Mini Cherry Pies

Cherries are in season which means it’s pie-making season and today I’m gonna show you how to bake these beautiful mini cherry pies that are as delicious as they are elegant and good looking with an easy peasy butter crust and a mouthwatering filling

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Ingredients

  • 1 1/4 Cup (170 g) all purpose flour
  • 1/2 Cup (110 g) chilled butter
  • 2 tbsp caster sugar
  • 1/4 tsp salt
  • ice water
  • 2 cups Cherries
  • 2 tbsp sugar (you can add more sweetness)
  • 1 1/2 tbsp corn flour

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Instructions

  1. Put all the dry ingredients in a large bowl : flour, sugar and salt then stir it all together
  2. Add the butter : it has to be very cold and cut into small cubes
  3. Use a food processor ( or a fork but you have to work so well) combine the mixture  until butter is well worked into the flour (To retain those perfect decorative details, otherwise the butter will start to separate when it hits the hot oven )
  4. Add a tbsp or two of ice water and mix until you can form a dough ball
  5. Wrap the dough in wax paper and let it chill for few hours
  6. In the meantime, let’s make the pie filling: I’ve gone for cherries because they mean summer but you  can use raspberries or strawberries instead (I’m really into red fruits if you can tell haha)
  7. Cut your cherries in half (because we are making mini pies then add corn flour and sugar  and mix well until the cherries are all coated so here if you can cook it in a low heat for few minutes or you can allow  it to sit as it for 10 minutes
  8. Transfer your dough into a floured surface
  9. Roll the dough and place about the half in small pie plates then fill it with cherries
  10. Here comes my favorite part : I’ve been dying to decorate a pie crust since the first time I saw those incredibly pretty pies on Pintrest, and by the help of some cookie cutters, I was able to practice my creativity
  11. I have gone with a diffrent design for each mini pie, I played with floral shapes, leaves and the classic lace design and a special pi pie (I’m an engineering student you know haha)
  12. Use egg wash to wet the edges and stick your decorations on top
  13. Then brush each pie with egg wash and bake for 14-16 minutes until crust is browned. (in a preheated oven)
  14. Allow to cool and you are done!
  15. I was so happy with how my littles pies turned out then I took them with me to visit Maha and we had the best girly breakfast together

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Processed with VSCO

Processed with VSCO

Good Luck!

Imane

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Moroccan Mint tea

Based on the request of a japanese instagram friend, this week will be all about Moroccan mint tea ! Tea is our moroccan sign of hospitality, if someone made you tea when you came by his house . You should feel lucky and loved!

This is more than a simple drink here in morocco, it’s a cultural tradition; it’s a part of our history and existance as moroccans.
The best part of it is that we can drink tea all day long; for breakfast with some melwi (moroccan pancakes) or a butter bread sandwish; for lunch with rosted lamp ” mechwi” and after lunch as a dessert drink!
It’s also perfect for the afternoon snack, I remember that my mom was making it everytime I come home from school… It’s kind of the ultimate drink!
If you were a tourist or a moroccan living far away from home craving for some moroccan taste or just a foodie who loves to discover new cultures; check these tips for making the perfect moroccan mint tea AKA “ATAY”!
To make a moroccan tea, you’ll need :
  • 2 tablespoons gunpowder green tea;
  • 2 tablespoons sugar or more if you like it to be sweet,
  • Some fresh mint leaves ( 10 at least)
  •  Teapot ( it’s alright if you don’t have the ”berrad”, you  can use another teapot).
First, boil some water then add the gunpowder to the teapot then one cup of boiling water: swich around and pour the water into a cup to save it… This cup of tea contains all the gunpowder flavor. Now; Pour another cup of water into the tea pot to wach way any strong flavor; then discard it
Now, it’s time to add the fresh mint and sugar.  Pour the first cup into the tea pot again and fill it with boiling water.
Put it on medium-low heat and bring it to boil to give the moroccan tea its special flavor.
When it’s ready, pour one cup of tea then pour it back… repeat a couple of times! This step will mix all the ingredients.
You may also, garnish it with some additional mint leaves…
BESSEHA

7 Tips for cooking management

 

You jump right into a recipe without knowing anything, you’re just hoping that you’ve got everything in the kitchen! Cross your fingers to end up on time cutting vegies before the onions and garlic overcook and burn. But then you realize that you just spoiled your dish!

