Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pastries & Pies

Your Beauty-Boosting Kale, Spinach + Feta Pie By Healthy Chef


2 leeks, washed and finely sliced

1 tablespoon avocado oil

1 bunch kale, washed and finely shredded

200 g baby spinach leaves

80 g quality feta cheese

6 organic eggs

1 lemon, juiced

1 bunch parsley, chopped

Small handful of pine nuts

Salt and pepper to season


🥘PREHEAT oven to 180 degrees Celsius (360 degrees Fahrenheit).

🥘SAUTÉ leeks in a large heavy based pot with avocado oil until softened.

🥘ADD shredded kale and cook through for 5 minutes until soft and wilted.

🥘ADD baby spinach leaves and cook through until wilted.

🥘SEASON with salt, white pepper, lemon juice and parsley.

🥘SPOON the mixture into a 22 cm pie dish.

🥘BREAK eggs into a bowl and whisk lightly to combine.

🥘POUR the eggs over the greens and gently incorporate through the mix.

🥘CRUMBLE the feta cheese over the mix and sprinkle the pine nuts.

🥘BAKE for 40 minutes or until firm to touch and golden.

🥘REMOVE from the oven and rest for 5 minutes before serving. Enjoy!

Source from 👇🏻

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Creamy, Colorful and Delicious Smoked Salmon Quiche with Asparagus


Pie Crust

4 oz Asparagus


2/3 cup Heavy Cream

1 tsp Dried Dill Weed

1/4 tsp Salt

to taste Ground Black Pepper

8 oz Smoked Salmon

1/3 cup Cheddar Cheese

Get full recipe 🙂

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Award-Winning Maple Blueberry Pie by Kim Severson, NYT Cooking

Time: 2 1/2 hours, plus chilling
Yield: 8 servings

Get full recipe 👇🏻


2 ¾ cups/340 grams all-purpose flour
⅛ teaspoon cinnamon
1 tablespoon maple sugar
1 teaspoon salt
¼ teaspoon baking powder
4 tablespoons/57 grams cold shortening
12 tablespoons/170 grams cold unsalted butter, cut into cubes
2 teaspoons cider vinegar
6 tablespoons/89 milliliters cold water
6 cups/907 grams blueberries
1 Granny Smith apple
2 heaping tablespoons minute tapioca (a little less if you prefer a softer filling)
⅛ teaspoon salt
⅛ teaspoon cinnamon
½ cup/100 grams sugar
⅓ cup/79 milliliters maple syrup
¾ teaspoon maple extract
1 tablespoon lemon juice
1 egg yolk
1 tablespoon heavy cream

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Southern Tomato Slab Pie By A Spicy Perspective

For the Crust:

2 1/2 cups all purpose flour

1 1/2 teaspoons sea salt

1 teaspoon sugar

1 cup cold butter, cut into cubes (2 sticks)

6-8 tablespoons cold milk

For the Filling:

2 cups Borden® Sharp Cheddar Cheese Shreds

2 cups Borden® Four Cheese Mexican Shreds

1 1/4 cups mayonnaise

2 garlic cloves, minced

3/4 cup chopped scallion

1/2 cup sliced basil ribbons (julienne)

4 ripe tomatoes, sliced

Get full recipe👇🏻

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Lincolnshire Poacher pie By Jamie Olivier

Filled with cheesy minted courgettes

“This amazing vegetarian pie with rich, crumbly pastry and served with sweet salt-baked shallots is on a whole other level. ”

Get full recipe👇🏻

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Guinness Pie By NYT Cooking

Author: Sam Sifton

Yield: 6 servings
Get full recipe 👇🏻


1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick) very cold unsalted butter, diced
1 egg yolk, lightly beaten
4 tablespoons butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
Kosher salt
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar



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Key Lime Pie Recipe

By Home Cooking Adventure



Makes about 8-10 servings
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
5 tbsp (70g) butter, melted
4 egg yolks
1 can (14 oz -397g) sweetened condensed milk
1/2 cup (120ml) lime juice
1 tbsp lime zest
1 cup (240g) whipping cream
1 tbsp (10g) powdered sugar

1. Prepare the crust. Preheat oven to 350F (180C). Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Transfer the crumbs into a bowl, stir in sugar and melted butter.

2. Press the mixture onto the bottom and sides of a 8-9 inch (20-23cm) pie pan.

3. Bake for 8-10 minutes and let to cool on a rack for about 15 minutes.

4. Prepare the filling. In a large bowl whisk egg yolks with lime zest until creamy and light yellow colored. Stir in condensed milk and lime juice until well combined.

