Traducao das Mcennedy recipies from boxes

McEnnedy American Way Apple Crumble

NOTE: My box of Apple Crumble contains English instructions already listed. In case yours doesn’t, here they are, directly from the box (copyright Lidl):

Ingredients:
Crumble Mix: Wheat flour, sugar, baking powder (acidity regulator: diphosphates; raising agent: sodium bicarbonate; wheat starch), salt, flavouring.
Cinnamon sugar mix: sugar, cinnamon (2%).

Allergy information: Contains gluten and wheat. May contain traces of egg, milk, nuts, and soy. Suitable for vegetarians.

Contents of box: 325g crumble mix, 15g cinnamon sugar mix

You will also need:
For the crumble:
– 100g soft butter
– 1 medium egg
For the filling:
– 500g cooking apples

Preparation instructions:
The following are guidelines only. Some appliances may vary.

1. Preparing the crumble: Place the crumble mix, egg and butter in a mixing bowl and mix with an electric hand whisk until the texture is crumbly.

2. Preparing the filling: Peel, core and dice apples and cover in the cinnamon sugar mix. Grease an ovenproof dish (19cm x 29cm) and place the apple mixture in it. Evenly spread the crumble mixture on top of it.

3. Baking: Bake the apple crumble in the centre of a preheated oven as follows: 180ºC/ Fan 160ºC/ Gas Mark 4. Baking time approximately 40 minutes.

Serving suggestion: For best results serve warm with custard or vanilla ice cream. Once baked, keep covered in the refrigerator and consume within 24 hours.

Nutritional information for 100 grams of prepared product:
Calories: 261 kcal
Protein: 3.7 grams
Carbohydrates: 37 grams
Fat: 10.4 grams

McEnnedy American Way Apple Pie

Ingredients:
Mix for the Pie Crust: wheat flour, sugar, baking powder (acidulant: diphosphate disodium; gasifying: sodium hydrogen carbonate; wheat starch), salt, aroma.
Powder for the apple filling: sugar, starch, cinnamon. Produced in Germany.

Allergy information: May contain traces of soy, egg, tree nuts, and milk.

Instructions:The box contains 450 grams of dry mix for the pie crust and 110 grams of powder for the apple filling.

You will need (in addition to the contents of the box):
– 150 grams of soft butter
– 1 egg
– 450 grams of apples

1. Preheat oven to 200º Celsius (or level 4 for gas oven, or 180º C for convection oven).

2. Prepare the pie crust: beat the egg and set aside. In a separate, deep bowl mix the pie crust powder (the larger packet), the 150g of butter and ⅔ of the beaten egg. Mix with an electric beater until the dough is uniform.

2. Grease a pie plate with a removable bottom (about 26cm diameter). Cover the bottom and the walls of the pie plate with ¾ of the dough. Press the dough against the sides of the pie plate so that you have a border of 2cm high.

3. Peel the apples, discard the seeds and cut into small pieces. In a bowl, mix the apple pieces with the contents of the apple pie filling (the smaller packet). Pour onto the pie dough. Roll the rest of the pie dough until you have 2mm thickness, cut in lines of 2cm wide and place on top of the apples in the form of a rack. Brush the top with the rest of the egg and bake in the middle of the preheated oven for 45 minutes.

4. After baking, let cool for about 1 hour. Then take out the pie from the removable pie pan with the help of a knife.

Nutritional information for 100 grams of prepared product:
Calories: 241
Protein: 2.6 grams
Carbohydrates: 37 grams
Fat: 8.7 grams



McEnnedy American Way Cheese Cake
Ingredients:
Dry mix for crust: wheat flour, sugar, wheat starch, baking powder, salt.
Powder mix for filling: sugar, dextrose, modified starch, gelatin, natural aroma.

Produced in Germany.

Allergy Information: May contain traces of soy, egg, and nuts.

Box contents:
200g of dry mix for crust
90g of powder mix for filling

You will need to add:
For the crust: 100g of soft butter
For the filling: 250g of Quark cheese (nonfat), 200g of “fresh cheese” (whole fat), and 125ml of warm water

1. Prepare the crust: Place the contents of the dry mix for the crust and 100g of soft butter in a large bowl and beat with an electric beater until it you get a crumbly dough. In a 26-cm round springform pan (like a springform pan), line the bottom with parchment paper and then press the dough into the bottom until it forms an even crust.

2. Bake the crust on the middle rack of a pre-heated oven (180ºC in a normal oven, Level #3 in a gas oven, and 160ºC in a convection oven) for approximately 20 minutes. After baking, cool the crust in its pan on a cooling rack (do NOT remove the crust from the springform).

3. Prepare the filling: Once the crust has cooled, place the springform pan into a cake pan (for ease of transport into and out of the fridge). In another large bowl, beat 250g of Quark cheese and 200g of “fresh cheese” (in Spain it’s called “queso fresco” – you may need to Google what the equivalent would be if you live in a different country) with a hand beater until smooth. Then add 125ml of warm water and the powdered mix for the filling, and continue to beat until it forms a creamy consistency. Distribute the filling evenly over the crust and refrigerate for at least 1 hour until set.

