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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

Pasta Bolognese

March 30, 2011 Leave a comment
Pasta Bolognese © Hanna Stolt

Pasta Bolognese

Earlier this week I visited a couple – both wonderful friends of mine. They’d asked me over for a cup of coffee but when I got there, they had a very pleasant surprise for me: a delicious bolognese sauce and some fresh pasta, ready to be eaten! That bolognese sauce was so yummy that I’ve been craving for more ever since so I just had to make some of my own today.

The bolognese sauce I made turned out really tasty. I let it stew in peace and quiet with mild heat. The portion is surprisingly big so I had to use plenty of spices as well and ended up using all of our remaining chili powder into it. This is such an easy recipe for anyone to do and I can guarantee delicious pasta bolognese for anyone who tries :)

Bolognese sauce

yields 4-6 portions

  • 1 can (500 g) tomato passata / tomato purée
  • 1 can (500 g) crushed tomatos
  • 3 shallot onions
  • 4 garlic cloves
  • dash of olive oil
  • 400 g minced meat
  • dash of water
  • Plenty of chili powder
  • Plenty of paprika powder
  • salt
  • Black pepper
  • White pepper

Preparation

Finely dice the onions and slice the garlic cloves into thin slices. Fry the onions and garlic cloves lightly with a dash of olive oil. Don’t let them catch any color. Add tomato passata. You can use a little bit of water to rinse out the rest of the tomato from the can. Let stew with mild heat. In the mean time,  fry the minced meat on a separate pan. Season with some chili powder and add to the sauce. Mix well. You can now also add the crushed tomatos. Again you can use a litte water to rinse out the rest of the tomato form the can. Let the sauce stew for ca. 20 mins and stir every now and then. You can’t cook this sauce too much – the flavor just gest better the more time you are willing to use. You can season the sauce while stewing. I usually add spices little by little until I’m happy with the result. This time I think I ended up using approximately 2 tsp of chili powder and 1 tsp of paprika powder and a little bit of salt and pepper.

Tomato is one of those veggies that is healthier when cooked! That already makes this a great dish, and the taste is of course a nice bonus :)

For the pasta I have only one tip which I’ve learned from my mom: After pouring out the water, I add a small amount of butter and mix well with the spaghetti. This way the spaghetti (or any other type of pasta) doesn’t get sticky and tastes really good!