Chocolate Mousse Meringue Pie | RECIPE | Chocolate Angel Nut Pie
Before our move, I made this delicious chocolate mousse pie (in an effort to use up some of our perishables). I don't make this decadent dessert often, but when I do, it sure is a hit! Feel free to add nuts, sprinkles, or any other toppings you enjoy with chocolate. Enjoy! #recipe #chocolatepie #dessert
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Recipe of the Day: Puff Pastry-Wrapped Angel Hair Pasta Pie | Food Network
Pasta, sausage, spinach and cheese are wrapped in crispy puff pastry.
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Puff Pastry-Wrapped Angel Hair Pasta Pie
Recipe courtesy of Food Network Kitchen
Total: 2 hr 55 min
Active: 45 min
Yield: 12 servings
Level: Easy
Ingredients
Kosher salt and freshly ground black pepper
12 ounces angel hair pasta
2 tablespoons olive oil
5 spicy Italian sausage links (about 1 pound)
1 small onion, chopped
1 clove garlic, minced
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
Nonstick cooking spray, for the springform pan
2 sheets puff pastry from a 17.3-ounce package
One 9-ounce package frozen chopped spinach, thawed and squeezed dry
12 ounces shredded mozzarella
Directions
Special equipment: 9-inch nonstick springform pan
Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside.
Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat.
Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape.
Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.
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Recipe of the Day: Puff Pastry-Wrapped Angel Hair Pasta Pie | Food Network
Lemon Curd Pavlova | Meringue Cake Recipe | Angel pie | Lemon Tart | كيك المارينج | تورتة بالليمون
A delicious wonderful dessert any time.. light and fresh dessert, with a meringue base and a light lemon curd topping. Garnished with fresh lemon slices, blueberries,and powdered sugar.
بافلوفا هي حلوى سميت باسم راقصة الباليه الروسية الشهيرة آنا بافولوفا، الحلوى هي ذات شكل متموج من الخارج لكنها خفيفة ورقيقة من الداخل
طارت بالليمون | تورتة بالليمون
A lemon pie with lemon filling
This pavlova has a marshmallow center, a crispy outside and topped with creamy lemon curd,
????????????Ingredients :
????Lemon Curd:
* Zest of one lemon
* 1 1/4 cup white sugar
* 1/2 cup Salted butter, at room temperature
* 4 large eggs
* 1/2 cup freshly squeezed lemon juice, strained
????Pavlova:
* 6 egg whites
* 1 tsp cream of tartar, OR 1/2 tsp salt
* 1 1/3 (268 g )cups superfine white sugar, OR normal granulated sugar run through a food processor for a minute or so or just use normal granulated sugar and beat longer per instructions
* 1 tsp vanilla extract
* 3 tsp cornstarch
* 1/2 tsp white vinegar
????For Garnish:
* Thin lemon slices
* Fresh blueberries
* Fresh mint leaves
* Powdered sugar, for dusting
????صوص الليمون :
قشرة ليمونة واحدة
1 1/4 كوب سكر أبيض ٢٥٠ غرام
1/2 كوب زبدة مملحة 113 غرام / ٨ ملاعق كبييرة
4 / أو 6 صفار كبير
1/2 كوب عصير ليمون ١١٨ ملل
????الكيك :
* 6 بياض بيض
* 1 ملعقة صغيرة كريمة التارتار أو 1/2 ملعقة صغيرة ملح
* 1 1/3 كوب (268 غرام ) سكر أبيض رقيق ، أو سكر خشن عادي نطحنه بالخلاط لمدة دقيقة
* 1 ملعقة صغيرة فانيليا
* 3 ملاعق صغيرة نشا ذرة
* 1/2 ملعقة صغيرة خل أبيض
????للتزيين :
فواكه مثل البلوبيري
النعناع
ليمون
سكر ناعم
????????????Instructions
????Lemon Curd:
* Using a vegetable peeler, remove the zest of one lemon in large strips.
* In a large bowl over a pot of simmering water, combine lemon zest strips, sugar, butter, eggs, lemon juice and salt.
Whisk together over the heat until the lemon curd thickens and coats the back of a spoon. This will take 15-20 minutes.
Once thickened, discard lemon zest and strain through a fine mesh sieve in to a bowl. Cover with plastic wrap and refrigerate up to 1 week.
????Pavlova:
Lemon Curd:
* Using a vegetable peeler, remove the zest of one lemon in large strips.
* In a large bowl over a pot of simmering water, combine lemon zest strips, sugar, butter, eggs, lemon juice and salt. Whisk together over the heat until the lemon curd thickens and coats the back of a spoon. This will take 15-20 minutes. Once thickened, discard lemon zest and strain through a fine mesh sieve in to a bowl. Cover with plastic wrap and refrigerate up to 1 week.
Pavlova:
* Preheat oven to 90 C /194 F
* Place an 8-inch springform outer right (without the bottom part) in the centre of the baking sheet. (or draw an 8-inch circle in the centre of the parchment to use as a guide.) Set aside.
* Using an electric mixer and a clean, narrow, deep bowl or the bowl of a stand mixer fitted with the whipping attachment, beat egg whites and cream of tartar (or salt) on the highest setting until soft peaks form .
* Add sugar, 1 tablespoon at a time, without stopping the mixer, beating until thick and glossy.
* Add 3 tsp of corn starch . Whip mixture until sugar is completely dissolved. Dissolving the sugar should take about 10-12 mins (or if using normal granulated sugar, about 15 mins.)
* use a rubber spatula to fold
* Spoon meringue into the springform cake ring and shape the uncooked meringue using the springform cake tin as a guide into one giant meringue.
* Make a slight indentation in the top, pushing the extra meringue towards the edges. This is where your lemon curd will go, so you want the edges higher
* Carefully lift the springform cake pan ring straight up and remove. Place the uncooked meringue cake into the oven.
* Bake for 1 1/2 or until dry and crisp, test by tasting a teaspoon of the meringue from the top if it doesn't taste of egg it is done don't worry about the small hole made by this testing it will be covered by the topping.
* Turn off oven and leave in oven to cool completely. (pavlova may sink and crack during cooling).
* To serve: (Put curd on meringue just before serving) Spoon cooled lemon curd on top of meringue and spread evenly in the indentation, leaving the outermost edges uncovered.
* Arrange some lemon slices around one side. Top with a scattering of fresh blueberries and some fresh mint leaves ( if you want ) Dust with powdered sugar, if desired. Would also be nice with a dollop of whipped cream.
........................content of this video ...................
00:10 Intro
00:53 How to make pavlova
02:44 Shape your pavlova
03:35 Lemon curd Recipe
05:04 Decorate pavlova
05:41 Take a bite of heaven
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