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Pie dough, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Pie dough

Ingredients portion 4

Sugar 3 tablespoons

Chicken egg 3 pieces

Salt 1 teaspoon

Milk 1 cup

Margarine 200g

Wheat flour 4 cups

Dry yeast 50 g

Cooking instructions 1 hour

1 Dilute the dry yeast in the warm milk, add the eggs, sugar, salt, margarine and flour and knead the dough. Put the dough in the refrigerator for 50 minutes.

2 Prepare any filling, cut up the cakes and bake in a preheated 180°C oven.

Grilled multicoloured pepper salad with basil

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .