Czech Kolache (koláče)

Posted by Pussycat in Sweets | Leave a comment



I have been dreaming of some sweet buns with delicious tart fillings and my mind wanders off the koláče my mother used to make.  They were so good it was difficult to eat just one.  And they were so light it was easy to eat 2 or 3 in a sitting which justifiable given that there were often more than one kind of filling…. so you had to make sure they were each good.  😉


It was about time I made them, and enjoyed them on days when the weather is getting cooler and I’m out in the yard tidying up the flower beds… deserving of something sweet and tart and comforting.  I called my mom and asked for the recipe… she scoured her old cookbooks and gave me a combination of recipes…. giving me options of ingredients though they are mostly basically the same.  This makes life easy, often you have what you need and you don’t have to run out for anything special….. flexibility and adjustments are the cornerstones of our cooking.



  • 250 ml of milk
  • 80 grams of powdered sugar (icing sugar)
  • 20 grams vanilla sugar (1 teaspoon vanilla)
  • 30 grams fresh yeast or 2 ½ teaspoons of dry yeast
  • 500 grams flour
  • ½ teaspoon salt
  • 100 grams melted butter (or lard)
  • 100 grams oil
  • 1 whole egg
  • 4 egg yolks
  • zest of one lemon
  • 2 tablespoons rum

Microwave the milk in a heat proof bowl for about 30 seconds on high. Test to make sure it’s hot to the touch but doesn’t burn (essentially hot enough to stand) add in the powdered sugar, vanilla and fresh yeast and stir. Set aside and wait for the yeast to grow.


In a stand mixer with the dough hook attachment, add the flour, salt, melted butter, oil, whole egg and yolks, lemon zest and rum. Once the milk mixture has bloomed add it to the stand mixer with all the other ingredients. Mix, first slowly then bring it up to medium speed. The dough should come together and once it is in a cohesive mixture turn the mixer up a little higher and allow the mixer to knead it for at least 10 minutes.

Set the dough aside in a greased bowl, in a warm place for about an hour or until it doubles. I often turn the oven on for a literally a half minute then turn it off and place the bowl in there to allow the dough to rise.


Then divide the pieces of the dough (I used about 50 to 50 grams each) into 22 pieces, give or take one depending on how big or little you’d like them to be. Knead each piece into a ball and set on either a greased baking pan or on a silpat (on a pan) pressing each one down a little to flatten it out a bit and allow to rise again to double the size. Once these have risen then using a greased spoon or the bottom or a smaller glass (again greased) indent the centers of each koláč so that you have enough room to add a fruit preserve.


Fill the centers with your filling of choice, traditionally this is plum preserves* or apple butter or poppy seeds.  I used cherry and cheese filling**.  Brush the edges with a beaten egg. Bake at 350 until golden brown along the edges (8 minutes for smaller buns; 12 minutes for larger ones like I made)


I used some plum preserves I had on hand and made cream cheese filling and sour cherry filling from items I happened to have handy. Cream cheese is not the traditional type of cheese used but I didn’t happen to have ricotta which is the closest to the kind of soft cheese that is used back home.


*plum preserves – I used plum preserves I had on hand from a couple of years ago, having cooked down fresh plums, initially adding water to help break them down then cooking them until they were a thick paste and canning them. I added just a splash of lemon juice and a very small amount of sugar so that they would remain tart.  These can also be purchased in many speciality stores that carry German or Slavic foods.


**For the cheese filling (non-traditional)

  • 250 grams of cream cheese
  • juice of ½ lemon
  • zest of one lemon
  • ½ cup icing sugar

Mix all the ingredients until well incorporated. You can adjust the sugar to taste. I like things less sweet.

**Sour Cherry filling

  • 2 cups sour cherries with juice (I had frozen ones)
  • 2 Tablespoons cornstarch
  • 1-2 teaspoons lemon juice
  • ¼ – ½ cup sugar

Mix all ingredients together in a saucepan and bring to a bubble then let cool slightly before adding to the buns.

