from my orchid kitchen

The presence of cream in the filling of this pie gives it a creaminess where we will find tasty codfish, soft strips of onion, and green notes of broccoli, surrounded by a crunchy puff pastry base.

For a light meal, even when the days are still hot, it is worth turning on the oven and serving a pie such as this fish and vegetable dish with lots of flavor and few ingredients, which can be served hot or cold combining codfish with broccoli.

In addition to being easy to prepare, it is a healthy option to serve to those who "wrinkle their nose" at these vegetables.

The Ingredients

• Puff pastry - this tart has a creamy filling, and I found that the texture of it matched better with the puff pastry crunchiness. However, you can also make this codfish and broccoli tart with shortcrust pastry.
• Codfish - I usually use a piece of frozen codfish that yields between 150gr to 200gr of cod, but other parts or even some leftover codfish can be used. I don't usually cook the fish, but rather poach it slightly just so that the bones and skin can be removed since it will cook inside the tart and absorb the flavors of the other ingredients.
• Broccoli - can be raw or frozen; when I use them raw I don't cook them because they are added in portions so small that they will also cook when taken to the oven and also won't add moisture resulting from cooking to the filling. If using frozen broccoli, thaw it well.
• Onion - in order to give more color to the pie I preferred to use red onion, but it can be substituted by regular onion.
• Cream - adding cream to the filling of a pie like this codfish one, will always give it a tasty creaminess.
• Eggs - it serves to unite the elements that fill this codfish and broccoli pie.
• Parsley - is optional, but I always like to add an aromatic herb to my savory pies, and in this case, it is parsley that always pairs well with codfish.
• Salt, Pepper, Nutmeg, Garlic, and Garlic powder - some of these seasonings are optional, like the nutmeg that I often add to dishes that combine eggs and cream, and garlic powder to enhance the flavor of the garlic that everyone knows it's the base of many codfish dishes.

How to make

Codfish and broccoli puff tart recipe

 

Ingredients

1 package of puff pastry
2 large eggs (or 3 small ones)
1 piece of codfish (approx. 200gr)
1 cup of broccoli
200 ml of cream
1 red onion
2 garlic cloves
1 tablespoon of chopped parsley (optional)
1/2 teaspoon salt
1/8 teaspoon of pepper
1/2 teaspoon garlic powder (optional)
1/8 teaspoon of nutmeg (optional)

1. Heat a bit of water in a pot with salt until it boils, remove from heat and place the codfish (previously thawed, if frozen) and reserve.
2. Cut the broccoli into smaller florets, and finely chop the stems.
3. Cut the onion into strips, and then cook them in a little oil.
4. Chop the garlic and add to the onion.
5. Add the broccoli and cook a little. Reserve.
6. In a bowl, beat the eggs, adding the cream, and the chopped parsley.
7. Season with salt, pepper, garlic powder, and nutmeg.
8. After poaching, remove the codfish and remove the skin and bones.
9. Shred or flake the codfish and add to the broccoli.
10. Mix the egg and cream mixture with the codfish and broccoli, and mix well.
11. Roll out the puff pastry onto a round or rectangular pan, pricking the bottom with a fork.
12. Pour the pie filling over the dough and bake at 200ºC for 25 to 30 minutes.

Originally posted in 2015

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This savory cake with typical portuguese ingredients is ideal to serve with a salad to take to lunch at work, for a picnic, or even to the beach.

Inspired by the other arugula cake previously published here on the blog, I made a less vegetarian version with more Portuguese (or perhaps Iberian) flavors using chorizo, onions, and olives.

One of the advantages of this type of recipe is that it can be made the day before (and I guarantee that this cake tastes even better the next day than on the day itself...) and is well preserved if we want to savour it outside the home.

The ingredients

• Arugula/rocket leaves (for salad)
• Eggs
• Flour and baking powder - self-raising flour can also be used, in which case the teaspoon of baking powder is omitted.
• Olive oil - in this case, olive oil has two functions: to be the fat chosen as the base ingredient of this savory cake, and also to be the fat used to sauté the onion.
• Milk - you can use any type of milk, but if using vegetable milk you must take into account the flavor that will add to the recipe. Here I used oat milk.
• Cheese - for this recipe I prefer to use mozzarella cheese that has a relatively neutral flavor but can be substituted for Edam type of cheese.
• Onion - I chose to use fresh onion that is then sautéed in olive oil, to remove some of the onion's moisture and also add more flavor.
• Chorizo ​​- I used chorizo ​​that is bought thinly sliced, but you can substitute this for bacon cut into strips.
• Olives - since the quantity is still significant and to save time, I bought black olives that were already pitted and sliced.
• Garlic powder - in savory cakes I prefer to use this dry seasoning instead of fresh garlic because it is better distributed in the dough. However, chopped garlic can be used which will be sautéed along with the onion.
• Salt and Pepper - these are two basic spices that we use in almost everything.

