First of all, I hope you’re safe and sound at home. In this moment we must take care of ourselves and keep nourishing not just our stomachs, but our minds too. So, if you’re bored and want to try something new, you should cook to spend your time.
Check this 3 easy recipes:
- No-Bake German Chocolate Pie
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This recipe is an easy chocolate pie with cookie crust. The best part is that you don’t need the oven to cook it.
– Ingredients
For the Oreo Cookie Crust:
(1) package cookies, crushed into crumbs
8 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling:
16 ounces semi-sweet chocolate, finely chopped
2 and 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
For the German Chocolate Topping:
1/2 cup packed light brown sugar
1/2 cup half and half
2 ounces SALTED butter, cut into tiny pieces
2 large egg yolks
(1) 7 oz bag sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup pecans, chopped
– How to Prepare
Cookie Crust
In a bowl combine cookie crumbs and melted butter, mix, as press into a pie plate. Put it in the freezer for 30 minutes.
Chocolate Ganache Filling
Add chopped chocolate to the bowl; set aside. In a small saucepan over medium-heat, add the cream to a low simmer then remove from heat. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the melted chocolate and cream are completely combined; about 2 minutes. Add in the butter and use a spatula to stir until the butter is completely melted. Pour into chilled crust and set aside.
For the German Chocolate Topping:
In a small heavy saucepan, combine brown sugar, half and half and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.
Place egg yolks in a small bowl, whisk a small amount of hot cream mixture into the yolks to temper the mixture, then return everything to the pan, whisking constantly. Cook 2-3 minutes over medium heat, stirring constantly; the mixture will thicken during this time. Remove from heat. Stir in coconut and vanilla; cool for 15 minutes.
Pour mixture over chocolate filling and sprinkle with pecans. Refrigerate for at least 2 hours before cutting into slices and serving.
- Breakfast Sandwich
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If you want a different breakfast, this recipe is for you.
– Ingredients
1 Bagel
2 Bacon Slice
1 Egg
1 Sausage
– How to Prepare
Fry bacon and sausage together. Fry the egg. Add in the bagel and serve. You can also add other ingredients and make it a sweet one if you like.
- Traditional Chicken Pie
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Who doesn’t like chicken pie? This traditional recipe needs to be prepared in this quarantine!
– Ingredients
For the fill
1 medium chicken
1 onion
6 cloves
1 carrot, peeled
2 bay leaves
1 chicken stock cube
6–8 peppercorns
For the pastry
450g/1lb plain flour
½ tsp salt or to taste
120g/4½oz butter, cold
120g/4½oz vegetable shortening, cold
1 free-range egg, beaten, for glazing
For the sauce
250ml/9fl oz whole milk
55g/2oz butter
55g/2oz plain flour
– How to Prepare
Place the chicken in a large pan. Stud the onion with cloves and add it to the pan with the carrot, bay leaves, stock cube and peppercorns. Cover with cold water and bring to the boil, then reduce the heat and simmer until the chicken is cooked. This will take about 45 minutes, depending on the size of the chicken.
Meanwhile, make the pastry. Sift the flour and salt together into a large mixing bowl. Dice the cold butter and vegetable shortening and rub them into the flour until the mixture resembles fine breadcrumbs. Mix in just enough cold water to form a stiff dough. Turn this out onto a lightly floured surface and knead gently to form a smooth ball of dough. Wrap in cling film or place in a plastic bag and chill for at least 30 minutes.
When the chicken is cooked, take the pan off the heat. Remove the chicken and place it on a plate. Put the pan back on the heat and reduce the cooking liquid to about 250ml/9fl oz. Strain the reduced liquid into a jug and leave to cool, then skim off the fat and discard it.
Once the chicken is cool enough to handle, cut the meat into chunks and discard the skin and bones.
For the sauce, remove the cloves from the onion. Put the onion in a food processor with the reserved stock. Blend until smooth, then add the milk and set aside.
Melt the butter in a pan and stir in the flour. Gradually add the stock and milk, then bring to the boil, stirring continuously. Reduce the heat and simmer for 4-5 minutes to cook out the taste of the flour. Season, to taste, with salt and freshly ground black pepper, then fold the meat gently into the sauce. Set the mixture aside to cool.
Preheat the oven to 220C/210C Fan/Gas 7. Roll out two-thirds of the pastry and use it to line a 20–25cm/8–10in pie plate and add the cooled chicken mix.
Roll out the remaining pastry to make a lid for the pie, brush the edge with beaten egg and pinch the edges together to seal.
Decorate the top of the pie with leaves made from pastry trimmings and brush all over with beaten egg. Make a hole in the top of the pie to allow the steam to escape, then bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.
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The article above was edited by Thays Avila.
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