Leeks pie

ImageLeeks are my favourite seasonal vegetable in the winter. With their unique combination of flavonoids (nutrients that work as antioxidants in your body) and sulphur (which is needed for the biological activity of enzymes), leeks are an awesome super food to boosts your immune system.

 I make my leek pie with home-made chestnut flour (or with einkorn flour, if you can tolerate it). It is just delicious. Like all my recipes, they’re simple quick and yummy.

Ingredients

For the dough:

  • 1.5 cup of chestnut flour
  • 3 tablespoon of extra virgin olive oil
  • 1/2 tea spoon of salt
  • 1/2 of a goat yoghurt

For the pie filing:

  • 2 cleaned and sliced leeks, white and light green parts only
  • Mustard (if like me you’re on a gluten free diet, you must check if it contains wheat before using it!)
  • 1 tomato
  • 0,4 pounds of goat cheese
  • Salt, pepper

Directions

Place the chestnut flour in a bowl. Add the olive oil, the yoghurt and the salt.  Knead together until the dough is soft and a little spongy, add a little more olive oil if necessary.  Form into a ball, cover with a damp cloth and keep in a warm place for an hour or until ready to use.

When you’re ready, preheat the oven to 375˚F.

Roll out the pie dough in a circle large enough to cover the bottom and sides of the pan.  Lay the dough in the pan, crimp the edges.  Put the dough in the oven for about 15 min.

Image

In a pan put water and make it boil. Add leeks.  Cook over low heat for 15 minutes, stirring frequently to soften.  When done, remove from the water and allow cooling a few minutes.

After 15 mn in the oven, get back the dough, spread a thin layer of mustard on the dough. Add over it the leeks, the sliced tomato, the sliced cheese, salt and pepper.

Bake for about 40 minutes.  Let the pie sit and cool for a bit before slicing it.

Enjoy!

Advertisements

Chestnut cake

ImageI buy quality food from local market as often as possible; therefore I try to never waste any food. In my previous Sabayon recipe I didn’t use the egg white. Now, with this delicious gluten free and dairy free chestnut dessert I make a good use of it.

Ingredients

  • 4 egg white
  • 3 tablespoon of unsweetened chestnut purée
  • ½ cup of brown sugar

Direction

  • In a large bowl whisk the egg whites with a pinch of salt until they form stiff peaks.
  • Add delicately the chestnut purée and the sugar to the egg whites and blend it delicately with a wooden spoon.
  • Bake the preparation into a preheated 350°F for 30 minutes.

That’s it!

It’s simple, quick and it enables me to use the white eggs I didn’t use for my Sabayon.

Enjoy !

 

Chicken broth


OLYMPUS DIGITAL CAMERA

During the winter I love eating soups. They are so simple to make and the benefits of eating them are numerous in terms of tastes and health. And they are gluten and dairy free of course.

The chicken broth is quite long to cook but it enables me to use the chicken carcass that would otherwise be thrown away.

Ingredients

1 left over chicken

2 tablespoons apple cider vinegar

1 large onion, coarsely chopped

4 garlic cloves finely chopped

1 little piece of ginger finely chopped

1 teaspoon of curcuma

2 pinch of salt

1 pinch of pepper

1 bunch parsley

Directions

1. Fill up a large saucepan with water.

2. Add vinegar and all vegetables except parsley to the water.

3. Place the chicken carcass into the pot.

4. Bring to a boil, and remove any scum that rises to the top.

5. Reduce the heat to the lowest setting and let simmer for 10 hours

6. Add the chopped garlic,  the chopped ginger, pepper and salt.

7. Add the fresh parsley and the curcuma about 10 minutes before finishing the stock.

8. Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.

Enjoy!