Side Dishes, Jams & Spreads

Graham pie with spinach and feta

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If you like pie and like it even better if it’s healthy, then you’re gonna love this recipe! – This is a low-fat pie crust, because it is made of oil and yoghurt instead of butter! A part of the wheat flour is replaced by graham flour, which makes it more filling and nourishing!

It gets even better: spinach is one of the healthiest vegetable and contains a lot of vitamins and has a high content of iron! I served it with a good salad, and I promise you, this pie tastes great!

What you need:

Flan case:

  • 100 g wheat flour (3.5 oz)
  • 100 g grahams flour (3.5 oz)
  • 2 teaspoon salt
  • 50 g yoghurt (0,5% fat) (1.75 oz)
  • ½ dl water

Filling:

  • 300 g fresh baby spinach (10.5 oz)
  • 150 g feta (5.3 oz)
  • 4 eggs
  • 1 dl milk (0.42 cup)
  • 2 dl Greek yoghurt or curd (0.84 cup)
  • Salt and pepper
  • Handful flawed cheese

First, mix all the ingredients for the crust together and knead it until it’s homogeneous. Put it in a freezer bag and let it rest in the refrigerator in about 30 min.

Preheat the oven to 200°C (395°F) Then, butter a form and press the dough out in it. Prick the dough with a fork and bake it in 20 min.

Doing the time, make the filling. Wash the spinach and heat it with a little water in a pot until it “falls down” (but make sure it doesn’t gets to soft!). Season with salt and pepper.

Whip eggs, Greek yoghurt, milk, salt and pepper together. Distribute the spinach on the crust, pour the egg mass on it, and top it with crumbled feta. Bake it in 20 min, 200°C (395°F). At last, put the flawed cheese on and put it back in the oven again and let it bake for another 5-7 min until it is firm and golden.

Enjoy! Hope you’ll like it.

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Post by Vibe

Tomato and zucchini pie

Yesterday night I decided to make a vegetable pie. But normally my family only eats one type of pies, so it had to be done in the last minute. I wanted to make something rustic that would fit the fall season, so I ended up with a tomato and zucchini pie recipe that I had found on recipegirl.com

I put a lot more vegetables in it though, and then we ate it with a roasted whole chicken – SO delicious!

What you need:
Piecrust:

  • 4 dl of flour (1 3/4 cups)
  • 2/3 dl whole grain cornmeal (1/4 cups)
  • 2 tbsp white sugar
  • 1/2 tsp salt
  • 120 g butter (4.25 oz)
  • 3/4 dl buttermilk (1/3 cups)

Filling:

  • 2 leeks cut into thin slices
  • 1 tbsp olive oil or butter
  • 2 1/4 dl shredded white cheese of own choice (I used Gouda) (1 cup)
  • 12-15 cherry tomatoes depending on the size, sliced in half
  • 1 small zucchini (half if big) thinly sliced
  • Small handful of chopped basil
  • Salt and pebber for seasoning

Start by preparing the leeks and sauté them in olive oil or butter until lightly browned. Then set them aside to cool.

Preheat the oven to 180°C (350°F). For the crust, start by combining flour, cornmeal, sugar and salt in a bowl. Then add the butter and work it until the mixture is like a lot of crumbs. Add the buttermilk and keep kneading the dough until its a smooth ball. Then place it on a baking sheet and roll it out into a circle.

Sprinkle the leeks around the middle of the circle, leaving about 4 cm (1 1/2 inch) border around the edge. Add cheese, zucchini and tomato. Then folk the edges toward the middle. Last sprinkle the basil on top and season with salt and pepper.

Bake for about 45 minutes to an hour until the crust is golden brown.

Billede 1

Billede 4
Hope you like it – Until next time!

Post by Nicoline

Easy can be tasty.

Lets start with something as simple as the Italian delicacy Caprese.  The great thing about this course is that it can be interpreted in many different ways. You can make it as a light, but delicious lunch, a summer snack or as a classical and beautiful appetizer.

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This recipe is for two persons.
You will need:

  • 2 tomatoes
  • 1-2 balls of fresh mozzarella (preferably buffalo mozzarella, 125 grams)
  • Fresh basil leaves
  • Olive oil
  • Salt and pebber

So there are two ways to prepare this. The easy one and the one just a bit harder.

Easy: Cut tomato and mozzarella slices. Layer them on a plate. Pour just a bit of oil over and sprinkle a pinch of salt. Then you grind pebber over and top it all with basil leaves. Ready to serve.

The bit harder: This is good for a more formal use. Take a tomato and slice it – though not completely through. It has to hold a piece of cheese, so make sure that it is stable. Then slice the mozzarella and fill in the tomato. Pour a bit of oil over it and add just a pinch of salt. Then grind pebber and do your finish touch by placing the basil leaves.

Hope you like our first post.

Until next time – enjoy every meal, because there’s never one alike.