2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
To stock up on enough energy for rural labor, it is not forbidden to eat a couple of pies of your own production. Moreover, there are so many different fillings around that simply require you to make a dough, knead the dough and decorate the table with ruddy and mouth-watering pies
Dough preparation
In order not to devote a lot of time to the dough, we start a bucket of its yeast variety. When it gets to a condition, we divide it into parts and put it in plastic food bags. The amount of dough in one bag should correspond to the number of pies required for their one-time eating by the whole family. We put the rest of the bags in the freezer and take them out as needed, 30-40 minutes before making the pies (plus or minus 10-15 minutes, taking into account the temperature in your house). Thus, you will have to break away from work on the beds for a total of 20-30 minutes on the day of making the dough. Then everything will be much faster.
Seasonal toppings
The summer cottage season lasts for three seasons: spring, summer, autumn. And each of them provides the hostess with all kinds of pie fillings.
Spring
Spring pleases the eye with young sticky foliage of trees, the first aromas of flowering fruit. But you won't be full of eyes. Therefore, the wise Almighty took care of the stomach of his creation, presenting green sorrel, strong stalks of juicy rhubarb, pointed green onion feathers.
We arm ourselves with sharp scissors and go to the garden bed with sorrel. We cut enough freshly green leaves to fill the pies for the whole family, and even a couple to treat a lonely neighbor who is too lazy to start a gimp with cooking just for herself. Rinse the leaves with water, dry and chop finely. By this time, the dough has thawed, which we fill with sorrel with the addition of sugar. For two to three minutes, the pies are perched on a baking sheet and sent to a heated oven. What aroma has gone through the kitchen and seeps into the garden-vegetable garden, attracting household members to dinner.
Alternating sorrel pies with rhubarb pies. To do this, free the cut rhubarb stalks from the protective skin, cut them into round pieces for small pies, or longitudinally into two parts (or you may not cut them) for one large pie. We spread the rhubarb on the dough, sprinkle with sugar and in the oven.
Pies with onions will turn out to be more satisfying, because we add eggs or rice to the green feathers, or you can do both. It will take a little more time, because the eggs and rice will need to be boiled. But the baked pies are worth it.
Summer
Summer expands the range of fillings. Ripening strawberries, slyly peeping out from under a leaf, simply asks to decorate a sweet cake for tea. Can you resist the temptation?
You look, and there the cherries are already ripe, the red lights on the raspberries and sour cherry light up, the currants turn black, the gooseberries are poured. And yeast dough is waiting in the freezer.
Do not want to lag behind berries and vegetables. Zucchini, with which we just didn’t know how to handle and what they eat (it’s not surprising, because even in our homeland, in Mexico, zucchini were not food for people, only their seeds were used), took strong positions in the diet of summer residents. They make pancakes for breakfast; fried in a pan, dipped in batter for dinner; fried squash and vegetable cake for dinner. Zucchini in collaboration with carrots and onions (grate and fry all this) is an excellent filling for pies. And for the festive table you can prepare a sweet cake with zucchini, which all guests take for a pineapple!
Traditional fillings of carrots, potatoes with mushrooms are ready for the services of housewives in August.
Autumn
Autumn is a fertile time, full of work and worries. But no one will refuse pies in the fall. Moreover, it gives an endless sea of fillings. Gifts of fruit trees, pantries of vegetable beds, mushroom lands of forests, river rifts with silver fish.
Don't be afraid to eat pies, they make the lazy fat. They give the gardeners the strength to work.
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