Italian Priazo Pie Recipe | Masala Mornings| Shireen Anwar | Italian Food
If you are an Italian food lover this Italian Priazo Pie is a must-have! Its full of taste and scrumptious flavors.
Watch this Masala TV video to learn how to make Italian Priazo Pie , Prawn And Egg Salad and Honey And Walnut Cupcakes Recipes. This show of Masala Mornings with Shireen Anwar aired on 5 March 2021.
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Italian Priazo Pie:
Ingredients for Dough
Flour 12 ounces
Oil ¼ cup
Instant yeast 1 tbsp
Milk powder 2 tbsp
Sugar 2 tsp
Salt ½ tsp
Ingredients for Filling
Roasted chicken mince 1 ½ cup
Crushed red pepper 1 tsp
Mustard paste 1 tbsp
Oregano leaves ½ tsp
Ketchup 2 tbsp
Onion chopped 4 tbsp
Capsicum chopped 4 tbsp
Tomato chopped 4 tbsp
Eggs (beaten) 2
METHOD FOR DOUGH
In a bowl mix together 12 ounces flour, 1 tbsp yeast. ¼ cup oil, ½ tsp salt, 2 tsp sugar, 2 tbsp milk powder and knead to a medium soft dough with lukewarm water as required, leave to rise in a warm place for 30 mins till doubled, divide the dough in half, roll out on a floured surface into two circles of 10 inches, place 1 circle on a greased tray, spread with 1 ½ cup roasted mince, 1 tbsp mustard paste, 2 tbsp ketchup, 4 tbsp chopped onion, 4 tbsp capsicum, 4 tbsp tomatoes and ½ tsp oregano leaves, place the second rolled circle on top, press the edges together to seal, brush with beaten egg, bake on 200 D for 30 mins.
Prawn And Egg Salad:
Ingredients
Jumbo prawns 1 packet
Oil for frying
Spring onion 1 cup finely chopped with leaves
Tomato 1 chopped in small cubes remove seeds
Black pepper ½ tsp
Hard boiled eggs 2 chopped
Apple 1 cut in thin slices
French dressing 2 tbsp
Salt ½ tsp
Thousand island dressing ½ cup
Salad leaves to serve
METHOD
Heat oil and fry jumbo prawns. Mix all ingredients together, serve on a bed of salad leaves.
Honey And Walnut Cupcakes:
Ingredients
Self raising flour (sifted) 2 cups
Fine sugar ¾ cup
Chopped walnuts ½ cup
Eggs (beaten) 2
Milk ¾ cup
Honey ¼ cup
Butter (melted) ½ cup
Vanilla essence 1 tsp
Ingredients for Topping
Icing sugar (sieved) 2 cups
Butter 8 ounces at room temp
Honey ¼ cup
Candy sprinkle for decoration
METHOD
Pre-heat oven, line 12 cup muffin pan with cupcake liners, combine flour, fine sugar and walnuts in a bowl, make a well in the center. In a separate bowl mix eggs, milk, honey, butter and vanilla, add egg mixture to flour mixture using a large metal spoon, stir gently to mix, divide batter evenly into liners, bake for 15 mins, cool and transfer to a wire rack, cool completely before topping.
METHOD FOR TOPPING
Mix together in a bowl butter, ½ cup icing sugar, mix with wooden spoon until smooth, add honey and mix well, add remaining icing sugar and butter and beat until fluffy, add frosting in a pastry bag fitted with a star tip and pipe onto cupcakes, decorate with candy sprinkles.
Tiramisu Pie | Delish
If you're planning on making tiramisu, try this instead!
DIRECTIONS
1. Grease bottom and sides of 8 or 9 springform pan with cooking spray. In a large bowl, use a hand mixer or whisk to beat together milk and vanilla pudding mix. Set aside.
2. In another bowl, beat heavy cream until stiff peaks form. Fold vanilla pudding into whipped cream until completely combined, then fold in mascarpone and sugar.
3. Cut lady fingers to match the height of your springform pan.
4. In a shallow bowl, whisk together espresso and rum. Working quickly, gently dip each cut ladyfinger into espresso mixture for 1 second, then stand around ring of springform pan and layer on bottom of pan, cutting ladyfingers to make one even layer.
