GRASSHOPPER PIE
Provided by Nigella Lawson : Food Network
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
- Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
- Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
- Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
- In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
- When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
- Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
- Crush the remaining cookie and sprinkle it over the top of the pie before serving.
GIRDLEBUSTER PIE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h38m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the biscuits with the 3 ounces of the soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 9-inch (23cm) pie plate or flan dish. Form a lip of biscuit dough a little higher than the plate or dish if you can. This process takes patience as you need, ideally, to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about 1 hour so it gets really hard. In the meantime, let your ice cream soften, in the refrigerator, just until it can be scooped. Spread the ice cream into the hard biscuit-lined dish to form a layer. Then cover in cling film and return to the freezer.
- Put the syrup, sugar, remaining 3 ounces of butter and the salt, if using, into a saucepan and let it melt over low to medium heat, before turning it up and boiling for 5 minutes. Turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then remove from the heat and let cool. Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with cling film again.
- When ready to serve, remove the pie from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie leftover, slip it quickly back into the dish and return, covered with cling film, to the freezer.
RUDOLPH PIE (CHRISTMAS SHEPHERD'S PIE)
Cook's note: This is one of those simple-hearted, down home kind of dishes that in fact is quite fiddly. Nothing's difficult, but there are quite a few steps. But that's often the way with food that you can simply reheat when you need it: you have to put more hours in earlier. Often, especially at this time of year, it's worth it. I sometimes think that one hour of cooking alone, calmly and in advance, is so much more preferable than 15 minutes of frenetic, last-minute activity when you're tired and have a roomful of people to entertain. I say this now, as a form of defence on my behalf, but also to warn you, however encouragingly, of the labour to come.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h35m
Yield 14 to 16 servings
Number Of Ingredients 19
Steps:
- Pour 2 cups of near-boiling water over the dried porcini mushrooms and leave to steep while you get on with the rest of the cooking. Peel the onions, carrots and garlic cloves and chop them; I use a food processor here, and do them in 2 batches of 2 each.
- Pour the oil into a very large, thick-bottomed pan and when it's warm add the chopped onions, carrots and garlic. Cook, stirring, for about 10 minutes, sprinkling in salt if the vegetables look as though they might burn.
- Drain the porcini, reserving the soaking liquid, chop them coarsely and add them to the vegetable mixture along with the button mushrooms. After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula. Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan. Stir in the flour and, still stirring, pour in the mushroom-soaking liquid, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about an hour. Even longer wouldn't do it any harm providing the heat is very low.
- Once cooked, taste for seasoning then remove from heat. If it helps you can cook the base in advance (either freezing it or leaving it in the fridge for a few days), which means that when you want to serve the pie, you have only to bother with the topping. Some people are happy to make a shepherd's pie in its entirety and then leaving it to be reheated, but I think that's only OK if you don't need to refrigerate it for days (it does something funny to the texture of the potatoes). An afternoon, even a longer stretch, in a cold wintry kitchen, though, is fine. An easier alternative might be to refrigerate the cooked base and leave the mashed potatoes and parsnips in a plastic wrapped bowl in a cold place in the kitchen for however long you need, bringing the two together just before they go into the oven.
- Given the amount of potatoes stipulated, I suggest you hand people a peeler if you have any around who ask if there's anything they can do to help. Or use a potato ricer, which means you don't need to peel them. Either way, boil the potatoes in a large pan of salted water until they are nearly tender and then add the parsnips which have been peeled and cut into chunks. Simmer until the potatoes and parsnips are cooked to easily mashable tenderness, but not to the point of disintegration, then drain them and let them dry slightly in the colander while you warm the milk and melt the butter in the heat of the pan that you cooked the potatoes in. Rice the potatoes and parsnips straight into this pan (or mash them) and then grate in some fresh nutmeg and add salt to taste.
- Put the meat mixture into a large dish approximately 12 1/2 inches by 14 1/2 inches in size. Then dollop the potato mash on top, spreading with a spatula, taking care to seal the edges to prevent the meat below from bubbling up in the oven. Use a fork to draw lines over the top, then dot with butter and sprinkle with Worcestershire sauce. If you're cooking this straight away, in other words when everything's still warm, about 10 minutes in a 425 degree F oven should be enough to make it piping hot and golden and crisp on top. If cooking from cold, about an hour in a 375 degree F oven should do it.
GRANDMA BOWEN'S 'GIRDLE BUSTER' COOKIE PIE
A favorite family dessert that layers pudding and a cream cheese mixture over a cookie crust!
Provided by NKTompk03
Categories Desserts Pies No-Bake Pie Recipes
Time 32m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.
- Bake in the preheated oven for 7 minutes. Set aside to cool.
- Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.
- Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust. Spread the pudding on top. Top off with the remaining whipped topping.
