pie

All posts tagged pie

Mediterranean Madness: Two easy, healthy and delicious recipes

Published August 7, 2014 by The Feminist

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I think my trip to the South of France and Italy has infected me with the “I want to eat Mediterranean food the entire time” virus.

I am obsessed with Mediterranean food at the moment. Especially vegetarian Mediterranean dishes. (And when I say “obsessed” I do mean “I dream about it when I go to sleep and I even crave olives and feta cheese when I wake up at 6 in the morning” )

Hence the following two recipes.

Believe me, dear readers. These recipes are the sh***. They are sunshine and summer on a plate! And mind you, I’m not saying this because I invented and cooked them myself – I  would even praise their deliciousness if they were made by my very own enemy!- but because they are just too awesome not to be replicated by all my followers.

Aubergine and Halloumi tray bake with Pomegranate and aromatic spices

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Ingredients (serves 1 hungry person, i.e. me)

  • 1 aubergine, cut into 0,5cm slices
  • 1 shallot, finely chopped
  • Seeds (or should I say “mesmerizing jewels”?) of ½ pomegranate
  • 70gr of halloumi cheese, cut into cubes
  • ¼ tsp cumin
  • Pinch of chili flakes
  • Pinch of cinnamon
  • ¼ tsp za’atar
  • ¼ tsp turmeric
  • 2 tbsp Martini (Because no Martini, no party right?)
  • 1 tsp honey
  • Fresh basil

Method:

  1. Preheat the oven to 200°C. Heat a tablespoon of olive oil in a pan and fry the aubergine and halloumi for a couple of minutes until golden brown. Season with salt and pepper and all the other spices I mentioned in the ingredient list. Transfer to an oven-proof dish.
  2. In that same pan, fry the shallot for a couple of minutes. Add the honey and martini and a splash of water. Let it simmer until you get a lovely jus. Drizzle the jus over the aubergine and halloumi and put in the oven for 10 minutes.
  3. Scatter the pomegranate seeds on top of the dish and put back in the oven for 5 minutes. Before serving, finish with a generous sprinkling of fresh basil.
  4. Delish!

Grilled Vegetable and Halloumi Filo Pastry Pie

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Ingredients (serves 4)

  • 2 courgettes, sliced
  • 4 peppers (different colours, of course)
  • 200gr halloumi cheese, thinly sliced (I do love my halloumi cheese)
  • 1 large (or gigantic!) Coeur de boeuf tomato, thinly sliced
  • Fresh basil
  • 6-8 sheets of filo pastry

Method:

  1. Grill the peppers in a hot oven until their skin turns black. Let them cool slightly before removing the burnt skin (to spare your lovely and delicate fingers!) Switch the oven to 200°C.
  2. Grill the courgette slices.
  3. Grease a round loose-bottomed baking tin with olive oil. Put approx. 3-4 sheets of filo pastry in the thin, and make sure some of the pastry is hanging over the edges of the tin.
  4. Now put a layer of courgettes onto the pastry, followed by grilled peppers, halloumi and tomato. Do not forget to season with salt and pepper and make sure you put some basil leaves in the pie as well! Use up all the ingredients and cover the pie with the remaining filo pastry sheets and the edges of the bottom layers. Brush with olive oil and put in the oven for 25-30 minutes.
  5. Serve with a fresh salad.

Quintessential Quiche: Thai Chicken Curry Quiche.

Published November 28, 2013 by The Feminist

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A couple of days ago I was talking to a friend of mine when suddenly the subject of quiche came up. (You know how around lunch time you’re trying to make conversations with people about serious stuff- or the weather- and then somewhere half way through your mind starts wandering off and it’s like… aaaah look at that, flying pizzas!…. Okay, maybe that’s just me.)

Anyway, so friend X told me she doesn’t like quiche.

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And for a moment I just stood there trying to think of a proper reply that could replace the insult that was lingering on the tip of my tongue.

Until I finally blurted out: How can you not like quiche??? It’s savory pie! I thought it was genetically impossible not to like a quiche!

Apparently, that was still a bit too harsh. Given the fact how her face turned red, I thought it would be best to change the subject and move on. We were doing fine for a couple of minutes until she said: “So…., you really like food, huh?”

Seriously?

i love food

If it wasn’t seen as this sad and lonely thing, I would marry food!

food

Therefore I would like to say to all my readers and fellow bloggers, thank you for being such food-loving crazy people like me!