Run a damp knife around the border of the cheesecake, then remove the outer ring of the pan. Use a knife to smooth the outside edge of the cheesecake.

Suggestion: You can decorate the cheesecake with a delicious cherry or strawberry jam.
Storage: Store box in a dry place protected from heat. Best used before the date stamped on top flap.

McEnnedy American Way Cherry Pie

Ingredients:
For the pie crust: wheat flour, sugar, baking powder (acidulant: diphosphate disodium; gasifying: sodium hydrogen carbonate; wheat starch), salt, aroma.
Powder for the cherry filling: sugar, modified starch, maltodextrine, acidulant: citric acid. Produced in Germany.

Allergy information: May contain traces of soy, egg, tree nuts, and milk.

Instructions:
In the box is 450 grams of pie crust mix and 100 grams of powder for the cherry filling.

You will need (in addition to the contents of the box):
– 150 g soft butter
– 1 egg
– 1 jar of preserved cherries (approx. 350 grams)

1. Preheat oven to 200 degree Celsius (level 4 of a gas oven, or 180 C for convection oven). Prepare the filling: Pour the jar of cherries, including the liquid, into a bowl. Add the cherry filling powder (the smaller packet) to this, stirring frequently until the powder has dissolved, and then let rest for 5 minutes.

2. Prepare the dough: Beat the egg and set aside. In another bowl, mix the contents of the pie crust mix (the larger packet) with 150 g of butter and 2/3 of the beaten egg. Beat with an electric mixer until you have a uniform batter.

3. Grease a pie plate with a removable bottom (diameter about 26 cm). Cover the bottom and the sides of the pie plate with half of the pie dough. Press the dough against the pie plate until you have a 2-cm high border.

4. Stir the cherry filling and pour onto the pie crust. Roll out the remaining pie dough, place on top of the filling and press the side edges to seal the crust. Poke the top all over with a fork and then brush with the remaining beaten egg.

5. Bake on the middle rack for about 45 minutes.

6. Let cool about 1 hour, then carefully take the pie out of the removable bottom pie plate.

Nutritional information per 100 grams, when prepared according to instructions:
Calories: 352
Protein: 4 grams
Carbohydrates: 53,2 grams
Fat: 13,4 grams



McEnnedy American Way Lemon Meringue Pie

480 grams

Ingredients:
For the crust: Wheat flour, sugar, baking powder, salt, aroma.
Powder for the lemon filling: Sugar, starch, acidulant: citric acid; prepared lemon powder 1% (maltodextrine, lemon juice concentrate 47.5%, natural aroma), natural aroma, colorante: curcumin. Produced in Germany.

Allergy information: May contain traces of soy, egg, tree nuts, and milk.

Instructions:

In the box is 300 grams of dry “baking mix” for the crust and 180 grams of “cream powder” mix for the lemon filling.

You will also need:
For the crust: 100 grams of soft butter and 3 egg yolks
For the lemon filling: 500 ml water
For the meringue topping: 3 egg whites and 100 grams sugar

1. Preheat oven to 160 degrees Celsius, Level 2 for gas oven, or 140 degrees Celsius for convection oven. Place oven rack in the middle of the oven.

2. Prepare the lemon filling: Separate 5 teaspoons of water (of the 500 ml) and mix with the “cream powder” mix. Bring the rest of the water to boiling, add the water/cream powder mixture, stirring constantly, and boil briefly. Remove the pot from heat and let cool, stirring occasionally while it cools.

3. Prepare the crust: Break the eggs and separate the yolks from the whites, keeping the whites in a deep bowl that has no other trace of fat. Pour into another deep bowl the dry “baking mix”, the 100 grams of soft butter, and the 3 egg yolks. Beat with an electric mixer until well combined.

4. Grease a pie plate with removable bottom (about 26 cm in diameter). Take 3/4 of the crust and cover the bottom of the pie plate. With the rest of the dough, form a roll and press it against the bottom and sides of the pie plate until you have a side border of about 2 cm high. Pour the lemon filling onto the crust.

5. Mix the egg whites with the sugar, adding the sugar little by little, and then beat until stiff peaks form. Distribute the meringue onto the lemon filling, forming little mounds, and smooth it. Bake in the center of the preheated oven for approximately 70 minutes.

6. After removing pie from oven, cool pie in pie plate for 3 hours, then remove the pie from the pie plate with the help of a knife.

Nutritional Information for 100g:
Calories: 267
Protein: 3.6 g
Carbohydrates: 42.1g
Fat: 9.2g

McEnnedy American Way Muffin Mix – Blueberry

325 grams

Ingredients:
Dry mix: Wheat flour, sugar, wheat starch, whey powder, modified wheat starch, baking powder, salt, natural aroma.
Blueberry topping: Blueberries 34.5%, water, sugar, glucose syrup, modified wheat starch, concentrated lemon juice, acidulant: citric acid; emulsifier: pectin; natural aroma.

