Spinach and Mushroom Risotto Pie

Spinach and Mushroom Risotto Pie

Being Swiss, I naturally love the food of my country, but I generally find that its generally nutritious composition is better served during the coldest months of the year. Continue reading

Last week I found this rice pie recipe you can find here (in French) and thought it would be a good starting point. The base for this recipe is sweet and it contains raisins (which I don’t really like); instead, I made it into a savoury dish. I used an 18 cm spring form to make this pie, but further down, you’ll find the ration for a larger cake pan, which is a more common size and it can accommodate a larger crowd. What I liked about this spinach and mushroom pie is that without using too much cheese, its taste really comes through and complements the other flavours in the recipe.

Spinach and Mushroom Risotto PieSpinach and Mushroom Risotto Pie

Spinach and Mushroom Risotto Pie

 

Recipe for an 18 cm spring form baking tin – for about 4 people

Prep time: 15 min

Cook time: 50-60 min

 

Ingredients:

240g risotto rice

100g spinach leaves

20g dried porcini mushrooms

0.8-0.9 l hot vegetable or chicken stock

70g grated Gruyere

1.5 dl white wine

1 onion

2 large eggs

Salt and pepper

1 tbsp. butter

Extra butter and a little flour to grease and dust the spring form tin

 

For a 22-24 cm spring form baking tin, use these ratios:

360g risotto rice

50g spinach

30 g dried porcini

105g grated Gruyere

2.2 dl white wine

3 large eggs

Salt and pepper

1.5 tbsp. butter

Extra butter and a little flour to grease and dust the spring form tin

NOTE: for this second ratio, cook the pie a further 5-10 min

 

Recipe:

Soak the porcini mushrooms for about 30 min in a bowl of warm water. Once they’re soft, drain them and rinse them and roughly chop them.

Chop the onion.

Melt the butter in a pan and add the onion, cook 4-5 min. Add the porcini and the rice and cook the second until it becomes translucent, don’t forget to stir regularly throughout the risotto making process. Add the white wine and let it evaporate entirely. Pour some of the vegetable stock until the rice is covered. As the stock reduces, add more liquid, do not let the rice dry out. Cook the rice for 18 minutes; ideally the rice should still be a little al dente and nice and moist. Towards the end of the cooking process, add the spinach a handful at a time, stirring between each addition. Finally, blend in ¾ of the grated cheese and season with pepper and blend everything together. Leave the risotto to cool. This part of the recipe can easily be made in advance.

Heat oven at 180°C.

Add the two eggs to the cold risotto and mix everything together.

Generously grease the spring form baking tin with butter and dust it with some flour.

Transfer the risotto and egg mix to the baking tin, sprinkle the remaining cheese on top and bake in the lower part of the oven for 30-40 min.

Once the top has a nice brown colour, remove the tin from the oven and let it rest for few minutes. Using a knife, cut around the edge of the pie to detach it from the tin and serve.

 

 

Summery Einsiedeln Pie – With a Soft Potato Crust

Summery Einsiedeln Pie Last Friday after a short night I got active in the morning. After my jog I got to the kitchen and preparing this summer version of the Einsiedlen pie. Continue reading

For lunch I had a friend and her one-year-old daughter coming over. I set the table out on the terrace and we enjoyed a ladies’ only moment. Now I have little experience with children but I didn’t know such a little creature could eat that much… maybe my pie was really good ;). As a dessert the three of us moved to where the blueberries are in my garden and began raiding the trees. This is a new Swiss recipe I found out about and liking the idea of using potatoes as a crust. The crust of this pie is nice and soft and thicker than a usual pie crust and the nice thing is it’s easy to make. I adapted my version from the original recipe I found here (page in French). I filled my pie with some seasonal grilled vegetables to adapt the dish to the warmer days.

 

Summery Einsiedeln Pie

 

Recipe for 4 people / Baking tray (28 x 26 cm) or cake pan (30 cm Ø)

Prep time: 20 min

Cooking time: 1 h 20 min

 

Ingredients

Base:

700 g waxy potatoes boiled

150 g flour

1 ½ tsp. salt

freshly ground pepper

 

Filling:

1 small aubergine

1 small zucchini

2 spring onions

2 eggs beaten

2.5 dl milk

140 g grated cheese (I made a mix of two alpine cheeses but Gruyere or Appenzeller cheese are just as fine)

1 tbsp. flour

salt and pepper

Olive oil

 

Recipe

Slice the aubergine and the zucchini crosswise into 0.5-0.7 cm thick pieces. Brush the slices with a little olive oil and season them with salt and pepper. On a heated griddle pan or barbecue (if you don’t have any of them use a normal non stick pan) grill the slices on both sides. Once they have a nice colour, remove them from the heat and set them aside.