Nutrition Facts : Calories 497.2 calories, Carbohydrate 39.8 g, Cholesterol 65.4 mg, Fat 35.6 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 22 g, Sodium 413.1 mg, Sugar 31.5 g
OLD RAG PIE
Old Rag Pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the English translation for the Greek Patsavouropita, created by bakeries as a way of using up old scraps of phyllo pastry: the "old rags" indicated by the title. They'd just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don't need to worry about keeping your phyllo covered as you go, as is normally advised. It doesn't matter if it dries out a little as you make it, indeed this can even be desirable. In Greece, there are two variants, one sweet, one savory, but this version is the brainchild of my friend Alex Andreou (a bona fide--if it's not too rude to go into Latin here--Greek from Mykonos, and the source of other recipes, too) which merges the two, adding honey to salty feta, to create what I can best describe (in taste terms) as a Greek cheesecake. I have made this with a variety of phyllo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen phyllo, which doesn't seem to suffer from the same problems, which is why I stipulate this, below. (The other benefit of using frozen phyllo is that--given that feta has such a long shelf life--you can keep all the ingredients to make this in your freezer, fridge and cupboard without an extra visit to the shops.) However, should you be lucky enough to have access to good-quality, authentic phyllo, then please use fresh. And if you plan to freeze the pie before baking it, then you will definitely have to start with fresh, not frozen phyllo for sure. Since the packets of frozen phyllo come in 270-gram (9.5-ounce) weights, that is what I have used, but another 75 to 100 grams (3 to 4 ounces) or so wouldn't go amiss. So, if you can buy this in bigger packets, or are buying fresh by weight, go ahead, but don't break open a second packet for it. I'm afraid this Patsavouropita does make for an annoyingly difficult tin-washing-up later, but when you eat this, you'll know it's worth it.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h30m
Yield 9 generous slabs
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan, then take it off the heat.
- Line an 8-inch square cake tin with a layer of phyllo, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
- Using one third of the remaining phyllo sheets, tear and scrunch the sheets up and drop them loosely in the tin. Then crumble in half the feta, sprinkle with 1 teaspoon of Parmesan and just under 1/2 teaspoon of thyme leaves (or 1/4 teaspoon of dried thyme) and pour a third of the remaining melted butter over the top.
- Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of phyllo "rags" (as it's the lid), filling the tin a little more tightly, but still scrunching them.
- Fold the edges of overhanging phyllo over themselves, and pour the remaining butter on top. Using the sharp point of a knife, make 2 cuts down and 2 cuts across into the phyllo-packed tin, from edge to edge to create 9 sections. It's important that you don't use a blunt knife, as you don't want to drag the phyllo or press down on it.
- Beat the eggs with the milk, then pour over the contents of the tin. Sprinkle the last bit of thyme along with the sesame seeds on top. Let it stand for at least 30 minutes in a cool place before baking. If 2 hours is easier for your timetable, then put it in the fridge. And you can do this in advance.
- Heat the oven to 200 degrees C (400 degrees F)/gas mark 6, and bake the pie for 30 minutes. When it's ready, the pastry will be golden and puffed up, and the inside set.
- Let it stand for 10 minutes, then spoon 1 tablespoon of the honey over the top.
- Cut into slices or slabs--using a serrated bread knife and sawing action to prevent squishing the phyllo on top too much, then pushing the knife down to cut through. Serve the pie directly from the tin and put the jar of honey, with a spoon in it (or you can pour it into a jug) on the table for people to add extra as they eat.
More about "girdlebuster pie recipes"
GIRDLEBUSTER PIE - TODAY.COM
From today.com
Cuisine AmericanCategory Desserts
GIRDLEBUSTER PIE | PINING FOR THE WEST
From piningforthewest.co.uk
GIRDLEBUSTER PIE | SWEET NOTHINGS
From sweetnothingscakes.wordpress.com
GIRDLE BUSTER PIE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
GIRDLE BUSTER - RECIPE | COOKS.COM
From cooks.com
IT’S SWEETNESS THAT I’M THINKING OF – HUNGRY AND FROZEN
From hungryandfrozen.com
GIRDLEBUSTER PIE | RECIPE | FOOD NETWORK RECIPES, FOOD, RECIPES
GIRDLEBUSTER PIE - TASTETICKLER
From tastetickler.com
GIRDLEBUSTER PIE | DAILY MAIL ONLINE
From dailymail.co.uk
TERESA'S KITCHEN: GIRDLEBUSTER PIE - BLOGGER
From teresagskitchen.blogspot.com
GIRDLEBUSTER PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GIRDLEBUSTER PIE | SUEGERECIPES
From suegerecipes.wordpress.com
BEST FOOD RECIPES: GIRDLEBUSTER PIE RECIPE
From bestfoodrecipesblog.blogspot.com
GIRDLEBUSTER PIE AS A CHRISTMAS DESSERT - NIGELLA
From nigella.com
GIRDLEBUSTER PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GIRDLEBUSTER PIE | RECIPE | DESSERTS, FOOD, FOOD VIDEOS DESSERTS
From pinterest.ca
GIRDLEBUSTER PIE | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
FOOD GLORIOUS FOOD: GIRDLEBUSTER PIE
From clairenewcastle-clairenewcastlesdays.blogspot.com
GIRDLEBUSTER PIE INGREDIENTS | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
GIRDLEBUSTER PIE | RECIPE | NIGELLA LAWSON RECIPES, SWEET PIE, …
From pinterest.com
GIRDLEBUSTER PIE | RECIPE | DESSERTS, FOOD VIDEOS DESSERTS, FOOD
From pinterest.co.uk
GIRDLEBUSTER PIE | RECIPE | FOOD NETWORK RECIPES, PIE, NIGELLA
From pinterest.com
GIRDLEBUSTER PIE – RECIPES NETWORK
From recipenet.org
GIRDLEBUSTER PIE | COFFEE & ME | COPY ME THAT
From copymethat.com
GIRDLEBUSTER PIE | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
GIRDLEBUSTER PIE RECIPE
From crecipe.com
NIGELLA LAWSON'S GIRDLEBUSTER PIE | MUMSNET
From mumsnet.com
GIRDLEBUSTER PIE | RECIPE | FOOD NETWORK RECIPES, FOOD, RECIPES
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search