37470 tarte tatin aux courgettes pie Recipes

onion, chopped, olive oil, zucchini, sliced in 1/4 inch rounds (if you look for even sized vegetables, you can get a nice looking finish on your tart), dried thyme, salt, pepper, fresh goat cheese, puff pastry , round

pears, peeled and sliced, ground cardamom, cardamom pods, butter, eggs, sugar, self rising flour, gingerbread cookies

recipe pastry for a 9 inch single crust pie, butter, softened, white sugar, apples - peeled, cored, and thinly sliced

puff pastry or 8 oz pie pastry, golden delicious apples, lemon juice, butter , cut into pieces, superfine sugar, ground cinnamon, creme fraiche or whipped cream, to serve

sliced fresh peaches, sugar, cinnamon, flour, butter, egg white, water, ready-made pie crusts, sugar and cinnamon

butter, white sugar, granny smith apples - peeled, cored, and quartered, all-purpose flour, unbaked pie crust (see footnote for recipe link)

nectarines, sugar, water, fresh lemon juice, butter, vanilla extract, refrigerated pie dough (such as pillsbury )

courgette and garden herb pesto, courgette, coarsely grated, pine nuts, golden linseeds, parmesan cheese, grated, spinach, extra virgin olive oil, onion, finely diced, garlic, crushed, mixed herbs such as mint , lemon thyme, parsley, basil, oregano, salt and freshly cracked black pepper, juice of 1 lemon, heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbsp of the oil until golden about 4 -5 minutes. add the courgettes and saute for 1 minute. let the mixture cool., toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool., place the herbs , spinach, lemon juice, parmesan and remaining oil in the thermomix bowl and blend until still coarse., add the herb mixture to the cooled sauteed onion, courgette and nut mixture. adjust the seasoning if needed and let the flavours develop for about 20 minutes., food fanatics tips, do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to 1 week.

courgette, twarog, parmesan, onion, garlic, dill, eggs, lemon zest, cumin, caraway seed, coriander seeds, nutmeg

courgette, potato, raw onions, chopped, egg, red bell peppers, chopped, green peppers, chopped

courgettes (zucchini), garlic cloves, red chilies (1 if you prefer it less hot), grated parmesan cheese, penne pasta, butter, olive oil (optional)

pie crust, unbaked, all-purpose flour, brown sugar (or half , half maple sugar if you have / can afford it), low fat evaporated milk, butter, salt, vanilla or maple extract

pastry for double-crust pie, sugar, flour, cinnamon, nutmeg, salt, sliced tart apples, peeled (about 6 medium), english toffee , candy bits, butter, egg, mixed with 1 tsp water, beaten, sugar, cheddar cheese slice (optional), whipping cream (optional)

butter, sugar, granny smith apples , cut in eighths, peeled and pitted, pie dough, store bought, creme fraiche

pastry, flour, sugar, salt, cold butter, cut into small pieces, egg, beaten, vanilla extract, tart, tart apples (jonathans or granny smiths), butter, sugar, melted butter, sugar

maple sugar, light brown sugar, heavy cream, egg, flour, butter, melted, unbaked pie shell

cooking apples, lemon juice, sugar, butter, frozen pie shell, slightly thawed or, packaged puff pastry, thawed, ice cream , whipped cream or cheese (optional)

rolled out pie crust, 1/4 thick, granny smith apples, peeled, cored and cut into 1/2, fresh lemon juice, sugar, butter