Mothers, friends and Västerbotten Tandoori Fennel Pie

While growing up in India, I was lucky to have a Mum who made different foods from not only different parts of India but the world. Intrinsically being interested in taste and flavours and other peoples food, I grew up visiting all my neighbour mums(aunties) for tasting their food and also all my friends mothers.

Vasterbotten Tandoori Fennel Pie

….among others, here are some of the people, places and cultures that have influenced my cooking style and some of them still keep  influencing my food:

–         To my mother Mina, for opening my  senses & tastebuds to both regional cuisines of India and International cuisines that was served at home….. and for making the most fabulous food and the greatest mango chutney in the WORLD!

–         Calcutta, my birth place, where my love for Bengali, Anglo-Indian and Indo-Chinese food started and for giving me Flurys, Park Street and great neighbour aunties.

–         Steven, my Canadian friend, food lab partner, and with whom I share many food ideas and passions, I get all the North American influences, specially the Chicken fonds and all

–         My friends from India, Peter & his Mum for great Chinese and Sunita & her Mum for great south Indian delicacies, Chitra & Mum for continental splendour, Bhadra & Mum for Gujrati delights…….

–         Punjab for its robust, well rounded & wholesome food

–         My Swedish friends Johan& his Mum, Jessica & her Mum, Jon, Anna & her Mum, Ingela& her Mum, Lena for Swedish husmankost and all the Swedish regional delights

–         My aunt Gunilla for her choclate cake, Swedish fish, dahls

–         My Stockholm University friends, Giampiero for the best Lasagne & Paola for the best Tiramisu, Addisu for Ethiopian tastes, Catalina & Yolanda & Francisco for Paella and Spanish inspirations, Brindusa and her mum for Romanian fire, Henry for Peruvian Ceviche, Lindy for great Canadian dishes, Arnaud & Florence for French cooking, Patricia for Chilean choices, Shirin for Kurdish dreams, Taneli and Roope & their Mum for Finnish heaven……

–         Donya for her Caribbean curries and super salads

–         Jose for Colombian influences

–         Hungarian style by Marianne

–         Shane for New Zealandic lamb

–         Elisabet, my Swedish friend& film director, kind neighbour and whose dear mother taught me to bake my first pie when I was visiting her in Vimmerby a few years back…. …….here is the recipe for it….

Pie Dough

125 gms Butter

3 dl flour (can be whole wheat)

1 msk vatten

 For the pie dough, this recipe can be doubled for a large sized pie.

Mix all the ingredients for the dough. Leave the dough in the fridge for minimum one hour. Turn the oven on to 225°.  Spread the dough on the pieform.  (Optional:  Sprinkle a small handful of timjan, herbes de provence, and/or fenugreek).  Poke small holes in the bottom of the crust with a fork and pre heat in the oven for 10 min.

 
 
 
 
 
 
 

pre baked pie crust

Ingredients for the filling

2 tablespoons olive oil

2 large onions, sliced.

2 cloves garlic, minced

1 clump fresh ginger, finely grated.  (approx 1/2 dl).

2 tablespoon Tandoori paste

1 tsp salt (Tandoori paste can be quite salty; do not add too much paste).

2 fresh fennel (diced and sliced).  (fänkol)

6 eggs

4 dl whipping cream

2x150g grated Västerbotten cheese( my favorite Swedish Cheese)

salt and pepper to taste

 Action time

 Heat a frying pan on medium-high heat; add olive oil.  Fry the onions, garlic, and ginger, stirring constantly.  After 15-20 minutes when the mixture is a nice golden brown, add the Tandoori paste and salt, stirring for a further 2-3 minutes.  When the Tandoori and onion mix are nicely blended, add the fennel and fry a further 5 minutes.

When the pie crust has been pre-baked for 10 minutes, take it out of the oven an let it cool for a couple of minutes.

 Add the onion/fennel mixture to the pie form, and spread it evenly on the bottom of the crust.  In a small mixing bowl, mix the eggs, whipping cream, västerbotten cheese, salt and pepper.  Pour this mixture into the pie form (over the crust and onion mix), and bake for 20 minutes at 225C.  The pie is ready when golden brown on the top, and has “set”.

 
 
 
 
 
 
 

La pie

Bon Appetit!!!

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