Pinch of Cumin

Carrot, celery and hazelnut pie

Greetings everybody! After a bit more than a 2-year stop in which a lot of adventures have happened and have posted a few or almost no recipe -the efforts got only to the back room of the blog-, today starts A Pinch of Cumin version 2.0 (formerly Cuisine Design).

Everything was going well until then… I was selecting recipes that catched my attention, cooking, taking my first steps with photos and postproduction… until life circumstances made me go into the path of learning German.. and it was then when a new dimension, that messed up all patterns I was used to, came up: my head should get used to function in a different way, every time I was about to say something I had to mentally count positions of words, a piece of a verb here at the beginning, and a piece at the end… well, a hieroglyphic language that I have to recognize that it is a lot of fun to learn (today I see it this way, it depends on the day 🙂 ), and at the same time very laborious and without any doubt, a long-term journey.

The fact of restarting the blog is far from meaning that I already have a good command with German speakers. I think my verbal skills are similar of those of a 2-3 year old child, but I had to put the brake on a bit and diversify, so achieved the goal of reaching a level for basic survival, I open again the season of tasty recipes with this carrot, celery and hazelnut pie, that amazed me since the first time I tasted it at my in-law family’s place (thanks Carmen, Guillermo and Eduardo for the recipe!), and I repeat it again and again every time I have the opportunity. I warn you that it could be very addictive ;-).

Without further delay, here we go, all hands on deck!

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Ingredients (4 people)

3 medium-sized carrots

4 celery stalks

200ml of natural peeled tomato (can)

100gr of wheat flour (o 115 gr of bread crumbs)

115gr toasted grinded hazelnut

1 egg

1 garlic clove

2 tablespoons of soy sauce

2 tablespoons of olive oil (I have used extra virgin)

2 tablespoons of fresh grated coriander (o 1 teaspoon of dry grinded coriander)

1 tablespoon more of wheat flour

Salt and pepper

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Directions

Heat olive oil in a pan, chop garlic clove into small cubes and fry lightly. Chop celery as if it was a “chorizo” into aprox. half cm thickness. When garlic starts to get brown, add cut celery and fry lightly for 3-4 minutes.

Add the wheat flour tablespoon to the pan and mix for aprox. 1 min. Drain tomato, blend it and add it to the pan. Mix it until it thickens, about 2-3 mins and take it out from the heat.

Peel and grate carrots. Put them in a bowl, together with wheat flour or bread crumbs, soy sauce, coriander and grinded hazelnuts. Add the mix from the pan (garlic, celery and tomato) and mix it until homogeneous.

Let it cool for about 10 mins while the oven preheats at 180ºC. Add the egg to the mixture (you can whisk it previously or directly while you mix) and add salt and pepper to your taste. Grease a mould like the ones you use for sponge cake (in this case I have used the ones for crème caramel, dough is quite flexible), pour the mixture and level it. Bake it at 180ºC for about an hour, depending on the size of the moulds you use.

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To be considered

I personally prefer to eat it warm, but it is also great cold or at room temperature. To highlight its flavour you can add mayonaise or balsamic creams (like in the photo below). It is also delicious with a trickle of  a good olive oil and balsamic vinegar.

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My culinary creations - © 2014-16, Sara Jiménez

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