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Savory Tomato Feta and Basil Pie!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I will be honest, I have never had a pie like this before! But I will again because it is more than just good, it is delicious!! We all got on our fall jackets and went down to the Farmer's Market to get some fresh air, see what was available seasonally and grab a fresh mug of coffee.

When we came upon all the vendors it was hard to decide how much of what to buy, as there were only so many hands available to carry the bags of produce back home with! But something else was happening besides this bustling market. The cold front from Canada had entered our area and the temperature was dropping rapidly.


When we got home, it was beginning to snow, on September 29th!. Ironic because just a couple of days before we had needed a sunshade up to get wood trim cut for the finish-work needed in our little apartment...but before the snow finished for the day, we had nearly 6 inches. And here we were making a summer tomato pie, for our dinner...

While this is not a fussy recipe, it does have a few steps and requires chilling time for the pastry crust. But when you cut this pie, and place it on your plate and then take a bite, it will have been worth it! I hope you give it a try because if food could make you smile on a snowy day, it is this pie!

Savory Tomato Feta and Basil Pie, a taste of summer in every bite!
Savory Tomato Feta and Basil Pie

Savory Tomato Feta and Basil Pie
adapted from hellolittlehome.com
400-degree oven

3 large tomatoes
salt

1 1/4 c flour, we used whole grain Spelt pastry grind flour
1/4 t salt
1/2 c butter
2 - 4 T ice water

2 t olive oil
1 medium onion diced
1 clove garlic minced
1 c shredded mozzarella cheese, divided
1/2 c mayonnaise
6 oz crumbled Feta (dry packed)
handful fresh basil leaves, julienned
salt and pepper

Slice the tomatoes and layer in a colander to drain, sprinkling each layer with salt. Set aside while you prepare the other ingredients.

Savory Tomato Feta and Basil Pie, a taste of summer in every bite!

Combine the flour, salt, cut in the butter until crumbly then start with 2 T of the ice water, stir together with a fork until mixture becomes a ball. Use only as much ice water as needed, making sure you do not use more than the 4 T listed. Note: if you prefer, you may use a food processor. 


Savory Tomato Feta and Basil Pie, a taste of summer in every bite!

Roll out and fit in a 9-inch pie pan.

Savory Tomato Feta and Basil Pie, a taste of summer in every bite!

Trim and flute edges, place in the refrigerator to chill while preparing other ingredients. Note, chill at least 30 minutes. 

In a skillet heat the olive oil over medium heat, add the onion and garlic, saute until soft and fragrant but not browned about 10 minutes. Season with salt and pepper, set aside to cool.

Savory Tomato Feta and Basil Pie, a taste of summer in every bite!

Take tomato slices our of the colander, and layer with toweling. You want all the excess juices to be taken up with the toweling in order to not have too much juice in your pie.

Combine the mayonnaise and 1/2 of the mozzarella cheese, set aside.


To assemble:

Savory Tomato Feta and Basil Pie, a taste of summer in every bite!

Sprinkle the remaining mozzarella cheese in the bottom of the pie crust.
Add half of the sliced tomatoes over the mozzarella, season with salt and pepper.
Arrange half of the julienned basil over the tomatoes.
Add half of the onion mixture and half of the Feta cheese.
Repeat with the remaining tomatoes, basil, onion mixture, and Feta cheese.
Spoon the mayonnaise mixture on top, and spread gently. It won't cover completely, but do not worry it bakes into a lovely top "crust".

Place pie in the oven and bake for 25 minutes or until the top of the pie and the crust are a rich golden brown. Let rest 10 minutes before cutting.

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

Small Batch Banana Bread, whole grain and honey sweetened!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Banana bread has been a struggle for me. I love a fresh slice of banana bread, but tire of it before the traditional sized loaf has been consumed. I have tried making smaller loaves from a regular full-sized recipe of batter, but when I pull them from the freezer to enjoy later on, honestly I just don't.

