Cuts&Burns

Chicken and squash casserole😊
https://youtu.be/fh-RUmGPlcM

Ingredients:
Chicken breasts: 4 pcs.
Ricotta (or cream cheese): 250 g / 9oz.
Zucchini (medium): 1 pc.
Sour cream: 2 tbsp.
Mustard: 1 tsp
Eggs: 2 pcs.
Salt.
Pepper.
Parmesan.

Instructions:
1. Cut the chicken breasts into small pieces.

2. Put chicken into a medium bowl, add sour cream, whole grain mustard, salt and black pepper.

3. Mix everything together and let chicken marinate for 20 minutes.

4. Rinse the squash (young zucchini), cut off the edges and grate it.

5. Squeeze grated squash over a bowl to remove excess moisture.

6. Add grated squash to a bowl of marinated chicken.

7. Add ricotta or cream cheese.

8. Add eggs, add salt (considering that we have already salted the chicken fillet) and mix.

9. Put the mixture to a baking dish and smooth the surface. Cook the chicken squash casserole in the oven at 180C / 350F degrees for 25-30 minutes.

10. After 25-30 minutes, remove the casserole from the oven.

11. Sprinkle Parmesan cheese on top of the casserole.

12. Put the casserole back in the oven for 7-10 minutes to melt the cheese and form a golden brown crust.

Enjoy your meal :-)

Chicken squash casserole How to make chicken and squash casserole Ingredients: Chicken breasts: 4 pcs. Ricotta (or cream cheese): 250 g / 9oz. Zucchini (medium): 1 pc. Sour cream: 2 ...

Lemon meringue pie

Weekend is a great time to cook something delicious.😋
Have a look at our new Lemon Meringue Pie video.😉

https://youtu.be/K1WUpP8O9Gw

Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping. Lemon meringue pie is prepared with a bottom pie crust, with the meringue directly on top of the lemon filling.

Lemon flavoured custards, puddings and pies have been made since ancient times, Ancient Greece is thought to be the origin of the Lemon pie we know today, but meringue was perfected in the 17th century. Lemon meringue pie, as it is known today, is a 19th century product. One of the earliest recorded recipes was attributed to Alexander Frehse, a Swiss baker from Romandy.

Recipe

Ingredients:
For the Pie Crust:
2 1/2 cups (300g) of all purpose flour.
1 oz / 30g of sugar.
1/2 tsp / 2g sea salt.
1 cup unsalted butter 225g, chilled.
2 oz / 60ml of ice water.

For the Filling:
5 egg yolks.
1/2 tbsp / 2g of salt.
1/4 cup / 50g of cornstarch.
1 1/4 cups / 250g of sugar.
Zest of 2 lemons.
Juice of 5 lemons.
1 1/4 cup / 300 ml of water.
2 oz butter 60g, unsalted

For the Meringue:
1 cup / 200g of sugar.
1/3 cup / 50ml of water.
5 egg whites.
1/4 tsp salt.
Lemon juice.
1 tsp vanilla extract.

Instructions
1. To make the pie crust combine flour (2 1/2 cups / 300g), sugar (1oz / 30g) and salt (1/2 tsp / 2g) then mix together.

2. Add 1 cup / 225g of cold butter (cubed) and mix everything together until you have small pieces. Add ice water 2 oz / 60ml and keep mixing until combined.

3. Dump the mixture out onto a pastry mat or floured surface. Knead the dough and form the pastry dough into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.

4. To make the filling: zest 2 lemons and add a juice of 5 lemons.

5. In a medium pot mix sugar (1 1/4 cups / 250g) lemon juice with zest, cornstarch (1/4 cup / 50g), water (1 1/4 cup / 300 ml) and 1/2 tbsp / 2g of salt. Place on medium high heat and whisk continuously until thickened.

6. Take 5 eggs and separate egg whites from yolk. Whisk together five egg yolks in a bowl and set aside.

7. Once the lemon mixture is thickened it’s time to temper the eggs. Slowly pour 1/3 of the hot lemon mixture to the eggs while whisking vigorously then add the egg mixture to the pot while whisking and return to medium-high heat for a couple of minutes.

8. Preheat the oven to 425 F / 220 C degrees. With a rolling pin, on a well-floured surface, flatten out dough into a circle at least 1 inch larger than the pie Fold the dough in half and ease it into the pie pan without stretching then unfold to fit the pan. With a small sharp paring knife, cut the excess of the dough.

9. Cover the dough with parchment paper then fill with pie weights or beans and bake at 425 F / 220 C degrees for 15 minutes.

10. Take out the paper with weights/beans then brush the crust with the egg wash. Now dock the pie crust with a fork and protect sides with foil. Bake for another 10-15 minutes at 375 F / 190C degrees. Once the center is golden, remove the pie crust from the oven and set aside.

11. Spread the lemon curd into the pie crust and smooth with a spatula. Cover with plastic wrap and refrigerate overnight.

12. To make the meringue you will do two things at once: add 3/4 cup (150g) of sugar and 1/3 cup (50g) of water to a small pot and set over medium heat. Stir until dissolved then leave to heat up.
Beat the egg whites, add salt and lemon juice, slowly add 1/4 cup (50g) of sugar and continue beating until soft peaks form.

13. Once the sugar reached 240F / 115C and the egg whites are at the soft peak stage you can slowly pour the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine then use immediately.

14. Add the meringue onto the cooled pie, use a spatula or spoon to create little peaks and wisps. Torch the meringue with a kitchen torch or broil in the oven for a minute or two until golden brown. Chill in refrigerator until set, about three hours.

How to make lemon meringue pie How to make lemon meringue pie Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, le...

Want some delicious homemade chocolate chip cookies?😉
Next weekend we'll add full video recipe🥳