Mushroom & shiitake mushroom pie

I just love different kinds of mushrooms. Especially shiitake mushroom. Did you know that it's super healthy?It's almost like a medicine - it prevents the development of tumors, helps cure allergies and viruses, helps to lower the cholesterol and contains a lot of vitamin D. Great for vegans and vegetarians! And for everyone else.

This pie contains almost all of my favourite ingredients. It tastes unquestionably good, it's good for your health - what else do you need? I added oatbran to the crust, and the crust is made of wholewheat flour only, so it contains a great deal of fiber. And I love the texture. You might wonder about the spices - I assure you it's a lovely combination. I think Indian spices are really one of the best ones. Especially I love cumin. And the smell of these spices is just stunning. I think food would be nothing without spices, and without garlic and fresh herbs. They just create something magnificent and superior. Try it!

Ingredients:

For the crust:

1 dl water

1 dl rape oil

1 dl oatbran

3 dl wholewheat flour

For the filling:

2 onions

4 garlic cloves

100g shiitake mushrooms

400g common mushrooms

1/4 eggplant

olive oil for frying

2 tsp himalaya salt

plenty of black pepper

1/2 tsp cumin (or a bit more if you're into spices!)

1/2 tsp paprika

1/2 tsp ginger

a pinch of garam masala

1 handful fresh coriander, chopped

1 handful fresh parsley, chopped

2 eggs

2 dl milk

70g tomato puree

1 dl grated cheese

1. Heat the oven to 200°C. Butter a big pie mould with rape oil.

2. To make the dough, pour water and oil into a big bowl, add all the other ingredients, beat with hands into a even crust batter. Pat with hands the batter into the pie mould, cover the sides too.

3. Slice the onions, crush the garlic and slice the eggplant into small pieces. Fry them in a pan in some olive oil for 3-4 minutes. Remove, put into a big bowl.

4. Wash all the mushrooms, cut the ends away. Cut into small cubes. Fry in the same pan in some olive oil for 3-4 minutes. Put into the same bowl with the onions. Mix together.

5. Then add all the spices into the mushroom-onion mixture. Mix well.

6. Spread the onion-mushroom mixture over the crust.

7. Mix together using a whisk the eggs, milk and tomato puree. Pour over the pie. Sprinkle the grated cheese over, then bake in the oven for 30-35 minutes.

8. Remove and enjoy!

Blueberry & vanilla pie

I had a lot of trouble in figouring out what the name would be for these things I made this morning. I'm not sure if you can call them blondies, because there isn't any chocolate in the dough. So I decided they would be a pie, because it's quite neutral and it fits everything. The most important thing is that they tasted great!

We were out on a picnic today with my friends. The weather has been so nice last three days, and so warm! I love sitting in a park and wathcing to the ocean and listening to the screaming seagulls. That's truely summer! So I wanted to bake something delicious for us today and this idea of the pie came to me. I modified originally a kind of brownie recipe into this recipe - I had to remove the chocolate from it because one of my friends is allergic to it. So these came out - and I was very satisfied. Everyone praised these.

Ingredients:

For the batter:

2oog butter

3 eggs

3dl brown sugar

2 tsp vanilla extract

5dl plain white flour

1 dl potato starch

2 tsp baking powder

3 dl blueberries

1 dl soymilk or ordinary milk

For the frosting:

50g butter

1 dl vanilla sauce

about 4 dl powdered sugar (to make frosting thick enough)

For the decoration nonpareils or coconut flakes

1. Heat the oven to 200°C. Melt the butter, let it cool down a bit. Beat the eggs with the sugar into a foam. Mix the flour, potato starch and baking powder together.

2. Add the flour mixture, milk, vanilla extract and the melted butter by turns to the sugar-egg mixture, carefully, add the blueberries. It's not so serious if the berries colour the batter a bit, you can't avoid it. I think it looked lovely, when the batter was all purple!

3. Spread the batter over a baking sheet, covered with parchment paper. Bake in the oven for 10-20 minutes, depending how thick is the batter. Remove, cool down well.

4. To make the frosting, melt the butter. Add vanilla sauce and powdered sugar, mix well.

5. Spread over the well cooled base, be careful - if it's still warm the frosting pours over the edges.

6. When the frosting is set, decorate! And then, cut to pieces and enjoy :)

Rhubarb and red currant pie

This warmhearted pie makes me think of a warm summer evening. I love the combination of rhubarb, red currants and vanilla. With a bite of this pie you can have it all. It's easy to bake and quick too. And tastes lovely...Just perfect.

Ingredients:

For the dough:
2 dl plain flour
1 dl oat brans
1/2 dl brown sugar
1 tsp baking powder
1/2 tsp cinnamon
1 dl rape oil
1 egg

For the filling:
5 dl fresh or frozen rhubarb cubes
2dl red currants fresh of frozen
2 dl vanilla sauce
1 dl brown sugar
1 egg

1. Heat the oven to 200 C degrees. Mix the flour, oat brans, sugar, baking powder and cinnamon in a bowl. Add the oil and the egg. Mix into an even batter.

2. Spread into a pie mould, smooth with your fingers, remember to cover the sides too. Spread the berries over the batter.

3. Mix togeher vanilla sauce, sugar and one egg. Spread over the berries.

4. Bake in the oven for about 25-39 minutes, until set and ready and the sides are lightly brown. Cool down well, enjoy!

Red pepper and mushroom pie

I wanted to make an easy vegetarian pie with mushrooms and vegetables. I found the recipe for the base in the internet, and then just used some imagination to create the filling. It was really quick and tasted good and exuberant. The sun dried tomatoes gave a nice flavor and on the whole I was very satisfied. 

Red pepper and mushroom pie

The base:

4 dl graham flour

2 dl wheat flour

1 dl olive oil

1 dl water

0,5 tsp salt

The filling:

1 red pepper chopped into small pieces

1 shallot chopped

1 red onion chopped in circles

3 pressed garlic gloves 

about 150 g mushrooms

3 small tomatoes chopped

4 sun dried tomatoes sliced

handful of fresh basilica, chopped

grated cheese on the top

alpro soya milk on the top

2 tsp paprika

1 tsp curry

2 tsp chervil

0,5 tsp black pepper

a dash of herbamare or ordinary salt

1 dl tomato pure

To make the base:

1. Mix the dry ingredients, then add the water and oil. 

2. Press the dough into a casserole, and put in to 220°C degrees oven for ten minutes. 

To make the filling:

1. Pour some olive oil into a stewpan and sauté the shallot with the red pepper and garlic. Then add the mushrooms, fry for a while and add the chopped tomatoes.  Add the tomato pure, chopped basilica and the other spices. Mix well and take the pan off the stove. 

2. Put the filling on the base evenly, then set the sliced sun dried tomatoes and red onion circles on it. Pour alpro soya milk into the casserole, almost to the top. Sprinkle the cheese on the filling, and put into the 220°C oven for 20 to 25 minutes. 

3. Serve with green salad.