I've always wanted to try Pumpkin Pie but it's not readily available in the UK as it's an American pie.
I also read that Carving pumpkins are no good to make a pie as they have no taste so the only other way to make it was to buy the Libby's canned pumpkin which was impossible to find and too expensive to buy.
My last option was to check for recipes on you tube and woohooo I saw people using Butternut Squash and said how much nicer it was to use instead of a sugar pumpkin. So I got myself a Butternut squash and gave it a go.
This recipe is so easy and really tasty .
Short crust pastry (homemade or shop bought)
1 can of condensed milk (397 g)
2 eggs and one egg yolk
1 cup of pumpkin/butternut puree
1 and half tsp cinnamon powder
pinch of ginger
pinch of nutmeg
pinch of all spice
Double cream (optional to serve)
For the shortcrust pastry:
2 cups of plain flour
1 cup of cold butter
1 table spoon of sugar
Iced or very cold water
Pulse the butter ,flour and sugar until it resembles bread crumbs. If you don't have a food processor you can use a cold knife and cut into the mixture.
Now slowly add a table spoon of the cold water and pulse until the dough starts to come together but not forming the dough yet.
You may need to add a little more water if it's still too crumbly but be careful not to add too much as you don't want wet squidgy dough.
Use your fingers to check if the crumbs come together when squeezed. If it does, it's ready.
Form the dough into a ball and cut it in half and roll both bits into a ball and flatten them to make discs and then refrigerate for 30 minutes
Method and Preparation:
Pre heat the oven to 230
Roll out one of the chilled discs if pastry gently on a floured surface and press it very gently into the pie dish.
This does not have to be part baked before adding the filling.
In a large mixing bowl , add the pumpkin, eggs and yolk , condensed milk and spices and whisk together until combined.
Now carefully pour the filling into the pie crust.
Place the pie in the middle shelf of the oven and bake for 10
minutes on 230.
After ten minutes, turn your oven down to 180 and cook the
pie for a further 30 to 35 minutes ( keep an eye on the pie as
oven temps vary)
Once the cooking time is up, Insert a sharp knife into the
center of the pie and if it comes out clean, it's ready.
Leave the pie to cool completely and refrigerate until ready to eat.
look at this ... Doesn't it look yummy :)
Enjoy a yummy slice with a dollop of double cream or a
scoop of ice cream like I did :)
I hope you try this delicious recipe, it's too good to miss out on.
Friday, 24 October 2014
Key lime pie
After having a little discussion with my gaming friends, one of them mentioned that they were eating Key lime Pie and posted a photo of it. It looked amazing and I just wanted to try some so badly. It's not readily available in the stores here so I thought why not try making it. I'm so glad that I did as it was quick, easy and very very tasty :) I'll definitely be making this again and I hope you try it too :)
1 can of condensed milk 397g
2 egg yolks
10 digestive biscuits and five ginger nut biscuits (crushed) you can use only digestives if you wish.
1 teaspoon of vanilla extract (optional)
2 limes and zest and juice from both of them.
2 Tablespoons of melted butter (or more if needed)
Method and preparation :
Pre heat the oven to 160
Put the biscuits in a zip lock bag and beat them with a rolling pin until you get fine crumbs.
Add butter to a pan and melt it on a low heat.
Once the butter has melted , add the biscuit crumbs and mix them gently until it resembles wet sand.
Now pour the biscuit crumbs into the pie dish and press it down firmly on the base and around the edges.
Now bake the base for only ten minutes and let it cool completely ( can be refrigerated while you make the filling )
Now add the egg yolks in a large mixing bowl.
Add the the condensed milk and whisk together.
Wash the limes and zest them both taking care not to get the white pith as it is very bitter.
Add the zest and juice of both limes and whisk until combined.
Now add your Vanilla extract ( optional) but I love it.
Whisk the mixture until well combined and pour it into the cooled pie crust.
Now bake on the middle shelf for only 15 minutes.
Remove and cool completely.
Now for the hardest part.. EEEK.. yup sorry folks I know you're desperate to tuck in but ... you need to chill it in the fridge for 1...2...3.... YES three hours before you you can eat it as it needs to set properly and trust me, you do not want to eat this pie warm, it's not the same. It's worth the wait please believe me ;).
3 hours later:
Slice it up and serve with a dollop of whipped cream. I find this pie rich enough so I gave the cream a miss but hey.. treat yourself ;).
I hope you try this recipe it's really tasty .
Thursday, 16 October 2014
Cheddar cheese and cayenne pepper Cornbread:
Whilst on a trip to New York we ate out at a cafe that served Cornbread and we just had to try it as it looked so good. It tasted amazing. The one we tried was sweet but I know it's mostly served as a savoury in the South.
After lots of umming and aaahing I decided to have a go at making some, so I decided to make a savoury cornbread with added cheddar cheese and cayenne pepper. It was delicious :)
2 cups of cornmeal flour
1/2 cup of plain flour
pinch of baking powder
1 teaspoon of salt
half a cup of milk
Grated cheddar cheese (as needed)
Cayenne pepper to taste
oil for greasing.
Method and Preparation:
Pre heat your oven to 180 (350)
In a large mixing bowl, add the flours,salt and baking powder and mix well.
Now whisk in 2 eggs and add the the milk little at a time to form a thick-ish batter ( not too thick ,not too thin)
Now add the grated cheese and cayenne pepper as needed .
Grease your tin that you will be pouring the mixture in and carefully pour in the batter.
Bake in the oven for 25 minutes ( please check as oven temps vary)
Enjoy alone or with a hearty stew or soup :)
I hope you try this recipe, it's quick and easy and very tasty .