Banana bread, in my opinion, is best when freshly baked. Because that is when it is the moistest and has the best banana flavor. To be honest, banana bread from my youth was a simple way to use up bananas that were a bit past fresh eating...

For many years I played the frugal game of placing that last too ripe to eat banana into the freezer to be used for banana bread. Where they would stack up until I either had to bake bread with them or buy a second freezer for all those bananas because they were tucked in every corner and often would spill out when the door was opened!

Small Batch Banana Bread,Perfect for small families, RV kitchens and Empty nesters!

For a while, I thought that maybe I just did not like banana bread. That has proven to be untrue because really, I do like banana bread. When it is freshly baked.

Plain or spread with a bit of butter, then eaten with a smile on my face. There was only one solution, find that one recipe that provides fresh flavor, moistness in the crumb, is whole grain and sweetened with honey, so I did...

When I get an idea for a recipe, I usually think about it for a bit, then get out the ingredients and give it a go! This simple recipe turned out exactly as I had hoped, on the first try! My little "kitchen" here in the apartment is not as inclusive as the kitchen was in our RV, but I made this work with the equipment I do have. If I can make this in my little kitchen, you can too!

The only special equipment you might need is a 4 cup oven-safe baking dish. The shape really doesn't matter because once sliced, you won't even notice it wasn't baked in a traditional loaf pan...

Small Batch Banana Bread,Perfect for small families, RV kitchens and Empty nesters!
Small Batch Banana Bread

Small Batch Banana Bread
by the seat of my pants!
350-degree oven

2 medium bananas, or 1 big banana!
1 egg
1/3 c honey
2 T oil
1 c whole wheat self-rising flour, you may find our recipe here.

Small Batch Banana Bread,Perfect for small families, RV kitchens and Empty nesters!
That smaller loaf-shaped pan was not used for baking, once the batter was mixed up, I did not want to take a chance on losing some of it to the oven floor...

In a medium-sized bowl, mash bananas, stir in egg, honey, and oil, mix well. Fold in the self-rising flour. Turn into a small loaf pan or round baking dish as shown.

Small Batch Banana Bread,Perfect for small families, RV kitchens and Empty nesters!

Bake 25-30 minutes or until done in your oven.

Small Batch Banana Bread,Perfect for small families, RV kitchens and Empty nesters!

Let cool, remove, slice and serve!

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

How to make Custard Bread Pudding in your pressure cooker!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have become quite comfortable with my EPC in the last year or so. Actually, I have also become comfortable with my stovetop model as well. That was the real challenge, cooking under pressure on my stove...not that there haven't been a few failures. Like the time I made steel cut oats and had a river of oat glue to clean up....yikes!


But honestly, it all came together one day when I realized that cooking dinner using my stovetop model was not like canning, if it needed a minute more, just reattach the lid and let it cook! No one would get ill and fortunately by now, I was over the "it's going to blow up" catastrophy stories of my childhood. And as silly as that sounds, that simple realization made my fears evaporated...

Which brings us to this really delicious bread pudding. Being a bit of a food nerd, I don't mind admitting that I love bread pudding! It is right up there with Custard, which I made last week also. And while I do know that posting this will be two desserts in a row, I am OK with that.

We had a guest for a few days, a friend we made while traveling as National Park volunteers. It just seemed appropriate to have a bit of dessert to offer with the evening meal. I used that as an excuse opportunity to get a couple of desserts mastered using the pressure cooker. You can view the Custard recipe here, but today I will share the richer version of plain custard, bread pudding!

Note, this recipe is richer than the Custard with Whipped Cream recipe. It calls for milk as well as half & half. But do feel free to use all milk or even the evaporated milk and fresh milk technique as shown. Also, the raisins are delicious in this bread pudding but will sink to the bottom of the bowl, if you prefer to skip them, I understand. Or you could just dig in deeper when you serve....

