How To make Mother In Law's Pastry

Piroges and Bilashes with amazing dough from my mother in law!!!

Starting a New Family Tradition | Homemade Pasties

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Becky Acre Homestead
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With this cake recipe I always greet my mother-in-law and I’m always praised| Cookrate

With this cake recipe I always greet my mother-in-law and I’m always praised| Cookrate

Ingredients for the cream:
egg yolk - 2 pieces
sugar- 100 g (3.5 oz)
corn starch - 80 g (2.82 oz)
milk - 1 l (34 fl oz)

*To cool for 30 min;


vanilla essence - 10 ml (0.34 fl oz)
cheese cream - 350 g (12.35 oz)


Ingredients for the cake sponge:
egg whites - 3 pieces
sugar - 100 g (3.5 oz)
egg yolk - 4 pieces
warm water - 100 ml (3.4 fl oz)
flour - 200 g (7 oz)
cocoa - 50 g (1.76 oz)
baking powder - 10 g (0.35 oz)


Ingredients for the syrup:
milk - 200 ml (6.76 fl oz)
sugar - 50 g (1.76 oz)
cocoa - 10 g (0.35 oz)


Tray dimensions: 26 cm x 15 cm (10.24 in x 6 in)
Baking time: 170°C (337 °F)/25 min


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My Mother-in-Law's Famous Turnip Cake (Lo Bak Go)

I am honoured to be sharing my mother in law's famous turnip cake recipe! This is a classic dim sum dish, but it's something my MIL always makes for us every Chinese New Year. Honestly, I've never had a version at any restaurant better than hers, which is why I insisted on going over to her house to watch her make it, so that I know exactly how to make it and can pass it on to the next generation. This is a family classic that has to live on!

If you've never had turnip cake (also known as radish cake, daikon cake and lo bak go in Cantonese), it may not sound like the most delicious thing at first. But trust me, with the addition of dried shrimp, scallops, Chinese sausage and shiitake mushrooms, this is one of the most umami-filled comfor foods. There's a reason why it's a classic!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

Baking My Mother-In-Law's Old Family Apple Cake Recipe With Her Help//by Cassy TSvlog

This recipe is from my mother-in-law's mom. It has a name, called Rose Recipe. Hope you'll like it. It's really good apple cake recipe. Easy to make and just 5 important ingredients needed. And just optional if you want to add more. Enjoy baking!

PUFF PASTRY with Spinach and Ricotta | Vegetarian Pie Recipe | Vegetarian Meal Prep

This savoury vegetarian pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunchy puff pastry and is not only delicious, it’s also easy to make!
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RICOTTA AND SPINACH PIE

INGREDIENTS:
2 sheets of puff pastry (thawed out or fresh)
500g fresh ricotta
120g baby spinach (chopped)
2 x eggs
Pecorino cheese
Salt & Pepper
Nutmeg
Oil spray (Or baking paper to line the baking dish)

UTENSILS:
Round pie dish
1 x sharp knife
1 x fork
Spatula
Large mixing bowl
Pastry brush


METHOD:
1. Preheat your oven to 180 degrees.
2. Put the ricotta into the bowl and begin to break it down using a fork.
3. Add chopped baby spinach and a generous handful of grated pecorino cheese.
4. Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
5. Add an egg and mix together once again.
6. Once the ingredients are mixed and the filling looks much creamier, it is ready.
7. Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
8. Fill it using the ricotta mixture and even it out as much as you can using a spatula.
9. Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
10. Create a crust by gently folding down the edges and joining the two layers together.
11. Press down around the edges using the teeth of a fork.
12. Beat an egg lightly in a small cup and add a drop of water.
13. Brush the egg mix over the top of the pie using a pastry brush.
14. Cook in the oven at 180 degrees celcius for 40 minutes or until golden.

HOW TO SERVE
1. Let the pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board

E ora si mangia, Vincenzo’s Plate…Enjoy!