Apple Maple Cream Pie

Ingredients

* 1 recipe Pastry for Double-Crust Pie (see recipe below)
* 1/3 cup sugar
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 6 cups sliced, peeled apples (6 medium)
* 1/2 cup maple-flavored syrup or pure maple syrup
* 1/4 cup whipping cream
* 1/2 teaspoon vanilla
* Milk
* Sugar or maple syrup


Directions

1. Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.

2. For filling, in a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.

3. In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.

4. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.

5. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Makes 8 servings.

Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

Pastry for Double-Crust Pie: In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.

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Spanish Meatballs - Pisto Manchego or Spanish ratatouille

Spanish Meatballs

A famous Spanish recipe, Spanish meatballs are served in tapas bars as a snack. When made at home they are generally served as a main course.
Ingredients:
1 large onions
2 cloves of garlic
2 whole cloves
1 glass of white wine
Flour
Salt and pepper
1 Carrot
1 bayleaf
Tomato purée
Half a stock cube
400g minced chicken
100g finely chopped bacon
1 tsp. chopped parsley
2 tblsp soya sauce
1 tblsp bread crumbs
1 tsp. of oregano
Olive oil
1 ripe tomatoes
1 cup of peas

Method:
1.Mix the chicken with the bacon. Finley chop half of the onion and crush one clove of garlic, add this and the soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together well.
2.Make small balls with the mixture - about 4cm diametre. Coat them lightly in the flour and put all the balls on a large plate and set aside.
3.Now make the sauce. Cut up the other half of the onion and chop the other garlic clove, and put both of them in a pan with a little olive oil, the parsley and salt and pepper to taste. Fry gently until they are soft, and then chop the tomatoe and add to the pan, finally grate the carrot and add to the mix. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato purée . Stir well and put on a low heat.
4.Gently fry the meatballs in some olive oil until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides. As the meatballs are ready, put them into the pan with the sauce and leave them to simmer in the sauce for about half an hour.
5.You can serve with a green leafy and red pepper salad.

Pisto Manchego or Spanish ratatouille

Pisto manchego is similar to ratatouille and can be used as a filling for sandwiches, crepes, or even as a pasta sauce.
Ingredients:
4 ripe tomatos
2 onions
2 green peppers
1 red pepper
2 courgettes
3 cloves of garlic
olive oil
sugar
salt and pepper

Method:
1.Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces
2.Peel and slice the onions and garlic and slice the peppers and courgettes
3.Put the olive oil into a frying pan, and gently fry the garlic and onions for a few minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring constantly.
4.Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes. 5.Add sugar, salt and pepper to taste. Turn up the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring. Serve and enjoy!

For Vegetarian Recipes - Self.com/health

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FRENCH OMELETS RECIPE

A plain French omelet is, perhaps, one of the most difficult of all things to make; that is, it is the most difficult to have well made in the ordinary private house. Failures come from beating the eggs until they are too light, or having the butter too hot, or cooking the omelet too long before serving.

In large families, where it is necessary to use a dozen eggs, two omelets will be better than one. A six-egg omelet is quite easily handled. Do not use milk; it toughens the eggs and gives an unpleasant flavor to the omelet. An "omelet pan," a shallow frying pan, should be kept especially for omelets. Each time it is used rub until dry, but do not wash. Dust it with salt and rub it with brown paper until perfectly clean.

To make an omelet:

First, put a tablespoonful of butter in the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoonful of water to each egg and give twelve good, vigorous beats. To each six eggs allow a saltspoonful of pepper, and, if you like, a tablespoonful of finely chopped parsley.

Take the eggs, a limber knife and the salt to the stove. Draw the pan over the hottest part of the fire, turn in the eggs, and dust over a half teaspoonful of salt.

Shake the pan so that the omelet moves and folds itself over each time you draw the pan towards you. Lift the edge of the omelet, allowing the thin, uncooked portion of the egg to run underneath.

Shake again, until the omelet is "set." Have ready heated a platter, fold over the omelet and turn it out. Garnish with parsley, and send to the table.
If one can make a plain French omelet, it may be converted into many, many kinds.

More recipe at http://new-recipe.blogspot.com

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