pie Archives - Use Your Noodles

No-bake Chocolate Chestnut Pie

October 17, 2019

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!

I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…

The inspiration

Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.

And from now on, I’m a fan of chestnut desserts. PERIOD!

How to make this creamy no-bake chocolate chestnut pie?

Easy peasy. Cuz it doesn’t involve any baking.

First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.

What about the filling?

You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.

This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?

Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.

You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!

If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!

Print

No-bake Chocolate Chestnut Pie

This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).

Course Dessert

Keyword chestnut pie, chocolate pie, no-bake pie

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 8 servings

Author Anja Burgar

Ingredients

Cookie Base

100 g Oreo cookies
100 g butter cookies
50 g ground hazelnuts
80 g butter
70 g semi-sweet chocolate

Chestnut cream

180 ml heavy cream or whipping cream (¾ cup)
150 g cooked and peeled chestnuts
25 g sugar

Chocolate cream

25 g chocolate
50 ml whipping cream

Instructions

Chocolate cream

Cut chocolate into small cubes.
Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.
Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.
After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.

Cookie base

Use a food processor to finely grind the cookies.
Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.
Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.
Leave to set for at least two hours in the fridge or 30 minutes in the freezer.

Chestnut cream

Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.
Transfer to a blender and mix until smooth.
Pour onto the chilled cookie base and let cool for at least 3 hours.

Decoration

Pipe the chocolate cream around the edge of the pie.
Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.

Strawberry Rhubarb Galette With A Twist

June 20, 2019

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

Here’s another pie second week in a row. Okay, it’s a galette, but technically that’s a pie, right? I’m obsessed with pies lately. The shortcrust pastry and fresh seasonal ingredients are a perfect combo. Plus there’s so little work with pies and galettes. Although they look like you put a ton of work into making it. Remember, I love this kind of recipes 🙂

It’s getting pretty hot in our neck of woods but I’m baking all the time anyway even though we don’t have air-conditioning. All of a sudden there’s a ton of fruit and we can’t eat it all raw. So making pie is a perfect way to fix it.

Btw, if you still don’t have my guide to eating seasonally, you can get one here. I also address the issue of using the abundance of a certain season to make foods for later when it’s not available.

So I took the classic combo of sweet red strawberries and juicy tart rhubarb and make it into a delicious strawberry rhubarb galette. But I added a little twist to it. DA DA DAM…

Here it goes…

It’s ELDERFLOWER. I added a few tablespoons of elderflower cordial to marinate the strawberries and rhubarb. It’s very subtle but adds a nice kick. If you like, you can also add some elderflower blossoms right into the filling! Or sprinkle some on top before serving. Gotta love elderflowers <3

As for the pastry, it’s a very simple sweet shortcrust pastry. It’s a prooved recipe, that I use almost every time I make a sweet pie. To find out how you can make the pastry extra flaky check my previous post. So how ’bout we start cookin’?

Print

Strawberry Rhubarb Galette With A Twist

Course Dessert

Keyword galette, pie, rhubarb pie, strawberry pie

Prep Time 20 minutes

Cook Time 40 minutes

Resting Time 45 minutes

Total Time 1 hour 45 minutes

Servings 8 slices

Author Anja Burgar

Ingredients

Sweet Shortcrust Pastry

280 g flour (1 1/3 cup)
140 g butter chilled and cubed, (1 1/4 stick)
3 TBSP cane sugar
5-6 TBSP ice cold water

Strawberry Rhubarb Filling

400 g strawberries greens removed and cut in quarters
300 g rhubarb stems cut into 1 cm (1/2 inch) chunks
1/4 cup cane sugar
3 TBSP elderflower cordial

Other

1 TBSP milk
1-2 TBSP cane sugar for dusting

Instructions

Sweet Shortcrust Pastry

Combine flour and sugar in a food processor. Pulse to mix. Add the butter and pulse a few more times. You should still be able to see some small chunks of butter no bigger than peas.
Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water onetablespoon at a time.
Strawberry Rhubarb Filling
In a large bowl, mix cut strawberries and rhubarb with sugar and elderflower cordial. Transfer to a large strainer and place over a bowl to catch the liquid. Leave for 30 minutes at room temperature.

