Quick Strawberry Pie recipe

Preparation Time : 25 min.
Setting Time : 30 min. Serves 6 to 8.

For the crust
7 tablespoons crushed Marie biscuits
4 tablespoons melted butter
1 tablespoon powdered sugar
For the filling
1 packet (100 grams) strawberry jelly
1 family pack (1/2 litre) vanilla ice-cream
1 teaspoon lemon juice
1 tablespoon powdered sugar
3/4 teacup sliced strawberries
For the decoration
sweetened cream
fresh strawberries

Method
For the crust
1. Mix all the biscuits, butter and sugar and press the mixture evenly into a 175 or 200 mm. diameter loose bottom tin
2. Place in the refrigerator until firm.
For the filling
1. Dissolve the jelly in 3 teacups of boiling water.
2. Pour the hot jelly mixture over the ice-cream. Place over ice.
3. Add the lemon juice and sugar and beat continuously until light and fluffy.4.Add the sliced strawberries.

How to proceed
1. Pour the jelly mixture over the set crust. Put to set in the refrigerator until firm.
2. When set, remove and decorate with sweetened cream and fresh strawberries.
3. Serve cold.

Do you know thw prepration of Onion Burger

ONION BURGERS

1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. onion, chopped
2 tbsp. butter
2 tsp. horseradish, prepared
2 tsp. mustard, prepared
1/2 tsp. salt
6 split buns

Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter, add horseradish, mustard and salt.

Spread onion mixture over 6 patties, top each with a patty and press together to form 6 large patties. Chill.

Place patties on grill and brown each side 8 to 10 minutes.

Serve on buns, if desired.

6 servings.

How is the making of Low Fat Turkey Burgers

Ingredients

1 pound ground turkey breast
2 teaspoons garlic powder
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
3 tablespoons light teriyaki sauce
1 tablespoon water
Cooking spray
1 large onion, cut into (1/4-inch-thick) slices (about 2 cups)
1 teaspoon olive oil
4 (1 1/2-ounce) hamburger buns
8 (1/4-inch-thick) slices tomato
4 curly leaf lettuce leaves
Preparation
Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Combine the teriyaki sauce and water in a small bowl.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices; cover and cook 10 minutes or until onion is golden brown, stirring frequently. Stir in 1 tablespoon teriyaki mixture. Remove onion from pan, and keep warm. Add olive oil to pan. Add patties, and cook 5 minutes over medium heat. Add 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden. Place 1 patty on bottom half of each bun, and top each patty with 1/4 cup onion, 2 tomato slices, and 1 lettuce leaf. Top with remaining bun halves.

Note: You can freeze any uncooked turkey patties for up to 1 month. To freeze, seperate the patties with wax paper; place them in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze Thaw in the refrigerator.
Yield

4 servings
Nutritional Information

CALORIES 278(15% from fat); FAT 4.7g (sat 1.2g,mono 1.3g,poly 1.4g); IRON 2.1mg; CHOLESTEROL 60mg; CALCIUM 73mg; CARBOHYDRATE 28.9g; SODIUM 949mg; PROTEIN 30g; FIBER 2.4g

The Recipe for Delicious Vegetable Burger

Ingredients:

* Vegetable Steaks - 4 (or) any other vegetable cutlet of your choice
* Tomato ketchup- 2 tsp
* Sliced buns- 4
* Onion-1 (cut into thin round slices)
* Tomato- 1 (cut into thin round slices)
* Carrot- 1 (cut into thin round slices)
* Cabbage leaves- 4
* Turmeric powder- 1/4 spoon
* Salt
* Butter- 2 tsp
* Dalda- 2 tsp

Method:
Boil water in a pan add turmeric & salt to it. Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes. Then take the vegetables from the water and drain on paper towels.

Heat dalda in a pan and toast the buns. Then apply butter & little ketchup to the inner sides of the buns. Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun. Prepare all the buns in the same manner.

The making of tasty Bucky Burgers

Bucky Burgers
Ingredients:

* 1 cup Buckwheat Groats*
* 2 cups Water
* 1 tablespoon Salt
* 1 cup Plain Wholewheat Flour
* 2 tablespoons Peanut Oil
* 2 small Grated Onions
* 4 Spring Onions (use the whole onion - cutting off only the top inch - this means that you will be using the tasty green bit as well).
* Rolled Oats

* It is possible to buy buckwheat that is already roasted. If you do this, then omit the roasting part of the recipe. I would recommend that you roast your own.

Method:

Dry-roast the buckwheat evenly in a deep sided saucepan until brown - stir consistently otherwise they will burn. Add the water (some recipes suggest boiling water but considering the fact that you have just roast the buckwheat, this is a little dangerous) and salt and boil for around 20 minutes until the water has been absorbed. This product is called Kasha and towards the end of the boiling process, should be stirred so that each grain remains separate. Let the Kasha cool down - it has to be quite cool for the next stage that involves it.

