your Cupboards? Well, Now's The Time To Turn Them Into Fancy AF Meals .
Hands up who's ready to pimp their tunaIf you've got 208 tins of tuna testing your cupboard shelves' staying power, you're probably thinking of having yourself a tuna mayo baked potato for lunch. Or if you're feeling really adventurous, a tuna pasta bake is probably on tonight's menu. But tinned tuna deserves so much more than that (saying that, our tuna pasta bake is incredible. There are crisps in it. CRISPS!?). Tuna is a truly versatile ingredient and there are tonnes of exciting things that can be done with it, so don't settle for another substandard tuna dish.

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