Very Berry Pie (Mixed Berries Pie)

I love pies… Not so much baking them since I am still a bit hesitant on the crust… I know, I know… practice makes perfect, but the two teachers I had for baking were my grandmothers, and they completely rock at it- I am intimidated. So, I cheated for this recipe: I bought pre-made pie crust. If you want to make your own, I’d recommend that you follow this recipe for the Pate Brisee from a recipe that Helga already posted about a year ago.

So, back to topic. Berries are in season, and after browsing for recipes left and right to be able to use the strawberries, raspberries, blackberries and blueberries that I had available (I love berries!) I decided to go with a pie. This is a no-hassle worry free pie! The original recipe from the Neely’s has just Strawberries, but I wanted to use all the berries! They make all their recipes look so easy – check their video here - so I knew that it would be great. I also added a tablespoon of Tapioca flour, that way the juices wouldn’t run. If you like the pie to run its juices hold the tapioca flour!

Very Berry Pie
(Mixed Berries Pie)
Recipe adapted from The Neely’s on The Food Network
Serving Size: 8

Ingredients:

2 sheets roll-out pie crust
2 tablespoons butter, melted
White sanding sugar, for top of crust
5 cups of mixed berries (strawberries, raspberries, blackberries and blueberries), washed and hulled
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon tapioca flour
Pinch salt

Directions:

Preheat the oven to 400 degrees F.
Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel.
In a medium bowl, mix together all of the filling ingredients and pour into the crust.
Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries.
Brush the top with the melted butter and sprinkle the sanding sugar.
Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F and bake until the top is golden brown, another 30 minutes.
Let it cool before serving with Whipped Cream, if desired.

*Notes: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. You can make pretty designs with a Top cutter like this one that will make designs easy for you.

03:27 PM
2 Comments
- Baking, berry, Blackberries, Blueberries, Pie, Raspberries, strawberries
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Condensed Milk Waffles

Mariano loves, and I mean LOVES condensed milk, so that inspired me to make these waffles for one of our Sunday breakfasts. They are not overly sweet, and it’s a nice variation from the regular kind.

Every food has a history, and the humble waffle had its beginnings in the Middle Ages as light and thin cakes that were cooked between wafer irons. The purveyors of these treats took to the streets to sell them to the public. Sellers were called “waferers.” In Europe, these sellers were only allowed to sell during special occasions.

Competition was so fierce and demand was so high that violence became common amongst the waferers. The King of France had to take drastic action and institute a decree that said sellers had to maintain a distance of four meters from each other. This is likely the start of the many rules and disagreements that affect hot dog vendor street- fights today!

Source: Belgian Waffle Works

Condensed Milk Waffles
A The Foodies’ Kitchen Original Recipe

Ingredients:

1 ¼ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 egg
½ cup condensed milk
½ cup water
¼ cup milk
½ teaspoon vanilla extract.

In a medium sized bowl mix the flour, baking powder, salt, sugar.
In another bowl, mix the condensed milk, water, milk, vanilla extract and egg.
Incorporate the milk mixture into the dry ingredients. If the batter is to thick and sticky add a little bit more milk.
Use your waffle iron according to its instructions.

Serving suggestion: Maple syrup, sliced strawberries and whipped cream.

06:04 PM
2 Comments
- Breakfast, condensed milk, strawberries, waffles
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Kiwi, Strawberry and Spinach Salad

I’ve been in the mood of a summery salad, and there’s nothing more summery than Kiwis and Strawberries. At first I thought of this as a very sweet fruit salad, but when combining them in this Kiwi, Strawberry and Spinach Salad along with the vinaigrette, it’s perfect!

Kiwi, Strawberry and Spinach Salad
Servings: 2

Ingredients:
2 kiwi, cubed
4 medium strawberries, cubed
1 cup spinach leaves
6 tablespoons Balsamic Vinaigrette

Directions:

Cube the strawberries and kiwis.
Wash the spinach leaves, dry them with a paper towel and cut off the stems.
Toss the Spinach leaves with the balsamic vinaigrette.
Add strawberries and kiwis on top.

Note: You can also add croutons for an extra crunch. Make sure you add those right before serving, so they won’t get soggy.

02:27 PM
1 Comment
- kiwi, salads, Spinach, strawberries, Vegetables
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