Assembling the Galette

After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the dough.
Place a clean baking sheet onto a work surface and sprinkle it with some flor. Using a rolling pin, roll it out from the center of the dough to about 3-4 mm (1/8 inch). Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
When the dough has reached the right size transfer the crust together with the baking paper onto a baking tray.
Place strained strawberry and rhubarb mixture over the pastry. Leave 2-3 cm edge and fold it over the fruit to form a galette.
Using a brush, cover the crust with milk and sprinkle with sugar.
Place the galette in the freezer while the oven is preheating to 200°C.
Bake the galette for 40 minutes and leave to cool before cutting.

Vegan Pea And Asparagus Quiche

June 12, 2019

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

I can’t believe it’s already the middle of the year! I feel like the Winter has been way too long this year (although, I love it so much). Not even a month ago I was still wearing a winter coat and this past weekend I’ve been swimming in the sea. Crazy!

I’m so glad it’s summer already. Okay, late Spring, but it feels like Summer 🙂

If there’s one ingredient I love about this time of year it’s asparagus. I love it raw because it tastes kinda like peas and I love eating peas raw just as well. But both of those are also incredibly delicious cooked. So, today I’m sharing a recipe for a vegan pea and asparagus quiche that I created together with the lovely Tereza Poljanič from Teresamisu.

We were secretly admiring each other’s work for a long time, so we met a while ago and came up with the idea of creating a couple of recipes together. If you don’t know her yet, go check her out! Tereza is a multi-talented lady. She runs her blog, a TV cooking show, writes cookbooks and so much more. Such an inspiring lady!

Back to the recipe!

This was my first time trying out tofu filling. I don’t cook with tofu very often so I was pleasantly surprised by how flavorful the filling came out. It’s a very simple filling. All you need is some onions, garlic and some herbs like basil and mint. We used pumpkin seed tofu, but you can use any firm tofu. The almond milk makes it all very creamy and ties everything together.

Place some fresh asparagus and peas on top, bake and that’s it.

Oh yeah, and we included a delicious crust recipe. Here are some tips on how to make the crust flaky and how to prevent it from shrinking during baking.

How to make a flaky pie crust:

Use cold ingredients and use your hands as little as possible so you’re not warming up that dough.
Little chunks of butter (or coconut butter) should still be visible in the dough. The size of the chunks shouldn’t be larger than a pea.

How to prevent pie crust from shrinking?

Resting the pie crust is crucial. It should rest after making the dough and after you’ve rolled out the dough and placed it in the pie tin
Don’t overwork the dough. This way it gets too firm and shrinks.
Don’t stretch the dough when placing it in the tin.
Poke holes in the bottom.
Use pie weights or dry beans to weight down the crust while pre-baking.

5 from 1 vote

Print

Vegan Pea And Asparagus Quiche

Course Main Course, Side Dish

Keyword vegan quiche

Prep Time 20 minutes

Cook Time 45 minutes

Resting Time 1 hour 30 minutes

Total Time 2 hours 35 minutes

Author Anja Burgar & Tereza Poljanič

Ingredients

Dough

280 g all-purpose flour (1 1/3 cup)
140 g coconut butter (or regular butter for a non-vegan quiche) chilled and cubed, (1 1/4 stick)
4-5 TBSP ice cold water
2 tsp salt

Filling

400 g Tereza’s Choice pumpkin tofu or any other firm tofu
100 ml almond milk (1/3 cup + 1 TBSP)
1 onion
2 cloves garlic
bunch of basil and mint chopped
handful of peas
handful asparagus

Instructions

Dough

Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.
Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water one
tablespoon at a time.
After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the dough.
Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.
Use your hands to gently press the dough into the tin.
Use a rolling pin to roll over the edges to trim them.
Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don't worry, once the dough is baked the wholes will disappear.
Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.
Take the baked pie out of the oven and leave to cool slightly.

Fillling

Meanwhile prepare the tofu filling. Caramelize the onion and add garlic at the end. Then blend the tofu in a food processor with 100 ml of almond milk and the caramelized onion and garlic, blend until smooth consistency.

Finishing the Quiche

Add the filling on top of the pie crust, lastly add peas and asparagus on top. Brush with a little olive oil and bake another 20-30 minutes at 200 degrees Celsius.

Pull-Apart Chicken Spanakopita (Greek Spinach Pie)

March 16, 2017

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don’t think anything could make me more excited right now.

