Corn cake and chicken pie recipe tutorial

Corn cake

Ingredients for 8 people (24cmx10cmx6cm rectangular shape):

2 whole eggs

150g (3/4 cup +1 tablespoon) sugar

230g (1 1/2 cups) of threshed corn (3 to 4 fresh ears)

180ml (3/4 cup) coconut milk

20g (1/4 cup) finely grated half-cured cheese

24g (2 tablespoons) soft unsalted butter (room temperature) + butter

1/41 1/4 teaspoon baking powder

1/2 teaspoon salt

75g (3/4 cup) grated coconut

If using fresh corn: remove the straw and hair. Wash the straws and place them for 1 min in boiling water. Remove and place directly in bowl with water and ice. Dry and reserve. In the same boiling water put the ears of corn and cook for 20 minutes. Remove the beans with a small knife and set aside. If using tin corn: discard the water and wash the grains under running water. Preheat the oven to 180C (medium).

Grease the pan with butter and line with the corn straw (try not to leave any holes). Beat eggs, sugar, butter, coconut milk, corn and salt in a blender. Beat for about 10 min until a homogeneous mixture is formed. Add the coconut, cheese and yeast. Beat quickly, just until mixed. Place the dough in the prepared pan and bake for 35 minutes or until you stick a toothpick and come out clean. Remove from the oven and allow to cool. Unmold and serve. An optional sprinkle of cinnamon. I suggest using fresh coconut and corn for a special flavor. It can be done in another way (without the straws) just grease and flour or use the release agent.

Chicken pie recipe

Ingredients for 4-6 people

2 packages Arosa puff pastry laminated (each package has 300g)

600g diced chicken breast

250g thinly sliced ​​leeks

G 250g cherry tomatoes

1/2 chopped onion (2 tablespoons)

2 minced garlic cloves

2 spoon of parsley soup

2 tablespoons chives

2 spoon coriander soup (I didn't have it so I didn't put it)

1/2 teaspoon salt

1/2 teaspoon spicy paprika

black pepper to taste

150g creamy curd

1 yolk mixed with 1/2 tablespoon of water

Place a drizzle of oil or olive oil in the pressure cooker. Fry the onion and garlic for 3 minutes to add the chicken. Stir until cooking begins (4 minutes) and add the spices: salt, pepper, paprika, 1 spoon of parsley soup and 1 spoon of chives soup. Add 800ml of water, close the pan and cook for 25 minutes after pressure is reached.

When opening the pan, if there is still water, cook without cover until the water is dry. Uncoil the chicken with your own spoon (or cover the pan and shake). In another pan, cook the leeks in olive oil for 4 minutes. Put salt and pepper. Reserve.Place the tomatoes on a baking sheet, sprinkle with oil, salt and pepper and bake for 25 minutes (until golden brown.

Place the curd in the shredded chicken, the rest of the parsley and chives, the leeks and the roasted tomatoes. Set the salt. Stir and reserve. Butter the pan and spread the first dough on the bottom of the pan. Place the chicken filling leaving an edge on the side to close with the other pasta on top (see video). Decorate over the dough as you like and brush with an egg yolk mixed with 1/2 spoon of water. Bake in a preheated oven at 180C for 35 minutes or until the dough is golden and baked. Serve with salad