Restaurant Day recipe series continues! This deliciously moist blueberry pie was part of our Finnish corner – just next to the laskiaispulla and the Karelian pasties served with egg butter.
I always like to bake a blueberry pie with a dairy product – it could be sour cream, yoghurt, quark or even ricotta or mascarpone – at least the Finnish speaking internet is full of diffent kinds of recipes. I love the combination of blue and white next to the golden crust and it is the best way to create a nice, moist pie.
So that’s what I wanted to serve our guests at Good Karma Café. This is where I found the recipe. I think I followed it pretty closely. Although it was quite a long time ago… I promise I will start posting more often!
Please note that I’m talking about the European blueberries here, not about the cultivated bigger berries. So now all of you Finns that still have some berries in your freezer from the last summer, now is the time to enjoy them before the next season!
I converted the decilitres to gramms because I know they can be confusing for some Austrians 😉
Photo © by Matthias Obergruber
Blueberry quark pie
1/2 dl sugar (~40 g)
1 dl milk (100ml)1 tbsp vegetable oil
2 dl wheat flour (130 g)
1/2 dl quick oats (20 g)
1 1/2 tsp baking powder
5 dl blueberries (300 g)
250 g (creamy) quark (Magertopfen/maitorahka)
1/2 dl sugar (40 g)
1/2 tbsp vanilla sugar
- Beat the eggs lightly. Add sugar and keep beating until it is a little bit fluffy. Just a few minutes is enough, with that amount of sugar it won’t get very firm.
- Add oil, milk, flour that has been mixed with baking powder and the oats. Mix well.
- Pour the dough into the pie shell.
- For the filling, mix the quark, sugar and egg.
- Add two-thirds of the berries on top of the dough and pour the filling on top. Sprinkle rest of the berries over the filling.
Bake in 200 celcius for 35 minutes. Make sure the filling has settled. Serve cold or at room temperature.
Helloillamme food blog celebrated the Restaurant Day on the 16th of February and opened up a pop-up coffeehouse Good Karma Café for one afternoon. We promised our international guests to post the recipes of the served delicacies in English, so here we go.
In the first part of our Good Karma recipe series we introduce our bestseller – the ultimate Grilled Cheese Chicken Sandwich!
Photo © by Matthias Obergruber
Grilled Cheese Chicken Sandwich
Orange chili sauce (see the recipe below)
Good bread of your choice
Two kinds of cheese of your choice (cheddar, swiss, gouda, bergkäse…)
- Grill or roast the chicken breasts, season lightly (we used black pepper and smoked salt). Shred the chicken with two forks into thin threads. Don’t overcook the chicken and don’t cut it too thick, otherwise it won’t warm up when you prepare the sandwich.
- Cut the onions in half and slice them thinly. Melt some butter in a non-stick pan and saute the onions until they become sweet. Add some salt and balsamic vinegar if you like.
- Slice the bread into 1 centimeter thick slices. You need two slices per sandwich.
- Assemble the sandwiches in the following order: bread,cheese, chicken, onion, a few teaspoons of the orange chili sauce, rocket leaves, cheese, bread.
- Generously butter one side of the sandwich and fry on an frying pan on medium heat until golden. Add butter on the top side and flip the sandwich over. Fry until golden.
Orange chili sauce
juice of 3 oranges
juice of half a lemon (if the oranges are really sweet)
1 teaspoon of chili sauce
1 teaspoon of corn starch (Maizena)
- Mix the ingredients well.
- Heat the mixture in a kettle until it thickens slightly.