As the country side enchanted parenthesis is coming to an end, we make the list of all our accomplishments :
1. Recovering, sleeping, napping… In the sun preferrably :
2. Exercising in the woods :
3. Improving our cultural background while visiting some of the castles in the region :
4. Last but not least, cooking to honour the gastronomic tradition of the region… and our feroce appetite.
This last pie of the week belongs to the very specific “fous-y-tout” category or “bung it all in”. In other words it is meant to accomodate all remaining ingredients of the pantry… Eggs, feta cheese, oinions…
Remember the figure ice-skating that used to mesmerise on TV you as a kid… It´s sort of the same idea, performing compulsory figures, but still with inspiration. The good thing is that, in contrary to ice-skating, you don’t have to wear ridiculous glittery outfits, regular jeans will just do.
Dough : =
- 250g flour,
- 90g butter ( soft so that it can easily be integrated)
- 50g roasted chesnuts
- an inch of spices
- 2 eggs
Filling : depending on what’s left in your fridge- suggestions below
- onions : red and spring onions
- feta cheese
- creme fraiche (200g)
- eggs 4 to 5
- For the dough : mix the ingredients with your fingers, then add 2 eggs, and put back in the fridge.
- Pre-cook the onions (red onions, spring onions) in a pan with some olive oil, water and a spoon of balsamic vinegar. That’s when you can get to cry, even if you are wearing your fancy sunglasses to protect you…
- Once cooked, mix the onions the eggs, creme fraiche, fresh herbs…
- Throw in feta cheese, olives and anchovies
- Bake for about 30 min at 180 C until the filling is set and golden
We enjoyed with a glass of cider ! And that’s when we smiled… Because it tasted real good.
À votre santé! Cheers ! Zum Wohl !