Ham and cheese pie with a dark rye bread crust

Ham and cheese pie with a lovely dark Danish  rye bread crust.

The mind works in mysterious ways, The inspiration for this pie was a cheesecake with a dark chocolate crust and looked a little crumbly. My mind wander off to Danish rye bread and i was thinking why not make a savoury cheese cake. Don’t ask me why, I can’t even explain it to my self.

If you like the flavour of dark rye bread you should try this. I made a simple ham and cheese filling, but you can use any filling you think goes well with rye bread.

Pie crust:
250 g Danish rye bread
250 g crisp bread
100 g butter

250 g cream cheese
5 eggs
150 g chopped ham
150 g grated cheese
Ramsonk pure or another herb
Salt and pepper as desired

Pre heat the oven to 200 C

Finely chop rye bread and crisp bread, melt the butter and mix everything in a bowl.

Press the mixture in a baking paper lined 9 inch pan or a pie dish.

Bake in the middle of the oven for about 10 minutes.

While the crust is baking in the oven,  make the filling

Beat the eggs and cream cheese smooth.

Add the chopped ham and grated cheese and salt and pepper to your liking. And mix in desired herbs. I used ramson..

Pour the filling  into the finished crust and baking it in the middle of the oven at 150 C for 20 minutes.

Serve the pie warm with a salad and enjoy.

Panzerotti, fried carlozone

Panzerrotti 1 agj

Last time i was in Milan I finally got to try the panzerotti at Luini and when I try something new, I have tor try to make it. I googled panzerotti an got the description a fried carlzone, but I remember the pazerotti more as a chewy doughnut with savory filling.

So I tried to make it with my pizza dough recipe (1 part water and 3 parts flour) with an extra egg.

pazerotti 2 agj

Pastry ingredients, about 20 pieces depending on the size

1,5 cup luke warm water

1 package active dry yeast

1/2 tsp sugar

3 tablespoons extra virgin olive oil

1 lightly beaten egg

1 tsp salt

4,5 cups flour, approximately


In a large bowl, dissolve the yeast and sugar in ¼ cup warm water. Set aside to proof for about 5 minutes.

Add the olive oil, warm water, egg and salt, then  add most of the flour, a half cup at a time, stirring with a wooden spoon until a dough forms that leaves the sides of the bowl.

Panzerotti 3 agj

Turn the dough onto a lightly floured work surface and knead for about  8 minutes, until it is smooth and springy, adding flour as needed to keep it from being too sticky.

Shape the dough into a ball.

Place the dough back in to the baking bowl, cover it loosely and set it aside to rise until double the size, about 1 hour at room temperature.

Coarsely chop the tomatoes. Place them in a colander set over a bowl and sprinkle with salt. Let drain for 30 minutes.

When the dough has risen, divide it into quarters, then cut each quarter into 5 pieces. Place a piece of dough on a lightly floured work surface and cover the remaining pieces with an overturned bowl. Roll out the piece of dough to a 10 cm circle in diameter and 5 mm thick.

Panserotti 8 agj

Place your filling to one side of the circle. Fold the other half of the dough over the filling to make a half-moon. Press out the air and pinch the edges firmly together to seal. Repeat with the remaining ingredients.

Panzerotti 4 agj

In a deep, heavy saucepan or deep fryer, heat at least 3  inch of oil to 180 C degrees on a frying thermometer, or until a 1-inch piece of bread dropped in the oil browns in 1 minute. Carefully slip the panzerotti, a few at a time, into the hot oil. Leave enough room between them so that they do not touch. Turn them once or twice and cook until golden brown, about 3 minutes. There should be enough oil in the pan that the pazerotti floats.

Remove the finished panzerotti with tongs or a slotted spoon and slpace them on paper towels to drain. Serve hot.

grated mozerella
fresh mozerella
cherry tomatoes
Oregano(can use basil)
Chop and drain the tomatoes. Mix together with a generous amount of mozzarella.
This is what I used,
Panzerotti 5 agj

The boys approved the panzerotti.

but here as with any pizza, only imagination stops you, fill them with anything you want savory or sweet.

Panzerotti 5 agj


Smoked salmon and leek quiche

Leeks and smoked salmon combination makes a scrumptious quiche that can be served hot or cold, for lunch, a light dinner or as a snack.
Easy to make and if you use redy made pie crust, then it is super easy
Pie crust
150 g coldcubed  butter
200 g flour
2 tbsp cold water
250 g smoked salmon
1/2 leek
4 eggs
200 ml cream
Preheat oven to 200 C
Put flour into a mixing bowl with the cubed butter.With your fingers crumble the butter into the flour till you get the consistency as coarse sand.Add water, mix until dough is formed.Wrap the dough and put it in the fridge for 30 minutes.Roll the dough and place it in a pie dish, prick it with a fork or cover it with aluminum foil and place beans or peas on top. This is done so that the crust wont blow up.
Bake the crust at 200 ° C for about 10 minutes remove the aluminum foil and beans and bake for 5 minutes until it is lightly golden.

Cut smoked salmon into bite sized pieces and slice the leek into thin rings.