5. Pour half the pie filling over the ladyfinger layer and top with another layer of espresso-dipped ladyfingers.
6. Pour over remaining half of pie filling.
7. Refrigerate until filling is firm, 6 hours.
8. Unmold springform pan. Dust top of pie with cocoa powder and garnish with chocolate shavings.
INGREDIENTS
2 c. cold milk
1 packet vanilla pudding mix
1 1/2 c. heavy cream
1 8-oz. container mascarpone
1/2 c. sugar
34-40 ladyfingers (depending on size of springform pan)
3 c. brewed espresso or coffee
3 tbsp. rum (more if you want it boozier!)
Cocoa powder, for dusting
Chocolate shavings, for garnish
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Best APPLE CRUMBLE | Homemade Italian Apple Pie (Sbriciolata di Mele)
No matter the season, Apple Crumble will warm your heart and every family has their own recipe. This is my Italian version of apple crumble, and is part #crumble part spicy and completely DELICIOUS. Enjoy it with my super simple but IRRESISTIBLE sweetened mascarpone cream. #YUM
Apple Crumble Recipe. Thie Recipe apple crumble is divine and it will became your favorite apple pie recipe,
Share it with your best friends on FACEBOOK
Get the recipe:
#applecrumble #applecake #crumble
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APPLE CRUMBLE RECIPE
INGREDIENTS:
THE CRUMBLE
6 Pink lady apples
2 x eggs
150g butter
400g plain flour
2 teaspoons of baking powder
Cinnamon
Vanilla extract
½ lemon rind
60g caster sugar
Heaped teaspoon of butter
THE CREAM
250G mascarpone (Polenghi)
2 heaped tblsp icing sugar
½ lemon rind
UTENSILS:
1 x 24cm springform baking tin
1 x large mixing bowl
1 x tablespoon
1 x teaspoon
1 x hand grater
1 x pastry brush
1 x small sieve (for the icing sugar)
METHOD:
TO MAKE THE CRUMBLE
1. Peel 6 apples and remove the cores to begin your apple crumble.
2. Cut the apples into small cubes and put them into a small saucepan filled with water. Make sure the water covers the top of the apples
VINCENZO’S TIP: Put the apples into the saucepan as you go . The water will prevent them from going brown or spoiling.
3. Boil the apples on a medium heat for 10-15 minutes or until they begin to soften.
4. Melt a small amount of butter and using a pastry brush, spread a layer on the base and sides of the baking tin being sure to cover all the edges so that the apple crumble doesn’t stick to it!
5. Pour a small amount of flour inside and roll the tray around so the flour sticks to the butter and forms a thin layer on the bottom and sides.
6. Put 400g of flour in a large mixing bowl and add 150g sugar and 2 teaspoons of baking powder.
7. Use the rind of either ½ or a whole lemon (depending on your taste).
8. Break up 150g of butter (make sure it is room temperature) into small pieces and add it to the mixture. Using your hands, squeeze and break the butter until it begins to bind with the flour.
9. Create a small well in the middle of the mixture and add 1 x whole egg and 1 yolk only.
10. Add a tablespoon of vanilla extract, mix it together beating it well into the eggs with your fingers and then fold it into the mixture using your hands.
11. Continue mixing and you will start to notice that small crumbs begin to form. Continue this process using both hands until the entire mixture forms into balls of different sizes, becoming the pastry for your apple crumble!
12. Prehear the oven to 160 degrees.
Keep reading the recipe on my #foodblog
Italian Savory Easter Pie / Pasqualina
Italian Savory Easter Pie / Pasqualina
This Italian Easter Pie, made with Puff Pastry, is filled with spinach, ricotta cheese and eggs. It is so easy to make and is Perfect for Easter.
PLEASE CLICK HERE FOR INGREDIENTS:
WATCH NEXT: Italian Easter Bread :
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Tomato Cheese Pie ( Italian Style) VERY DELICIOUS!! | Lent Recipe
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Home Made Pesto Recipe:
Dukes Mayonnaise
Italian Style Tomato Cheese Pie
This pie is an Italian delight! It’s so delicious and packed with flavor. With vine ripe tomatoes, creamy Italian cheeses, sweet onion, Dukes Mayo and fresh herbs, how can you go wrong! Everyone will be raving over this pie. Enjoy!
