Delicate Pumpkin Pie. Jemnučký tekvicový koláč.

 

I was lucky enough to get through a couple of interviews and make my way toward becoming an exchange student 4 years ago. I got the chance to pack my life into 1 suitcase, travel across the globe and meet some unknown people (who were total strangers to me back then), who made me feel like I was home; who made me feel like I was part of their family.

I remember how we me and my host mother cooked dinners together , how I cooked crepes for them every Saturday morning, how my host father made amazing waffles every Sunday morning and how we used to bake with my little sisters.
I spent one whole year with them, with their families and with their friends. It took only one year for them to become such a huge part of my life. No day passes without me thinking of them, no days passes without me realizing how much they´ve done for me.

Everytime I bake something that´s typical fo the usa only, it reminds me of all things I´ve experienced throughout the year. It´s funny how the smell of brownies reminds me my first Rotary meeting; how preparing salad with cranberries and walnuts makes methink about family dinners with my american family (yes, you´re correct; they are not my host family anymore, they became my real family); how Disney movies remind me of all those Friday-Movie-Nights, when I cuddled with my sisters under a blanket and hugged them while watching The beauty and The Beast; or how the smell of Pumpkin Pie reminds me of the love they shared with me every day I spent around them.

And because it´s autumn and pumpkins are looking at me at every corner of all farmer´s markets, it was time to bake Pumpkin Pie. I mean the real deal, with a few healthy twists, of course. Pumpkin Pie, that would fill our kitchen with the smell of autumn, spiceness and the smell that would bring a piece of Wisconsin to me.

So here it is. Healthier Pumpkin Pie, filled with autumn spices, beautiful homemade pumpkin puree and love. Its delicate filling is nice and creamy and the hazelnut crust gives you and unexpected flavour comibnation in your mouth. New twist on an old classic. Enjoy!

Delicate Pumpkin Pie

200 g hazelnut meal (or mix of hazelnut and almond meal)
50 g melted butter
pinch of sea salt

2 cups pumpkin puree
1 cup coconut milk
3 happy eggs
2-4 tbls maple syrup (or honey, or you could substitute with some dates)
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp ground ginger
pinch of all spice
pinch of freshly ground nutmeg
pinch of sea salt

If you don´t have any pumpkin puree, don´t worry. We can make some! Cut pumpkin into big pieces, scoop out the seeds (you don´t need to throw them away – soak them overnight, and then roast them – delicious!). Put the chunksof pumpkin onto a baking sheet. Drizzle with olive oil/coconut oil, sprinkle with some sea salt. Using your hands, massage the pumpkin, so it´s coated with olive oil and salt all over. Put to the preheated oven (180°C) and bake until soft, about 40 minutes. Let cool. Cut the skin off the pumpkin pieces and blend the flesh until smooth. Voila! You have yourself some nice pumpkin puree. :)
For the pumpkin pie crust, mix together your nut meal with salt and melted butter and mix using your hand. You want to mix it through really well, so the nuts release some of their oil (the crust will hold better). Press the mixture evenly into a baking form (pie form) and put to the freezer while you make the filling, or for about 20-30 minutes.
Blend together everything for the filling, taste and adjust the sweetener of your choice.
Preheat oven to 180°C. Take the nut base from the freezer, prick with fork and bake in the preheated oven for about 8-10 minutes, until just beginning to turn golden. Remove from the oven and let cool for a while. Pour the filling into the nut tart and bake for about 40-55 minutes, until set but a still little wobly in the middle. (Just like you would bake a custard.)
Let cool, put in the fridge overnight so its got time to set. Serve with creme fraiche, coconut creme or some natural thick yoghurt. Enjoy!

 

—–

Pred styrmi rokmi som bola natolko stastliva, ze sa mi podarilo prejst par vyberovymi konaniami a zacat si budovat cesticku na to, aby som mohla vycestovat do Ameriky ako vymenny student. Dostala som obrovsku sancu na to, aby som si cely zivot zbalila do jednej batoziny, aby som precestovala polovicku zemegule a spoznala pre mna vtedy cudzich ludi, ktori ma privitali v ich zemi s obrovskou otvorenou narucou a ktori mi pomohli citit sa ako keby som bola doma tym, ze som sa stala sucastou ich rodiny a ich zivotov.

Pamatam si ako sme s mojou host mamou spolu pripravivali vecere kazdy den, ako som rodine vzdy v sosbotu rano varila palacinky, ako host otec varil uzasne wafle kazdu nedelu rano a ako som zvykla piect cupcakes s mojimi malickymi sestrami.
Stravila som s nimi cely jeden rok; s nimi, s ich rodinami a priatelmi. Trvalo to len jeden rok a z ludi, ktorych som vobec nepoznala sa stali clenovia mojej rodiny. Trval len jeden rok a tito ludia sa pre stali obrovskou a nenahraditelnou sucastou mojho zivota.