Mash the potatoes. Add the flour, salt and a little pepper and mix.

On a lightly floured board, roll out the dough (1 cm). Lay on the baking sheet lined with parchment paper. Alternatively you can shape the dough directly in the cake dish lined with baking paper, that’s what I did.

Mix in the eggs, milk, cheese and flour. Flavour. Brown the bacon and onions over medium heat in butter.

Divide the mass to eggs, bacon and onions on the pasta.

Cook ca. 45 Minutes in the lower part of the pre-heated oven at 180 °C. For the last 15 minutes move the tray towards the upper part of the oven to brown its surface. Remove from the oven and let the pie rest for 5 min before serving.

Tomato and Mushroom Galette


Tomato Mushroom GaletteI think I’ve gotten into the habit that if I’m feeling a little low, I get in the kitchen and cook something and this always helps. Continue reading

There was nothing wrong but with the wedding approaching it’s sometimes emotionally overwhelming when something unexpected comes up. So to lift my spirits  this post I made this galette. Between cooking and tasting the results, I was back to my usual mood. To make this recipe I took inspiration and example from a galette recipe from smittenkitchen but changed a few things according to what I had at hand. Today in a month is my birthday and I’m already considering the idea of inviting a few friends at home for a party and this recipe (maybe with a different filling) will definitely be on the menu.

Tomato Mushroom GaletteTomato and Mushroom Galette

 

Recipe for 4-6 as main or 8 as an appetizer

Prep time: 25-30 min

Cook time: about 1 hour

Ingredients:

For the pastry:

160 grams all-purpose flour

1/4 teaspoon table salt

110 grams cold unsalted butter, cut into pieces and chilled again

60 grams plain yogurt or sour cream

70 ml ice water

 

For the filling:

450 g cherry tomatoes (even better if you can vary the colours)

120 g chestnut mushrooms

1 tbsp. olive oil

3-4 spring onions

60 g grated cheese

Salt and pepper

To glaze: 1 egg beaten with 1 tbsp. water

 

Recipe:

Pastry: In a large bowl combine the salt and the flour. Distribute bits of butter in the bowl and using your fingertips work the ingredients until the preparation looks like breadcrumbs (the largest pieces should be the size of a lentil). In another bowl mix the yoghurt (or sour cream) and the water and add them to the flour mixture. Mix in the liquid with your fingertips until large lumps form then assemble them into a ball and wrap with plastic and refrigerate for a minimum of 1 hour (and up to 2 days).

Filling: Quarter the mushrooms and roughly chop the spring onions.

In a pan heat the olive oil on a medium fire and add the mushrooms to brown on all sides stirring occasionally. Once they’re nice and brown add the tomatoes and brown these too for a few minutes regularly shaking the pan to tilt them. Once they start to burst season with salt and pepper, cook for another minute or so and turn off the fire. Add the spring onions and set aside.

Making the galette: Heat oven at 200°C. On a floured surface roll out the dough into an approximate 30 cm round shape (don’t worry about precision for this recipe). Transfer the dough to a parchment lined baking tray. To do this easily, gently fold the dough into quarters (without cracking it) then transfer it to the baking tray before unfold it. Place the vegetable filling in the centre and spread it out leaving a 6 cm margin around. Spare a small tsp. of the grated cheese (for the crust) while sprinkling the rest of it on top of the filling. Fold the pastry on the outer borders of the galette and brush the pastry with the egg wash; finally sprinkle with the remaining cheese. Bake for 30-40 min. Let the galette rest for 5 min before serving.

 

St. Gallen Convent Jam Pie

St. Gallen Convent Jam PieThe nice thing with baking is that it leaves you spare time while the oven does the work. Lately, time is something I need since I’m going through some struggle with my blog. Continue reading

I know people haven’t been able to comment on my posts (by the way, thanks for notifying me) but I still don’t really know what is going wrong. Besides this, I’m also trying to solve other computer related problems. Now I can honestly acknowledge the extent of my ignorance on the technical part of blogging and it’s frustrating. So now, I’ll get down and try to learn more about the subject. The good thing though is that I have this pie (from canton St. Gallen) to pull my spirits up when frustration gets too intense 😉 This Convent Jam Pie is a little like the Linzer Torte but I find it not to be as dry and I love what the addition of cocoa does to its flavour. Recipe adapted from the book La Suisse Gourmande. By the way, thanks to John from From The Bartolini Kitchens who, with his Crostata recipe, inspired me to make this pie.