Easy, quick and delicious bread pudding in your EPC!

Custard Bread Pudding
adapted from: Custard with Whipped Cream!

3 slices of bread, diced about 1/2 inch, set aside

3 eggs
1/3 c sugar
1 t vanilla
1 c milk
1 c half and half

1/4 c raisins

Beat eggs, sugar, and vanilla together. Mix in the milk and half & half. Stir in bread and raisins.

Easy, quick and delicious bread pudding in your EPC!

Gently cover the bowl with foil, crimping the edges tightly. Add 1 1/2 cups water to the pressure cooker, place the trivet in the bottom and carefully place the bowl of custard mixture on the trivet.


Cover and secure the lid, cook for 7 minutes on high pressure, and quick release as soon as the cooking time has elapsed. Wait about 5 to 10 minutes or until the steam stops, to remove the pressure cooker lid.
Easy, quick and delicious bread pudding in your EPC!

Carefully remove the bowl of cooked custard, let rest on counter 10 minutes then refrigerate to chill before serving.

Serve with whipped cream of course!

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!


How to make Custard in your pressure cooker!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love custard, love it! Many years ago I would drop by the Bon Marche store in Yakima Washington for a bit of shopping, and lunch in their dining room. One thing they always had, was baked custard with whipped cream. Needless to say, I always ordered custard each visit and was sad if it had already sold out for the day...

Egg Custard from your Instantpot!

This egg custard is an easier method, than baking in the oven, in individual dishes. You simply beat the eggs, stir in the sugar and milk, along with some vanilla, then cook under pressure for seven minutes....yep that's it, much easier. While I agree that individual ramekins would add a nice touch, this recipe tastes just as good and the clean up is much easier too....

I made this recipe using evaporated milk with added fresh milk to equal the 2 cups milk needed. You may use this method or simply use all fresh milk. I like cooking with evaporated milk, it is rich and shelf-stable. Plus I like making sure that my favorite recipes can be made when we travel and are often far away from a grocery store for long periods of time.

Egg Custard form your pressure cooker!

Egg Custard with Whipped Cream
adapted from: idonthavetimeforthat

3 eggs
1/3 c sugar
1 large can of evaporated milk, plus enough milk or half & half to equal 2 cups milk total
OR
2 c milk
1 t vanilla
freshly grated nutmeg
Whipped Cream for serving, if desired!

Note: you will want to make sure your dish fits properly in the pressure cooker, this is very important. You want the steam to be able to build and cook the custard properly. You must be able to secure the lid properly. While I have not bought any special (additional) items to use with my pressure cooker, I take care to use what I do have, in an effective and safe manner.

Egg Custard made in your Instantpot!

This bowl and trivet are too tall to fit in the pressure cooker pan.

Egg Custard made in your Instantpot!

I had to look around for a different combination, and this smaller trivet worked very well. 

Egg Custard made in your Instantpot!

Place eggs and sugar into the 1 1/2 quart dish, beat well. Slowly add your milk or milk mixture, stirring well. 
Egg Custard made in your Instantpot!

Add the vanilla, and give a final stir. 

Egg Custard made in your Instantpot!

Grate nutmeg over the top of the liquid. Now about those potatoes, they are for another recipe, not this custard!

Egg Custard made in your Instantpot!

Gently cover the bowl with foil, crimping the edges tightly. Add 1 1/2 cups water to the pressure cooker, place the trivet in the bottom and carefully place the bowl of custard mixture on the trivet.

Cover and secure the lid, cook for 7 minutes on high pressure, and quick release as soon as the cooking time has elapsed. Wait about 5 to 10 minutes or until the steam stops, to remove the pressure cooker lid.

Carefully remove the bowl of cooked custard, let rest on counter 10 minutes then refrigerate to chill before serving.

Serve with whipped cream of course!

Egg Custard made in your Instantpot!
Yum, leftovers for me!
Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

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