I have to say that this recipe is best for buns served the same day, that’s of course assuming that you can even keep them around the whole day… if you’re going to keep them any longer then freeze them as soon as they cool and thaw and warm a little in the oven before serving.  They do not keep well on the counter and will dry out if you let them.   I’ve since seen recipes that include sour cream in the buns… maybe I’ll try that next time, maybe they stay softer longer?  If anyone has a secret recipe they’d like to share I’d love to hear from you.  Not that these hang around for long but almost 2 dozen are not so good to eat with just the two of us… all in the same day.  Not that we didn’t try!

Lemon Buttermilk Pudding

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Sometimes you don’t want a dessert that’s showy or over the top like my previous dessert Banana Split Pie.  Sometimes you want something more demure yet still delicious.  That’s when you want to make a scratch pudding that will wow your guests and this is the pudding to do just that.  This recipe comes from Food and Wine, often when I get the magazine… yes I still get magazines… I like to hold them in  my hands and leaf through them and carry them around old school… I digress, often when I get the magazines I fine at least one thing that I want to make and this was the dish I opted for this time.

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Most of us know that buttermilk is low in fat and super healthy but don’t let the addition of buttermilk in this dessert fool you into thinking it’s low calorie and ‘light’.  It is decadent and rich, creamy and luscious dessert that will have people thinking you’ve slaved for hours and hours when really it isn’t that difficult.


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Want to make it with other ingredients?  I feel like this dessert can easily be a blank canvas and easily be made your own.


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Lemon Buttermilk Pudding (from Food and Wine)

  • 4 large eggs
  • 6 tablespoons sugar
  • 1 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups cream
  • 1/2 cup buttermilk
  • finely grated zest of one lemon
  • 1 cup lightly sweetened whipped cream


In a heatproof bowl whisk the eggs, sugar, cornstarch and salt.  In a saucepan combine the buttermilk and heavy cream and bring to a simmer. Keep whisking it and once simmering slowly drizzle it into the bowl with the egg/sugar/cornstarch mixture, continue whisking while you do this.  Once you have all the hot mixture incorporated into the egg mixture pour it all back into the saucepan over medium heat cook until it’s thick while constantly whisking to ensure it doesn’t burn.  Once done allow to cool slightly and then press plastic wrap directly onto the surface of the pudding and bring to room temperature. Placing the plastic wrap directly onto the surface of the pudding keeps it from forming a thick skin as it cools. Allow to cool in the refrigerator for 2-3 hours or overnight.

To serve swirl the whipped cream into the mixture and top with your favourite berries and serve.

Pork Tenderloin with Cinnamon Roasted Apples

Posted by Pussycat in Main Dishes | 7 Comments

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The leaves are starting to fall… they are not all brown, some are red and some are yellow and though I don’t look forward to the snow I love fall weather I love the fall, jeans and sweaters, flannel shirts, cozying up to the fire pit in the yard on a nice evening, no mosquitoes!  It’s such a nice time of year.

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I’ve been going through photos and trying to catch up on my blog and came across this pork tenderloin with pan fried apples.  I made this a while back and posted it to Instagram but never put it up on the blog.  It was seriously delicious, and so now as the cooler weather is coming and you may have bushels of apples kicking around it seems a good time to get this recipe up here… Seriously good…. and back on my menu for fall.

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  • 2 pork tenderloins
  • a few spoons of rosemary based seasoning (enough to coat the meat)
  • 1 spoon of butter (You don’t really need it but why not?!)

Pan Roasted Apples

  • 2 chopped apples
  • 1 teaspoon of cinnamon
  • 1 teaspoon sugar
  • 2 teaspoons butter
  • balsamic reduction (drizzle)*

Cook the pork tenderloin using the water immersion method… or sous vide until ready then pan fry briefly to brown.

Melt the butter in a fry pan and add apples, cinnamon and sugar then fry until golden and slightly soft.

Slice the tenderloin, cover with the fried apples and drizzle with a balsamic reduction and serve.