 

A good chef is also a good manager… Here are  some tips that will make your cooking life even easier!

 

 





1- First, Read the recipe! 

 

Some of you tend to start a recipe without reading all of it, others tend to read it step by step as they execute it,try to read the whole reipe twice and make sure you’ve got everything  you need in your kitchen.

 

2- Always be one step ahead 
A good chef knows the next step even before taking it, The secret lies in cleaver pre-preparation and applying tip number 1.

 

3- Gather all the ingredients
Who ever went on a vacation without checking its backpack? The same thing goes for cooking! Before you start cooking gather everything you need before you start and check if you didn’t forget anything.

 

4- Minimize dishes

 

No one enjoys cleaning up dishes, so how about minimizing dishes. Instead of using 4 plates try as hard as you can to make it 2, or simply use smaller plates…

 

5-Clean as you go 

 

You don’t won’t to finish your dinner and end up with a montain of dishes to do. So, Instead of leaving all the plates and ustensiles somewhere to be cleaned later try to clean them step by step as you go.

 

6- Manage your time
There are always a few minutes here and there during cooking when you’re waiting for the pot to heat up or the pasta to get ready.. Use these spare minutes to do something else and gain time! 

 

7- Use leftovers 
Instead of throwing leftovers you can reuse them. For example, you can reuse the frying oil twice, leftover chicken can be turned into a  salad and you may also save your stale bread by turning it into a fancy ”pain perdu”.

 

 

The beginners’ guide: 10 Things to avoid !

 

Life is only as complicated as we make it! So is cooking, it’s easier than we tend to make it look like. Sometimes you just need good cooking tips from someone who couldn’t make pasta 3 years ago!
Avoid basic cooking mistakes and don’t make your dinner turn into a disaster! 


1- Think you’re a genius and buy some time
Cooking is Patience, if the recipe says that you need to let the dish cook for 1 hour…Do not try to raise the temperature and cook it in 30 minutes! It doesn’t work like that; Trust me my poor burned pie proves it wrong!


2- The pan that handles 1kg can handle 2
By overloading your dish, the ingredients won’t be cooking on the same heat.  It won’t be homogenous. If you’re in a hurry, use a larger pan or an extra pan and save yourself from getting embraced by platting a half cooked dish!


3- Solis can work it out!
No more Solis as your pasta tomato sauce, it’s killing it! Use instead of it fresh tomatoes slowly cooked in a pan… It’s way more flavorful than any other canned tomato sauce!


4- The heat will unfreeze the meat right away
Before cooking meat, you’re supposed to let it sit out at room temperature, if not you may end up with the carbonized outside and raw inside believe. So dear foodies, please don’t you even try cooking frozen meat! 5- “the 2 in 1 theory’’ Both heating the pan and cooking

You don’t really want to have sticky food, scallop with no crust or pale meat. A hot pan is essential for sautéing veggies or making a great crust on meat or fish. It also helps prevent food from sticking. Well if you don’t mind about the crust, think twice about the tough scrubbing job while washing the left sticky meat off the pan later on.


6- No more salt… I don’t like it anyway!
Unless you wanted to feel how it’s like to eat hospital food, skipping the seasoning or forgetting to season your food as you cook will completely destroy your dish and leave you with a flavorless, unsavory result. It’s a huge harm to a meal that might have otherwise been really appetizing.


7- Afraid of hot oil burns, better fry food while it’s still cool
You love French-fries, but you can’t make the perfect crispy fries… Maybe because of the way you cut the potatoes or more unfortunately you couldn’t wait until the oil gets hot. As a result, food will absorb too much oil and become heavy and greasy if the oil isn’t hot enough.
PS: When using olive oil, you should never cook on high temperature It can alter the flavor and ruin your dish and your health.


8- Just set it and forget it 
You can’t be walking away while cooking, you have to keep checking it from time to time and also taste it as you go. Forget about your favorite Tv show and don’t get too deep into a facebook conversation… You don’t want to make the same mistake as I did a long time ago.

9- The more dressing the better a salad will be
Always remember, too much flavor kills flavor! Sinking your salad in too much dressing is the number one way to mess up your salad. It can completely destroy it !


10- I’m the worst cook ever… I’ll go and buy some food
Come on guys, don’t stress… stop thinking of cooking as an assignment and try to enjoy it. Believe in yourself, you can’t be good if you don’t try.