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The other night we had a turkey bacon and leek pie at home. I ran out of my regular wholewheat flour, and decided to use rye flour. Sometimes I like to use what is available to me and not stress about making it to the supermarket for 1 specific ingredient. Before I go into this recipe I would like to address the concept of counting your macros.
Found on Google
A friend of mine challenged me to include the macro numbers in my recipes. Macronutrients are displayed in the image above (or the categories thereof). For those of you who do not know what is meant by counting them and what they are you can read more here. Personally, I do not count my macros or weigh my food, but I find the concept very interesting and somewhat inspiring. I have the utmost respect for people who can be so controlled with their food, and I also like the idea that technically no food is “not allowed”. It makes you extremely aware of what you are feeding your body, which I believe to be good. I will attempt to include the macro-nutritional numbers in some of my recipes. It may be too “hard” to do it with all of them, as it takes time. For this deliciousness of a pie, I will include it! We made this pie and served it with grated carrots. It lasted us 2 days (4 portions).
The Goodies:
Pie Dough
100gr wheat flour
50gr rye flour
40gr soft organic butter
1/2 tsp salt
1/2 dl creme fraiche
2 tbsp water
Filling
250gr turkey bacon bits
1 bundle of leek
1 red onion finely chopped
Salt and pepper
Egg Filling
4 organic eggs
100gr organic cottage cheese (4,5% fat)
2 tbsp creme fraiche
100gr grated mozzarella cheese (16% fat)
A squeeze of milk (if the egg substance is too thick)
Salt and pepper
The How:
Mix flours, salt, and butter
Use your hands to mix it until it almost looks like grated cheese
Add creme fraiche and water and make the ingredients “stick together”
Place in the fridge for 30 minutes
Turn on the oven to 180°C
Clean and cut leek and onion into pieces
Place the bacon bits on a dry pan and cook until almost fried
Add leek and onion and leave for 5-10 minutes
Sprinkle with salt and pepper and take off stove
After 30 minutes take out the pie dough an put it in medium size pie plate
Press it flat and make it go up to the edge of the plate
Pre-bake in the oven for 10 minutes
Add the leek filling to the dough as pictured above
Whip together the eggs, cottage cheese, creme fraiche, milk, salt and pepper
Pour the egg mass over the pie
Sprinkle the mozzarella on top
Place the pie in the oven for 30 minutes
Serve with whatever side you would like!
You can tell the pie is ready when the mozzarella has a golden brown look! As mentioned earlier, we served grated carrots with it. The grated carrots are not included in the macro numbers, which are as follows:
Macro Numbers for 1 Whole Turkey Bacon and Leek Pie
Keep in mind that you would not eat this pie in one go (I mean you could, but shouldn’t). I divided the numbers by 4 to get my numbers for 1 meal. I hope you guys like this recipe!
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Welcome to a slice of my world. I am Nanna and I currently live just outside Copenhagen with my husband. I have previously lived in Dubai and Tulsa, which is why the blog is in English. I have a passion for food, fitness, books, family, traveling, clothes and a lot of other things (especially if they are pastel pink!), and on this site I will share a bit of everything. To me, balance is key, and so it is acceptable eating a salat for lunch and Ben & Jerry’s for dinner. Also, changing from your pin skirt and high heels to baggy pants and wool socks the moment you reach home is acceptable and needed. I hope you like what you find here.