*I cheated and bought the balsamic reduction at our local Costco and it’s called Blaze.  This makes it easy to have on hand though you can certainly make your own.

Banana (Cheesecake) Split Pie

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You know when you have a craving and you can eat everything out of your fridge and freezer and pantry and if you don’t have that ONE thing that you’re craving you still don’t feel satisfied?  That’s how I’ve been feeling lately and it was a banana split that I was after.


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I had a few things including a friend’s wonderful apple crumble with fresh apples straight off an apple tree… I enjoyed my snacking but just couldn’t seem to get a banana split off my mind….


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We were having a family dinner and I decided it was about time I attempted a banana split type of dessert.  Sure it would have been a little easier to just go somewhere to get a damn banana split but I was avoiding it…. so now it was beyond a craving and more of an obsession.  Consequently this dessert was born.  I have to say that I feel like it was the best dessert I’d ever made though that could have just been my craving talking.  But the kids even gave me an enthusiastic nod and said this was definitely a keeper!


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I used the basis of the cheesecake recipe found here but had to alter it given that I didn’t really have enough cream cheese. Then I improvised the rest…. and it was AHMAZING!!!!!  Angels singing kind of AMAZING….


  • 1 1/4 cup chocolate Oreo cookie crumbs
  • 1/4 cup melted unsalted butter

Mix melted butter and crumbs in a deep pie dish and press evenly along the bottom and sides.  Don’t worry about it being perfect you’re going to cover the edges with whipping cream later. Set aside.


  • 500 grams full fat cream cheese
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 4 eggs
  • 3 (small to medium sized) previously frozen bananas thawed *
  • 1/2 cup whipping cream

Bring the cream cheese to room temperature and then put into a stand mixer with paddle attachment and mix on low speed.  Add in sugar and cornstarch and mix throughly.  Add eggs one at a time to make sure they are well incorporated and then mix in the bananas and whipping cream.

Pour the mixture into the pie crust and bake at 350 degrees for about 20 minutes then lower the temperature to 250 and bake for another 75 minutes.  Once a toothpick comes out clean remove from oven and let it cool until just a little warm.  This can be made ahead and refrigerated overnight to finish off the next day.

Chocolate Ganache Layer

  • 4 oz bakers semi sweet chocolate
  • 1/4 cup whipping cream

Melt the chocolate in a double boiler and then mix in the cream mixing until incorporated.  Let it cool and then cover the cooled cheesecake with a layer of chocolate.   You can put the whole amount on the cheesecake or reserve a little to decorate the top when you’re done.

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Caramelized Bananas and Strawberries

  • 3 fresh bananas
  • 3-4 cups fresh strawberries
  • 3 tablespoons butter
  • 1/4 cup granulated sugar

Cut the bananas in half, split and coat with sugar and set aside.  In a frying pan melt the butter and turn to medium heat, once hot add the sugar coated bananas and fry until they brown slightly then remove and add most of the strawberries and pan fry until slightly softened and set aside.  Allow the caramelized fruit to cool.

Top the chocolate ganache layer with the caramelized fruit and place back in refrigerator to cool.

Whipped Topping

  • 1 1/2 cups whipping cream
  • 1/4 cup fine powdered or icing sugar
  • fresh strawberries
  • 1 can crushed pineapple (drained and squeezed of juice)
  • leftover chocolate ganache or shaved chocolate

Place chilled whipping cream in the stand mixer and increase mixing speed slowly to allow the bubbles to form in the whipped cream.  Add powdered sugar and mix until well incorporated.

Decorate the pie with shipping cream, topped with crushed pineapple and strawberries and drizzle or shave chocolate.  Refrigerate until ready to serve.

I know this dish sounds or reads like a lot of work but really it’s pretty simple… it’s just a simple cheesecake with some great layers of toppings…  The whole taste is very much like a banana split.  You’ll notice that I don’t sweeten any of the layers much and so the whole concoction was not too rich or heavy.  The fruit gives sweetness and also makes it taste so fresh it’s a crazy good dessert to have.

