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Chicken pie with sun dried tomatos

April 23, 2011 6 comments
Kanapiiras aurinkokuivatuilla tomaateilla © Hanna Stolt

Chicken pie with sun dried tomatos

I’ve found another fantastic cook book! The writers are my old favorites: Ola Lauritzson and Ulrika Davidsson from Sweden and the book is called 6 kilo på 6 veckor (6 kilos in 6 weeks). Yes, it’s kind of a diet book but then again not. You can eat low carb if you want to fix your diet and lose weight or just to maintain a healthy diet and your current weight. In either case you get to enjoy good food :)

The recipe then? This recipe here is a sightly altered version of the one in the book. I actually made it a little easier. In the book, Ola and Ulrika are using grilled chicken, but I’m always bummed about the sauces they use in the stores when grilling the chicken so I prefer natural chicken breast that I can season as I like.

This pie is just delicious! The first one I made didn’t last long – we ate the whole thing in a matter of minutes with my boyfriend and my good friend. It’s a lovely pie to serve as part of a brunch or as a salty pie for a party. It’ll also make for a nice lunch with a bit of salad on the side.

Crust

  • 100 g butter
  • 2,5 dl spelt flour

Filling

  • 4 chicken breasts
  • teriyaki-seasoning (Santa Maria)
  • Chili powder
  • Paprika powder
  • 10-12 slices of chorizo sausage
  • 1 small onion / 2 shallot onions / 0,5 red onion (you can pick your favorite!)
  • 6-8 cherry tomatos
  • 4 sun dried tomatos
  • 0,5 pot of fresh basil
  • ca 1 dl grated cheese (in the original recipe: 2 dl grated parmesan, which also sounds delicious)
  • 3 eggs
  • 2 dl cream
  • salt and black pepper
  • 0,5 dl pine seeds

Preparation

Mix butter and spelt flour into an even dough. Press it into an oven proof tin and bake in  200°C for 10 min.

Slice the chicken breasts. Fry them in a dash of olive oil until they’re done. Season with teriyaki seasoning, chili powder, paprika powder according to your liking. Add the chicken on top of the pre-baked crust. Chop the onion and sprinkle on top of the chicken slices. Press chorizo slices around the pie, between chicken slices. Wash and cut the cherry tomatos in half. Set the tomato halves on top of the pie, the cut side facing up. Slice the sun dried tomatos and sprinkle on top of the pie. Last but not least, sprinkle the grated cheese on top.

Whip the eggs lightly using a fork and add cream. Season the mixture with black pepper and salt. Carefully pour the egg mixture on top of the pie so that it’s evenly spread. Decorate with pine seeds. It’s best to add the pine seeds last so that they roast a little in the oven and taste even better.

Bake the pie in 200°C for 25-30 min. Let the pie rest for a moment before serving. Serve with e.g. arugula or fresh salad.

Piiras ennen paistamista

Fresh colors before baking the pie!

Pala piirasta © Hanna Stolt

Piece of pie

Zucchini-Spinach-Feta-Cheese Pie

February 20, 2011 Leave a comment

 

Kesäkurpitsa-pinaatti-fetapiiras

I love this pie!

I absolutely love this pie! I found the recipe by googling for recipe’s for a girls’ night at our place. After that one evening this became my favorite pie ever. It’s easy to make and tastes to delicious that I could eat half of it just by myself :) This is partially the reason I don’t have a better picture of it, it tends to disappear before I get a chance to capture it on film ;)

Spinach is healthy and tasty, zucchini guarantees a juicy pie and feta cheese adds flavor as well as makes the taste more creamy. You’ll love this too.

Crust

  • 3 dl spelt or wheat flour
  • 150 g butter
  • 2 tbsp water

Filling

  • 250 g zucchini
  • 1 leek
  • 2 garlic cloves, finely chopped
  • olive oil
  • 200 g fresh spinach
  • 200 g feta cheese
  • 3 eggs
  • 250 g fresh cheese
  • ½ dl milk
  • 1,5 tsp salt
  • black pepper

Preparation

  1. Put the flour and salt in a large bowl. Add cold butter in cubes. Mix until even – the dough will be crumbly. Quickly add water and kneed into an even dough.
  2. Press the dough into a loose bottom cake tin (∅ 24-26 cm). Stick holes into the bottom using a fork and let the crust cool in the fridge for at least one hour.
  3. Heat the oven to 200°C. Bake the crust in the middle of the oven for ca. 10 mins.
  4. Grate the zucchini. Put the grated zucchini in a sieve and mix 0,5 tsp of salt into it. After 15 mins, squeeze the extra moisture from the zucchini. Salt will help to make the zucchini “sweat” :)
  5. Rinse the leek throughly, you don’t want any dirt in the pie. Then slice the leek. Peel the garlic cloves, then press them flat using the wide edge of your knife. Finely chop the garlic and fry them with the chopped onion lightly, with a dash of olive oil. Don’t fry too much, the onions shouldn’t catch any color. Add zucchini and keep frying for a couple of minutes. Add spinach (remember to rinse it well) and keep frying until the spinach becomes soft.
  6. Mix the spinach-onion-zucchini with feta cheese cubes and pour the mixture into the cake tin, on the crust.
  7. Mix eggs, milk, fresh cheese, salt and pepper. Pour the mixture over the filling in the cake tin.
  8. Bake in the middle of the oven for approximately 40 mins.

Original recipe (the one above is my own version) Leva&Bo: Caroline Hofberg (I found the recipe on alltommat.se)

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