The question I’m dying to ask right now is this: are you a quiche lover? (Be careful what you answer 😉 )

Thai Chicken Curry Quiche

Ingredients:
• One sheet of puff pastry
• 2 chicken breast, cut into small cubes
• 200gr spinach
• 3cm piece of fresh ginger, grated
• 1 large red chilli, finely chopped
• 400ml coconut milk
• 1 ½ tbsp fish sauce
• 3 eggs
• 2 tbsp curry powder
• 2 tbsp garam massala

Method:
1. Preheat the oven to 200°C. Grease a tart tin with butter.
2. Heat a knob of butter in a pan and fry the chicken for a couple of minutes. Season with salt and pepper, and 1 tbsp of curry powder. Remove from the heat.
3. Blanche the spinach, drain it and press it well with a spoon to get rid of all the excess water. If you don’t , you’ll end up with a watery custard and a soggy bottom. (And we sure don’t want to disappoint Mary Berry, do we?)
4. In a bowl, whisk together the coconut milk with the eggs. Add the fish sauce, garam massala and curry powder. Stir in the chopped chilli and ginger.
5. Gently put your pastry in the tart tin. Fill the bottom of the pie with chicken and spinach and pour the coconut batter on top.
6. Put in the oven for 40 minutes. (Cover with foil if the top starts to colour too quickly).
7. Leave to cool slightly before serving.
8. Serve with a Thai salad of bean sprouts, cucumber, chili and sesame. Yum!

The Oh-My-It’s-Mother’s-Day Pie: Pistachio, Date and Mascarpone Pie

Published May 11, 2013 by The Feminist

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In celebration of Mother’s Day I wanted to bake something truly extraordinary to honor an even more extraordinary woman: my mother. Throughout the years, all my ups and downs, highs and lows and a lot of exam freak-out moments, my mother has always been there no matter what. She is one of my biggest supporters, cheering me on every time I need to jump another hurdle, and is always happy to impart a few words of wisdom.
To show her how grateful and appreciative I am, I decided it was about time to turn the tables and pamper her with a delicious home-made jewel of a pie. This Oh-My-It’s-Mother’s-Day pie is the perfect representation of my mother’s personality: bright, sweet and beautiful.
The pistachio pie crust is not only incredibly pretty with its very seducing green hue, but has the most enchanting flavour imaginable. The smooth mascarpone filling was flavoured with orange zest and amaretto and decorated with lusciously plumb dates and sharp dried cranberries. It is perfect in every possible way…
If you would like to bake this wonderful pie for your wonderful mother – or for someone else you love – here is the recipe:

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Mascarpone- orange- date pie with pistachio crust
Ingredients:
For the pistachio pie crust:
• 150gr ground pistachios
• 50gr caster sugar
• ¼ tsp baking powder
• 50gr butter
• 1 egg yolk
For the filling:
• 300gr mascarpone
• 1,6 dl double cream
• 4 eggs
• Zest of one orange
• 5 dried dates, quartered
• Handful of dried cranberries
• 1 tbsp corn flour
• 1 tbsp amaretto
• 4 tbsp caster sugar

 
Method:
1. Preheat the oven to 150°C and line a 23cm loose-bottomed cake tin with baking parchment.
2. For the pie crust, put the ground pistachio, baking powder, sugar and butter in a bowl and beat until you get a sandy consistency. Add the egg yolk and mix through.
3. Press this mixture into the base of the prepared cake tin. Use a tablespoon to flatten and press the mixture down to form a dense base.
4. Bake into the oven for 20 minutes, or until golden brown.
5. For the mascarpone filling, mix together the eggs, sugar, corn flour, cream, mascarpone, amaretto and orange zest until you get a smooth and runny mixture. Pour the mixture onto the baked pistachio crust. Scatter the dried dates and cranberries into the batter (some will sink to the bottom, others while stay on the surface)
6. Bake into the oven for 30-35 minutes. Remove the pie from the oven and leave to cool slightly before refrigerating for at least one hour.

Go Bananas over this Bananalicious Banoffee pie!

Published February 17, 2013 by The Feminist

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Just when I thought I couldn’t possibly love pie any more than I already did, along came this thing called a Banoffee pie. This very naughty pie is simply irresistible: Bananas (who doesn’t love bananas?), Whipped Cream (who doesn’t love whipped cream?), Caramel (I love everything covered in caramel!)and Chocolate (I love everything covered in chocolate!)

It is basically the pie equivalent to cocaine: before you know it, you’re addicted. Luckily for all banoffee pie lovers, this will NOT kill you. It will just leave you with an overwhelming “Oh my, oh my – I’ve really eaten the whole thing, didn’t I?” feeling.

Making your own caramel from scratch may sound scary, but with this recipe you simply cannot go wrong. Some caramel toffees, milk and cream. Throw it all in a pan, heat it through, et voila: you have your caramel sauce!

