Easier than you think, appetizer made from puff pastry and simple ingredients!
Easier than you think, appetizer made from puff pastry and simple ingredients!
Ingredients:
puff pastry: 400 g (14 oz)
parsley: 25 g (0.9 oz)
melted butter: 30 g (1.1 oz)
salt: 3 g (0.1 oz)
garlic: 10 g (0.4 oz)
ham: 150 g (5.3 oz)
cheese: 150 g (5.3 oz)
eggs: 1 pc
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Professional Baker Makes Healthy Apple Cinnamon Bars!
Anna bakes Apple Cinnamon Bars with her friend Rita DeMontis. Join them on their Baking Day together!
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Recipe
Makes 24 bars (one 9-inch/23 cm square pan)
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
1 cup (250 mL) 1% or 2% milk
2 Tbsp (16 g) ground flaxseed
6 Tbsp (90 mL) pure apple butter
6 Tbsp (90 mL) pure maple syrup
2 Tbsp (30 mL) vegetable oil
1 large Cosmic Crisp apple, peeled and coarsely grated
2½ cups (250 g) regular rolled oats (certified gluten-free, if needed)
2 tsp ground cinnamon
½ tsp baking powder (certified gluten-free, if needed)
1 cup (150 g) raisins
Directions
1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) square pan and line it with parchment paper so that the paper comes up the sides of the pan.
2. Whisk the milk and flaxseed together in a bowl and let sit for 5 minutes. Whisk in the apple butter, maple syrup and oil until smooth, then whisk in the Cosmic Crisp grated apple. Stir in the oats, cinnamon and baking powder until combined. Stir in the raisins.
3. Spread the batter into the prepared pan and bake for about 45 minutes, until firm when gently pressed. Cool the pan on a cooling rack completely.
4. To serve, lift out the parchment paper and portion the square into bars. The bars will keep in an airtight container in the fridge or well wrapped in a lunch bag at room temperature for up to 1 week. They can also be wrapped in plastic and frozen after slicing. A frozen bar packed into a lunch bag will thaw gradually throughout the morning.
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#AnnaOlson #BakingDay #Apples
Quiche Lorraine and Salmon and Broccoli quiche made at home
Quiche Lorraine and Salmon and Broccoli quiche made at home step by step simple instructions. Also instructions on how to make a light buttery pastry.
Chicken and creamy mushroom pie
How to make cheddar cheese at home
Opening a new cheddar cheese
How to make butter at home
Ingredients Pastry
300g / 10½oz Plain or all purpose flour
100g / 3½oz Cold water
150g / 5¼oz Cold butter
1tsp / 6g Table salt or 1½tsp / 6g kosher salt
Ingredients for the egg mixture for both quiches
8 Large eggs
300g or mls / 10½oz Single cream
100g or mls / 3½oz Milk full or half fat
½tsp Salt
½tsp Ground black pepper
Ingredients for the quiche Lorraine
60g / 2oz Mature grated cheddar or gruyere cheese
120g / 4oz or 8 Rashers of smoked or unsmoked streaky bacon
100g / 3½oz of diced boiled ham
Half the egg mixture I made earlier
Ingredients for the Salmon and Broccoli quiche
175g / 6oz Tinned or fresh skinless and boneless salmon
100g / 3½oz Broccoli florets
60g / 2oz Mature cheddar cheese
Half the egg mixture I made earlier
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Blue creek trail By Dan Lebowitz
Lazy afternoon By Dan Lebowitz
Merry go round By Dan Lebowitz
Birds in flight By Dan Lebowitz
Lazy river rag By Dan Lebowitz
Mysteries By Dan Lebowitz
Room for two By Dan Lebowitz
3 Puff Pastry Brunch Recipes
#entertainingwithbeth #AD #PuffPastryRecipes
Special Thanks to Wewalka for Sponsoring and Collaborating with me on this video. #AD To find out where you can buy their puff pastry near you visit
________________________________________________________________
EASY STICKY BUNS
PRINT RECIPE HERE:
MINI HAM & CHEESE CROISSANTS
FRENCH APPLE PASTRIES
PRINT RECIPE HERE:
How to Make Raisin Pie
This old fashioned Raisin Pie recipe has been perfected over the years to include the perfect balance of flavors from the plump sweet raisins, slight nuttiness from walnuts, and hint of citrus.
???? Ingredients ????
▢ 2 cups raisins
▢ 1 cup brown sugar
▢ 1 1/3 cup water
▢ 3 Tablespoons cornstarch
▢ 1/2 cup fresh orange juice
▢ 1 teaspoon orange zest
▢ 3 Tablespoons fresh lemon juice
▢ 1/2 cup coarsely chopped walnuts
▢ Dough for two pie crusts
▢ 1 egg white, beaten
▢ 1-2 teaspoons granulated sugar for sprinkling
???? Instructions ????
In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
Check out my tips and tricks for this recipe ????????
Find all my American recipes here ???? ????
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How To Make The Best Quiche With Claire Saffitz | Dessert Person
How To Make The Best Quiche With Claire Saffitz | Dessert Person
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.
#ClaireSaffitz #Baking #Quiche
All Allium Deep-Dish Quiche
Special Equipment:
9-inch springform pan, pie weights or 4 cups dried beans or rice (for parbaking), standard or handheld blender (optional)
Ingredients:
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out and making a bit of paste for patching
4 large eggs (7 oz / 200g), at room temperature
1 medium yellow onion (8 oz / 227g), peeled and halved
Neutral oil, such as vegetable or grapeseed, for brushing
2 tablespoons unsalted butter (1 oz / 28g)
4 ounces (113g) pancetta or bacon, chopped
4 garlic cloves, smashed and peeled
5 scallions, chopped
1 large shallot (2 oz / 57g), coarsely chopped
1 medium leek (10 oz / 283g) dark green tops discarded, white and light green stalk split lengthwise, rinsed, and chopped
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Freshly ground black pepper
2 teaspoons white wine vinegar
2 cups half-and-half (17 oz / 482g), at room temperature
Video Breakdown
0:00 Start
0:01 How To Make The Best Quiche
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