Monday, January 31, 2011

Cream Pies with Caramel Topping


I watched on TV a similar recipe from Jamie Oliver a few days ago. These pies are really very easy to make and they are delicious in taste. I added vanilla extract in the cream filling and I increased the baking time, since I found out that the puff pastry needed a bit more time to be baked than the original recipe.

Below you can find all the steps in making the recipe. I hope you like it…!





















The recipe goes as follows:



Cream Pie with Caramel Topping, baked in oven


For the pies
425gr puff pastry (1 square sheet)
1 tbsp sugar
2 tbsp cinnamon
For the filling
1 cup of fresh milk
1 tbsp caster sugar
1 tbsp all-purpose flour
1 large egg
1 tsp vanilla extract

 
For Topping
4 tbsp caster sugar
200ml fresh cream (1 cup)


Method of Preparation

Pastry
- Preheat oven to 180ºC/350ºF.
- Lay pastry on a non stick silicone sheet.
- Sprinkle on the pastry cinnamon and sugar.
- Roll puff pastry and cut it into six equal pieces.
- Push down with your fingers each piece, and then place each one into a six cup cake pan.
- Bake for about 15 minutes.

Filing
- Mix with a whisk all ingredients; then fill the baked pastry as it is in the cup cake pan.
- Bake for another 25-30 minutes.
- Set aside; allow to cool for 5 minutes.
- Remove baked pies from cup cake pan.

Topping
- Put the sugar in a heavy-based saucepan and simmer until sugar melts without stirring; then pour the fresh cream and stir all the way until melted sugar and fresh cream are blended.
- Pour caramel on top of the baked pies and serve.

Sunday, January 9, 2011

Kolokassi (A traditional Cypriot Dish)

According to my taste this is a delicious casserole meal.  According to my father's opinion, this is just something to fill in stomach.  I think its worth trying it…

Here are the ingredients and the method of preparation:

Ingredients
1. 1kg pork cubes
2. 1kg taro (kolokassi)
3. 5 sticks of celery, chopped
4. 2 large onions, finely chopped
5. 1 cup tomato juice
6. ½ a cup of hot water
7. Salt & pepper to taste
8. Greek Olive oil for frying
9. 1 tsp lemon juice


Preparation Method
- To prepare cut the ends of kolokassi and peel the skin.
- With a wet towel clean it. Never wash kolokasi with running water.
- With a sharp knife, cut across (2 cm thick) halfway then break off. Repeat to the end. Note: if slices are cut all the way across without breaking off, the vegetable will melt while cooking.
- Heat the olive oil in a saucepan and brown the meat (8 -10 minutes).
- Transfer onto a dish.
- Gently fry onion in olive oil until soft then add the kolokassi and celery.
- Fry all together for 5 - 10 minutes or until they start to change colour.
- Add the lemon juice.
- Pour the tomato juice and hot water into the saucepan.
- Add the pork cubes and season well. Ensure the food is covered in liquid (if not add some more hot water). Cover and simmer for 1-1 ½ hours until the liquid is reduced, and the meat and kolokassi becomes tender. Serve hot.


You can serve kolokassi with radishes and Greek salad.
You can also cook kolokassi with koupepia.
My grandmother, Eftychia, always cooked these two dishes together, and believe me, it was delicious!!!!


"This recipe goes to Antonella, of Il Lupo Selvatico, who will be featuring it in Mediterranea, representing Cyprus."

Dream of Cakes

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