I’ll be making this again for sure!!!  Let’s just look at that one more time…  :)

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*I generally have a few bananas in the freezer because when I have bananas that start to get soft I just throw them in the freezer and then thaw them quickly in the microwave for dishes like this one.

Bacon Wrapped Potato Pie

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It has been a while since my last post and I’m embarrassed to say that it’s with no good reason.  I have been cooking so I will be posting a little more here… I’ve made a few different things like this bacon wrapped amazing version of scalloped potatoes, more like a potato and cheese pie wrapped in crispy amazing bacon.


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I saw this on Facebook and who could resist…. it looked so delicious and decadent and it was…. the first AND the second time I made it.  This comes from Michael Smith’s site. He makes it look really easy and it is though it does not… I repeat… DOES NOT come out of the pan as easily as he says it will regardless of how much spray I put on the parchment paper.  I sprayed both sides and it still stuck to the paper.  I also baked it a little longer the first time to make sure the potatoes were cooked through and almost ripped all the bacon off with the paper but once flipped over it was still good and well worth it.

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The second time I made it the potatoes were not cooked quite as tender and I wished I had left it in a little longer but it still disappeared quickly from the table.  It was most certainly a winner.

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You can watch the video, just don’t forget the add the garlic, Michael Smith mentions it in the ingredient list but doesn’t seem to put in on the potatoes or you can get the list of ingredients as I have them listed below.  I made it with mozzarella both times because that was what I had and I really don’t think it matters what kind of cheese you use… cheese and potatoes and bacon just work….

Bacon Wrapped Potato Pie

  • 2 lbs of bacon
  • 5 – 6 potatoes (baker potatoes are best here)
  • 3-4 cups of shredded cheese
  • 6 – 8 cloves of fresh garlic
  • salt and pepper to taste

Line a frying pan with parchment paper and spray both sides, the inside of the pan to have the paper stick and then the paper as well before you start layering the bacon.  Layer the bacon from the centre of the pan and fan it outwards, it can overlap and that’s fine.

Now layer evenly sliced potatoes on the bottom then salt and pepper and mince a couple of cloves of garlic.  Then spread a layer of cheese and repeat.  Go over the height of the pan as the potatoes will shrink down… taper towards the middle as you get to the top.  Fold the bacon over, place a small pot lid on the top to keep the bacon from curling away from the potatoes while baking and then place on a baking pan.  Bake in the oven at 350 degrees for 2 1/2 hours.  Once it’s baked drain the sizzling fat onto the baking pan when done you don’t want it splattering all over the place when you flip this baby.  Also, it gives the sense of shedding some of the fat from the dish…. once you’ve done that it’s really a lean dish…  😉  really…  😉

Remove the pot lid, then place a plate over the frying pan.  Flip it over carefully and this is where you may likely have to scrape the parchment and bacon from the bottom of the frying pan… No worries though because when you get it all out of the frying pan and take the paper off you will then place another plate over the ‘bottom’ of the pie and then flip it again so that you have a nice browned bacon layer to serve.

Cut into fair sized pieces and serve.  You may want to have this when you have people over so you can share… If eaten alone it I can not be responsible for any cholesterol issues that arise!  :)

Spicy Peanut Sauce

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There are some recipes that are a staple in your house for so long, you eat it regularly and then something happens and you seem to lose it.  This is what happened with this recipe.  Years ago my kids and I would eat this sauce with noodles and chicken and we all loved it.  It was such an easy dish, ready in minutes, it was a quick dinner many a night.  If I remember correctly it wasn’t actually the sauce that was discarded but more the noodles.  I used to buy packaged noodles that were delicious and they went perfectly with this sauce, the noodles were one of the few things I didn’t make from scratch, but once I took a nice close look at the ingredients and calorie count…. after enjoying them shamelessly many a evening… this dish was removed from the menu; the noodles were a killer!  At the time we were so addicted I just couldn’t think of any other way to eat this sauce.