You all know by now, how excited I get when I see spring starting to blossom. If I’d have to choose I’d say winter is my favorite season, but there’s something magical about early spring. The thing I love the most is to go out in the forest and pick fresh new wild foods. By now I’ve already picked the earlies small fragrant leaves of wild garlic and I’m waiting for more spring goodies to start growing.

I didn’t use wild garlic in the recipe, although it would fit in just perfectly.

Since we’re talking about wild food, I’d love to know your spring wild food favorites? 😀

Chicken Spanakopita

I love anything wrapped in phyllo dough or even making my own phyllo dough. Okay, I cheated with this one, I bought it 😉 But whenever I have time I make my own. It makes a huge difference. If you have the chance to find freshly made phyllo dough in your local food market, buy it. Your dishes will go from great to awesome.

I mean it!

Spanakopita is originally made without meat and in layers of phyllo dough. I added chicken for some extra flavor and to make my hubby happy 😀 I figured why not make it easier to serve and make it more like individual böreks. Imagine if börek and pie would have a baby, it would look like that! Wrapped in mini rolls and served without cutting.

The ingredients are pretty basic but delicious each on it’s own. For sure, spinach is the hero of the dish. And you can get amazing fresh baby spinach in spring in any food market. I like combining it with leeks, since it makes the food so incredibly sweet and fragrant. The combo with feta, chicken and nutmeg is so good.

To hold it all together, I made a ricotta, egg and cream mixture and poured it over the rolls. This also makes the pie dense and creamy in the bottom, but the top stays crunchy. So make sure you dont pour the mixture all the way to the top.

It might no be a traditional spanakopita, but it is just as delicious and the main ingredients remain feta and spinach.

With some extra foodies 😉

These would be awesome at a picnic party or any party for that matter. They take a little time to assemble, but the cooking process is sooo simple. Since it is quite rich, you can actually feed up to about 8 people with it, if they are not huge hungry men 😉 or me!

This is by far my favorite spring pie and I’d serve it with spring strawberry layer cake in a glass following as dessert.

Picnic menu, done!

A glass of roasted peach and strawberry fizz to go along and you’re good to go 🙂

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

Print

Pull-Apart Chicken Spanakopita

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 6 people

Ingredients

Chicken Spanakopita

16 sheets phyllo dough
300 g chicken breast 1cm cubes (or use leftover chicken)
1 small leak cut into quarter lenghtwise and thinly sliced
3 cloves garlic finely chopped
500 g fresh spinach (or frozen and drained of excess water)
200 g feta cheese crumbled
1/4 tsp grated nutmeg
1/4 tsp ground black pepper
1/2 cup olive oil

Egg Mixture

2 eggs
60 g ricotta cheese
60 ml whipping cream
a generous pinch of salt

Instructions

Egg mixture

Mix all ingredients for egg mixture together with a fork or a whisk, to get a smooth creamy texture.

Filling

In a preheated skillet roast chicken breast cubes with a tablespoon of olive oil for a minute or two until they get golden.
Add leaks, garlic and spinach and cook uncovered for about a minute or until the spinach cooks down. I you're using baby spinach this will take a minute, older spinach takes two to three minutes. If there is any excess water in the skillet drain it before filling the pie otherwise it will get soggy.
Remove from heat and add feta, nutmeg and black pepper. Mix well and set aside.

Assembly

Preheat the oven to 180°C.
Line a 23 cm (9 inch) cake mold with baking paper.
Lightly coat one pyhloo sheet with olive oil, cover with another phyllo sheet and coat with olive oil again. Over the long edge of the dough spread one eight of the filling about 4 cm wide. Roll the dough to get a long roll. Now roll this into a snail shape and place it in the cake mold. Repeat until you've used all the sheets. I like to start placing the rolls on the sides first and add the last one in the middles, since the last one usually has less or more filling than the others. This makes the pie look more even.
Coat the tops with more olive oil and bake for 20 minutes.
Remove from the oven and pour the egg mixture over the baked rolls.
Return to the oven and bake for 30-35 minutes.
Remove form the oven and wait for 5 minutes before removing the rim. Be careful, it's still hot!
Serve warm or cold.

Dried Fig Blood Orange Tart

February 9, 2017

One of the best flavor pairings – dried figs and orange in a perfect Valentine’s day dessert – a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

It’s almost Valentine’s day.

