Homemade Pie with Spinach, Champignons and Tomatoes

Homemade Savoury Pie with Spinach, Champignons and Tomatoes


Pie Crust (makes 2)
2 deciliters of water
1 tea-spoon of salt
50 grams of graham flour
350 grams of plain flour
150 grams of butter (room temperature)

Egg batter
1 deciliter of coffee cream (9%)
1 1/2 decilitres of milk
6 eggs
Salt and Pepper
1 pinch of Cayenne pepper

Cooked ham
Frozen spinach
1 good handful of chives
3 tomatoes
Mozzarella cheese

Making homemade Savoury Pie

Set your oven to 200 degrees Celsius. Add flour and butter to a bowl and use your hands to crumble in the butter, until you have a bread crumb like mixture. Add salt, and water and use your hands to knead the dough until its gathered. You can let the dough rest in the fridge for an hour, to make it easier to roll out, but I found it just as easy to roll out straight away. Part the dough into two halves and use a rolling pin to roll out the dough on a floury surface. Fit the dough to the pie forms. If some of the dough goes outside the form just press it to the sides of the form. Put the pie tins in the fridge while you make your fillings.

Make the egg batter first, by adding all the ingredients to a bowl, mixing well. Later you will pour the batter over the fillings. My choice of fillings really depended on what I had in the fridge at the time. Now, I’m not to sure of the quantity, but you get an idea as you start to adding you fillings to the pie form. Any leftovers, will fit well in an omelet (check our my Farmer’s Omelet recipe) or in a wok or a fry up (check out my Vietnamese Fried Rice recipe).

I sliced my fillings, tomatoes, champignons and ham and finely chopped the chives. I added the frozen spinach to a casserole, to defrost. When the spinach was defrosted I mixed in chives, ham and champignons. I parted the filling between the two pie forms, laying tomato slices on top, and sprinkling with cheese. In the end I poured over the egg batter. The pie forms go in the oven, middle shelf, for about 35 minutes. You can always wiggle the tin, to see if the egg has set.

Be sure to try out different fillings, potatoes, bacon, whatever comes to mind. And if you have some great tips let me know.


Vietnamese style Fried Rice

Vietnamese style Fried Rice


1 cup of Basmati rice (preferably leftover cooked rice)
2 cups of water
1 teaspoon of salt
1 handful of non-salted cashews
1 tablespoon of oil
3 eggs
1/4 teaspoon of salt
2 garlic cloves
2 centimeters of ginger
1 teaspoon of chili oil (with chili flakes)
3 small yellow onions
150 grams of cooked ham
3 carrots
1/2 yellow pepper
1 small Bok choy
1 small handful of Coriander
1 handful of bean sprouts
1 handful of Enoki mushrooms

Vietnamese Dressing
2 table-spoons of Fish sauce
2 table-spoons of soy sauce
1 tea-spoon of sugar

Making Vietnamese style Fried Rice

Boil water in a pot and measure out your rice, let the rice boil as the pack instructs. When the rice is done add it to a bowl to cool. Alternatively you use leftover cooked rice from the night before.

Crack eggs in a bowl, add salt and whisk. Put to the side. Take out your wok and turn the heat on. Add your cashews. Toast them lightly until they colour, remember to toss them in the air from time to time, so as not to burn them. Pour your cashews on a chopping board and leave to cool. Add a tea-spoon of oil to the wok and turn it down to medium heat. Add your whisked eggs and stir occasionally until the eggs are almost done. Add the eggs to a platter and leave to the side.

Take out a chopping board, peel garlic, yellow onion and ginger, cut the garlic and onion into thin slices and finely grate the ginger. Peel the carrots and use the side of a grater to grate the carrots into thin slices, give them a chop. Unwrap the Bok Choy layer by layer, and chop the layers into long strips. Chop the pepper into thin slices as well. Finely chop the stems of the Coriander, laying the leaves to the side.

Fire up your wok again with a good splash of oil. Add garlic, ginger, onion, coriander stalks and chili flakes. Give the mix a few minutes, stirring occasionally. Keep an eye on the wok at all times so it doesn’t burn. Cut the cooked ham into long strips (I used ham slices). Add the onion onto the plate with the eggs and add another dash of oil to the wok. Toss the ham into the wok and give it a few minutes while stirring occasionally. When the ham has coloured slightly you add the vegetable, except for the mushrooms and coriander leaves. Add the onion mix as well, not the eggs, and stir. Stir and let the vegetables cook tender for a few minutes. Add the pre-cooked rice to the wok now that it has had a chance to cool. Give it another 1-2 minutes. Add the Vietnamese dressing and stir well. Add Enoki mushrooms, coriander leaves and the eggs. Roughly chop the cashews and add as well. Give the fried rice a final turn around in the wok, and serve.