Needless to say that this is definitely not a pie for the faint-hearted! This lusciously rich and decadent dessert is pure luxury. So if you seek royal status, you better start baking right away, because this pie is fit for a king!

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Ingredients:

• 1 sheet homemade or shop-bought shortcrust pastry
• 4 ripe bananas
• 250gr caramel toffees
• 350gr double cream
• 100gr milk
• 25gr corn flour
• Milk chocolate to decorate

Method:

1. Preheat the oven to 180°C. Grease a loose-bottomed pie case.
2. Lift the shortcrust pastry over the greased pie case and – with your fingers- lightly press the pastry into the sides of the case. Remove any excess pastry.
3. Place the pastry in the oven and bake blind for about 30 minutes until golden brown. Remove the tart from the oven and allow to cool completely.
4. While the base cools, make the caramel. Heat the caramel toffees, 120gr of double cream and the milk together in a pan over a medium heat until the toffees have dissolved.
5. Whisk the corn flour together with a couple of tablespoons of milk to get a velvety paste. Add the corn flour mixture to the caramel sauce and stir continuously until the mixture thickens.
6. Transfer the caramel to a bowl and cover with cling film to prevent a skin from forming. Set aside to cool.
7. Spread the cold toffee filling evenly in the pastry case and top with slices of banana.
8. Whisk the remaining double cream with two tablespoons of icing sugar until soft peaks form when the whisk is removed.
9. Spread the whipped cream generously on top of the pie and grate some milk chocolate over the top.
10. Get ready to go bananas!

Return to Scotland: Steak and Ale Pie

Published January 11, 2013 by The Feminist

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I’ve been super busy studying for my exams, dear readers. In times like these – when your brain seems to go in overdrive- comfort food is essential to survive. In a very nostalgic mood, I decided to make some steak and ale pie. Crisp puff pastry, tender meat and an intense Highland Ale flavoured sauce… It immediately transported me back to last summer when I was travelling through Scotland with my best friend….

Ah, sweet sweet memories! Unfortunately, I’m stuck here in rainy Belgium, studying all day, surrounded by enormous piles of books, notes and course material.

But I don’t mind. As long as I have my sweet memories to hold on to AND a super tasty steak and ale pie on my plate, I will be just fine!

The only thing that is still missing is some traditional bagpipe music! (And maybe one or two of those sexy William Lawson men in kilts 😉 )

 

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Pumpkins here, pumpkins there, pumpkins everywhere!

Published October 24, 2012 by The Feminist

The autumn coziness is PUMPKIN-ly, the clouds look PUMPKIN-like and I’m feeling quite PUMPKIN-ish!
Guess what? This post is about pumpkins and nothing but pumpkins! Simply because I love everything about this magnificent orange squash: Rough on the outside and soft in the middle. It not only tastes delicious, you can also turn it into a carriage to take you to the ball!…Oh wait, maybe that was just the fairy godmother from Cinderella 😉
Pumpkins are so versatile! So for heaven’s sake: STOP USING THEM AS DECORATION! Oh, and by the way, there’s more to pumpkins than just pumpkin soup and pie, you know.
Here is a (not so) brief list of the delicious pumpkin dishes:
• Pumpkin risotto: Add sage if you want to keep it traditional, or add cumin, curry powder and coconut milk to give the dish an Indian twist
• Pumpkin curry: pumpkin goes so well with spices, so be generous with the ginger and chili.
• Pumpkin tajine: lovely with dried dates or cranberries, chicken and chickpeas
• Pumpkin ravioli: an Italian classic!
• Pumpkin pasta with blue cheese and pine nuts: I could eat this every day!
• Pumpkin and potato gratin: a perfect winter dish for a cold winter day
• Pumpkin soufflé: for those who like a bit of a challenge
• Pumpkin stuffed with wild rice, nuts and dried fruits: need I say more?
• Pumpkin hummus: lovely with a good pinch of cumin and garam massala powder
• …

Are you starting to feel a bit hungry? I haven’t even mentioned the desserts yet!
• Pumpkin cheesecake: with a marble effect!
• Pumpkin cupcakes with cream cheese frosting and candied ginger: heaven on earth in one little cup!
• Pumpkin and coconut pancakes: though traditionally for breakfast, I can eat them all day long!
• Pumpkin strudel with pecans: an American twist on a German classic
• Pumpkin , rum and raisin ice cream: simply sublime
• Pumpkin chocolate chip scones: it will be hard not to eat them all at once
• Pumpkin and chocolate shortbread: sticky and sweet, just how I like it!
• Pumpkin and cinnamon rolls: another match made in heaven
• …

I could go on forever, but I’m starting to drool all over my keyboard 😉