Bluberry pie with fresh fruits

I love this combination of flavours and colours. I know that blueberry taste the best in Jun but sometimes is so difficult to wait till then:-). So sometimes I  buy and make delicious dessert like this one. I made a small pie and a few jar size desserts for breakfast. Yes this pie you can serve morning or evening if you like. 

The pie is 100% raw, vegan and gluten free, totally healthy type of treats, so make one for yourself and for a family:-)

Ingredients for the crust:

300 g pitted dates soaked in hot water for 30 minutes 

100 g any favourite nuts, I used peanuts 

20 g coconut oil, melted

 

Ingredients for the filling:

250 g blueberries

200 g cashew nuts, soaked overnight 

100 g coconut oil, melted

1 tsp vanilla extract 

2 tbs rice syrup 

Process all the ingredients for the crust in a food processor with an S-blade.

Transfer the crust mixture to a 20 cm loose-based tart tin. Using a spun press the mixture evenly into the base of the tin and half way up the side.

To prepare the filing, blend all the ingredients in a high- speed blender until smooth and creamy.

Pour the filling into shaped crust and shake the tin to even out the filling.

Put tin to a frige and refrigerate for 5 hours.

Serve with fresh fruits

 

Peach and vanilla yoghurt fools

One of my favourite dessert, delicious and easy to make. You can use your favourite fruits but with peaches taste so good. The  recipe is from Women's Weekly Slow Fast book which I love so much:-). The recipe in the book are very good and the dishes very delicious but after all the book has stunning pictures:-) 

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Ingredients:

600 g medium peaches

2 tbs caster sugar

1/2 tsp vanilla extract

560 g vanilla yoghurt

2 tbs coarsely chopped pistachios

1 tbs small mint leaves

Preparation

Halve the peaches, discard stones and quarter each half. Put the peaches to a stand blender add sugar, vanilla extract and process until smooth.

Place the yoghurt in a medium bowl and spoon three quarters of the peach puree into yoghurt, do not stir. Spoon yoghurt mixture into 4, 160 ml glasses. Top with remaining puree, add some fresh peaches, pistachios and mint leaves.

 

Beetroot and spinach tart witch chicken

Today is a day when I'm writing my first post on my Artisan blog:-). I feel a little stressed even now after 3 years of posting on my polish blog Pomysłowe Pieczenie   

I don't know yet what the blog will be about but I think I'll start with the recipe. In the future I would like to write about everything what relates to food and photography and also a little about my life.

Ok let's do it!

Beetroot and spinach tart witch chicken

For the shortbread base:

125 g unsalted butter

1 cup all all purpose flour

pinch of salt 

1 egg yolk 

Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses. Pulsing add an egg yolk, pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.

Turn out dough on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 30 minutes. Roll the pastry, and line a buttered tin (21 cm) with the pastry. Put the tin in fridge or freezer for ½ hour. Heat the oven to 180 degrees Celsius 

Bake the tart-case for 15 mins, in a meanwhile prepare a filling

Do Ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.

For the filling:

2 eggs

1/2 cup of natural yogurt

2 tbs of mascarpone cheese 

3 tbs of grated cheddar cheese

2 tbs of sour cream

1/2 tsp salt

2 tbs of olive oil

1 organic chicken breast sliced

1/2 small onion chopped 

15g of spinach

15 g of beetroot leaves 

15 g of parsley

10 g of dill

1 garlic clove 

1 tbs olive oil

In a bowl combine eggs, yogurt, mascarpone cheese, cheddar, cream and salt, mix well and set aside.

Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, add chicken and fry until tender and beginning to colour, about 8 minutes. Ready chicken set aside.

Roughly chop spinach, beetroot leaves, parsley and dill, add garlic and olive oil and mix well.

Put egg filling into the pre cooked tart base, evenly add the chicken and vegetables. Bake for about 30 mins until gold and set. Let cool slightly, about 10 minutes. Serve warm or at room temperature.