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Maple Bourbon Brown Butter Peach Pie

We can’t resist this peach pie! Scented with rosemary and lime, it is served with a delicious, tasty crème fraîche. It can be enjoyed both warm and cold and can also be served with a scoop of ice cream.

  • Ingredients:

° 1 puff pastry

° 5 peaches

° 1 sprig of rosemary

° 2 limes

° 80 g caster sugar

° 1 cornstarch knife tip

° 30 g of ground hazelnuts

° 1 egg yolk

° 10 g of butter

° 150 g fresh cream (optional)

  • Steps :
  1. Peel and cut the peaches into quarters.
  2. In a bowl, combine 60 grams of sugar, the juice of the two limes, the rosemary and the zest of one lemon. Coat the peach quarters with the marinade then set aside at least 40 minutes in the refrigerator.
  3. In a bowl, combine the remaining sugar with the crème fraîche and lime zest, then refrigerate.
  4. Once sufficiently marinated, drain the peaches, reserving the juice and preheat the oven to 200 ° C.
  5. Spread the puff pastry out on a baking sheet lined with parchment paper. Sprinkle the dough with powdered hazelnuts and arrange the peach quarters, leaving the edges free.
  6. Fold the edges inward and brush them with egg yolk. Finally, sprinkle the butter cut into pieces over the peaches.
  7. Bake for 20 minutes of cooking in hot air mode.
  8. Meanwhile, simmer the peach juice with rosemary and lime, adding a touch of cornflour. Reduce until obtaining a syrup.
  9. After 20 minutes of cooking, remove the tart from the oven without turning it off and pour in the syrup then bake for another 20 minutes

Right out of the oven, serve the peach tart with a nice spoonful of lemon crème fraîche. Enjoy your meal !

ENJOY !

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Homemade meat pie

RECIPE: (MY METHOD)

INGREDIENTS
850g of all purpose flour
1 teaspoon of salt
One teaspoon of baking powder
powdered milk 3 tablespoon
500g of butter
3 eggs (one egg for glazing the meat pie the other two you mix with dough)

Filling

Minced meat
Irish potatoes
Carrots
Onions
Seasoning

Method

  • Mix dry ingredients ( flour, sugar, salt, milk and baking powder)
  • Add butter and mix until it looks like bread crumbs
  • Mix eggs and add to the flour ( be careful not to over knead)
  • Add 60ml of cold water and keep kneading ( wrap with film and set aside in the fridge for a minimum of 30 minutes)
  • Chop onions, carrots and potatoes
  • Place pan on stove
  • Add three tablespoons of vegetable oil
  • Add onions and fry for a minute
  • Add minced meat and seasoning(stir fry until it turns brown in color)
  • Add carrots and potatoes, stir together and
  • add a small amount of warm water
  • Cover to cook for a few minutes
  • Mix flour in water and add
  • Cook for 5 minutes and set aside ( don’t over cook so the potatoes isn’t too soft)
  • Preheat oven to 350
  • Cut dough into round shapes with a meat pie cutter or anything round.
  • Add filling, close and seal the edges with a fork
  • Put some holes on top with the fork
  • Grease the baking pan with butter
  • Arrange your pies and glaze the top with egg
  • Put in the oven to bake for 40/50 minutes✅
  • Preheat oven to 350
  • Cut dough into round shapes with a meat pie cutter or anything round.
  • Add filling, close and seal the edges with a fork
  • Put some holes on top with the fork
  • Grease the baking pan with butter
  • Arrange your pies and glaze the top with egg
  • Put in the oven to bake for 40/50 minutes✅

Credit: NKS_KITCHEN

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No Bake Peanut Butter Pie

Ingredients

8 oz. cream cheese, room temp.
1/2 C. sugar
1 C. creamy peanut butter
1 chocolate crust pie shell (baking section of store is where I found mine)
1 tub cool whip
1 jar hot fudge sauce

Directions

Using a hand mixer combine cream cheese, sugar and peanut butter, about 2 minutes.

Fold in 3 cups of the whip cream, leave enough for the topping.

Pour into the chocolate pie shell.

Place the jar of hot fudge in the microwave for 40 seconds.

Pour 1/2 the jar over the pie and smooth it out to the edges.

Place this pie in the fridge for 1 hour or until hot fudge is set.

Remove and top with remaining whip cream.

Heat the fudge again, just about 30 seconds.

Place 4 big spoonfuls of the hot fudge into a ziploc bag and the cut off the tip and drizzle over the top of the pie.

Refrigerate again for an additional 2 hours before serving

source: http://tomatohero.tips

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My Famous Homemade Shepherds Pie

I called this recipe Shepherd’s Pie. But, I wrote the recipe so that you could use ground beef or ground lamb.

I typically use ground beef because it is widely available. But, for a special occasion, like St. Patricks day, I would use ground lamb.

First I peel potatoes and chop them, get them boiling. (5 lb bag)

Then I start browning a pound and a half of ground beef with salt, pepper and minced garlic

I add chopped onions and shredded carrots about half way through browning. *

Then I drain my potatoes while the beef continues to cook covered in order to make the onions and carrots soft.

Lid makes this process faster.

Everyone does their mashed potatoes their own way but I use salt, pepper, minced garlic, one stick of butter and about a cup of milk (sometimes more) to desired creaminess and I use an electric cake mixer to get them nice and fluffy and creamy.

For Directions And Full Recipe, Go To The Next Page Please!