Spaghetti Meat Sauce Pie

November 5, 2013 ~ Ann & Chris Demant ~ 1 Comment

I have for years – and years is no exaggeration – wanted to make a spaghetti meat sauce pie, but I have alway been bad at making a good pie dough. Now that I have found the perfect recipe for pie dough, I had no excuse not to make make it 😀

Spaghetti meat sauce is one of those dishes that tastes great and making enough it tastes even greater the day after so we sometimes make it, if we know that we will be busy and unable to cook for a few day. Putting a regular spaghetti dish into a pie raises the level of deliciousness just a bit and I will definitely try it with some of my other week night dishes that needs to be spiced up a bit 🙂

Ingredients (4-6 servings)

Pie dough:

2 2/5 cup flour

2/3 cup butter, cold

2 small eggs, beaten

1/2 tsp. salt

1/2 lemon, juice

1 egg, beaten (for brushing)

Meat sauce:

1 pound minced beef

1 tbsp. butter

2 onions, chopped

3 garlic cloves, minced

3 tomatoes, chopped

2 tbsp. tomato paste

1 tbsp. dried oregano

1. tbsp. dried thyme

1 tbsp. dried basil

2 red chilis, chopped

2 cups red wine

Salt & pepper

1/2 pound dried spaghetti

1 cup parmesan cheese

Instructions

Pie dough: Cut the butter in to small cubes and place it in a mixing bowl together with flour and salt. Use an electric hand mixer or stand mixer to mix until it looks like breadcrumbs.
Add the two beaten eggs and the lemon juice and mix until just combined. Pour the combined dough on to slightly floured surface and knead for a few minutes. Make sure that there are no lumps in the dough – it should be smooth. Wrap in plastic foil and fridge while making the spaghetti and meat sauce.

Meat sauce: Melt the butter in a sauce pan and sauté onions and garlic for a few minutes. Add the minced meat and fry until the meat is browned. THen add dried herbs, tomato paste, chopped tomatoes and chillies and red wine. Stir to combine and let cook for 20-30 minutes at medium heat or until almost all the red wine has evaporated. Taste and season with salt and pepper.
Cook the spaghetti as recommended on the package and add it to the meat sauce when cooked. Stir to combine. If you have trouble combining it, try and cut the spaghettis in smaller pieces with a kitchen scissor.

Cut the pie dough into two pieces – 2/3 and 1/3. Roll the largest piece out until it is large enough to cover a the bottom and sides of a 9 inch pie dish. Place the rolled dough in a greased and floured pie dish. Pour spaghetti meat sauce into the pie and sprinkle with the shredded parmesan cheese. Grease the edges with beaten egg.
Roll out the remaining dough, cut a few holes in it so any remaining liquids can evaporate, and place on top of the spaghetti meat sauce. Press the dough together with your fingers or a fork. Brush the top of the pie with the beaten egg.

Bake at 400F for 30-35 minutes and let rest on a wire rack for further 15-20 minutes before serving.

Serve with a crispy and fresh salad like raw brussels sprouts salad, roasted cauliflower salad or maybe a cauliflower and roasted almond salad.

Bon Appétit!

Ingredients (4-6 servings)

Pie dough:

300 g flour

150 g butter, cold

2 small eggs, beaten

1/2 tsp. salt

1/2 lemon, juice

1 egg, beaten (for brushing)

Meat sauce:

450 g minced beef

1 tbsp. butter

2 onions, chopped

3 garlic cloves, minced

3 tomatoes, chopped

2 tbsp. tomato paste

1 tbsp. dried oregano

1. tbsp. dried thyme

1 tbsp. dried basil

2 red chilis, chopped

5 dl red wine

Salt & pepper

225 g dried spaghetti

2.5 dl parmesan cheese

Caramelized Onion Pie

October 25, 2013November 3, 2013 ~ Ann & Chris Demant ~ 2 Comments

This pie is nothing less than delicious…. The combination of the crisp pie dough and the perfectly seasoned creamy caramelized onions is indescribably good!! It is so good that we eat almost all of it alone and went to bed with a terrible stomach pain!

It is definitely one of those recipes which we will make again and again and again…….. Maybe we’ll even have as a side dish for Thanksgiving together with turkey, mashed potatoes and gravy 🙂

Ingredients (6 servings)

Pie Dough

2 2/5 cup flour

2/3 cup butter, cold

2 small eggs, beaten

1/2 tsp. salt

1/2 lemon, juice

1 egg, beaten (for brushing)

Caramelized Onions

5 large onion, sliced

2 tbsp. fresh thyme leaves

3 tbsp. butter

2 tbsp. flour

1/2 cup apple juice

1 cup cream

1/2 cup Gruyere cheese, shredded

Caramelized onions: Melt the butter in a sauce pan at medium heat and add onion slices and thyme leaves. Stir once in a while until onions begins to get soft and stick to the bottom of the pan. This takes about 15-20 minutes at medium/low heat. Then add about half of the apple juice and let simmer until evaporated before adding the other half of the apple juice.
Sprinkle the flour on top of the caramelized onions when the remaining apple juice has evaporated and stir to combined. Then slowly pour the cream into the onions while stirring to combine. Let simmer for a further 3-5 minutes before tasting and seasoning with salt and pepper. Set a side while rolling out the pie dough.

