Asian pie
Origin of Asian pie:
Chinese kitchen
Numbers
people: 6
Difficulty:
easy
Preparation:
30 min
Cooking:
30 min
Price:
reasonable
Ingredients for Asian pie
1
roller of salted pie crust pastry
150g
vegetable（ cauliflower, broccoli, Chinese
cabbage, corn, soya)
For the seasoning:
1/2
cuil. with nuoc-mam soup
1/2
cuil. with oil
1/2
soup cuil. with green lemon juice soup
1/2 cuil. with water
1
soup cuil. with soup of coriandre finely engraved
Preparation
Unroll
the paste on the scheme of work. There cut out 12 small discs with a punch 7 cm in diameter.
Preheat
the furnace with 180 °C (HT.
6). Prepare a siliconée plate of pie mini-moulds.
Furnish
each cell with a disc of paste and support slightly with the end of the fingers
so that it takes the form of it.
Prick
several times the bottom with the teeth of a fork, charge and make cook 8 to 10
minutes, until the paste is just gilded.
Leave
the furnace, let cool and unmould delicately.
Prepare
vegetables and chop them with the knife very finely, so that they are not
crushed.
Plunge
the 1 minute in salted ebullient water, then drain and finish them drying them
on absorbing paper. Let cool.
Mix
the ingredients of the seasoning in a bowl, add vegetables and stir up well.
With a small spoon,
fill each bottom with pie of small seasoned vegetables
Ingredients
for Pictou County Oatcakes Recipe
2 c Oatmeal
3/4 c Shortening
1 c Flour
1/4
ts Baking soda
1 c Brown sugar
1/4 c -boiling water
1
ts -Salt
Pictou County Oatcakes Preparation
Combine
dry ingredients and cut in shortening. Disolve baking soda in the boiling water
and add, continuing to mix with a knife. Mold with the hands and shape into a
long wedge. Slice off and bake in a 400F
oven for 10 minutes. This recipe comes from the county where the Scots first
landed in Canada
(and where my dad was born.) To quote the author, Our Scottish ancestors used
real oatmeal when they made their favorite oatcakes. However sugar did creep
in, as indicated bt this 75 year old recipe.
Ingredients for Basic White Bread for Zojirushi Recipe
1-1/4 c Buttermilk
2 tb Butter
2 tb Sugar
1 ts Salt
3 c Bread flour
1 pk Active dry yeast
Basic White Bread for Zojirushi Preparation
Measure milk, butter, sugar, salt and flour into baking pan. Spreinkle yeast in center of flour. Insert pan securely into baking unit and close lid. Select BASIC WHITE BREAD setting if using active dry yeast, or QUICK BAKING setting if using fast-rise yeast. Select MEDIUM baking degree setting. Press START. The COMPLETE light will flash when bread is done. Using hotpads, remove pan from unit and pull out kneading rod. Turn out onto cooling rack and cool before slicing.
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