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Admittedly these noodles aren’t much healthier than the ones I used to eat with this and I have to say that I won’t be eating these every second night or even weekly like we used to long ago.  But for a treat, when you’ve spent the whole day, from morning to dinner time, weeding and moving plants and hauling soil like I have for most of the summer, this dish hits the spot!  I call it carb loading after many hours of physical labour.

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Spicy Peanut Sauce (comes from Bonnie Stern’s Simply HeartSmart Cooking

  • 3 tablespoons Peanut Butter
  • 1 tablespoon Hoisin Sauce
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Lemon Juice or Rice Vinegar
  • 1 tablespoon Honey
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Hot Chili Paste
  • 1/4 cup Warm Water

Mix all ingredients well in a microwavable bowl and microwave on high for about a minute.  Stir and then microwave for another 30 seconds to a minute until hot and thick.  SO SIMPLE!  If you fine the sauce a bit thick you can always add a little more water to thin it out.  I love it’s thickness because it sticks very well to any kind of noodle.  :)

Add this to your favourite noodles and meat and you have the easiest dish around.  I often add the recipe amount of chili paste and then add more for my dish…. you can make it as hot as you like…. the amount in the recipe is very tame, so tame in fact that most folks won’t realize you added any.

I served this with prepackaged undon noodles and shrimp that I boiled in salted water but you can certainly use whatever noodles you like and add a different kind of meat should you not like shrimp.



Green Beans with Dill Sauce

Posted by Pussycat in Sides | Leave a comment

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I have always loved green beans and have eaten them most of my life.  I know people eat them baked or roasted with almonds or with canned soups and canned fried onions in casseroles.  I’ve never been much a fan of canned products often finding anything canned far too salty for my taste.  And no matter how many times I have tried to eat or cook beans any other way I always come back to these.



I remember many summers my mom and I would go to the u-pick places and we would be so overcome with the beauty of the vegetables we would pick until we could hardly pick anymore.  Some people might suggest we have a hoarding issue and I’m not sure I would argue but how could we help ourselves.  Bags and bags of beans!  They were so green, so crisp, so fresh and so beautiful.  Combined we would pick four to six grocery bags full of just the beans and then we would laugh as we drove home; knowing how much work this was going to be but also knowing what a feast they would be — now — and during the winter when we would pull the bags of blanched beans out of the freezer to enjoy a little bit of summer.

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Czechs seem to love their dill what with Creamy Dill Sauce and Dumplings or with Dill Soup and yes of course, Green Beans with Dill Sauce.  This is by far my favourite way to eat beans, by themselves, with nothing else, for lunch or dinner.  You could easily pair them with a protein and starch but why eat anything else when that would just take away from the room you would have for the beans?!  They are enough… by themselves.

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Green Beans with Dill Sauce

  • 4 Cups of chopped fresh beans
  • Water to just cover the beans
  • 1 small diced onion
  • 3-4 Tablespoons or so of vegetable oil
  • 2 Tablespoons of flour
  • Salt to taste
  • splash of vinegar or some sour salt or a little of both
  • 2 – 3 tablespoons sour cream
  • Small bunch of fresh dill, chopped

Place the chopped, cleaned beans into a small pot and add just enough water to barely cover them then bring to a boil and simmer 5- 10 minutes or until just cooked. Stir them once in a while to make sure the ones on top get to the bottom so they all cook.

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Meanwhile in a frying pan add the oil and chopped onions. Simmer until the onions are translucent then add in the flour and fry on low for about 3-4 minutes. Once the beans are done add the flour and onion mixture into the pot of beans and simmer until it thickens.  Add the salt to taste.  Add the vinegar and/or sour salt and then turn off the heat and add the sour cream.  Lastly stir in the fresh dill and serve.

Some people add paprika to the mix but I’ve never done that so call me a rebel.  This is the way I’ve eaten and continue to eat them… Delicious.


