There are days when you’re just an emotional wreck and the only thing you wish is to stay in bed for the whole weekend. Well, this is what my weekend looked like. It was slept over. And in those rare moments of awakeness, all I was longing for was a good piece of pie. Chocolate pie. So I made the pie. And I didn’t care a bit about taking any proper photos. Sorry. Sometimes it’s just more important to get your hands on that pie.
As I’m about to publish this, all my worries away, I’m guessing this chocolate therapy has really helped. I’m celebrating. Sipping a glass of chilled bubbles. Enjoying the last piece of pie. Smiling. I’m not done with my studies yet, but I just made a huge step forward. Cheers to that!
CHOCOLATE CHESTNUT PIE WITH PEANUT BUTTER AND SPECULOOS CRUST
for the crust:
for the filling
- 4 Tbsp peanut butter
- 300 g chestnut puree
- almond milk
- 1 Tbsp raw cocoa powder
- 5 Tbsp cognac
- 1 Tbsp sweetener (I used sucralose)
- 100 g dark chocolate (60 % min)
- 65 g dark chocolate (60% min)
- 50 g liquid cream or coconut milk
- 1 big Tbsp raw cocoa powder
* By using any vegan cookies and replacing butter for coconut oil, and liquid cream for coconut milk you will get yourself a VEGAN version! 🙂
** You can also use speculoos cookies instead. I used Balance cookies because they are sugar free. And if you replace them with any gluten free cookies, you will have a GLUTEN FREE pie.
- Crumble the cookies in the food processor. Add butter or coconut oil for vegan version. Pulse until well combined then gradually add some almond milk (just to get the dough sticky enough to combine all the ingredients). Place in a pie mold and spread evenly. The best would be using a mold with removable bottom.
- Chestnut chocolate cream: mix chestnut puree or peeled cooked chestnuts, 1tablespoon of cocoa powder, 5 tablespoons of Cognac (at least!), sweetener of your choice and some almond milk into a smooth puree using a food processor. Add as much almond milk as needed to obtain a smooth and solid (not liquid!) cream.
- Melt chocolate over a double boiler and add to chestnut cream. Mix well using a food processor.
- Spread peanut butter over the pie crust. Add chestnut chocolate cream and spread evenly.
- Melt some chocolate and liquid cream or coconut milk plus one big tablespoon of cocoa powder over a double boiler. Add on top of the pie.
- Let cool and place the pie in a fridge overnight.
Buckwheat pie with beets and red onion
• 375 g buckwheat flour
• 125 g butter
• ½ tsp salt
• ½ tsp baking powder
•5 to 6 Tbsp water
• 4 to 5 red onions
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 Tbsp balsamic glaze (or aged balsamic vinegar)
• 2,5 dl red wine (like cabernet, merlot)
• 400 g raw grated red beet
• 1 big garlic pod
• 3 eggs
• 40 ml cooking cream
• 70 g feta
• fresh thyme
• salt, pepper
• handful of walnuts
• feta, fresh mint and thyme to garnish
- Dough: mix flour, salt and baking powder. Add cold butter cut in cubes. Mix evenly with fingers. Add water. Kneed and form a ball. Place in the fridge for at least an hour.
- Chop onions. Heat 2 Tbsp olive oil, add chopped onions and stir fry for 1 – 2 mins. Add salt and continue stirring. Than add butter and balsamic glaze. Cover for couple of minutes and continue cooking. Start adding the wine, but not all at once. Keep sauteing until wine has evaporated and onions softened.
- Grate raw beets. In a big bowl mix grated beets, sauted onions, chopped garlic, eggs and cooking cream. Add feta and thyme. Salt and pepper according to taste.
- Take the dough out of the fridge. Roll out in between two sheets of baking paper. Remove the upper sheet of paper and transfer the dough to a pie mold. Bake in preheated vent oven for 5 mins at 190 °C.
- Take the dough out of the oven, add the filling and garnish with feta and walnuts in the middle. Put back in the oven and bake for 30 – 35 mins at 190 °C.
- When baked, garnish with fresh mint and thyme.
This recipe was made for Spar Slovenija and their magazine Dobro zame.
In the morning I took a bike ride down to the city centre. Just like every other day. It was a beautiful day. As I was driving my face was bathing in the sun. But suddenly I could smell winter… I passed exactly one year off, doing the things I like, focusing on myself, going to parties, meeting new extraordinary interesting people. And then, just before summer, the bubble I was living in, popped and I had to switch all that for a library lamp and a pile of books. I’ve passed them, my first two finals, but the saga continues… I have no idea what happened to this summer, it just went by too quickly. I woke up this sunday and realized that the leaves started falling off. Yellow leaves.
Big granny’s sweater, warm socks, a cup of tea, more books and this asocial life I was forced into… I was desperately in need of something sweet, warm and comforting. Pies can’t really save the world, but this one did save me and my sunday. And luckily, I managed to save some of the last plums from my parent’s garden.
Plum pie with walnut rye crust*
* this also works well with apples or pears
- 200 g rye flour
- 100 g cold butter
- 80 g ground walnuts or pecans
- 2 eggs
- pinch of salt
- 1 Tbsp agave syrup or honey (or similar)
- 750 g very ripe plums
- ½ vanilla pod or 1 tsp vanilla extract
- 3 eggs
- 50 ml liquid cream
- 2 Tbsp cornstarch
- 2 big Tbsp 100% apricot jam
- Dough: mix flour, ground walnuts or pecans and salt. Add cold butter cut in cubes and mix evenly with fingers. Mix 2 eggs and agave syrup or honey, then add to the flour mixture. Mix evenly and form a ball. Warp in plastic foil and let sit in the fridge for an hour.
- Take the dough out of the fridge and roll out between two sheets of baking paper. Place the dough in the greesed baking tin.
- Mix two eggs, add liquid cream, cornstarch and apricot jam.
- Pour the egg mixture on the dough, then add plums. Sprinkle with cinnamon.
- Bake in vent oven 30 – 35 min at 190°C.
It’s been three years since I’ve started my balcony garden. It had its ups and downs. Tomatoes, cucumbers, paprikas, herbs and spinach all worked well, but there were some serious fails with pumpkins and artichokes. And strawberries weren’t any success either so far. I wasn’t even planing to plant them this year but something was telling me I should…
And it turned out to be a good decision, because this year I indeed have strawberries growing at my balcony! They are absolutely delicious, and to be honest, they went straight to my yoghurt in the morning. I would not dare to cook them. But they did inspire me to make this strawberry galette.
- 60 g rolled oats
- 50 g wholegrain spelt flour
- 80 g shredded coconut
- 45 g cold butter
- 1 Tbsp agave syrup or honey
- 1 egg yolk
- pinch of salt
- 30 ml cold water (or more if needed)
- 300 – 350 g strawberries
- 3 Tbsp chia
- 1 big Tbsp strawberry jam (I used 100% fruit content jam)
- 1/2 of vanilla pod
- 1 – 2 Tbsp stevia or sucralose
- Grind rolled oats and coconut in coffee grinder to obtain flour consistency.
- Mix all the flours and salt, than add cold butter and mix evenly. Add agave syrup or honey and egg yolk. Mix and add water as needed. Form a ball, wrap it in plastic foil and let sit in the fridge for 30 mins.
- Cut strawberries in half. Mix all the ingredients for filling.
- Take the dough out of the fridge. Roll it out in between two sheets of baking paper. Put all the filling in the middle and fold the ends inwards.
- Bake for 25 – 35 mins at 180ºc.
- Sprinkle with mint leaves. And yes… vanilla ice cream is always a good idea!