Tip: If you want an extra kick season the dish with soy sauce, chili oil or a dash of sweet sour sauce.

Pita Bread – the healthy version

Homemade, Healthy Pita Breads


50 grams of yeast
6 decilitres of water
1 tea-spoon of salt
350 grams of Graham flour (grahamsmel)
400 grams of plain flour

Making Pita Bread – the Healthy Version

Crumble the yeast into a bowl and add lukewarm water. Add salt and then the flour, little by little, until the dough becomes smooth and doesn’t stick to your hands. Knead the dough for a good bit, around 8 minutes. Cover your bowl with a plastic bag or a baking towel and leave it to rise for 1 hour.

Drizzle flour onto your baking surface and take out your dough. Part it into 8-12 pieces, depending on how big you want them, trying to get them equally sized. At this point you should take out your baking trays, covering them with baking paper (remember to keep one tray in the oven!). Take your balls of dough and use a rolling-pin to roll them flat, ca 1/2 centimeter thick. You can use a ruler to check. It is a good idea to flour both you baking surface and your rolling pin, to avoid the dough sticking to them.

Pull the rolled out pieces carefully onto your baking paper. You could get 4 pieces on each tray, depending on what size oven you have. Leave them to rise for 1 hour. As the rising time comes to a close you preheat the oven to 250 degrees Celsius, leaving the baking tray inside. The hot baking tray, in combination with the hot oven, will make the pita’s puff up and give them their characteristic look. Bake the pita’s in the oven for about 8 minutes, before taking them out and leaving to cool on a baking rack.

Homemade Pita Bread with Omelet and Salad
Homemade Pita Bread with Omelet and Salad


4 eggs
0,8 decilitres of cream (9%) (I used coffee cream)
Pinch of salt
50 grams of bacon
2 mushrooms

Heat a small frying pan (low to medium), and add the bacon. When it has sizzled some add the mushrooms in pieces. Whisk together coffee cream and eggs, add a pinch of salt. Tip the egg mix onto the bacon and mushrooms in the pan. Cover the frying pan in aluminum foil and turn the heat down to low. Let stay on the pan until the top of the omelet has set, and the eggs are no longer runny. Because of the cream the omelet is kind of firm and its easier to turn it around, especially if you have a Teflon pan. Get your spatula, preferably a flat one, underneath the omelet and swing the omelet around. It took me a little while to get good at this so if your insecure just cut it into cake slices and turn them around. Works a charm, and the people eating it will be non the wiser.

As you can see from the picture I had my pita bread in the oven a little to long to defrost, I ended up eating it as a kind of toast instead. I made a small salad from iceberg lettuce, cherry tomatoes, red pepper, cucumber, red onion and radishes. A little drizzle of dressing (rosemary oil, freshly cut basil, sugar, white balsamic salt and pepper) and the feast was prepared.

The pita’s make a great lunch with cheese and ham salad, omelet or hard-boiled eggs. Or you can use them to make your own pita bread pizzas.

Egg-fried Breakfast Bread

Egg-fried Breakfast Bread


2 eggs
3-4 slices of day old bread

Making Egg-fried Breakfast Bread

Whisk the eggs in a bowl with salt. Add about a tea-spoon of butter to a frying pan and turn on the heat. Soak the bread in the egg mix (both sides) and put the slices on the frying pan. If there is leftover egg just fry it as you would scrambled eggs.

Bacon Wrapped Eggs

Bacon Wrapped Eggs


8 slices thick cut bacon
6 Eggs

Making Bacon Wrapped Eggs

This is very easy and straightforward, but looks incredible and tastes great! You will need a muffin tray for it.

Fry the bacon in a pan until it is brown but not crisp. Then put it aside and leave to cool. Preheat the oven to about 200°C. Now line six muffin tin cups with the bacon slices and cover the bottoms with smaller pieces of bacon. Crack an egg into each of the cups. Season well with salt, pepper and other herbs, like chives, thyme or any others you want. Now add some cheese on top and kick into the oven.

Bake until the eggs are set, ours took  about 10 minutes.