Ground Turkey Stew – Dukan Friendly

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Sometimes you just need to get back to basics and clean eating and that’s what I’m aiming for these days. I’m trying to eat in a way that makes me feel good. For me that means staying away from anything processed and anything high in starch. Today I baked some of the Dukan Bread that allows me to feel like I’m cheating but am really not and I also made a stew that will be my dinner for the next several days. Easy since I can make this ahead and just quickly heat and eat. No thinking… No lamenting… just eating for the purpose of nourishing my body and getting rid of some of that bloated yuk I tend to feel when I eat a lot of the bad stuff. Which unfortunately is quite often and it made good use of the kale I was able to keep away from the critters in our hood!

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If there are any of you Dukan dieters out there you will appreciate this dish. It’s hard living this way and it takes some work since it’s so outside of the way we’re or at least, I’m used to eating.

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Dukan Friendly Ground Turkey Stew

  • 1 package of ground turkey meat
  • 1diced onion
  • 5-6 Garlic cloves mashed
  • 1 can diced tomatoes (I used the ones with garlic and olive oil)
  • 1 small can tomato paste
  • 1 half jar of salsa (I used Pace medium spice and I’m pretty sure this is a cheat but oh well… it needs a little hit of something!)
  • ½ small cabbage (diced into bite sized pieces)
  • 1 handful of chopped kale or spinach
  • 1 -2 dashes of Sour Salt seasoning or a splash of vinegar

Dice the onion and mince the garlic and place both in a pot with a little drizzle of olive oil. Fry the garlic and onions until the onion is translucent, about 3-5 minutes.

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Add in all other ingredients (except the vinegar/sour salt) stir and simmer for about 5 minutes or until the cabbage is the tenderness you like. I like mine a little firm and crispy still.

Add in the vinegar or sour salt to taste. This can be eaten with shiratake noodles to make it a filling meal.   I often add in a small bag of the shirataki rice because it hides easily in the stew and I’m not a huge fan of the taste but like to eat it when I’m easing up on starches and carbs.

Many of the ingredients in this are a guesstimate since you can certainly adjust the salsa to either hot or mild depending on your affinity for hot foods. Also, the amount of sour depends on individual taste. I like a little sourness in my stew.

Two Ingredient Pizza Dough

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Tonight I have found my zen!

We love pizza.  I could seriously eat it everyday but I only like super thin crusts and I like the crust to be crispy.  Super thin and super crispy crusts are hard to find.  Dominos does them but I have to say that they absolutely lack in flavour.  Gondola does them but they’re so overpriced and so overly greasy that they’re only good every so often… like when you’re twenty years old and hung over 😉

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There are a couple of places deep in the city that make them incredibly well but on a Saturday night after a long day of gardening … or rather… WEEDING… I’m hard pressed to make it all the way into the city for either of those places.  One is an amazing food truck, The Red Ember, that is killer but only a few days a week downtown and a couple of days on the far side of the city at the farmer’s market and they shut down long before dinner time. The other is a bistro, Bonfire Bistro, that’s always packed full of folks and I’d actually have to get dressed in something other than my sweatshirt and shorts to go there.

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I had heard whispers of a two ingredient pizza dough a while back, I think I saw it on Yahoo; at the time I didn’t pay much attention.  Now after a long day outside and having eaten very little food ( a piece of cheese and an apple) I felt I needed something substantial, delicious, including some serious carbs… something I’m trying to stay away from generally.

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Searching the internet I was able to find this AMAZING two ingredient pizza crust on Impatient Foodie  who found it on The Slow Roasted Italian and now it was time to put it to the test.

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It was seriously delicious!  I made two of them simply because P and I don’t like the same toppings so I used one of the recipe and split the pizza crusts into two uneven portions and made a traditional one with pepperoni and bacon with pizza cheese and the other with pepperoni, mushrooms, green pepper and onions… and habanero cheese :)  Yes… I like my food spicy hot!

There are only two changes I would say about the original recipes.  Brush the bottom and top of the dough with olive oil before putting it on the pan…. make sure it’s on the bottom rack of the oven to get a crispy done crust all the way in the middle AND… okay there’s three… I would add cornmeal to the bottom of the crust next time. Something I didn’t think of this day but would really take the crust to the next level.

