Pokémon Cookies

To make the Pokémon Cookies you first make cookies from the receipt of sugar cookies. You can make them in any shape or form you like and than decorate with Icing. I have here made Pokémon Pokeball Cookies.

Sugar Cookies

Ingredients

1 1/2 cup unsalted butter, softened

1 cup sugar

1 large egg

2 teaspoons vanilla extract

4 1/2 cups all-purpose flour

1/2 teaspoons salt

Directions

In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.

Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.

Heat oven to 175 degrees Celsius, ( 350 degrees F).

On floured surface, roll dough, 3 mm (1/8-inch) thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

Icing

3 cups sifted confectioner´s sugar, or more to thicken icing

Little juice of a lemon

Red, and black food coloring

Water or eggwhite for mixing into the confectioner´s sugar for icing to get wanted thickness

To make the icing, whisk the egg whites or water into the confectioner sugar, pass a little lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice, (if too thin add more confectioner´s sugar, if too thick add a little water till you have the consistency you want) Mix the ingredients and divide into different bowls and add the color you like to each bowl. If the color makes the icing thinner, add more confectioner´s sugar. Mix and pour the icing into bags for decorating your cakes.

You want to divide into three bowls. One for black color, one for red color and one for white.

Decorate the cakes with the icing and leave to dry and harden. 

Minced meat pie with crispy puff pastry lid

 This is a minced meat stew or pie under a crispy puff pastry lid. It is a dish with a touch of mexican spices. Of course, you can use other kind of ground beef, for example from pork or lamb or complete vegetarian mince.

Ingredients filling

400g minced beef

1 tablespoon olive oil

1 teaspoon salt

2 pinches of pepper

200 g of chopped tomatoes

1 carrot sliced in small cubes

2 potatoes cut in small cubes

400 g chickpeas or 1 can of cooked chickpeas

3 ancho chili pods

1 spring onion finely chopped

1 dl water, or a can of pasta sauce, or 1 dl meat broth. I had some chicken stock from baking chicken the day before and I saved it for using it in other cooking.

1 stock cube

1 egg

100 g shredded cheese

Pastry dough (homemade or use a bought roll chilled puff pastry, 250 g)

To make the filling tasty you can really add any spices you prefer. This time I added some

Ancho chili pods crushed finely and some Mexican spices.

Directions

Preheat the oven to 225 ° C.

Brown the ground meat in the oil in a frying pan. Season the mix with salt and pepper and spices of your preference. Heat the chopped tomatoes to a sauce. Add the water or use a can of pasta sauce or broth and let it simmer with the ground beef 3-4 minutes.

If using dried chick peas soak in a bowl of water over night. Boil for one hour. Drain and rinse and mix with the ground beef. If using canned chick peas, strain the juice out and add.

In a frying pan add some olive oil and fry the chopped onion lightly, add the cubed carrots and potatoes and the Ancho Chili. Stir and fry a minute and add these ingredients to the mince mixture. Cook for a couple minutes. Remove from the heat.

Beat up the egg and stir into the pie filling. Stir in the shredded cheese.

Pastry dough

Ingredients

1½ cups all-purpose flour

½ teaspoon salt

¼ cup vegetable shortening

¼ cup butter + more for buttering pie plate or skillet

4-5 tablespoons ice water

Instructions

Butter a pie plate or skillet and set aside.

In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks or use your fingers until the mixture resembles a coarse meal.

Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.

Cover in plastic wrap.

Let it rest in a cool place at least 20 minutes.

Baking the pie

Place the pie filling mixture into a greased oven proof dish. Roll out the pastry and place over the mixture. Cut small incision in the dough with a sharp knife. Brush the surface with beaten egg. You can make decorations on the pie shell from left over pastry dough to make the pie look even more decorative and inviting. Cook in the oven for about 25 minutes in the oven on 225 degrees Celsius. Serve preferably with a fresh green salad.

Peach Pie

Peach Pie

Ingredients

Pie Crust 

3 cups flour, (180 g)

125 g unsalted butter

2 tablespoons granulated sugar

1 egg yolk

Filling

4 large egg yolks

4 cups creme fraiche

1 cup granulated sugar

1 vanilla pod

3 - 4 peaches

    

Directions

Pie crust

 1. Mix flour and butter in a food processor. Add the sugar and 1 egg yolk, work quickly into a dough.

2. Press out the pie dough directly into a pie pan (preferable with removable bottom about 26 cm in diameter). Prick the bottom with a fork. Place the dish in the freezer for 20 minutes.

3. Preheat the oven to 200 ° Celsius.

4. Bake the pie crust in the oven until it is lightly browned, about 15 minutes.

Filling

5. Whisk egg yolks, sour cream and sugar. Split the vanilla pod lengthways, scrape out the seeds and add them to the batter. Pour into pie shell.

6. Rinse and slice the peaches. Put them in a neat pattern over the batter.

7. Bake the pie in the oven about 40 minutes or until the batter has solidified.

Serve with ice-cream or whipped cream or custard sauce.

Homemade Custard Sauce

Ingredients

4 dl milk

2 eggs

2 tsp potato flour

1 tablespoon sugar

1 tablespoon vanilla sugar

Directions 

Whisk lightly together milk, eggs, sugar and potatoflour in a saucepan. Heat, stirring constantly, but do not let the sauce boil. Place the pan to cool when custard is getting thickness you like. Season to taste with vanilla sugar.

Vanilla sauce is quick to make, actually as fast as making from of a bag, and the taste of homemade is so good .