eats, Places, salt eat, vegeterian eat

Sunday pies

the mountains below are situated in toroko gorge national park in taiwan and were truly dramatic settings for a days walk with the fog hanging low among the valleys. i don’t remember what weekday it was when we visited them last december, but they remind me of sundays. sundays usually get me in low spirits. maybe it’s a combination of being tired from late saturday nights and the insight that the week has run out of time. my tactic to cope with this is to plan for something enjoyable. like cooking. taking a long walk. having a long brunch. going to a museum. or eating pies. with the butternut in season and kale in the fridge (left-overs from another recipe testing) i opted for the last one and invited some friends from class. oh and i made it a gluten free pie.

my mum is something of a pie expert. last time i went home she had prepared this incredibly creamy pie filled with chard from our garden. such an autumn treat. and both convenient and comforting – it takes hardly no effort to cook, it’s perfect prepare in beforehand and it’s something about a perfect crust with creamy filling that is highly satisfying. but then i’m a sucker for contrasting textures.

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully

the buckwheat crust
300 ml buckwheat flour
150 ml millet
75 ml olive oil
2 tbsp water
salt

mix the above, press out into a pie dish and bake at 175°c for 15 min. take out and set aside.

the filling
half a butternut
3 big handfuls of kale, in pieces
fresh thyme
4 eggs
200 ml milk (soy or regular)
1,5 tbsp dijon mustard
sea salt
pepper
200 g goats cheese

rip/cut the kale in to semi-big pieces. peel the butternut and slice in 1/2 cm thin wedges. whisk together 1/3 of the goats cheese with milk and eggs, season with the mustard, some fresh thyme and quite a bit of salt and pepper. arrange the vegetables in the crust and pour over the egg mixture. top with goats cheese and plenty of thyme before baking at 175°c for approximately 40 min (until the batter is no longer runny).

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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baked eat, eats, festive eat, Sweden, sweet eat

Tangy lemon tart with mazarin and pistachio

when it comes to desserts and sweets i prefer things with some kind of crispiness. cakes with whipped cream and jam are ruled out – i prefer an easy crumble any day of the week. the sweet thing with sweet pies is that they have unlimited possibilities in terms of variation, and what can actually go wrong when you have butter, sugar and fruits or berries?

clouds | piecefully

this was an experiment inspired by Therésia’s theme of the month; citrus, that turned out surprisingly well – the sour tanginess of the fresh lemons is well balanced by the sweet almond paste, and the pistachios gives it a nice twist. and apart from wedging the lemon pulp it’s really quite easy. that’s about what’s need to be said.

Lemon tart with mazarin and pistachio | piecefully Lemon tart with mazarin and pistachio | piecefully

crust
4 dl (400 ml) flour
125 g butter
75 ml sugar
1 tbsp water
1 egg

mix the dry ingredients and then pinch together with the wet ones until it’s a smooth dough. leave in the fridge for about an hour before rolling out and dressing a pie dish with it (ca 24 cm diameter). while waiting prepare the filling.

mazarin
300g almond paste, grated
125 g butter, at room temperature
80 g natural pistachio kernels, ground (i use a nut grinder)
3 eggs
lemon zest from one lemon
pulp from six small lemons

start with the lemons. zest one of them to mix with the batter. then cut away the peel from all of them and cut out “wedges” of pulp (only the pulp, leaving out the white “walls”). then mix everything but the eggs with a whisk. add in the eggs and give it another whisk. pour the batter in the crust and place the lemon wedges spread out in the batter. now bake at 175°c for 45 min (or until the tar gets a nice golden colour).

i got some crust and filling left and threw in a couple of plums in two small pie dishes, also a winning combo!

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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eats, fast eat, salad eat, vegeterian eat

Figs and lentils.

the story of the fresh fig.
so i have this problem. or maybe it’s not a problem, more of a compulsion i should say. whenever i go into a grocery store i can’t stop myself from shopping – there is always some fantastic fruit or vegetable in season.

recognize that?

this time is was figs. oh and grapes. and mango. and blueberries. anyways. instead of just buying some cashews (the reason for my leap to the store on a ten min break from studying) i ended up back at school carrying this huge bag of fruits. next time its fresh corn. or those sweet swedish apples in season right now. though, what should a girl do when being presented with all that wonderfulness? i cave in every time.
now i’m also debating getting my own fig tree. imagine that. i dream of having fresh homegrown figs with yoghurt, walnuts and honey for breakfast every day.

back to the story; my deviation from the plan resulted in quite some feast. a solo lunch feast.

Date and halloumi salad with lentils | piecefully

so this is what you do to make a feast for one.
2 fresh figs, washed and sliced
two handfulls of baby spinach
one small red onion, in wedges
50 ml beluga lentils (the trick is to cook them with a piece of bouillon instead of salt)
70-100g halloumi, in pieces (or good goats cheese…)
almonds, toasted and chopped (or walnuts!)
crema di balsamico
fresh thyme

if i had had walnuts and goats cheese at hand i would have opted for that, but almonds and halloumi work just as awesomely. put the figs and onion in an oven tray and bake at 225°c for ca 10 minutes (keep an eye on them – you don’t want the figs too soft). whilst doing this, cook the lentils according to directions and fry the halloumi (if using goats cheese there is no need for preparation). arrange vegetables, lentils, figs and cheese on a plate – top of with thyme, almonds and crema di balsamico. then enjoy. i did.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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any day eat, eats, fast eat, Japan, salt eat

The simple mushroom soba bowl

so it’s time for my next favorite noodle. feels like that’s about what i have time to cook at the moment – school’s started.. even though this means that autumn is on it’s way i feel like there’s still room for summer, trying to enjoy the late summer treats the nature offers. stockholm is fantastic right now and i spent my saturday in the sun on the water, indulging every bit of it. by the way, if you want to add some proteins i’d go for a few slices of fried tofu.

By the temple | piecefully  in Kyoto.
Mushroom soba bowl | piecefully

the bowl
japanese soba (buckwheat) noodles enough for one person
4 big mushrooms (I used portabella and champingons)
1/4 of a leek
a handfull of baby spinache
toasted and ground sesame seeds (with shell)
sea salt & pepper

the dressing
1 tbsp soy sauce
1/2 tbsp fish sauce
1 tsp rice vinegar
a finger tip of wasabi

this is truly very simple. start by mixing the ingredients for the dressing and set aside. slice the mushrooms and the leek and fry them in some oil while cooking the noodles.when the noodles are done rinse briefly in cold water. mix noodles, mushrooms and greens top with sesame seeds and season with the dressing.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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