From beginning to end the pizzas (baked one after the other) took me about 30 minutes… This my friends is faster than any take out could get it to our house and far better tasting.

Two Ingredient Pizza Dough

  • 1 Cup self rising flour (if you don’t have use 1 cup regular flour and 1 teaspoon baking powder)
  • 1 Cup greek yogurt

Mix the ingredients in a bowl to form a ball and then flour your working surface and knead for about 3-5 minutes.  Divide the dough (if you wish) and roll it out nice and thin.  I’m thinking that you could have a much thicker crust and it would make just one large pizza but because I rolled mine super thin we ended up with two.

Brush both sides of the dough with a little olive oil, place on baking stone or baking sheet and top with your favourite ingredients.  Bake at 500 degrees for about 10 minutes on the bottom rack of the oven then move it up and broil for a minute to get the top nicely browned.


Berry Dirty Tart

Posted by Pussycat in Sweets | 4 Comments

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We’re celebrating my baby’s birthday this wonderful and crazy hot Sunday evening and each birthday I try to make a requested dish.  Often I’ll ask for requests and though I hate to make the same things twice this dish has been a hit since I made it for my other daughter a couple of years ago.  I switched it up a little, adding fresh raspberries from my mom’s garden and blueberries to top it off.  I also made a different crust that seemed easy enough until I dumped it while taking it out of the oven when the outer part of the tart pan slipped off and burned my arm.  It was still easy… just double the work… if you don’t count the mess it made as all the rice also spilled into the oven and onto the floor.  :(

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Drizzling it with chocolate just seemed appropriate because chocolate just goes with everything….

This recipe comes from Ina Garten though I did change it up a bit… going with my gut… we like lemon curd to be nice and tart!  First I added 6 packets of True Lemon to give it more tang and then the next morning (due to the incident I had some more time) I ended up reheating the curd and adding a package of unsweetened vanilla pudding because it wasn’t as thick as I had wanted (expected) it to be.

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Tart Shell

  • 12 Tablespoons or 1 1/2 sticks unsalted butter
  • 1/2 Cup sugar
  • 1 3/4 Cup flour
  • 1/2 teaspoon lemon extract
  • pinch of salt

Mix the butter and sugar in an electric mixer on low using your paddle attachment until well combined.  Add the lemon extract and keep mixing then add it the flour and let it mix on low until it starts forming a ball.  Place all the dough into a tart pan (10 inch round) and spread it evenly along the bottom and along the sides until you have it spread evenly throughout.  Place into the fridge to chill and preheat your oven to 350 F.

Butter one side of aluminum foil generously and place it buttered side down into the chilled tart, filling the inside with beans or rice to weigh it down a bit.  This keeps it from forming huge bubbles on the tart.  Bake for 20 minutes.  Take the foil and filling and throw away then prick the tart with a fork a few times and place back into the oven for another 20 – 25 minutes until lightly browned.  Allow to cool.

Lemon Curd Filling

  • 4 lemons at room temperature
  • 1 1/2 Cups sugar
  • 1/4 pound of 1 stick unsalted butter at room temperature
  • 4 extra large eggs at room temperature
  • 1/8 teaspoon salt
  • 1/2 Cup fresh squeezed lemon juice
  • Zest of 4 lemons
  • 6 packets of True Lemon
  • 1 package of unsweetened pudding (one that requires cooking) I used Dr. Oetker


Zest the lemons and squeeze the juice setting each aside separately.  Mince the lemon zest with the sugar until finely minced.  In an electric mixer with the paddle attachment cream the butter and sugar (with the minced zest).  Add eggs one at a time and then add the lemon juice, salt, True Lemon powder and pudding.  Mix until combined.

Pour the mixture into a saucepan and cook over low heat stirring constantly.  It will take about 10 – 15 minutes and remove from heat as soon as you notice a simmer.  Allow to cool for about 20 minutes then pour into the tart shell.  Allow to set at room temperature and then decorate with fruit or whipping cream … or eat it naked…. enjoy!

Happy Birthday little one!  😉