 

St. Gallen Convent Jam Pie

 

Recipe for a 24 cm diameter pie tart

Prep time: 15 min (+ 30 min resting time)

Cook time: 45 min

 

Ingredients

150 g butter

100 g sugar

100 g ground almonds

300 g flour

20 g cocoa powder

10 baking powder

1 egg (separated)

0.6 dl milk

200 g jam (the recipe called for currant jam but I used cherry, any other flavour would work)

Icing sugar (optional)

 

Recipe

In a bowl, cream the butter and sugar together.

Add the ground almonds, raising powder, cocoa, cinnamon, flour, milk and the egg white. Quickly work the dough with all of the ingredients until its consistence detaches itself from the bowl. Cover and let it rest in the fridge for 30 min.

Meanwhile grease a 24 cm round cake mould.

With your hands, spread ¾ of the dough over the bottom of the cake mould. Spread the jam over it leaving a little margin over the edge.

Roll out the remaining dough and cut strip that you will place on top of the pie in a criss-cross manner.

Beat the egg yolk and brush the surface of the cake dough with it.

Place in the oven and cook for 45 min. Remove from oven and cool before serving. Optionally sprinkle icing sugar on top.

 

Creamy Leek Pie

Comforting Leek PieLast Saturday we had an evening among friends and guess who cooked?…me. Continue reading

I made some pulled pork, a broccoli salad and meringues with cream as a dessert. I guess this was my first “catering” experience as we brought all the food to Andy’s home and consumed it there. The three of us (Andy my fiancé and me) met at my place, packed everything and placed it in Andy’s car. While my fiancé was moving his car to park it to a better spot, we saw him stop abruptly: he had perforated his tyre. After a little hesitation we decided to change the tyre ourselves. It took us ten minutes to figure it out and twenty minutes to change it but I admit (as someone who doesn’t even have a driver’s licence) I learned something different that day. That night we went to bed at four and since, unlike Ste my fiancé I can’t sleep long in the morning, I decided to get busy in the kitchen and so I prepared this leek pie that we shared once he was released from Morpheus’ arms.

 

Comforting Leek Pie

 

Creamy Leek Pie

 

For a 28-30 cm pie mould

Prep time: 15 min

Cook time: 40-45 min

 

Ingredients:

330 g leeks

1 tbsp. butter

100 g sour cream

80 g ham (I used turkey ham)

130g grated Swiss cheese

1 tbsp. flour

2 dl milk

2 eggs

Nutmeg

1 tbsp. mustard

1 round short crust pastry (32 cm large)

Salt and pepper

 

Recipe:

Heat oven at 220°C.

Cut the leeks into ½ cm thick slices.

Heat the butter in a medium non-stick pan; add the leeks, season with salt and pepper. Cook covered for 10 min on a medium fire until they have softened. Meanwhile cut the ham into cubes and add it to the leeks once they are done. Leave aside to cool a little.

In a bowl mix together the milk with the sour cream, the eggs, the flour and a little nutmeg.

Place the short crust in a baking dish, spread the mustard on the bottom and then pierce the dough more times with a fork.

Distribute the leeks and ham on top and follow with the grated cheese. Pour the milk, cream, and egg, flour mixture on top; make sure the liquid covers all the leeks. Sprinkle a little pepper on top and place the pie on the lower part of the oven for 30-35 min.

Grape Juice Pie – Tarte au Raisiné

Grape Juice Pie - Tarte au Raisiné Like every year I was looking forward to last Tuesday: we have been harvesting our grape. Continue reading

We are always a group of about eight people and after everything has been picked clean and has been loaded onto the cars we reward ourselves with a nice glass (or two) of wine. I also usually always prepare something to graze and so this year I decided I’d try to make this traditional pie from the French speaking part of Switzerland. I though this recipe would go well with the harvesting theme since it’s a grape juice pie. I made it over the lunch break and was quite curious to taste it. I wasn’t the first to get my hands on it but the general consensus was a very positive one. Once I managed to get a piece I found the pie had a somewhat delicious caramel taste and fortunately it was not something too heavy neither in the mouth nor on the stomach. The only thing I want to say is that usually this pie is made with white grape juice but since I couldn’t find any, I went for the red grape kind.