Distribute the salmond and leeks evenly around your crust.

Lightly beat the eggs in a bowl and add the cream and pour the egg / cream mixture over the salmon and leeks, pepper to taste.

Bake the pie in the middle of the oven at 180 C until the egg mixture is set, 20-25 minutes.

Serve hot or cold with chopped fresh parsley and a fresh crisp salad.


Spinach pie

2016-01-10 14.24.52spinachppie

Sam: This tastes great mum.

Me: Thanks, haven’t you always liked spinach pie.

Son: Yes, but it still tastes great.

Me: ❤

I just love this kid

(I love all my pride and joys)

Pies like these I some times make for a light dinner, a quick lunch or for the children’s lunch boxes.

They are quick and easy to make and makes a healthier meal for the children.

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4 medium-sized pies

4 pie crusts, 15 cm/6 inches in diameter

500 g of spinach

1 finely chopped onion

chopped ham optional

1 pinch of nutmeg

salt and pepper to taste.

Grated cheese


4 eggs

2 dl cream


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Start by sauteing the chopped onions in a pan, then add the spinach and the rest of the ingredients except the eggs and cream. When everything is cooked set it a side to let it cool a bit.

In a separate bowl whisk the eggs and cream together and add the cooled spinach mixture and stir. Pour the mixture into the four pie crusts cover with some grated cheese and bake in a preheated oven on 180 C for about 20  minutes.

HERE is another way to make quick little pies

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Creamy lime squares

I have probably metioned it before, this family loves lime. I found this recipe by Martha Stewart – creamy lemon squares. Compared with a traditional lime pice recipe it is basicly the same exept for the crust. I made these yesterday and we have waited patiently to let it set, so after dinner we ar going to devour these scrumtious treats.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1/2 cup confectioners’ sugar, plus more for dusting

1/4 teaspoon salt

1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lime juice

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with baking paper, leaving an overhang on two sides


Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.


In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Mini pecan pies

I tasted a very nice pecan pie the other day, but it was not quite how I like it. I like the ones with molasses and whole pieces nuts.

I find that the molasses, butter and vanilla bring out the wonderful flavor of the pecans.
But remember that nuts go rancid with storage, make sure you are using the freshest of pecans for this pie!
12 mini pie shells
2 cups pecans or one 9-inch pie shell
3 eggs
1 cup light corn syrup
1/2 cup brown sugar
2 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract

Preheat oven to 350°F.

Coarsely chop the nuts and save a few whole pecan halves to decorate the pie.

In a bowl mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth.

Spread the chopped pecans over the bottom of a pie shell/shells. Pour the filling over the pecans. Don’t worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

Bake at 180°C/350°F for 30 minutes. After 30 minutes cover the pie loosely with aluminum foil to prevent the crust and pecans from getting burnt. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit loose in the center.

Remove from oven and let cool completely. The pie will be puffed up a bit when you take it out of the oven, but it will settle as it cools.

Enjoy this pie with vanilla ice cream or a dollop of whipped cream.

Lime pie


We love lime pie, when we are in the US we try almost all the lime pies we come across. We have even turned down good restaurants because they did not serve lime pie and eaten at shabby ones just because they had.
Last summer we went to Florida, spent some time in Fort Lauderdale, Miami and Key West and we happened to come across a pie place called Blond Giraffe Key Lime Pie Factory in Key West. Their pie was nice and we bought a bottle of Blond Giraffe Key lime juice, for us to bring back home to Norway. Even though we love the lime pies in the US, we find them a little to sweet. My family is used to a receipt that I have been using for the past 15 years or so that I found in a Norwegian news paper, but the consistency is not like the american pies, but the tartness and sweetness is perfect for us. So what I have done is mix the two recipes and now the consistency, sweetness and tartness is right for us. It is very simple really, you take an ordinary lime pie recipe and add some creme fraîche or sour cream.
Pie crust
300 g digestive or graham cracker
100 g butter
1 tps ground cinnamon
1 tps vanilla extract
OR do as I sometimes do, get the ready-made ones (family likes the one made from scratch)
4 egg yolks
1 can of condensed milk
150 g creme fraîche or sour cream
150 ml of lime juice
Mix everything together in a food processor
Then put the mixture in a pie dish, press and even out the dough
Put the egg yolks in a bowl and beat lightly, add condensed milk and creme fraiche
 continue beating and add lime juice, the mixture will thicken.
Pour filling in to the pie crust
Eat as is or bake in the middle of the oven for about10 minutes on 180°C ,and if you like, use the egg whites and make meringue and cover the pie before you bake it.


3 egg whites, room temperature

1/4 tsp cream of tartar

6 Tbsp sugar

1/2 tsp vanilla extract

Beat egg whites and cream of tartar with a mixer on low speed in the beginning and gradually turn up the speed, beat until foamy.
Continiue beating and add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks, add vanilla at the end.
Spread the soft meringue evenly over filling. Bake onthe  upper third of preheated 180°C oven until meringue is lightly browned, 12 to 15 minutes. Cool on wire rack 30 minutes to 1 hour.