Recipe of "Waitress", the movie.
INGREDIENTS:
200g digestive biscuits, crushed
125g demerara sugar
125g butter, melted
2 large eggs
200g caster sugar
1/2 teaspoon salt
500ml milk, scalded
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 banana (optional)
3 egg whites
PREPARATION:
1. In a medium bowl, mix the digestive biscuits, brown sugar and melted butter together until well blended. Press the crumb mixture into a 23cm (6cm deep) loose-based tin. Preheat the oven to 220C.
2. In a large bowl, lightly beat the eggs. Mix in 75g of the caster sugar and the salt. Slowly stir in the hot, scalded milk and the vanilla extract. Strain the mixture into the pie crust and sprinkle the cinnamon on top.
3. Bake on the lower shelf of the pre-heated oven for 25 to 30 minutes or until the curstard is firm.
4. In a large glass mixing bowl, whisk the egg whites until stiff but not dry. Gradually beat in the remaining caster sugar, whisking well between each addition until very stiff and shiny.
5. Scatter the banana over the custard (if using). Spread the meringue on top of the pie, return to the oven and cook until the meringue is slightly brown. Cool for at least 15 minutes befor cutting.
13 setembro 2007
Pregnant Miserable Self Pitying Loser Pie (Blueberry)
Receita do filme "Waitress"
INGREDIENTS:
1 packet (450g) shortcrust pastry
200g blueblerries
190g caster sugar
1 tablespoon lemon juice
1 tablespoon cornflour
100 ml water
3 eggs, beaten
170g demerara sugar
280ml glucose syrup
170ml double cream
6 tablespoons butter, melted
125g uncooked rolled oats
100g finely chopped fruitcake
2 teaspoons vanilla extract
2 tbsp brandy
PREPARATION:
1. Line a 25cm loose-based tin with approximately two thirds of the shortcrust pastry. Reserve the trimmings. Chill the pastry case in the fridge until ready to use.
2. Heat the blueberries, 40g of the caster sugar and the lemon juice in a saucepan until the juices begin to run form the fruit. Mix the cornflour with the water, then stir a little of the hot juices from the pan into the cornflour mixture. Stir this mixture back into the pan and continue stirring until thickened. Set aside to cool.
3. Pre-heat the oven to 180C
4. In a large mixing bowl, combine the eggs, demerara sugar, remainging caster sugar, glucose syrup, cream, butter, oats, fruitcake and vanilla extract. Mix well and stir in the blueberry mixture. Pour into the prepared pastry case.
5. Roll out he remaining pastry and cut into long strips about 2cm wide. Create a lattice on top of the bluebarry filling, by laying out the strips of pastry at 2 cm intervals across the pie, turning the pie 90 degrees and adding a second row of pastry strips to form a criss-cross pattern.
6. Bake in the pre-heated oven for 45 minutes or until browned and set.
7. Pour the brandy onto the hot pie and set fire to it carefully with a match. Allow the alcohol to burn off and serve.
INGREDIENTS:
1 packet (450g) shortcrust pastry
200g blueblerries
190g caster sugar
1 tablespoon lemon juice
1 tablespoon cornflour
100 ml water
3 eggs, beaten
170g demerara sugar
280ml glucose syrup
170ml double cream
6 tablespoons butter, melted
125g uncooked rolled oats
100g finely chopped fruitcake
2 teaspoons vanilla extract
2 tbsp brandy
PREPARATION:
1. Line a 25cm loose-based tin with approximately two thirds of the shortcrust pastry. Reserve the trimmings. Chill the pastry case in the fridge until ready to use.
2. Heat the blueberries, 40g of the caster sugar and the lemon juice in a saucepan until the juices begin to run form the fruit. Mix the cornflour with the water, then stir a little of the hot juices from the pan into the cornflour mixture. Stir this mixture back into the pan and continue stirring until thickened. Set aside to cool.
3. Pre-heat the oven to 180C
4. In a large mixing bowl, combine the eggs, demerara sugar, remainging caster sugar, glucose syrup, cream, butter, oats, fruitcake and vanilla extract. Mix well and stir in the blueberry mixture. Pour into the prepared pastry case.
5. Roll out he remaining pastry and cut into long strips about 2cm wide. Create a lattice on top of the bluebarry filling, by laying out the strips of pastry at 2 cm intervals across the pie, turning the pie 90 degrees and adding a second row of pastry strips to form a criss-cross pattern.
6. Bake in the pre-heated oven for 45 minutes or until browned and set.
7. Pour the brandy onto the hot pie and set fire to it carefully with a match. Allow the alcohol to burn off and serve.
Falling in Love Chocolate Mousse Pie
A receita vem direto do filme Waitress.
INGREDIENTS:
1 x 20cm cooked sweet pastry case
1 (400g) can condensed milk
170 ml water
150 g caster sugar
40 g cocoa
20 g cornflour
30 g plain chocolate
570 ml double cream, stiffly whipped, plus extra for decoration
PREPARATION:
1. In a large saucepan, combine the condensed milk, water, caster sugar, cocoa and cornflour, whisking until smooth.
2. Over a medium heat, add the chocolate and stir continuously until it melts and the mixture thickens. Remove from the heat and beat until smooth. Leave to cool and refrigerate for 15 minutes before folding in the double cream.
