Appel Pie Recipe

We all love pies and especially apple pies, who doesn't? Anyway, apple pies are extremely perfect with a fresh juice or ice tea in this hot summer; they're also very good desserts after a light supper. They're so easy to make that when some of our friends just have called us and said: Hello Emy I'm coming for a tea or for a supper!! Whatever, apple pies are definitely yummy and quick to make. In addition you're going to eat something clean and homemade in 30 min.

 Ingredients:
For the stuffing;
5 green apples
70g of sugar
Nuts (depending on your taste) 
1 tsp of cinnamon
1 tsp of lemon juice
A few drops of water

For the dough;
2 eggs
100 of sugar
100g of butter
1 tsp of baking powder
1 tsp of vanilla powder
2 cups and a half of flour

Directions:
First of all; mix all the dough ingredients then add the flour slowly until you have soft dough then cut it into two pieces.
If you have the pie's mold put the first piece of the dough in it but if you don't have it; you can make a decoration just with your fingertips as you see in the picture.

Preheat the oven for 10 mins at 190C/374F.
In the second stage: In a pan put the apples and the rest of the ingredients on the stove on medium heat for 5 mins. Then put the mixture of the apples and nuts on the dough as you see on the pic.

For the second piece of the dough; cut the rolled out dough into as many 1" wide strips as it will yield as you see on the picture.
.

Then put them on the top of the tart as you see on the pictures.

Enter the tray in the oven for 20 min.

The temperature of the oven is 190C/374F.

Lemon Tart Recipe

Here I'm posting one of my favorite desserts; easy, soft, tasty and refreshing recipe in this hot summer.

As everyone know; tarts are perfect for an afternoons tea or a mornings tea; even are good as a dessert after lunch or supper.

We are going to need:

For the cream;
300g of melted butter
100g of sugar
200g of eggs
10 lemon (zest and juice)

For the dough;

2 eggs

100 of sugar

100g of butter

1 tsp of baking powder

1 tsp of vanilla

2 cups and a half of flour

 The way we make the lemon tart:

First of all; mix all the dough ingredients then add the flour slowly until you have a soft dough.

If you have the tart mould put the dough in it but if don't have it; you can make a decoration just with your fingertips as you see in the picture. 

Preheat the for 10 min.
Put the tray in the oven for 10 min.

In the second step;in a large bowl put 7 eggs, sugar. 

Mix them for around 15 minutes with hand mixer then add the lemon zest and lemon juice.

Cook on the stove on a low heat without boiling until thickening.

Add the cream on the dough then enter the tray again for 15min.

Enjoy this lovely Lemon Tart Recipe from Gourmet Dish kitchen.

Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. 

Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every  occasion, and much more.

Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie, Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart). 

As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-in cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts.

Mini croissants by Puff pastry

In baking, a puff pastry(In arabic: العجينة المورقة or in frensh:La patte feuilleté) is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out. It is sometimes called a "water dough" or détrempe.

The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges. (From Wikipedia).
From the time I was in college until about 3 years ago, croissants were flaky, layered, buttery rolls of heaven, no matter where I bought them or who made them, Today I made my favourite croissant by puff pastry, this is my first time I try to make it and i succeed.
It was soft crunchy and yummy! The best Mini Croissants from Gourmet dish kitchen by simple way :)

Ingredients:
500 g of white flour
250 ml of cold water
1 tsp salt
400g of margarine lamination cut into pieces and very cold

 How to make the Mini croissants by puff pastry!?
In a bowl; put the flour and the frozen butter then; mix it just by the tips of your fingers...
after that; add the mix of water and salt and also mix it just by the tips of your fingers.
Until you have an incoherent dough.

Knead your dough by hand for 5 minutes.
Using a small dusting of flour and yeast (for 100 g of flour we need 25 g of yeast),

roll out the rectangle to 9 x 20 inches. Using a dry pastry brush, brush off any excess flour -- otherwise it will get trapped and start to brown, eventually discoloring your dough.

Fold your dough into thirds, like you're folding a letter, and repeat: Roll to 9 x 20 inches, brush off excess flour, and fold into thirds. Chill for an hour.