Each year I always look forward to this day because the company is always friendly and we always have a good time and since many of them knew my father well, I’m always asking about anecdotes I may not have heard before… but then, what happens on harvest day stays in harvest day 😉

 

Grape Juice Pie – Tarte au Raisiné

 

For a 28-30 cm pie dish

Prep Time: 10 min

Cook time: 1h 30

 

Ingredients:

400 g short crust pastry – about 32 cm diameter

1l natural grape juice

1,5 dl milk

2 dl cream

2-3 tbsp. flour

1 tbsp. butter

2 eggs

1 tbsp. sugar

 

Recipe:

Bring the grape juice to a boil and let it reduce to 1,5 dl. Once reduced the result should be a syrupy mass. Once done set aside to cool.

Meanwhile combine the milk, cream and flour in a pan; heat them while constantly stirring until it becomes a smooth paste. Set aside and leave to cool.

In a bowl combine the eggs and the sugar and whisk.

Roll out the pastry on a pie dish; pierce more time with a fork.

Mix together the reduced grape juice with the milk, cream, flour combination and then add the whisked sugar and eggs. Stir all together and pour in the short crust pastry lined pie dish.

Cook in a preheated oven at 200°C for 30-35 min.

 

Note: this recipe comes from Alfred Haeferli’s Swiss Cooking book.

Swiss Onion Pie (Boelletuenne)

33.Onion Pie -1 (800 x 600)

No need to say that I cried a lot this week ; cutting all those onions was some task. Lately I keep on going back to my mother’s Swiss recipe book and I try to make these same recipes but with my own touch. Continue reading

Switzerland is a big mix of influences coming from the bordering countries and this is many cultural and traditional traits which comprehend the food culture. This onion pie comes from the canton of Schaffhausen. Traditionally it calls for diced bacon and it doesn’t contain cheese, only cream and eggs. I thought it would be an idea to turn it vegetarian as not all of my acquaintances eat bacon.  I made this pie the first time according to the traditional recipe but I found that without blind baking, the crust ended up to be a bit wet and not cooked all the way. My second try went better except that I must have been dreaming while the pie crust was in the oven because it ended up being a bit darker than I had planned; as you can see in the picture…

To avoid saying that this is not something one would eat when on a diet ; I’ll say that this recipe brings energy and heat for the colder months. I guess that serving a nice salad with it is a good idea as it brings a little lightness to the meal.

About the onion :

It is believed that the onion comes from central Asia and that it is one of the earliest vegetables cultivated (about 3500 years ago). By its resistance to different weather conditions it is easy to see why its cultivation spread to the rest of the world and why so many civilizations made use of it. The onion was the symbol of intelligence in ancient China ; the Egyptians  made a large use of it and the Romans exported it to the north of the Alps. Very much appreciated and popular during the Middle ages it has conserved its reputation up to today (sources in French and Italian : www.legumes.ch and www.cookaround.com).

33. Onion Pie (800 x 738)

Swiss Onion Pie

For a 28-30 cm cake pan

Prep time : 15 min

Cooking time : 55 min

 

Ingredients :

Pie crust pastry recipe for a pie dish 28-30 cm (or use a store bought one) :

100 g white flour

100 g wholemeal flour

100 g butter

½ tsp salt

 

For the onion pie filling:

500 g onion

1 tbsp butter

Salt and pepper

2 dl cream

2 eggs

¼ tsp grated nutmeg

60 g Gruyere

 

Pie pastry recipe :

In a bowl mix the two types of flour, and the salt.

Cut the butter into cubes and place it with the flour mix. Rub the butter with the flour until the preparation has a sand like appearance. Lightly knead the dough and leave to rest for 20 min.

Once the dough has rested roll it out.

 

The following steps also apply to a store bought dough :

Heat oven at 200°C

Place the dough in a greased pie dish and incise it with a fork.

Place a sheet of baking paper on the dish and fill it with rice, beans or those specially made chains and place in the oven to blind bake for 15 minutes.

Filling :

Cut the onions in half and slice them.

Heat the butter in a pan and add the onions. Cook until they have become translucent. Set aside and leave to cool.

In a bowl put the cream, the egg the nutmeg, the salt and the cheese and mix together.

Take the blind baked pie crust and place the onions at the bottom. On top pour the cream preparation and place in the oven for 30 min or until the top is brown. Serve hot.