How to make

• Start by chopping the onion and sauteeing it in a frying pan, using 1 or 2 tablespoons of the olive oil mentioned in the recipe.
• Allow it to cool before adding to the preparation.
• Beat the eggs, adding the spices - salt, pepper, and garlic powder.
• Later, the other liquid ingredients are added - olive oil (amount which was not used to sauté the onion), milk, and also the grated cheese.
• The arugula is removed from the package, and the leaves are checked, as there are usually some that may be wilted and must be discarded. If necessary, rinse them again and drain well before adding the arugula leaves to the egg mixture.
• Drain the slices of olives well from the jar and add to the preparation.
• Cut the chorizo ​​slices into thin strips (an easier way to do this is to cut the slices using kitchen scissors instead of using a knife), and place them in the bowl of the preparation.
• Once cooled, the onion can also be added to the other ingredients.
• Previously, the baking powder is well mixed with the flour, and then gradually the flour is added to the preparation so that there are no lumps, involving everything very well.
• Grease a loaf pan (in this case, 18x10cm) and line it with parchment paper.
• The preparation is poured into the pan and cooked at 180ºC, between 45 to 50 minutes.

Arugula, olives, onion & chorizo cake recipe

1. In a frying pan or small saucepan, brown the chopped onion using part of the oil in the recipe.
2. Reserve until cool.
3. In a bowl, beat the eggs and season with salt, pepper, and garlic powder.
4. The remaining olive oil, milk, and grated cheese are added.
5. Cut the chorizo ​​slices into thin strips.
6. Arugula, onions, sliced ​​olives, and chorizo ​​strips are added to the preparation.
7. In a bowl mix the flour with the baking powder.
8. Gradually, the flour is well wrapped in the preparation.
9. Place in a loaf pan previously greased and lined with parchment paper.
10. Bake at 180ºC for about 45 to 50 minutes.

The ingredients

How to make

• Start by seasoning the hake portions with salt and pepper.
• Cut the onion into strips or half slices and chop the garlic.
• Cut leeks (previously washed) into strips or half slices.
• Grate the carrot in a food processor or a hand grater/mandolin.
• Chop the tomato into small pieces or cut into strips.
• In a large pan or similar (so that the portions of hake won't overlap), add a little olive oil and then the onion and garlic.
• Allow these to cook a little, just until the onion is translucent.
• Remove from the heat to start adding the remaining elements.
• Then add the green part of the leek (first you should add the green part, as it is more fibrous and thus cooks better), the tomato, the carrot, and finally the white part of the leek.
• Season with paprika, salt, chili flakes (or pepper), and sugar.
• Pour the white wine.
• Place the hake portions on top of the vegetables.
• Return to low heat and cover the pan.
• Let it cook until the hake is ready (the time will depend on the portion sizes).
• Check occasionally if there is liquid in the bottom of the pan, and if it's necessary, add a little bit of water so that it doesn't dry out and that we have some broth to serve with.
• It can be served with boiled potatoes or sweet potatoes, or if you prefer you can present only the fish along with the vegetables (it will probably be better to increase the quantities presented).

Hake with leeks and carrots recipe

1. In a large saucepan or similar (with lid) place a little olive oil, and on top, the onion cut into strips, and the chopped garlic.
2. Cook in low heat, without browning.
3. Remove from the heat.
4. Sprinkle with the paprika, and add half of the leek in thin slices (first you should add the green part, as it is more fibrous and thus cooks better).
5. Add the tomato cut into pieces or strips, and season with a little salt, sugar, and if you like with chili flakes.
6. Add the grated carrot and distribute it over the top, as well as the remaining leek.
7. Pour white wine.
8. Season the hake (preferably use without skin) with salt and pepper, and place on top of leek.
9. Cover the saucepan and bring it to a low heat until the hake is cooked, and keep adding (if necessary) a bit water from time to time so that it doesn't dry out.