Me and my husband don’t really celebrate it, but this year we made plans to have dinner with two our friends, so we’re having a double date. They are cooking the main dish, we are making dessert. And I think this pie is perfect for the occasion. Only change I’ll have to make is the crust, because my friend is gluten free. I’ve never made a gluten free chocolate tart crust before, so any suggestions are welcome 🙂 If I manage to do a nice one, maybe I’ll even add the recipe here.

First of all, I’m in love with the dried fig and orange combo. Blood orange or regular orange, both is super delish! I tried it for the first time in a smoothie. I was combinig these two just because I had nothing else to put in and it sounded like a great combination. Yes, yes, you’re missing a lot if you’re never tried those two together. I mean it! Go ahead, make this blood orange tart or simply take an orange and eat it next to a fig. How is it? Are you loving me right now? 😉

Okay, so I was thinking about what to make for Valentine’s day. I’ve shared a brownie recipe last year, this year I wanted something more fruity. Yesterday we celebrated the death of our greatest poet, which is also the biggest cultural holiday in Slovenia. We had a big celebration in the town where he lived, just a couple of kilometres from my village. Wow, way too many people, I had to hug my belly to protect it from the accidental bumps.

This poet liked to give out dried figs to the children. One of his nicknames was also Dr. Fig, for that reason. So I used figs as an insiration and added the oranges, because AGAIN they are perfect for each other 🙂 Of course I couldn’t go without just a tinsy bit of chocolate, so I not-so-secretly added some cocoa powder to the crust.

I’m absolutely in love with the color of the curd. I know, you’d expect a red color, especially if you look at the red juice from the orange, but the eggs and butter make it a more pale yellow to orange color. So it might look like an orange, not blood orange tart. The oranges I got were not red all the way through, if you try with oranges that have a completely red flesh you might get a slightly different result. But the eggs and butter will still make it pale. I think it’s such a romantic color, but I’m probably under pregnancy hormones influence 😛

Now let’s make a blood orange tart with dried fig jam and have the best Valentine’s day ever!

Print

Dried Fig & Blood Orange Tart

Makes one 22 or 25 cm (9 or 10 inch) tart.

Course Dessert

Keyword blackberry pie, blood orange tart, fig tart, puff pastry tart

Author Anja Burgar

Ingredients

Chocolate Crust

1⅓ cup all-purpose or wholegrain wheat flour (190g)
½ cup icing sugar (55g)
¼ cup cocoa powder (25g)
¼ tsp salt
140 g cold butter cubed

Dried Fig Jam

⅔ cup dried figs hard stem removed and quartered
1 cup 100% apple juice

Blood Ornage Curd

3 large eggs
2 egg yolks
¾ cup blood orange juice freshly squeezed
½ cup granulated sugar (100g)
zest of one big orange
150 g room temperature butter cubed

Instructions

Chocolate Crust:

Preheat the oven to 190°C
In a food processor, mix toghether dry ingredients. Add butter and pulse about 10-15 times to get dry crumbs. Add the egg and pulse just unil the dough starts to come together, but does not form a ball. Gently form a ball with your hands, no kneading is needed. Wrap into plastic foil and leave to rest in the fridge for 30 minutes.
After 30 minutes roll the dough into a circle of the diameter of your tart tin + two times the height of the sides. (My tin is 25 cm + 2,5 cm height, so I rolled it out to 30 cm). For easier rolling place a slightly wet teatowel on the counter, then baking paper over it, then the dough and another piece of baking paper. This way the dough doesn't stick to the rolling pin and the teatowel prevents the baking paper to slip. If you notice the dough is starting to stick to the baking paper, flour it lightly.
Transfer the crust to a buttered tart tin, cut away the excess dough. Make a few holes in the bottom with a fork, cover with tin foil and place baking weights (I use old coins) over the foil.
Bake for 20 minutes, then uncover and bake for 10 more minutes.
Leave to cool in the tin, before taking out or you might break the crust.

Dried Fig Jam

In a small sauce pan, soak dried figgs in apple juice for 15 minutes: After that bring to a boil, then simmer for 20 minutes. Transfer the mixture to a food processor or a blender and mix. I prefer the jam to still have small pieces of figs, but you can mix it all the way to a smooth jam. At first, the jam will look a little too runny, but will thicken while it cools.