Ingredients:
1 9 inch pie shell (frozen or fresh)
1/2 Cup chopped onions
1 clove minced garlic
3 Large heirloom or vine ripe tomatoes (sliced thin) A pinch of salt and pepper
1/2 tsp. of fresh thyme
1/4 Cup sliced basil (about eight large leaves)
1 Cup cubed Mozzarella cheese
1 Cup cubed Fontina cheese
1/2 Cup of Dukes or Hellmann’s mayonnaise
1 tsp. of Frank’s Hot Sauce or Tabasco
Pesto (optional)
2 tbsp. of grated Parmesan cheese (for the top of pie) 1 tbsp. of olive oil (for onion and garlic)
Breadcrumbs:
1/3 Cup fresh ground Italian breadcrumbs or regular breadcrumbs 1 tbsp. of butter
1 tbsp. of fresh parsley
A pinch of salt
Instructions:
Preheat oven to 350°
Bake piecrust for 12 to 15 minutes (poke all around the base of the pie with a fork)
While your pie shell is baking, lightly salt the tomatoes and line them up in a colander over a plate or sink to drain about 10 minutes. Squeeze as much moisture out of the tomatoes using a paper towel.
Sauté the onions and garlic with 1 tbsp. of olive oil over medium heat for one minute, then spread them all along the base of the pre-baked pie shell. Layer the sliced tomatoes over the onions (reserve 4 or 5 slices for the top of the pie). Sprinkle with sliced basil (save a little for the top as well). In a medium-size bowl mix the Fontina cheese, Mozzarella cheese, mayo, hot sauce, salt and pepper. Then place cheese mixture over the tomatoes. Spread it evenly over the pie.
Place the pie on top rack of oven and bake at 350° for 35 to 40 minutes total, 10 minutes before pie is done, place the reserve sliced tomatoes on top along with 2 tbsp. of grated Parmesan cheese.
FOR THE BREAD CRUMBS:
Sauté the breadcrumbs with butter, salt and parsley for less than a minute over medium heat. This pie has to cool off for 15 to 20 minutes before serving. Top off the pie with a few spoons of pesto, breadcrumbs and fresh basil. Enjoy!
#Tomato #cheese #pie
Steak and Ale Pie (Torta di manzo alla birra) in un 2 stelle Michelin inglese- Francesco Dibenedetto
Dolci e salate, fredde o calde, di agnello, manzo, maiale o a base di anguilla, le pie da ricetta di recupero e trasportabile della cucina povera inglese, sono diventate un piatto culto diffuso dal Regno Unito fino all'Australia. Francesco Dibenedetto, executive chef del ristorante Claude Bosi at Bibendum, ha aperto le porte di uno dei più storici palazzi dell'Art Deco londinese per presentare la Steak and Ale Pie, letteralmente “torta di manzo alla birra”. Una delle torte di carne brasata più famose, interpretata in chiave tecnica e tradizionale, ma senza dimenticare quel tocco di stile italiano.
In collaborazione con Birra Baladin
Guarda anche la ricetta inglese definitiva del Roast Beef con lo chef Francesco Mazzei:
Abbonati alla rivista ItaliaSquisita:
INGREDIENTI/INGREDINTS
2:35 MARINATURA/MARINATING
Manzo/Beef 300 g
Birra Baladin Ippa/Baladin Beer Ippa 330 ml
Foglie d'alloro/Bay leaves 2
3:37 IMPASTO/HOT WATER DOUGH
Farina 00/Plain flour 575 g
Lardo/Lard 100 g
Burro/Butter 100 g
Acqua/Water 110 ml
Latte intewro/Whole milk 110 ml
Sale/Salt 8 gr
4:51 IMPASTO DECORATIVO/DEAD DOUGH
Farina 00/FLour 1 kg
Latte/Milk 340 ml
Sale/Salt 30 g
Zucchero/Sugar 30 g
Burro/Butter 454 g
Carbone vegetale/Black charcoal qb/to taste
5:37 BRASATO/BRAISING
Bacon alsaziano/Alsace bacon 80 g
Carota/Carrot 1
Cipolla Rossa/Red onion 1
Funghi/Buttom mushroom 80 g
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