5. Pour the mixture over the cooled crust and bake for 15 minutes.

6. Let pie cool completely at room temperature and then refrigerate for several hours or better overnight.

7. Before serving whip the cream until soft peaks form. Incorporate powder sugar and whip until stiff peaks form.

8. Place the whipped cream into a piping bag fitted with 1M (½ inch-1cm) star tip and decorate the pie. Sprinkle some lime zest on top if desired.

9. Keep leftover pie refrigerated.

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Matcha Pie

By Florence Fabricant Of NYTimes

Get full recipe:


⅔ cup/133 grams granulated sugar

1 ½ tablespoons flour

¼ teaspoon salt

2 teaspoons matcha powder, preferably culinary grade

½ cup/113 grams/1 stick unsalted butter, melted

3 eggs, plus 1 egg yolk

2 cups/470 milliliters heavy cream

½ teaspoon vanilla extract

1 par-baked 10-inch pie shell

 Whipped cream, for serving (optional)

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chicken Pot Pie (As Made By Wolfgang Puck) By Tasty

Watch how – to video 👇🏻



2 pounds cooked boneless, skinless chicken, shredded
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg


🍲🍲 Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.

🍲🍲 Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.

🍲🍲 Preheat the oven to 400˚F / 200 ˚C.

🍲🍲 Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.

🍲🍲 Carefully spoon in your chilled filling into your dish.

🍲🍲 Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.

🍲🍲 Let cool for 5 minutes before serving.

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes

Jamie’s Quick Chicken & Mushroom 🍄 Pie

By Jamie Olivier

This easy chicken pie recipe is perfect with green and mash, it’s a great winter warmer.

Watch how-to video 👇🏻

(Adapted from Jamie’s 30-Minute Meals)

500g free-range chicken (you can use breast or thigh)

a knob of butter

1 bunch of spring onions

150g button mushrooms

1 heaped tsp plain flour (plus extra for dusting)

2 tsp English mustard

1 tbsp creme fraiche

300ml chicken stock

a few sprigs of thyme

1/2 a nutmeg, grated

1 sheet of pre-rolled puff pastry

1 egg

salt & pepper

extra virgin olive oil.


🍾 Pre-heat the oven to 200 degree C. Chop up the button mushroom and spring onions and slice the chicken into strips or bite-sized chunks.

🍾 Heat a lug of olive oil and a knob of butter in a heavy-based pan over a medium heat. Add the chicken and cook for a few minutes. Add the mushrooms and spring onions to the pan with a tablespoon of plain flour and give it all a good stir. Mix in two teaspoons of English mustard, a generous tablespoon of creme fraiche and 300ml of good chicken stock (though I have used a stock pot and it was fine). Finally add some picked thyme leaves and a good grating of nutmeg, season with sea salt and pepper. Leave simmering on the stove whilst you sort out your pastry.

🍾 Sort out your pastry simply mean get it out of the fridge and unroll onto a dry lightly floured work surface. Using a knife, lightly criss-cross the surface.

🍾 Once your chicken filling has thickened up slightly, tip it into a ovenproof baking dish slightly smaller than the sheet of pastry. Cover the filling with the sheet of pastry; don’t worry about the edges, just tuck them in around the filling.

🍾 Lightly beat the egg with a fork, then brush it over the top of the pie.

🍾 Bake on the top shelf of the oven for around 15 minutes, or until gorgeously browned.

🍾 If you want to go all the way Jamie, serve alongside peas and smashed carrots.

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Vertamae Smart-Grosvenor’s Onion Pie

by Tejal Rao

Time: 1 hour
Yield: Serves 8
Get full recipe ~


3 large onions, finely sliced
2 tablespoons butter
2 tablespoons peanut oil
Salt and pepper, to taste
2 tablespoons flour
3 eggs
¾ cup cream
1 9-inch pie crust, blind-baked

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Greek Pumpkin and Leek Pie

by Martha Rose Shulman

Time: About 3 hours
Yield: Serves eight to 10
Get full recipe ~


2 ½ pounds pumpkin, cut into large chunks
6 tablespoons extra virgin olive oil
3 large leeks about 1 1/2 pounds, white and light green parts only, cleaned and chopped
2 large garlic cloves, minced
¼ cup chopped fresh dill
¼ cup chopped fresh mint
¼ teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 4 ounces)
3 large eggs, beaten
freshly ground pepper
12 sheets phyllo dough