I remember the day when I first started creating my blog. I had no idea about it. But somehow I managed to put it in life, which is enough for the moment. I can post pics, and write recipes, which is the most important thing in the end.
I was wondering how do you guys, who follow food bloggers or run your own blog, feel when you open your facebook pages feed – cakes, pies, soups, fish, plates, bake trays, cooking tips…all of that falling from the sky! Doesn’t it seem silly when you think about it? Still, I love it, and I need it, daily. And think only about all these people who are sitting behind those pics and words, having its own food philosophy, its passion for food, who is happy with every new successful experiment and beautiful table setting…
Although I still feel like a newbie in this, I already got to meet some food bloggers. I really follow quite many bloggers, since my love for food goes from vegan desserts to pulled pork sandwiches. But there are only few blogs whose posts I read regularly and few of those whose recipes I try out often.
But then, there are those bloggers with whom you can talk and discuss foods for hours, who feel like you know them for ages and that you could be friends or business partners just like that. One of those people is Helena, who runs a blog under the name Marina kuharica za male (I velike) (Mare’s cookbook for little ones (and grown ups) She is a successful business women, a cook, a wife and proud mom of two. Above all, she is normal (In the best possible way) and kind, honest and straightforward. Helena and I started to the on a project together, but you will hear more about that later…Once she asked me what is it in this pie, and wanted to get a recipe, so this one goes for her, and all of you, of course.
CAULIFLOWER, SHEEP FETA AND SESAME PIE (updated version)
– serves 4 –
Ingredients:
{pie crust}
1 1/2 cup rye flour (or wholewheat flour)
½ teaspoon salt
1 stick butter
1 tablespoon sour cream
1 egg
{filling}
½ head of cauliflower (approx. 300g)
250g (about 2 cups) fresh milk cheese, ricotta-like or cottage cheese
50g sheep feta (if you don’t like feta, put only 300g of fresh milk cheese and salt it extra with 1 teaspoon)
1 egg
2 tablespoons sour cream
2 tablespoon black sesame seeds (or add same amount of white sesame)
2 tablespoons white raw sesame seeds
{topping}* I omitted it in the new version, and instead chopped the parsley really fine and combined with the cheese mixture
2 tablespoons chopped fresh parsley
1 garlic clove
2 tablespoons olive oil
Instructions:
1. In a deep bowl, combine flour and salt, add cold butter cut in tiny cubes (or grate it). Mix with fingers until it resembles a corn meal structure.
2. Add egg and sour cream to it, mix it all well and shape in a ball. Put in the fridge while you prepare the filling. You can also make it ahead. In that case, take it out of the fridge before ready to bake.
3. Bring a pot of water to boil, clean the cauliflower, and cook it for about 7 minutes.
4. While it is cooking, combine cheeses, add egg and sesame seeds (and parsley if you wish).
5. Put a cauliflower in the sieve, run through a cold water, drain, and add to the filling mixture.
6. Preheat the oven to 375F. Butter your pie form and put parchment paper on it (use a rectangular pan, approx.. 8″ x 12″, or round pan 10″). When you place the crust in the form, make holes with a fork. It will help the moisture go out and the crust will be nice flaky and crispy, not soggy.
7. Spread the filling over the crust and place a few dollops of sour cream on top if you like (I put some more crumbled feta on top instead).
8. Bake for about 35-40 minutes. I like it more crispy.
Serve your pie warm with a glass of white wine. It is also good the following day.
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