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Posts Tagged ‘pie’

It’s been too long since I posted a pie recipe, I feel. Let me remedy that.

This pie is a recipe that I adapted from the medieval recipe for Torta of Herbs in the Month of May, and I think that it works just as well as a savoury entree or main dish as for a sweet dessert. Personally, I prefer the savoury version, substitute my own favourite herbs and reduce the sugar in it, so here’s my personal recipe:

Spring tarte

For the pie shell: 2 cups of flour and 1 cup of rolled oats, 150g (salted) butter, a dash of water.
Makes a standard pie shell, but the oats give the whole thing an interesting bite! If the dough doesn’t want to come together, add a bit more flour or reduce the amount of oats.

For the filling:
2-3 eggs (depending on size)
2Tsp. thick Turkish yoghurt
ca. 75g yellow cheese (Gouda works well)
1 big handful of fresh herbs of your choice, e.g.:
– Basil
– Mint
– Oregano
– Parsley
1tsp. honey.
Grind the cheese in the blender first, then add the rest of the ingredients and blend until the herbs are chopped fine. Pour out into your pre-baked pie crust and bake at 200C for ca. 20 minutes (or until done).
For a sweet variant add grated ginger and more honey/sugar, and perhaps replace the yoghurt and yellow cheese with some sort of fresh cheese or cream cheese.
Enjoy!

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I don’t know about you, but when I read “Spring Food Sensations” on Abby’s blog, my mind immediately sprang to rhubarb. Rhubarb is to me the ultimate spring messenger, and a delicacy to boot!
When I was little, I used to eat it in a preserve, or a sponge cake with rhubarb pieces on top (delicious!). But I never made anything with it myself – until now.
Since I wasn’t in the mood to try my hand at spongecake, the BF suggested Strawberry and rhubarb crumble pie. This pie can be made with or without a pie shell, but I prefer having something crunchy to whet my wererabbit teeth on.

Strawberry and rhubarb crumble pie

1 pie shell (or make a sweet pie pastry yourself from your favourite recipe; I used a sweet half-graham flour recipe that I like)
about 6 stalks of rhubarb
1-2 cups of strawberries (halve the big ones)
Sugar to taste
Flour (ca. 1/4 cup)
Crumble cover:
1/4 cup flour
1/4 cp sugar
ca. 50g butter
grated almonds or cocos flakes (optional)

Peel the rhubarb and chop it into ca. 1cm wide pieces. Toss with the strawberries, sugar and flour – the amount of sugar depends on how much you want to offset the natural sourness of the rhubarb, the flour is to stop the liquid from going everywhere during baking. Fill into the pie crust.
Mix the crumble ingredients until they become small crumbs. Spread them over the fruit using your hands – it just doesn’t get even with a spoon.
Bake at 225 degrees Celsius for ca. 20 minutes.

Enjoy with vanilla icecream or vanilla sauce.

It was nice – in hindsight the pie crust should have been sweeter to contrast with the tang of the rhubarb better. I wonder how a marzipan crumble would work on top?!
Not too happy about the picture (curse artificial light!) but the rest was eaten before I could get my camera in the morning. So have a bonus picture of rhubarb chunks.

Speaking of spring – another of those spring messengers is my beloves asparagus!
While the pie was cooking, I prepared a super-easy asparagus soup for first course.

Super-easy asparagus soup
1 bunch of thin green asparagus
1/3 cup spring onions, shopped
125ml (1 packet) cooking cream
125+ ml (more depending on desired creaminess) water
1 organic vegetable bouillon cube
1 tsp. butter or olive oil
Salt and pepper to taste

Blanch the asparagus quickly and cut off the tips to preserve for decoration. Chop the rest into chunks.
Heat the oil in a pot and sauté the spring onions. Add the asparagus chunks, cream, and dissolved bouillon cube and boil for about 20 minutes.
Puree everything with a hand mixer and salt and pepper to taste.
Serve with the asparagus tips in the middle and croutons or fresh baguette.

Super easy and you’ll never want instant soup again once you have tasted the real thing!

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Bento eleventy-one! (<-huge geek)

Strudel made from bok choy and feta, green salad with pickled grilled bell pepper, pumpkin pie.

Spinach and Swiss chard strudels are simple, but lovely. I tried it with bok choy (chinese cabbage) this time, which gave the whole thing a very nice, firm texture.
How:
Wash one medium-big head of bok choy and cut the leaves into strips (I didn’t bother with the stalks but stopped cutting once I had chopped away all the green).
In a wide pan, sauté some leek in olive oil (garlic not mandatory but recommended). Throw in the bok choy/spinach/chard/whichever leaf pleases you and fry it a little until it starts to wilt. Add some salt and pepper (and herbs if you wish) to taste. Take the pan off the heat, put on a lid and let the leaf steam itself for a while.
Whisk 2-3 eggs (I used the eggwhite I had left over from the pie plus two more eggs) and crumbled Feta (add more herbs if you feel like more whoosh) in a bowl. Pour over the leaves and mix well, but take care not to cook the egg.
Spread out a stack of 2-3 leaves of phyllo dough on a baking pan. Spoon the leaf-egg-feta mixture onto the side facing you, about as wide as you plan to roll, and leaving a bit of a rim for easier rolling and along the side.
Roll (I use the baking sheet to help me rolling, it’s almost like making phyllo sushi).
Fold in the corners, glue with some leftover egg, spread some egg on top and pop it in the oven at 225deg C. When the dough is golden, the egg should be done too, but check.
Enjoy!

I made pumpkin pie after all! I used this recipe from BBC.co.uk, but made the pie shell myself. Normal shortbread dough is too simple to warrant buying it in a shop!

Now I know why this is supposed to be an aphrodisiac – with all the spices, how can it not be!
The taste is… interesting. I am not sure I like the smoothness of the texture (is it possible to just squish the pumpkin roughly with a fork instead of puréeing it?) but the sweet bottom and the fruity, mild filling work well together. I think I should have used more pumpkin though, although it could also have to do with the fact that pumpkin in March is probably not at its ripest (even for French pumpkin)! The smell is lovely and even better when you rewarm it, even though that might be my nose being clogged by all the spices during baking. The pumpkin seems to come out more then.
The leaf on top is Thai basil – the liqorice taste works surprisingly well together with the pie!

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