Cut the pie dough into two pieces – 2/3 and 1/3. Roll the largest piece out until it is large enough to cover a the bottom and sides of a 9 inch pie dish. Place the rolled dough in a greased and floured pie dish. Pour the caramelized onions into the pie and sprinkle with the shredded gruyere cheese. Grease the edges with beaten egg.
Roll out the remaining dough, cut a few holes in it so any remaining liquids can evaporate, and place on top of the caramelized onions. Press the dough together with your fingers or a fork. Brush the top of the pie with the beaten egg. Bake at 400F for 30-35 minutes and let rest on a wire rack for further 15-20 minutes before serving.

Serve as a side dish for oven roasted chicken or on a larger buffet 🙂

Bon Appétit!

Ingredients (6 servings)

Pie Dough

300 g flour

150 g butter, cold

2 small eggs, beaten

0.5 tsp. salt

0.5 lemon, juice

1 egg, beaten (for brushing)

Caramelized Onions

5 large onion, sliced

2 tbsp. fresh thyme leaves

3 tbsp. butter

2 tbsp. flour

1.25 dl cup apple juice

2.5 dl cream

1.25 dl Gruyere cheese

Chocolate Birthday Cake with Berries

September 5, 2013 ~ Ann & Chris Demant ~ 2 Comments

Yesterday a friend of mine turned 30 and she asked if I could make her a cake. She did not have any preferences other than CHOCOLATE, so I went for a day wondering what to make. First I wanted to make a chocolate cake with strawberry mousse, but the strawberry season is long gone, meaning that the taste of the berries are gone. So instead I decided to make this chocolate cake covered in whipped cream with crushed chocolate meringue cookies. Making the cake made me totally peckish, but unfortunately we was unable to take part in her birthday – DAMN! But but but that only gives me a reason to make the cake once more 🙂

Ingredients (12 servings)

1/4 cup unsweetened cocoa powder

1 1/2 cups flour

1 1/8 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 sticks butter

2 large eggs, room temperature

1 tbsp. vanilla extract

1 cup sour cream

1/2 cup dark quality chocolate (70%)

2 cups cream

2 cups chocolate meringue cookies, crushed

20 strawberries

20 raspberries

1/4 cup dark quality chocolate (70%), chopped

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled (takes 5-10 minutes).

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and whisk until just combined. Add the melted chocolate and gently fold it into the batter with a rubber spatula.

Add the batter to a springform pan and bake at 350F for 45 minutes or until a toothpick comes out clean in the middle of the cake. Let cool for 20 minutes before loosening the edges of the cake with a butter knife (but do not remove in from the springform). Let cool completely before removing the cake from the springform pan.

Slice the cake into 3 equally thick pieces. I do not have a tool to do it with, so I just use a piece of wire, which works very well.

Whisk the cream until it gets soft peaks. Then whisk a little bit more, but be careful not to over whisk and turn it into butter! It just needs to be thick enough to cover the cake without running off. Add the crushed chocolate meringue cookies when the whipped cream has reached the wanted consistency. Fold until combined.

Place the bottom of the three cake slices on a cake stand. Spread 1/2 cup of whipped cream onto the cake in an equally thick layer all the way around. Slice 10 strawberries and place them on top of the whipped cream. Sprinkle with half of the chopped chocolate.

Place the middle-slice of the cake on top and repeat the procedure, but replace the strawberries with half of the raspberries. Then top of the cake with the last slice.

Cover with the remaining whipped cream and decorate with berries. Serve with a good cup of coffee 🙂

Bon Appétit!

Ingredienser (12 stykker)

0.6 dl usødet kakaopulver

2.8 dl sukker

3.5 dl mel

1 tsk. bagepulver

1 tsk. natron

1 tsk. salt

172 g smør

2 store æg, stue temperatur

1 spsk vanille ekstrakt

2.5 dl creme fraiche

75 g mørk kvalitets chokolade (70%), smeltet

0.5 liter piskefløde

5 dl rutebiler, knuste

20 jordbær

20 hindbær

0.6 dl mørk kvalitets chokolade (70%), hakket

God fornøjelse venner 🙂

Food on Demant

by Ann & Chris Demant

pie

Spaghetti Meat Sauce Pie

Caramelized Onion Pie

Chocolate Birthday Cake with Berries