Marius' recipe book

[Marius De Romanus]

I'm the type of guy who just makes things from scratch and I hardly ever do the same thing twice so I decided I shall make a thread with recipes of what I do and then if other people want to have a go at them they want.

First of all a spiced apple pie with cointreau cream. (serves 8)

Ingredients:

Pastry:
200g flour
100g butter
One egg yolk
2 teaspoons of sugar
30ml of water
A bit of extra flour for rolling

Filling:
5 medium apples cored and sliced.
2 tablespoons of cinnamon
2 tablespoons of ginger
50g of butter
500ml apple juice
20g cornflour
50ml water

Cream:
Pint of double cream
Zest of one medium orange
One shot of cointreau

Method:

1. Sift the flour into a mixing bowl and work in the butter with a knife until you get it like breadcrumbs, then add the egg yolk, water and sugar and work through until you have a dough and all the flour is holding together. Once done wrap in clingfilm or cooking foil and chill.

2. Melt the butter for the filling in a large frying pan with the cinnamon, ginger and sugar, when fully melted add the apples, making sure they all get a coating of the butter and then fry for 5 minutes, stirring them occasionally, once apples brown take off the heat.

3. Pour the apple juice into a saucepan and heat until just before boiling point (large bubbles starting to appear) mix the cornflour and water in a jug to make a paste and that to your juice and the stir continuously till thick, simmer for 2 minutes.

4. Take pastry out of cling film and place on a floured board, roll out to required size, remembering to keep some aside for the lid. Place the pastry in pie dish ensuring it covers the side and has a lip over the top.

5. Pour the apples into the pie and then cover with your thickened apple juice.

6. Roll out your lid for the pie and place on top, pinch the lid into the lip of the base to form a seal and then use a fork to prick the lid to allow steam to escape then bake at Gas Mark 6 for 20 minutes.

7. While the pie is cooking whip the cream, cointreau and orange zest together until it's think enough to spoon out rather than pour.

8. After baking allow pie to stand for 5 minutes then serve.

[ali]

oh plz not another rachel ray wanna be cook...i neva cooked from scratch either but i'm plzed on keepin amongst the family

[tiffany.]

Originally Posted by Marius De Romanus

I'm the type of guy who just makes things from scratch and I hardly ever do the same thing twice so I decided I shall make a thread with recipes of what I do and then if other people want to have a go at them they want.

First of all a spiced apple pie with cointreau cream. (serves 8)

Ingredients:

Pastry:
200g flour
100g butter
One egg yolk
2 teaspoons of sugar
30ml of water
A bit of extra flour for rolling

Filling:
5 medium apples cored and sliced.
2 tablespoons of cinnamon
2 tablespoons of ginger
50g of butter
500ml apple juice
20g cornflour
50ml water

Cream:
Pint of double cream
Zest of one medium orange
One shot of cointreau

Method:

1. Sift the flour into a mixing bowl and work in the butter with a knife until you get it like breadcrumbs, then add the egg yolk, water and sugar and work through until you have a dough and all the flour is holding together. Once done wrap in clingfilm or cooking foil and chill.

2. Melt the butter for the filling in a large frying pan with the cinnamon, ginger and sugar, when fully melted add the apples, making sure they all get a coating of the butter and then fry for 5 minutes, stirring them occasionally, once apples brown take off the heat.

3. Pour the apple juice into a saucepan and heat until just before boiling point (large bubbles starting to appear) mix the cornflour and water in a jug to make a paste and that to your juice and the stir continuously till thick, simmer for 2 minutes.

4. Take pastry out of cling film and place on a floured board, roll out to required size, remembering to keep some aside for the lid. Place the pastry in pie dish ensuring it covers the side and has a lip over the top.

5. Pour the apples into the pie and then cover with your thickened apple juice.

6. Roll out your lid for the pie and place on top, pinch the lid into the lip of the base to form a seal and then use a fork to prick the lid to allow steam to escape then bake at Gas Mark 6 for 20 minutes.

7. While the pie is cooking whip the cream, cointreau and orange zest together until it's think enough to spoon out rather than pour.

8. After baking allow pie to stand for 5 minutes then serve.

I usually buy my pies from Marie Callender but this sounds pretty good. May have to give it a try