Amy Traverso Pork & Apple Pie with Cheddar Sage Crust - Home & Family
Apple expert Amy Traverso is the author of the new book, The Apple Lover's Cookbook. She shows us how to make a Pork and Apple Pie with Cheddar-Sage Crust.
Get the full recipe:
Hafta Sonu Kahvaltılarınızın Yeni Spesiyali: Patatesli Tepsi Poğaçası Tarifi - Kahvaltılık Tarifler
Bu tarifin aynısı hiçbir yerde yok! Ferhat Şef'ten sabah kahvaltılarınıza, çok uğraşmadan hemen hazırlayabileceğiniz çok farklı bir tarif geliyor. Evdeki malzemelerle kolayca hazırlayabileceğiniz patatesli tepsi poğaça tarifi özellikle hafta sonu evde kuracağınız kahvaltı sofralarına çok yakışacak. Poğaçanın içine sucuk da girecek, yarım saatte pişecek, sofradaki herkes ona bayılacak. Hazırsanız önce videomuza, sonra mutfağa bekleniyorsunuz!
Malzemeler
Hamur için:
1/2 su bardağı yoğurt
1/2 su bardağı sıvı yağ
1/4 su bardağı tereyağı (erimiş)
1 adet yumurta
1 tatlı kaşığı tuz
1 paket kabartma tozu
1 yemek kaşığı sirke
2,5 su bardağı un
İç harcı için:
2 adet orta boy patates (haşlanmış)
1/2 çay bardağı süt
1 çay kaşığı tuz
1/2 çay kaşığı karabiber
3 adet yumurta
2 su bardağı beyaz peynir
1/2 su bardağı kaşar peyniri (rendelenmiş)
10 dilim sucuk
Yazılı tarif için;
Yemek.com'un yeni videolarından hemen haberdar olmak için abone olun:
Sitemizi ziyaret edin:
Yasemin Şef'in tüm tariflerine ulaşmak için:
Ferhat Şef'in tüm tariflerine ulaşmak için:
SOSYAL MEDYA HESAPLARIMIZ
• Instagram:
• Facebook:
• Twitter:
• Tiktok:
Mutfak sponsorumuz Vestel'in Yemek.com mutfağında kullanılan ürünlerine ulaşmak için:
• Vestel Buzdolabı:
• Vestel Ankastre Bulaşık Makinası:
• Vestel Ankastre Ocak:
• Vestel Ankastre Fırın:
• Vestel Mikrodalga Fırın:
• Vestel Sade Türk Kahvesi Makinesi:
• Vestel Taze Kahve Makinesi:
Yemek.com'un yeni stüdyosunun rengarenk duvar resmine hayat veren ekip ????
#yemekcom #patateslitepsipoğaçası
Vegetable Pot Pie Skillet
This rich and comforting Vegetable Pot Pie Skillet has a homemade biscuit topping and is made faster for weeknight dinners by using frozen vegetables. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
FILLING
3 Tbsp butter
1 onion
3 Tbsp all-purpose flour
1 cup whole milk
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp dried sage
Freshly cracked pepper
1 cup vegetable broth
1 lb frozen mixed vegetables*
CHEDDAR BISCUIT TOPPING
2 cups all-purpose flour
3 tsp baking powder
6 Tbsp cold butter
1/2 tsp salt
1 cup shredded cheddar
2 Tbsp chopped chives (optional)
1 cup milk
INSTRUCTIONS
1. Dice the onion and add it to a deep, oven safe skillet with 3 Tbsp butter. Sauté the onions over medium heat until soft and transparent. Add 3 Tbsp flour and continue to sauté for about two minutes. Whisk in one cup milk until no lumps remain. Add the salt, thyme, sage, and some freshly cracked pepper. Allow the milk to come up to a simmer, whisking often, until it thickens.
2. Whisk in the vegetable broth and allow it to come up to a simmer again. You should now have a thick, creamy sauce. Add the frozen vegetables (no need to thaw) and stir to combine. Turn the heat down to low and allow the mixture to heat through, stirring occasionally, while you prepare the biscuit topping.
3. Preheat the oven to 425ºF. In a large bowl stir together the flour, baking powder, and salt until well combined. Cut the butter into several chunks, add it to the flour mixture, then use your hands or a pastry cutter to work the butter into the flour until the mixture resembles damp sand. Stir in the cheddar and chives.
4. Add 1 cup milk to the biscuit mixture and stir until a dough forms. If the dough seems is too wet or sticky to work with your hands, simply dust a little more flour on top.
5. Turn the dough out onto a lightly floured surface and press it down into a 3/4-inch thick circle, then cut into 6 biscuits (gather up the scraps and reshape to cut more biscuits if needed). Place the biscuits over top of the vegetable pot pie mixture in the skillet.