Blood Orange Curd

Place eggs, egg yolks, orange juice, orange zest and granulated sugar in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. Leave water so simmer on medium while whisking the egg mixture for 15-20 minutes or until it starts to thicken and it reaches 75°C (170°F).
Remove the bowl from the sauce pan and whisk in butter, a few cubes at a time.
Cover the bowl and leave to cool.

Assembly

Spread fig jam over the cooled crust and pour over cooled blood orange curd.
Leave to set in the fridge for at least 6 hours or better overnight.

Notes

The fig jam recipe is sightly adjusted from the Fig Butter recipe by Stephanie Cooks.

Roasted Tomato Galette with Olive Tapende

August 25, 2016

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

This is one of my favorite dishes in the entire world and I’m not exaggerating.

I’ve been making it for a couple of years now and I’ve perfected the recipe in the meantime.

I’ve talked about my love of tomatoes a lot and roasting them like in the Simple Fish Slider with Roasted Garlic Sauce. The basic technique of roasting tomatoes is the same as in the slider recipe.

But for this beautiful galette we’re gonna roast them TWICE. Yep, that’s right. First roasting helps the tomatoes loose excess moiture and the second one brings all the components together and adds extra sweetness to the tomato galette.

Isn’t this awesome?

You could easily use big tomatoes as well, but make sure, they loose most of their moisture after the first roasting, otherwise you’ll get a soggy crust.

And we don’t want that!

The crust should be flacy and crunchy, hence the pre-roasting. Important step – don’t leave it out!

This tomato galette is filled with so many other ingredients that complement the tomato.

Like olives, anchovies, fresh herbs like basil and olive oil.

All of those incredible ingredients in one dish 🙂 Perfection…

Let’s roast some tomatoes!!!

Print

ROASTED TOMATO GALETTE WITH OLIVE TAPENADE

Yields one 28-30 cm (11-12 inch) galette.

Course Appetizer, Main Course

Keyword blackberry pie, blood orange tart, tomato pie, tomato tart

Total Time 1 hour 45 minutes

Ingredients

CRUST

1 1/4 cup wholegrain spelt or wheat flour
60 ml ice-cold water refrigerated for a while
1/2 tsp salt
110 g ice-cold butter cubed

TAPENADE

1 cup green olives pits removed
5 dried tomatoes
5 anchovies
1 TBSP pine nuts
a handful parsley
a handful chives
a handful basil
olive oil

FILLING

3 cups cherry tomatoes 600-800g
parmesan
3 TBSP olive oil
salt
pepper
1 egg
1 TBSP cold water

Instructions

Preheat the oven to 190 °C

Crust

Combine butter and flour in a food processor to get a dry mixture. Add salt and water and pulse until the dough starts to form a ball, but not any longer to not overheat the dough. Wrap it in plastic foil and store it in the fridge for an hour.

Roasted cherry tomatoes

Halve the tomatoes, cover with olive oil, salt, and pepper and toss to spread the seasoning. Place cut-side up on a baking tray covered with baking paper and bake for about 30 minutes or until the tomatoes get a nice golden color and have lost a lot of their moisture.

Tapenade

Chop parsley, chives, and basil into smaller chunks and place them in a food processor. Add olives, dried tomatoes, anchovies, pine nuts, and 4-5 TBSP olive oil. Pulse to get an almost smooth texture. Add more olive oil if necessary.
Turn the oven up to 220 °C.

Galette

Roll the dough to about 3mm thick circle. Spread the tapenade over the dough, but leave a clean 2-3cm edge. Cover with roasted tomatoes and fold the edges in over the tomatoes.
In a small bowl beat an egg with a TBSP of cold water and spread thinly over the crust edges.
Sprinkle the galette with some grated parmesan and a little pepper.
Bake for about 20 minutes or until the crust is golden and crunchy.

Notes

Dough recipe adapted from Smitten Kitchen

No-Bake Blueberry Cheesecake

July 21, 2016

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake!

First let me brag a little. My broken leg is getting much better. I’ve been cycling, swimming, dancing… It feels very liberating to be able to move normally.

And to be able to hold stuff in my hands. What?

Yeah, when you’re using crutches it’s hard to even bring your meal to the table, go figure. Don’t get me wrong, I had my highly developed methods to do this, but I’m glad to be rid of them. 🙂 🙂

Now to the no-bake blueberry cheesecake…

Let’s admit it. Noone want’s to bake a cake in the crazy summer heat. But we still want cake, right?

