Inger’s Blue Cheese Pie

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This cheese pie is made after being inspired by my former neighbor Inger’s great pies. I just had to do my own version as we don’t see each other often enough any more. The pie is great to do when you have some old blue cheese left over that is too ripe to eat by it self.

filling
blue cheese
chopped walnuts
3 eggs
300 ml milk
salt and pepper

dough
75 g (2.6 ounces) butter
flour 300 ml (1 ¼ cup) white flour
salt
some water

Mix the dough together and let it rest for a while in the fridge. Spread it on a round dish and poke at it with a fork. Pre bake the shell with pie-weights for about 10 min at 200°C (392 F). Remove the pie weights and keep baking the pie shell for about 5 minutes. Let cool.

Mix the eggs and milk together in a blender. Add the blue cheese to your own taste. It often tastes more intense before it’s baked so don’t be afraid to add a little too much. Blend it to make a smooth filling and poor the filling into the pre baked shell. Add the chopped walnuts and bake the pie until the filling is firm.

I serve my cheese pie with a salad and some red whine.

Spinach Pasta

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pasta

fresh spinach
1-2 gloves of garlic
a piece of good strong ripe cheese (cheddar, blue cheese)
small package of cream (half and half or thick milk)
walnuts
salt and pepper
parmesan

Clean the spinach and let it dry while you peel and shop the garlic into small pieces. Heat up olive oil in a pan and fry the garlic until it’s golden brown. Fry the spinach together with the garlic. When the spinach is soft you can add the cream and add the cheese when it’s starts boiling. Use salt and pepper to your own taste.

To get a spicier version you can fry some chili peppers with the garlic before adding the spinach

Serve the spinach with fresh pasta, tomato salad and top with parmesan.

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Also check out no más de mamá’s twist of this recipe (in Spanish)

Magnus Kefir Bread

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for one loaf

250 ml (1 cup) unbleached wheat flour
100 ml (0.4 cup) coarse wheat flour
150 ml (0.6) rye flour
125 ml (½ cup) crushed rye seeds or oat seeds
50 ml (¼ cup) carrots
50 ml (¼) chopped sunflower seeds
½ teaspoon salt
2 teaspoon bicarbonate soda
500 ml (2 cups) kefir or yogurt)
2-3 table spoons molasses or dark syrup

Mix the dry flours together with bicarbonate, salt, sunflower seeds and carrots. Carefully mix everything with kefir and molasses. The dough should be sticky. Poor it into a greased baking tin. Bake it for about 1 hour and 40 minutes at 175°C (345 F).

This bread is great with my east village herring and vodka.

See also my post about How to Make Kefir.

Key Lime Pie

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chocolate dough

300 ml (1 ¼ cup) white flour
3-4-tablespon cacao
75 g (2.6 ounces) butter
3 -5 tablespoons sucanat
3 tablespoons cold water

lime filling

3 eggs
150-200 ml (0.6-0.8 cups) regular sugar (recommended even if I use sucanat)
75 g (2.6 ounces) butter
fine peel of 1-2 lime
juice from 1-2 limes

decorate with peels from a lime and strawberries

In my dough I always take more sugar (sucanat) than the recipe says, as I want the dough to be sweeter than the filling. Mix the dough. Let it rest in the fridge for 1/2 hour. Pre bake the dough in the oven for 10 min, temp 200°C (392F).

Mix the filling in a blender. Add the lime and sucanat to your own taste. Pour it over the pre baked pie shell and bake it in the oven for 15-20 min until the filling is firm. Decorate with peels from a lime and fresh strawberries.
I like mine topped with whipped cream together with a glass of Prosecco.

See similar recipe, Ginger & Lime Tart