3. Pour the mixture into the prepared pastry case and chill for 4 hours or until set. Decorate with whipped cream and serve.
INGREDIENTS:
1 x 20cm cooked sweet pastry case
1 (400g) can condensed milk
170 ml water
150 g caster sugar
40 g cocoa
20 g cornflour
30 g plain chocolate
570 ml double cream, stiffly whipped, plus extra for decoration
PREPARATION:
1. In a large saucepan, combine the condensed milk, water, caster sugar, cocoa and cornflour, whisking until smooth.
2. Over a medium heat, add the chocolate and stir continuously until it melts and the mixture thickens. Remove from the heat and beat until smooth. Leave to cool and refrigerate for 15 minutes before folding in the double cream.
3. Pour the mixture into the prepared pastry case and chill for 4 hours or until set. Decorate with whipped cream and serve.
31 agosto 2007
Pimentão cheio
Tire o cabo do pimentão, abrindo um buraquinho por onde passará o recheio.
Tire as sementes com os dedos e lave bem os pimentões por dentro e por fora.
Recheie com carne moída já pronta, (cozida e temperada)
Jogue azeite por cima e leve ao forno até quase queimar de um dos lados. Vire os pimentões e deixe corar do outro lado também.
Tire as sementes com os dedos e lave bem os pimentões por dentro e por fora.
Recheie com carne moída já pronta, (cozida e temperada)
Jogue azeite por cima e leve ao forno até quase queimar de um dos lados. Vire os pimentões e deixe corar do outro lado também.
Bolo de São João - Porque ninguém é de ferro de comer só comida inglesa...
Ingredientes:
2 xícaras de chá de açúcar
2 xícaras de chá de leite
2 xícaras de chá de fubá
2 ovos
1 xícara de trigo
1/2 xícara de óleo
1 pitada de sal
1 colher de sopa de Royal
Ponha tudo do liquidificador e misture.
Jogue numa forma untada e polvilhada com fubá e leve ao forno até dourar (mais ou menos 30 minutos)
2 xícaras de chá de açúcar
2 xícaras de chá de leite
2 xícaras de chá de fubá
2 ovos
1 xícara de trigo
1/2 xícara de óleo
1 pitada de sal
1 colher de sopa de Royal
Ponha tudo do liquidificador e misture.
Jogue numa forma untada e polvilhada com fubá e leve ao forno até dourar (mais ou menos 30 minutos)
Bolo de Cenoura
Bata no liquidificador:
3 cenouras médias
1/2 xícara de óleo
4 ovos
Despeje tudo numa tigela e misture com:
2 xícaras de trigo
2 xícaras de açúcar
1 colher de sopa rasa de Royal
Despeje tudo numa forma untada e leve ao forno.
_________________________________________________
Cobertura de chocolate:
4 colheres de chocolate
3 colheres de açúcar
2 colheres de água fervendo
1 colher de manteiga
Mexa bem e espalhe por cima do bolo ainda quente.
3 cenouras médias
1/2 xícara de óleo
4 ovos
Despeje tudo numa tigela e misture com:
2 xícaras de trigo
2 xícaras de açúcar
1 colher de sopa rasa de Royal
Despeje tudo numa forma untada e leve ao forno.
_________________________________________________
Cobertura de chocolate:
4 colheres de chocolate
3 colheres de açúcar
2 colheres de água fervendo
1 colher de manteiga
Mexa bem e espalhe por cima do bolo ainda quente.
Torta de Morango
Massa:
2 xícaras de trigo
1 xícara de açúcar
2 colheres de chá de Royal
2 colheres de sopa de manteiga sem sal
2 ovos
Misture tudo com a mão, até ficar homogêneo. Ponha toda a massa, apertando com os dedos, no fundo de uma assadeira untada e polvilhada com trigo. Asse até dourar.
Recheio:
2 copo de leite
2 colher de manteiga
2 colher de maizena
açúcar a gosto
Cobertura:
2 copos de suco de laranja
2 colher de maizena
açúcar a gosto
Depois que a massa estiver assada, ponha o recheio por cima. Arranje os morangos sobre o recheio, como lhe convier. Por cima, jogue a cobertura. Espere esfriar e sirva.
2 xícaras de trigo
1 xícara de açúcar
2 colheres de chá de Royal
2 colheres de sopa de manteiga sem sal
2 ovos
Misture tudo com a mão, até ficar homogêneo. Ponha toda a massa, apertando com os dedos, no fundo de uma assadeira untada e polvilhada com trigo. Asse até dourar.
Recheio:
2 copo de leite
2 colher de manteiga
2 colher de maizena
açúcar a gosto
Cobertura:
2 copos de suco de laranja
2 colher de maizena
açúcar a gosto
Depois que a massa estiver assada, ponha o recheio por cima. Arranje os morangos sobre o recheio, como lhe convier. Por cima, jogue a cobertura. Espere esfriar e sirva.
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