For the past couple of days (and the following 2 weeks) I’ve traded my flip flops and light summer dresses for cardigans, coats, really big scarves and warm jeans. Summer sun transformed into winter snow and I’m freezing my a** off when I go outside in the morning. But truth be told, am loving every moment of it because I’m currently in the home I grew up in, surrounded by family I have not seen in years. Cold and happy times, with lots of baking.
Yes, as is with most people, cold weather makes me wanna bake a lot. I still indulge in fresh fruits and salads, smoothies and juices, but I bake more pies, tarts, cookies and veggies. What’s better than the aromas coming from a hot oven, baking away veggies for dinner until they reach sweet golden perfection? Maybe only the aroma of homemade hot mulled wine pimped up with winter spices. Winter has its perks.
I made this cauliflower kale and potato pie the other day and it was so delicious that what should normally feed four wasn’t enough for three. I could easily serve half of it just by myself. It tastes so good that even I, the salad’s biggest fan, want to skip the side salad and have just the pie! The crust is perfectly crunchy while the filling is moist, creamy and packed with flavor. I did not use any creams or eggs to bind everything together, just boiled mashed potatoes. It’s all just veggies and spices, really! And as per the usual me, it is very very easy to make.
- For the crust:
- 2/3 cups your choice of wholemeal flour (I used spelt)
- 2/3 cups almond meal
- 1/2 tsp cinnamon, ground
- pinch of sea salt
- 1/8 cup good olive oil
- 1/8 cup water
- For the filling:
- 4 regular potatoes, boiled
- 1 green onion (or a shallot onion), finely minced
- 1/4 cauliflower
- 3 big kale leaves (or any other winter greens you have), finely chopped
- 1 TBSP dry dill
- 1.5 TBSP veggie stock powder (link to recipe below)
- 2/3 tsp nutmeg
- sea salt and freshly ground black pepper, to taste
- chili flakes, optional, to taste
- Begin by boiling the potatoes and them allowing them to cool before peeling and mashing them.
- While potatoes are boiling, preheat the oven to 180C.
- To make the crust, mix the dry ingredients in a bowl.
- Separately, mix the wet ingredients. Add these to the dry ingredients and mix by hand until you have your dough. Continue to knead for 2-3 minutes.
- Press the dough in a baking pan lined with baking paper and poke with a fork several times on the bottom. This ensures your dough will not puff up when baking.
- Bake the crust for 10 minutes, until the sides turn golden brown.
- Take it out of the oven and allow to slightly cool for few minutes.
- While the dough is baking, add the cauliflower cut into florets to a food processor and blitz it until it looks like rice.
- Add the cauliflower, chopped kale, green onion and all the spices (dill, salt, pepper, chili, veggie stock powder) to the mashed potatoes and mix everything very well. A big spoon or spatula does the job. Or you can even do it by hand.
- Add the filling to the crust and press it firmly.
- Brush the pie with olive oil and bake it at 180C for 15 minutes.
- After 15 minutes, cover it with baking paper (make sure the edges of the paper don’t go outside of the baking pan) or aluminium foil and continue to bake it another 15-20 minutes, until the top gets golden brown.
- Serve warm with simple side salad.
Recipe for veggie stock powder is here.