A few hours ago I discover that today is a friend's birthday!
Well, I was sure he would have been happy to find a cake for him in these pages.
I start to think and think and think...
nothing that I could do and post in such a few time...the oven is not working...not enough ingredients in the fridge...and tons of other things to do instead...so, I decided to have a look at the past recipes I made and never posted...no nice cakes, biscuits, tarts
...till I found this!
Yep, I think this can be a perfect and unusual birthday cake.Why should birthday cake be always sweet?!?
I'm sure a few candles would not look out of place on top of this pie!!!
So, happy birthday Giampi and I promise next time you are over here you will taste this lovely pie for real!!!
PS. Just to let everyone know that this time the perfect pictures are not mine! My friend Alberto is the photographer. And I really thank him for these shots!!!
CHEESE and OLIVES PIE
for the crust:
2 cup rye cracker (I used the IKEA ones)
1/2 cup melted margarine
for the pie:
3 red onions sliced
1/4 cup olive oil
1 tbs red wine
1 cup self-raising flour
1 cup plain yogurt
300g feta cheese, cubed
1 cup cheddar cheese
3 tbsp dill
1 cup kalamata olives
Finely crumble in a blender the crackers and combine with margarine. Cook onions in oil and wine for 10 minutes. Let it cool down and meanwhile mix together flour, eggs.yogurt, feta, cheese and dill. Add salt and pepper and the onions. Cover the base of a 24 cm round pie pan with baking paper and press firmly the crumbled crackers. Pour the filling and sprinkle the surface with olives. Bake at 180 C for 45 minutes.
PIE OLIVE e FORMAGGIO
per la base:
2 tazze di gallette di segale (Io ho usato quelle dell'ikea)
1/2 tazza di margarina fusa
per il ripieno:
3 cipolle rosse a fette
1/4 tazza di olio EVO
1 cucchiaio di vino rosso
1 tazza di farina auotlievitante
1 tazza di yogurt bianco
300 g di feta a cubi
1 tazza di groviera (o cheddar)
3 cucchiai di aneto
1 tazza di olive kalamata
Sbriciolare col frullatore le gallette e mischiarle con la margarina fusa. Cuicinare la cipolla con l'olio e il vino per 10 minuti. Finchè si raffredda, mischiare farina, uova, yogurt, formaggi e aneto. Aggiungere la cipolla, sale e pepe. Rivestire una teglia di 24 cm con carta da forno e pressare le gallette sbriciolate sul fondo e sui lati. Versare il ripieno e spargere la superficie con le olive, Infornare a 180 C per 45 min.