In a wok, add the oil and lightly fry the onions. Add the spring onions and cooled Kasha and flour (the resulting mixture should not be hot enough to cook the flour), kneading to a firm consistency (add some water or flour to adjust this).

Form the mixture into small balls and roll them in the rolled oats, then squashing them into the burger shapes.

Fry in oil in a frying pan until cooked right through (the thinner - the quicker) and browned on the outside. Consistency is the trick with this - set up a production line, making the burgers the roughly the same weight and thickness and the level of heat and time required will make the job a lot easier.

When cooked, remove and place on absorbent kitchen paper towelling.

Variations:

Instead of (or in addition to) spring onions, a variety of other flavourings may be used:

1. Chilli;
2. Sage;
3. Pimento;
4. Miso;
5. Curry;
6. Tomato (use tomato puree);
7. Mushroom;
8. Hoi Sin Sauce;
9. Garlic; and so on.

Remember that anything that goes into the burger should have no dimension greater than the thickness of the burger otherwise the burger will start to lose its structural integrity.

Storage:

If not eaten immediately, either store in a refrigerator and eat within a few days (animal free cooking lasts so much longer than the meat analogues such as beef burgers) or pack separately and freeze. I have eaten Bucky Burgers that have been frozen for over a year and come to no harm - get to know what your freezer is capable of.

The burgers may be reheated in the microwave in only a few minutes with an adjustment for frozen burgers.

How to Make a Rustica Pizza

Ingredients
* Dough
o 175g flour
o 30g butter
o 12cl milk
o salt
* Toppings
o tomato sauce
o aubergine in bits
o courgette in bits
o 50g red pepper and 50g green pepper in cubes
o red onion
o garlic
o a bit basilicum
o 100g mozzarella
o pepper and salt
o olive oil
Steps

1. Make the dough using flour, butter, milk and salt (see below).
2. Cut the vegetables, the garlic and the onion and put it on a plate in the oven for 20 minutes until they become a little dark on the outside.
3. Grease the dough with olive oil.
4. Put the dough on a plate and make a bottom.
5. Cover the dough with the tomato sauce.
6. Put the grilled vegetables on the pizza.
7. Cut the mozarella in cubes and put it on the pizza.
8. Sprinkle the basilicum on top.
9. Cook the pizza in the oven for 18 minutes at 200 degrees centigrade.


Tips

* Check regularly that the pizza isn't burning.

How to Toss Pizza Dough

Ingredients

* 1 cup water
* 1 Tb. Sugar
* 1 Tb. olive oil
* 1 Tb. dry yeast
* A little over 2 cups flour.

Steps


1. A good basic recipe for dough can be found above. Just mix the ingredients.
2.
Knead the dough until a) it is glossy, and tacky but not sticky; and b) a small amount pinched off can be stretched (by pinching and pulling) thin enough to let light pass through.
3. Let rise up to 1 hr room temperature or 5 hrs in the refrigerator.
4. Place on a floured counter and flour the top of the dough.
5.
Cut the dough into two round balls and repeat the following steps for each piece.
6. Flatten one ball with your hand until about 1 or 1 1/2 inches thick.
7.
Pick up the disk of dough, and pinch the dough about 1/2 inch from the edge. Try and stretch as you pinch, repeat this all around the edge.
8. When the disk of dough has been stretched enough to start to be floppy, make a fist and drape the dough over your fist.
9. Make a fist of the other hand and slip it under the dough next to your other fist.
10. Carefully move your fists apart stretching the dough more.
11. Shift your fists (left towards your face, right away) so the dough rotates while stretching.
12. When the dough has reached about 8 inches in diameter you can quickly move your left fist in an arc that goes backwards towards your face while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the dough will spin like a Frisbee.
13. Practice to balance the force of the fist twists equally. This will keep the pizza from spinning off into the corner (or worse).
14. Be sure to catch the falling spinning pizza as gently as you can with your two fists to avoid tearing.


Tips

* Don't be shy to use flour as much as you need while you work the dough.
* Longer rise times can be used if the amount of yeast is reduced.
* A pizza stone or some sort of ceramic insert will make your crust crispier.
* You should be listening to lounge music, preferably Louis Prima, Frank Sinatra, or the waltz from "The Godfather" while stretching the dough. In a pinch, sing the "da-da-da-da-da-da-dah" Italian song... you know the one.
* Also, it pays to stuff your cheeks with a little left over dough to give the real impression of being the Godfather of pizzas. Don't forget the croaky voice, too!