Whole Lemon Pie

Add to ❤ Favorites This might be the world’s easiest pie to make. The filling involves putting FIVE ingredients into a blender and pushing the button. That’s it! And the lemon filling is custardy, creamy, sweet, and tart. It almost tastes like a pie version of lemon bars. It’s such a refreshing summertime dessert! Ingredients for 6-8 servings FOR THE PIE CRUST 1/2 cup salted butter, chilled and cubed 2 tablespoons granulated sugar 1 1/3 cups all-purpose flour 2 tablespoons (more or less as needed) very cold water FOR THE FILLING 1 whole lemon* 1/2 cup salted butter, softened 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract FOR SERVING Powdered sugar for dusting Lemon slices for garnish Read the Instructions here

Main Course

Jan 12, 2017

Roasted Cauliflower And Ricotta Grandma Pie

Add to ❤ Favorites A delicious deep dish pizza baked in a big tray is perfect for a party or gathering. Plant based, this Grandma Pie is gorgeous with the roasted cauliflower and all the salty punchy flavours of the Mediterranean – capers and olives dotted over mozzarella and ricotta on a thin and crispy pizza base. Ingredients for a 36 X 28 cm baking tray for the cauliflower 1 small head (700g) of cauliflower florets 1 large lemon, cut into quarters and seeded 5 garlic cloves, minced ¼ cup (45g) drained and chopped capers ¼ cup (45g) pitted and chopped green olives ¼ cup (60ml) olive oil 1 teaspoon sea salt flakes (or to taste) freshly ground black pepper for the breadcrumbs 1 cup fresh breadcrumbs ¼ cup (60ml) olive oil ½ cup grated parmesan for the pizza base 750 g unbleached baker’s flour (or regular baker’s flour) 200g semolina 2 teaspoons sea salt flakes 1 tablespoon caster sugar 1 tablespoon (12g) dried yeast 2 tablespoons olive oil extra flour for dusting to assemble 1½ cups mozzarella, grated 1 cup ricotta ½ cup freshly chopped parsley drizzle of olive oil Read the Instructions here

Main Course

Dec 29, 2016Dec 29, 2016

Spinach pie

Add to ❤ Favorites You can make spinach pies in a square, or as individually folded rectangles, but I like this easy “fold over” pie dish method. No cutting the dough, simply roll it out, fill it, and fold it over top to make the top crust. Super easy. Ingredients for 8 servings 1 Tbsp olive oil 1 small yellow onion 1 clove garlic 1 cup cottage cheese ¼ cup parmesan cheese ⅛ tsp ground nutmeg ½ tsp salt 10-15 cranks fresh cracked pepper 2 large eggs 16 oz. frozen cut spinach 1 sheet (8 oz.) puff pastry 2 Tbsp flour for dusting 1 large egg (for glaze, optional) Read the Instructions here