You will repeat this whole process (roll, fold, roll, fold, chill) two more times, each time chilling the dough for 1 hour, for a total of six folds.
It is helpful to make indentations with your finger on the dough to keep track of were you are at with your folds. (One indentation for the first fold, two for the second, and so on.)
You can keep this dough in the fridge 24 hours.

This puff pastry is a base of a lot of pastries and desserts; today I Am using my puff pastry in the gourmet croissant recipe from gourmet dish kitchen.
With the rolling pin, make a rectangle by pressing firmly along its length and with a knife make triangles and a small scrap of dough at each end, as you see in the picture..

 Hold a dough triangle so that the short notched side is on top and gently elongate without squeezing or compressing the dough

Lay the croissant on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end.
(you can make small triangles, medium or big depending on your taste)
(also you can fill it with chocolate or anything else or you can keep it classic without
filling)
Put the croissants in the oven-tray on 170C°/388F° for 15 mins.

Puff Pastry Perfection: More Than 175 Recipes for Appetizers, Entrees, & Sweets Made with Frozen Puff Pastry Dough!!

Puff Pastry Perfection is more than just another collection of baked goods. It is a burst of extraordinary flavors that surprise and delight, along with foolproof instructions to make home cooks into baking heroes.
Puff pastry is the royalty of pastries—crisp, flaky, and especially light, it literally rises to any occasion. And although preparing homemade puff pastry is a labor-intensive process, Puff Pastry Perfection shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere.

Oh, the enchanting creations that await! Frozen puff pastry can be used to quickly and easily render classics such as napoleons, cream puffs, strudels, turnovers, palmiers, mille-feuille, and French tarts. It can be twisted into appetizer sticks, cut into tartlet shapes, used as a quick pie or quiche crust, folded over savory appetizer fillings, molded over casserole fillings to create one-step pot pie "lids," or rolled and slice into elegant, but oh-so-easy cookies.

The result? How about portobello napoleons, wasabi shrimp puffs, dried cherry and almond baked brie, or spicy cumin cheese straws for starters? For supper consider chile relleno quiche, puff pastry po' boys, pizza bianco with prosciutto, arugula and parmesan or chipotle and cheese beef pot pie. Next, the sweets: miniatures such as ginger-lime sugar twists, southern pecan crisps, fresh mango napoleons, and puff pastry cinnamon rolls, all perfect for teatime or an anytime nibble. And finally the grand desserts: from lemon-blackberry cobbler to chocolate-walnut strudel to caramel apple dumplings, there's a sweet treat for every taste and occasion.

Delicious Chocolate Biscuit Cake Recipe (Or Chocoprince)

Here is a new gourmet recipe. The little prince cookie, which is unlike any of the biscuit cakes I have done so far.
It's Prince William's favourite cake and was served at his wedding reception; that's why it's called Choco Prince cake!!
Easy and delicious little prince cookie from Gourmet Dish kitchen.

Ingredients:
100g of butter
4 tsp of caster sugar
8 tbsp of dark cacao
1 tsp of vanilla powder
80g of fresh cream
A bottle of sweetened condensed milk(397g)
500g of biscuits tea (roughly crushed)
You can add some Nuts (walnuts, almonds...) or Dried Fruit (sultanas, apricots, cherries) depending on your taste :)

How to make Delicious Chocolate Biscuit Cake Recipe (Or Chocoprince):
First of all; put a pan on the stove on low heat
Then add the butter.

When the butter melts add caster sugar then stir well!

Add the cacao and with constant stirring.

Add the vanilla powder.

Add the fresh cream and keep stirring.

Then add the sweetened condensed milk

Add the biscuits tea (roughly crushed)

Then stir gently!

Remove the pan off the stove!! Place it in a plastic diet and rouled as you see in the pictures.

Put it in the fridge for two hours.

You can cut it as you see in the picture depending on your taste... You can also put it in the cheese cake-tray its optional... also you can serve it with juices or coffee, tea...
Enjoy!