Text 32393, 66 rader
Skriven 2015-10-26 16:40:22 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pyes 384
================
>  JW> my top two pies flavours are cherry and blueberry
>  ML> and peach
> Ok, my three favourite pies ...

If I named another one, would you have more favorites?
How about zucchini chiffon?

> I hold Cornish pasties, jamaica patties and tourtiere all in high
> regard.

I had an empanada yesterday. It was filled with minced mushrooms,
good, and fruit such as apples, not so good. Ah, well, nothing's
perfect. That black trumpet and cheese tart that Ian made a couple
weeks ago came close, though.

>  ML> English apple pie
> How is that different from a Canadian, American or Dutch apple pie?

I thought it similar in most ways to your garden variety deep-dish
apple pie, maybe a little less sweet than average, but Ian swore up 
and down that it was different and distinctive in everything from
conception to flavoring to execution. Also the crust was a water
crust that flaked quite differently than the ones I tend to favor.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Herbolace Pie
 Categories: Vegetarian, Cheese/eggs
      Yield: 6 servings

      1    Shortcrust pastry                   4    Eggs
           -- (see note)                       2 tb Milk (or more)
      6 oz Curd cheese                              Fresh mint, parsley &
chives
      4 oz Cottage cheese                           Beaten egg to glaze
      2 oz (generous) mature cheddar

  *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole
  wheat.

  Sieve both the soft cheeses to make a smooth mixture.  Beat in about 2
  tablespoons each coarsley chopped parsley, mint and chives to make a
  prettily green-flecked mixture.  Add salt, pepper and the milk.

     Use half the pastry to line a pie plate measuring about 8 1/2 inches
  across the top.  Put the cheese mixture into it, make four hollows with
the
  back of a spoon and break an egg into each.  Season the eggs with a pinch
  of salt, a good grinding of pepper and scatter more herbs over the
top--at
  least 3 tablespoons of mint and perhaps 1 of chives.

      Cover with remaining pastry.  Seal, flute, glaze and make a few steam
  slits in the usual way.  Bake on a preheated baking sheet at 425 F (220
C)
  gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15
minutes.
  Cool for 5-10 minutes before serving with a tomato salad or a green
salad.

  Source: Philippa Davenport in "Country Living" (British), May 1988. Typed
  for you by Karen Mintzias

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