Kinds Of Pie Recipes
Delicious kinds of pie recipes from www.nonnascooking.com
Heirloom tomato galette with lemon balm almond pesto and chevre
Heirloom tomato galette with lemon balm almond pesto and chevre | Simple food is the natural conclusion of fresh, seasonal produce. And that’s what our Southern suppers look like. On a Wednesday of no particular import, this is what finds its way to our plates. So, from my Southern table to yours…I hope you get the chance to make this flavourful tomato pie before the season recedes. The lemon balm & almond pesto really adds something else, and the finished dish is far more than a sum of its
Hidden vegetables shepherd’s pie
Hidden vegetables shepherd’s pie | If your kids are fussy eaters, cheat by hiding their five-a-day in this tasty and healthy shepherd's pie. Plus this pie is freezer friendly so perfect for making in advance. This meal served as six portions provides 466 kcal, 27g protein, 36g carbohydrate (of which 10g sugars), 24g fat (of which 13g saturates), 8g fibre and 1g salt per portion.
Kids’ cheese and vegetable frittata
Kids’ cheese and vegetable frittata | Try making a frittata in the oven - this way the kids can do all of the chopping and mixing before an adult puts it in the oven. You can make mini-frittata in muffin tins, ramekins or small pie dishes. Cold frittata is lovely for picnics or lunch boxes.
Stuffed pizza pie with summer vegetables
Stuffed pizza pie with summer vegetables | Every year in August, swarms of tourists from northern Italy arrive in Romagna to celebrate Summer New Year, as the day is also called, at the beach. Kids throw water at each other and stuff their faces with ice-cream, bomboloni [doughnuts] and pizza. The ritual starts at 9am and continues until well after 8pm. Once night falls, fishermen grill sardines and seafood on the harbour and people eat and dance on the streets, waiting for the fireworks to begi
King's chicken curry
King's chicken curry | This chicken curry by Peter Kuruvita isn't your average curry thanks to the addition of a small piece of sandalwood. "The recipe was found on an old palm leaf and transcribed into a book called Food of the Ancient Kings" says Peter. While in Sri Lanka it's possible to source fresh sandalwood, a few drops of pure sandalwood oil will give the same unique flavour.
Kibbeh bil sanieh
Kibbeh bil sanieh | Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This is carefully spiced then served raw, baked or fried in endlessly varying shapes, often with delicious fillings (that often include more minced meat). This recipe is for a kind of kibbeh sandwich: a layer of cooked, spiced meat and pine nuts is pressed between two layers of fine k
Portobello peach burgers
Portobello peach burgers | “Although over the years we have made several different versions of veggie and bean burgers, patties and cakes, nothing is quite like a grilled portobello mushroom burger. It is the simplest, most natural and delicious piece of food you can put inside a burger bun. It is big, chewy and actually strikingly burger-looking and when heated it releases moisture and becomes all flavourful and juicy. We like to top our burgers with mashed avocado, fresh tomatoes, sprouts and
Mint and apple b’stilla
Mint and apple b’stilla | “Also known as pastille, bisteeya and bastilla, this Moroccan pie is traditionally filled with shredded pigeon and finished with a sprinkling of chopped toasted almonds, cinnamon and icing sugar. I was inspired by the mint tea served all over the country to make this sweet version. With the crisp filo, sweet mint custard and apples, it’s pretty much everything you could want in a dessert, especially when paired with the date and ras el hanout ice-cream. Now I’ve made pl
Impossible coconut and passionfruit pie
Impossible coconut and passionfruit pie | Apparently, this pie is named as such because it is almost impossible to mess up… my kind of recipe! As it bakes, two distinct layers form with creamy, custardy base under a moist coconut topping. You can serve it warm, but I prefer it slightly chilled, making for a great do-ahead dessert.