A light fluffy refreshing cheesecake that melts in your mouth.

All you need is your favorite cookies. If you like chocolate chip, go for it! You could even use Graham crackers (don’t forget to add a little sugar or honey if you use those). I’m using butter cookies, yum!

I’m ashamed to admit, but the first time I’ve tried cream cheese frosting was three years ago in Norway, when I had their famous carrot cake. It was enough to become obsessed with it. This cream cheese filling is made similarly to that frosting.

Only it contains a secret ingredient. One that I shouldn’t really be eating, because my body doesn’t process it well. But once in a while it’s fine to sin. It’s not sin if it’s good, is it?

…

Yoghurt 🙂

I added it, because it gives the cheesecake a little freshness and sourness to the filling.

Oh yeah and did I mention the filling is freaking creamy and not overly sweet. The sweetnes actually depends more on the cookies and the fruit you use.

As for the fruit, you could use any kind that you like. We are blueberry freaks over here, so we can’t resist them and their little blue faces.

Or the cheesecake filling for that matter. Or the no-baking part.

Ah, all of it 😀

Go on, treat yourself!

Print

NO-BAKE BLUEBERRY CHEESECAKE

Course Dessert

Keyword no-bake pie

Total Time 15 minutes

Ingredients

CRUST

200 g cookies any kind you like
30 g butter or more, depends on the type of cookies (2 TBSP)

FILLING

50 g butter (3 1/2 TBSP )
100 g cream cheese
3 TBSP honey
50 g Greek-style yogurt regular yogurt is also fine
1/4 tsp vanilla seeds
zest of 1/4 lemon

TOPPING

100 g / 1 cup fresh blueberries

Instructions

Crust

Use a food processor to grind up the cookies or crush them in a zip bag with a rolling pin.
Melt the butter for the crust and mix it with cookie crumbs. The mixture should be sandy but feel a little grease when you pinch it. Add more melted butter if necessary.
Press the mixture onto the bottom of the 18-20 cm (7-8 inch) pie or cake pan and let it cool in the fridge. If you are using a cake pan, you can carefully remove the sides of the pan before cooling the crust.

Filling

With an electric whisk beat butter to create a light and fluffy texture.
Add cream cheese and honey and whisk until well combined.
Add yogurt, vanilla seeds, and lemon zest and whisk a little more.

Assembly

Fill the crust with the filling and top with fresh blueberries.
Store in the fridge. Serve at room temperature.

Notes

You can easily replace blueberries with any other fruit.

Want another no-bake dessert? Here it is:

Spring Strawberry Layer Cake in a Glass

Tag Archive for: pie

The inspiration

How to make this creamy no-bake chocolate chestnut pie?

No-bake Chocolate Chestnut Pie

Ingredients

Cookie Base

Chestnut cream

Chocolate cream

Instructions

Chocolate cream

Cookie base

Chestnut cream

Decoration

Strawberry Rhubarb Galette With A Twist

Ingredients

Sweet Shortcrust Pastry

Strawberry Rhubarb Filling

Other

Instructions

Sweet Shortcrust Pastry

Assembling the Galette

How to make a flaky pie crust:

How to prevent pie crust from shrinking?

Vegan Pea And Asparagus Quiche

Ingredients

Dough

Filling

Instructions

Dough

Fillling

Finishing the Quiche

Chicken Spanakopita

Pull-Apart Chicken Spanakopita

Ingredients

Chicken Spanakopita

Egg Mixture

Instructions

Egg mixture

Filling

Assembly

Dried Fig & Blood Orange Tart

Ingredients

Chocolate Crust

Dried Fig Jam

Blood Ornage Curd

Instructions

Chocolate Crust:

Dried Fig Jam

Blood Orange Curd

Assembly

Notes

ROASTED TOMATO GALETTE WITH OLIVE TAPENADE

Ingredients

CRUST

TAPENADE

FILLING

Instructions

Crust

Roasted cherry tomatoes

Tapenade

Galette

Notes

Now to the no-bake blueberry cheesecake…

NO-BAKE BLUEBERRY CHEESECAKE

Ingredients

CRUST

FILLING

TOPPING

Instructions

Crust

Filling

Assembly

Notes

Hello!

FREE RESOURCES

COURSES & WORKSHOPS

PRESETS & TEMPLATES