Zakazdym, ked peciem nieco, co je typicke len pre Ameriku, vzdy si spomeniem na vsetko co sa dialo v Amerike, ked som tam bola. Je naozaj zvlastne ako vam par voni moze pripomenut vsetko, na co (normalni) ludia zabudaju. Ta vona brownies mi pripomenie moj prvy rotary meeting; alebo si spomeniem na to, ako som pripravovala pripravovala salat s brusnicami a orechami pre moju rodinu; alebo ako mi Disney rozpravky pripomenu vsetky tie piatkove filmove vecery, ked som sedela zakudlena pod dekou s mojimi sestrami a objimala ich pri pozerani ´Kraska a Zviera´; alebo ako mi vona tekvicoveho kolaca pripomina vsetku tu lasku, ktoru mi vzdy ludia okolo mna rozdavali.

No, a pretoze je jesen a tekvice sa na mna uskrnaju zo vsetkych kutov trznic, bolo na case upiect Tekvicovy kolac. Taky ten pravy, Americky. Ale so zdravim twistom, samozrejme. Tekvicovy kolac, ktory naplni nasu kuchynu vonou jesene, korenin a ktory mi aspon nachvilku prinesie domov kusok Wisconsinu.
Tak nech sa paci. Zdrava varianta Americkeho tekvicoveho kolaca, naplnena uzasnymi a vonavymi koreninami, domacim tekvicovym pyre a laskou. Krem v kolaci je velmi jemny a naozaj krasne kremovy; v spojeni s lieskovcovym ´cestom´ spolu vytvaraju skvelu a necakanu kombinaciu chuti. Novy twist na starej klasike. Delikatny kolac. Dobru chutu!

Jemnučký tekvicový pie. (Tekvicový koláč)

200 g mucky z lieskovcovych orieskov (alebo mix mandlovej a lieskovcovej mucky-spravte si vlastnu pomixovanim orieskov)
50 g rozpusteneho kvalitneho masla
stipka morskej soli

2 salky domaceho tekvicoveho pyre
1 salka kokosoveho mlieka
3 stastne vajicka
2-4 lyzice javoroveho sirupu (alebo medu, alebo mozte nahradit datlami)
1 lyzicka vanilkoveho extraktu
1 1/2 lyzicky mletej skorice
1/2 lyzicky mleteho zazvoru
stipka cerstvo mleteho muskatoveho orieska
stipka morskej soli

Najprv si pripravime domaceho tekvicove pyre, ak ziadne nemate. Nebojte sa, je to hracka! Nakrajajte tekvicu na vacsie kusy, zbavte semiacok, (nemusite ich vyhadzovat; namocte ich na noc do slanej vody a potom ich upecte-mnam!)dajte na plech na pecenie, pokvapkajte olivovym olejom/kokosovym olejom a posypte troskou morskej soli. Rukami vmasirujte olej do kazdeho kusku tekvice. Dajte piect do vyhriatej rury na 180°C na cca 30-40 minut, dokym nie je takvica makka. Nechajte vychladnut. Zbavte kusky tekvice supky, vhodte do mixera a vymixujte na jemnucke pyre. Voila! Pravte ste si spravili paradne domace tekvicove pyre. Vravela som, hracka! :)
Na cesto kolaca si spolu zmiesami mucky z lieskovcov (alebo mix mucok z lileskovcov a mandli) so solou a roztopenym maslom. Rukou vsetko poriadne premiesavame. Cim dlhsie to budeme miesat, tym viac olejov sa uvolni z orechov a ´cesto´ bude pekne drzat pokope. Hotovym cestom vylozime spodok a okraje formy, v ktorej budeme kolacik piect. Formu vlozime do mraznicky dokym si nespravime plnku, alebo aspon na 20-30 minut.
Na plnku si spolu vymiesame vsetko mixerom. Ochutname a ak treba, dosladime sladidlom podla nasho vyberu.
Ruru si predhrejeme na 180°C. Formu vyberieme z mraznicky, cesto poprepichujeme vidlickou a dame piect na 8-10 minut, dokym cesto nezacne naberat jemnucku zlatu farbu. Vyberieme a nechame chvilku vychladnut. Naplnime hotovou plnkou a dame piect na cca 40-55 minut, dokym nie je cesto ´usadene´ a v strede sa jemne hybe, ked nim zatrasieme. (Presne tak ako keby ste piekli creme brulee, alebo peceny puding.) Nechame vychladnut, dame do chladnicky (najlepsie na noc, aby sa kolac pekne usadol). Podavame s creme fraiche, kokosovym kremom alebo hustym naturualnym jogurtom.

 

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