I am super excited to announce that Anna Olson’s show Bake has been renewed for another season! Also, I have been watching her videos on this great site called Grokker which is where I discovered this recipe for her chocolate brownies. When I saw her secret ingredient, I absolutely had to make them! It was […]
Desde que empezó a emitirse el programa La Repostería de Anna Olson en Canal Cocina el pasado …
Aprende a preparar esta receta de Pastel Clásico de Cumpleaños, por Anna Olson en elGourmet
Recetas para invitados la nueva serie de Anna Olson a través de El Gourmet trae ideas renovadas para agasajar a tus invitados
As promised, here is the recipe for Anna Olson's tourtière that she prepared during her cooking demo in KL last week. Tourtière is a French-Canadian classic dish originating from Quebec, commonly served during Christmas time, and is usually made with ground veal, beef or pork. It is quite similar to the British's steak and kidney pie, however the addition of all spice powder is what makes it unique. Anna suggests that you add some lemon juice or vinegar to the pastry as the acidity will promote flakiness of the pastry. You also need to work quite fast with this pastry, especially in the hot Malaysian climate. Tourtière can be made up to 2 days in advance and reheated in a 149°C oven, so you can enjoy a stress-free Christmas. Anna Olson with her tourtiere You can also make mini bite-sized versions of them Tourtière (French-Canadian beef pie) Serves 8-10 Ingredients For the pastry 2 1/2 cups all purpose flour 1/2 tsp fine salt 1/2 cup unsalted butter 1/2 cup vegetable shortening 2 tbsp lemon juice 6-10 tbsp of cold water, whenever needed For the filling 1 1/2 cups potatoes, peeled and diced 1 1/2 lbs ground veal or beef or a combination of both (You can also use pork) 2 onions, diced 1 medium carrot, peeled and finely diced 2 cloves of garlic, minced 2 bay leaves 3/4 tsp fine salt 1/4 tsp ground black pepper 1/2 tsp crushed celery seeds A dash of all spice powder A dash of ground cloves 1 cup of apple cider or apple juice 1/2 cup water 1 egg mixed with 2 tbsp of water, for glazing For the pastry: 1. Combine flour with salt. 2. Cut in butter and shortening until the mixture resembles a rough crumbly texture. 3. Add lemon juice and water. Using a stand mixer on low speed, blend until dough comes together. 4. Shape the dough into a disc, wrap with cling film and chill for 30 minutes. For the filling: 1. Cook potatoes in an uncovered pot of salted water until soft and tender (about 10 minutes). Drain the potatoes. Mash the potatoes and set aside to cool. 2. In a large saute pan or skillet, saute the veal or beef over medium heat until thoroughly cooked. Drain off excess fat. 3. Add onions, carrots and seasoning. Saute until tender, for about 10 minutes. 4. Add cider and water and bring up to a simmer. Let the mixture simmer for about 15 minutes, until most of the liquid has been absorbed. 5. Remove from heat, stir in potatoes and let cool at room temperature. 6. Preheat oven to 190°C. 7. On a lightly floured surface, cut dough in half and roll it out to about 1/4 inch (0.5cm) thickness and line an 8 inch (20cm) springform pan. 8. Fill it with tourtiere filling. Roll out the remaining dough and cut a hole in centre to allow the steam to escape. Place the dough on top of the filling. Pinch the edges of the crust together and brush with eggwash. 9. Bake for 40 to 45 minutes or until pastry turns a rich golden brown. Let cool for 5 minutes, then remove from pan and serve. *This recipe was featured on Asian Food Channel's FB page on 3 December 2012.
Raspberry Tart, Baked by Anna Olson
Learn more about Anna Olson's Best Chocolate Recipes from the experts at Food Network Canada
Learn more about Here’s the Cake Anna Olson Bakes for Her Birthday – and Why You Should, Too! from the experts at Food Network Canada
Anna Olson presenta el programa de televisión Las recetas más rápidas de Anna Olson, en español y en exclusiva en Canal Cocina. Canal Cocina está disponible...
Make sure to use coarse sea salt, just to be safe!
Aprende a preparar esta receta de Pan naan, por Felicitas Pizarro en elGourmet
¡Muy buenos días! Hoy mi desayuno de domingo son unos crullers. Vamos a viajar hasta Canadá, en concreto a casa de Anna Olson, o nos lo vamos a imaginar, pues los vamos a hacer con su receta. ¡Empezamos!Vamos a ver cómo hacer crullers con la receta de Anna Olson, (no se lo cuentes a nadie…
Delicious, classic chocolate fudge brownies complete with a healthy dose of pecans.You might also like these Gooey, Fudgy Brownie Recipes.
almendras, almond amandes, mazapán, mandorle, amêndoas, croissants, crúazan, cachitos, medias lunas, hojaldre, masa de hojaldre, cangrejitos, cuernitos, cornetti, круассаны, Anna Olson
I turned to my baking guru for inspiration on this cold, dark and rainy day. I made Anna Olson’s Classic Chocolate Chip Cookies as a special treat for when Reg comes home from a long and gruelling day of working on film set. I just hope that it was not outside! I wanted him to come home to […]
Learn more about Anna Olson's Best Chocolate Recipes from the experts at Food Network Canada
My new favorite apple pie recipe from Anna Olson. A fool-proof pie crust recipe with a secret ingredient to ensure no soggy bottoms. Perfectly spiced and scrummy.
Learn more about Anna Olson’s Best Cheesecake Recipes from the experts at Food Network Canada