6. Bake the skillet for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges. Serve hot.
Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes
ULTIMATE HOT CROSS CRUMB MAC & CHEESE! | Unexpectedly delicious vegetarian dinner recipe
Hot Cross Crumb Mac & Cheese is The ultimate luxury macaroni cheese for hot cross bun lovers! Fold pasta into this impossibly creamy cheese sauce and top off with crispy hot cross bun crumbs.
Fans of savoury and sweet combos will find this rich and comforting pasta dinner irresistible.
Hot Cross Crumb Mac & Cheese comes from my deep love of Cheddar cheese sandwiched between warm, toasted hot cross buns. It's a classic sweet and savoury snack combination I couldn't help but make a meal of.
The fact of the matter is that nothing bulks out a dish better than pasta. Enter Hot Cross Crumb Mac and Cheese. Here, I fold short pasta like fusilli, macaroni, conchiglie (shells), penne or even rigatoni into rich and creamy mature Cheddar sauce. The ultimate luxury vegetarian macaroni cheese recipe in just 4 easy steps!
⚡SUBSCRIBE:
✏️ FULL RECIPE & TIPS:
Please leave me a ???????? if you liked this video
???? to be notified as soon as I post a fresh new recipe!
???? MY CAMERA EQUIPMENT
CAMERA (CANON 6D Mark II):
OVERHEAD CAMERA LENS:
STILLS & CLOSE UPS LENS:
TRIPOD:
LAPTOP:
TETHERING CABLE:
STORAGE (EXT. HARD DRIVE):
PIECE TO CAMERA:
???? SOCIAL MEDIA
INSTAGRAM:
FACEBOOK PAGE:
FACEBOOK GROUP:
TWITTER:
PINTEREST:
???? EMAIL: hello@sanjanafeasts.co.uk
???? WEBSITE: sanjanafeasts.co.uk
Tag me in your recipe remakes on Instagram by using the hashtag #SanjanaFeasts so I can see them and reshare!
???? MUSIC (referral link):
???? OTHER RECIPE VIDEOS YOU MIGHT LIKE
Eggless Gulab Jamun Cake:
Vegan Jalebi:
Perfect Gulab Jamun:
Shahi Paneer:
Daal Kachori:
Masala Paneer:
Atomic Chilli Chutney:
Tandoori Hasselback Potatoes:
Meatless Seekh Kebab:
Ultimate Veg Biryani:
Maggi Noodles Chaat:
Popcorn Bhindi
Chilli Mogo:
Puffy Poori:
Mohanthal:
This description box contains Amazon Affiliate links. They are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned in this video and description have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this channel. Thanks in advance if you choose to make a purchase through these links!
Sanjana x
#macaronicheese #hotcrossbuns
Chef Clodagh McKenna’s Seeded Cheddar Bread with Kerrygold Dubliner Cheese
This Seeded Cheddar Bread from Chef Codagh McKenna is filled with shredded Kerrygold Dubliner Cheese and topped with eight different types of seeds. It’s the perfect addition to your summer brunch menu or served as an afternoon indulgence (spread with Kerrygold Butter, of course).
INGREDIENTS:
For the bread
12oz wholemeal flour
7oz plain all purpose flour
1 teaspoon of bicarbonate of soda
1 teaspoon of salt
12floz milk
9floz natural or Greek yogurt
4.5oz Kerrygold Dubliner Cheese, grated
For the topping:
½ teaspoon pumpkin seeds
½ teaspoon sesame seeds
½ teaspoon poppy seeds
½ teaspoon linseeds
½ teaspoon sunflower seeds
½ teaspoon cumin seeds
½ teaspoon chia seeds
½ teaspoon mustard seeds
METHOD:
1. Pre-heat the oven to 430°F/gas mark 7.
2. Sift the white flour, bicarbonate of soda and salt into a mixing bowl. Stir in the wholemeal flour, followed by the grated cheese and, with clean hands, mix until combined. Make a well in the centre of the bowl.
3. In a separate bowl, whisk together the yogurt and milk and slowly pour into the well of dried ingredients. Use your free hand to mix the flour into the yoghurt and milk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
4. Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut a vertical cross and then a diagonal cross, which should create eight wedges (like cake slices). Make sure you only cut about two-thirds of the way through the dough. Using a pastry brush, brush the whole loaf with some of the milk and yogurt mixture, this will give a lovely golden colour to the bread once baked. Then sprinkle the seeds on each of the wedges. It should start to look like a flower.
5. Bake for 25 minutes, then reduce the heat to 350°F/gas mark 4 for a further 25 minutes. To test whether the loaf is cooked, tap with your knuckles; it should sound hollow. Once cooked, leave to cool on a cooling rack.
Music by Niamh Regan
Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:
For recipes, tips, and tricks follow us on social media:
Facebook:
Instagram:
Twitter:
Pinterest:
Easy breakfast everyone will love!
I make a breakfast style pot pie that is great for a crowd.