Allergy information: May contain traces of tree nuts, soy, and egg.

Instructions for McEnnedy Blueberry Muffin Mix:
Makes 12 muffins.

1. Preheat oven to 175 degrees Celsius or Level 2 for gas oven. Place oven rack in middle of oven.
2. Pour dry mix in a bowl. Add 2 medium eggs, 75 ml oil, and 50 ml of water.
3. Mix briefly with electric beater at minimum speed, then beat for 3 minutes on maximum speed. (Or, I mix it by hand with a whisk until fully moistened and creamy. I then fold in the blueberry topping with a rubber spatula. However, if you want the blueberry topping drizzled onto the tops of the muffins, read on.)
4. Place included muffin cups into a muffin tin. Divide the batter evenly between the cups with the help of two spoons or a spring-loaded scooper. Then add a bit of the blueberry topping into the center of the batter of each muffin.
5. Bake about 25 minutes. Test with a toothpick to make sure they’re done.
6. Let cool.

Nutritional information for 100 g:
Calories: 366
Protein: 5.2 g
Carbohydrates: 46.3 g
Fat: 17.5 g

McEnnedy American Way Muffin Mix – Chocolate

340 g

Ingredients:
Dry mix: Wheat flour, sugar, chocolate flakes 10% (sugar, cacao paste, nonfat powdered cacao, thickener: soy lecithin; coating agents: arabic gum, shellac), wheat starch, nonfat cacao powder 5.5%, powdered whey, modified wheat starch, baking powder, salt.
Chocolate glaze: vegetable fat, sugar, nonfat cacao powder 20%, lactose, thickener: soy lecithin.

Allergy information: May contain traces of tree nuts and egg.

Instructions:
Makes 12 muffins.

1. Preheat oven to 175 degrees Celsius or Level 2 for gas oven. Place oven rack in middle of oven.
2. Pour dry mix in a bowl. Add 2 medium eggs, 100 ml oil, and 125 ml of water.
3. Mix briefly with electric beater at minimum speed, then beat for 3 minutes on maximum speed. (Or, I mix it by hand with a whisk until fully moistened and creamy.)
4. Place included muffin cups into a muffin tin. Divide the batter evenly between the cups with the help of two spoons or a spring-loaded scooper.
5. Bake about 25 minutes. Test with a toothpick to make sure they’re done.
6. Let cool.
7. To prepare the glaze, heat up the envelope in a water bath. Glaze the muffins once they are cool.

Nutritional information for 100 g:
Calories: 388
Protein: 5.4 g
Carbohydrates: 40.6 g
Fat: 22.2 g

McEnnedy American Way Muffin Mix – Classic

310 grams

Ingredients:
Dry mix: Wheat flour, sugar, wheat starch, powdered whey, modified wheat starch, baking powder, salt.
Chocolate chips: Sugar, cacao paste 40%, cocoa butter, thickener: soy lecithin.

Allergy information: May contain traces of tree nuts and egg.

Instructions:
Makes 12 muffins.

1. Preheat oven to 175 degrees Celsius or Level 2 for gas oven. Place oven rack in middle of oven.
2. Pour dry mix in a bowl. Add 2 medium eggs, 100 ml oil, and 75 ml of water.
3. Mix briefly with electric beater at minimum speed, then beat for 3 minutes on maximum speed. (Or, I mix it by hand with a whisk until fully moistened and creamy.)
4. Add 1 tablespoon of the chocolate chips to the batter and mix in. (Alternatively, mix in all of the chocolate chips if you don’t want/ need them to be on top of the muffin like what’s pictured on the box.)
5. Place included muffin cups into a muffin tin. Divide the batter evenly between the cups with the help of two spoons or a spring-loaded scooper. Sprinkle the rest of the chocolate chips on the tops of the muffin batter.
6. Bake about 25 minutes. Test with a toothpick to make sure they’re done.
6. Let cool.

McEnnedy American Way Pancake Mix’it

200 grams

Ingredients: Wheat flour, sugar, powdered whole egg, glucose syrup, leavening: E341, E450, E500; aroma, salt.

Instructions:
Makes 12 – 14 pancakes, each approximately 10cm.

1. Preheat the griddle or sauté pan.
2. Before preparing the pancakes, shake the bottle.
3. Add about 400ml of cold milk to the bottle, until it reaches the line on the side of the bottle.
4. Close the bottle and shake vigorously for 1 minute.
5. Let the batter rest 3 – 4 minutes, and then shake again to redistribute.
6. Pour a bit of the batter onto the griddle or pan, and cook pancakes until golden brown. Use all of the batter.

No nutritional information available on the packaging.