onion-mushroom-pie

A some sort of quite modified quiche, the bottom has a dough made with yeast and the onion-mushroom- filling spiced with vermouth is... well... simply really good! As I have a seemingly unlimited supply of home-made vermouth I use it a bit excessively. But then again, it is really a great spice!


Dough:

1dl milk
20g yeast
a tiny bit of sugar
a tiny bit of salt
2 eggs
2 tbs oil or goose fat (gives a nice and special flavour!)
2 dl rye flour
1 1/2 dl wheat or spelt flour

Make the dough as any basic yeast-dough and let it rise while you prepare the filling.

Filling (quite approximate, I tend to make too much...)
2 onions
1 leek
some bacon if you want
some zucchini if you want
a handfull dried spicy mushrooms; Craterellus cornucopioides is the very best one but Cantharellus tubaeformis can do as well
1dl or so vermouth 
3 eggs
2 dl milk
1-3 dl grated rather strong cheese

Put the dried mushrooms to soak. Chop the onion, leek (zucchini and bacon). Fry the onion, leek (zucchini and bacon), with a bit of oil or buter. I imagine this pie would also work with fresh mushrooms, and then one would simply fry them with the onions. Add the soaked mushrooms and vermouth, let the vermouth simmer away and spice up the filling. Let cool down a bit. Mix the eggs, milk and cheese in another pot. Mix the two parts of the filling. One can add some salt, chives and other spices according to taste, but the mushrooms, vermouth, onion and cheese do already have quite a lot of flavours.

Spread the dough at the bottom of a pie-form, add the filling on top and fry in 200 Celcius about 45 min. Or, depending on your oven - until it is done.

Brown-Cheese Muffins

3 eggs
0.5dl sugar
1 tea sp. baking powder
150g Brunost (Brown-Cheese)
175g yogurt
75g butter
175g flour

Whip the eggs and the sugar together, add the melted butter and the yogurt. Mix the baking powder to the flower and add the mix to the liquid dough. Add the grainded cheese and mix well.
Distribute the dough in 12 muffin shapes (fill almost to the top to get the typical mushroom shape if you have a muffin plate, otherwise fill 3/4 or it will spill). Bake them at 200 C for 15 min.

Ostekake - Norwegian Cheese cake

For the bottom:
1 pack 'bixit' (bisquits)
125g butter

For the creamy part:
1 pack 'kremost naturell'
1 pack 'kremfløte' (25dl cream)
1 pack 'rømme'
lemon juice
6 gelly plates

For the gelly top:
3 gelly plates
0.5dl hot liquid (can be juice, berries mixed with water, herbs infusion), if you put more liquid add gelly plates

Crush the bisquits and mix them with butter, display the dough on the bottom of a cake plate and bake for 10-15 min at 200C. Cool down.

Put the gelly plates in cold water for 5 minutes. Mix all other ingredients well. Take the smooth gelly plates and dissolve them in as little as possible boiling water. Add the water to the chees mix and incorporate well. Distribute the mixture on top of the cold bisquit bottom (do not wait too long after incorporating the gelly otherwise it starts to harden).
Put in the fridge untill the cream has hardened (at least 30 min or more, check with the finger if the top is hard).

Put the rest of the gelly plates in cold water for 5 min. Dissolve them in a hot liquid with taste... For example: Cook some berries and a little water up. Add the gelly to this while hot.
Pour the liquid while warm on top of the cake to make an even top layer. Pay attention: if the liquid is too hot and the cream not hard enough you can make holes in the cake; if the liquid is too cold it will start to solidify; pour the liquid on a spoon that you hold one cm over the cake surface, so you will avoid to make holes by pouring from too high and the liquid will cool down a bit on the spoon.
Keep in the fridge until the gelly is hard.
All in all the most important ingredient in this cake is time, you need at least 2 hours to have it ready, you can use the freezer if you want to cool down the cake faster, but with potential problems and bad results. Suggested to do half a day or one day before... with calm.