cookery

  • Halloween special... Pumpkin Pie anyone?

    From the pictures on Social Media it appears that this was a bumper year for pumpkins and squashes.  I am sure that this was not without its difficulties, particularly keeping them watered in the long hot summer.  Not something we have cause to worry about often!  But the results speak for themselves so I am sure that there are many of you in need of another pumpkin recipe so here it is.

    Pumpkin Pie topped with Pecans

    Some say pumpkins are not that flavoursome however, after spending hours hollowing them out at Halloween you can’t possibly let all that free food go to waste! So I have this recipe for a sweet pumpkin pie that makes a change from what you eat during the year.

    This pie can be eaten hot or cold, and is rather nice with cream, ice cream or crème fresh. Delish!

    Ingredients

    Filling                                                                                           Pastry

    2 eggs                                                                        6oz 170g plain flour

    2 tablespoons soft dark brown sugar                                  2oz 50g icing sugar

    1 can sweetened condensed milk                                         5oz 140g salted butter

    400g pumpkin flesh                                                                  1-2 tbsp. cold water

    50g plain flour

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    100g pecan halves broken into little bits

    1/2 teaspoon ground cinnamon

    Preparation time: 25 minutes Cooking Time: 45 minutes Serves: 6-8

    1. Firstly make the pastry: Sieve the flour and icing sugar into a mixing bowl. Rub in the butter until it resembles fine breadcrumbs. Add enough cold water to make a good dough, do not overwork the pastry.
    2. Wrap the dough in cling film and leave in the fridge for 15- 20 minutes.
    3. Grease a 9”, 23cm diameter pie tin and place in fridge.
    4. Turn the oven on to 190°C, gas mark 5.
    5. Now for the filling. Cut the pumpkin flesh into thin slivers or little squares ½ cm x ½ cm.
    6. In a separate bowl place ALL the other ingredients and mix hard with a wooden spoon until you have a gooey consistency.
    7. Add the pumpkin pieces and mix in.
    8. Get the pastry and tin from the fridge. Roll out the pastry to fit the tin then add the filling ingredients - If there is too much mixture you can always bake it in a little ramekin and cook separately.
    9. Lastly, put your pecan nuts into a bowl and bash with the end of the rolling pin until they are the size you want them.  I like little chips.  Then sprinkle them on top of the pie and place the pie into the oven for 35-45 minutes.

    For a printable copy click here Pumpkin Pie topped with Pecans

  • Wishing you luck with Fire in the Kitchen!

    one One of our regular bloggers, Madeleine Cardozo has just released a new cookery book.

    As well as an Fire_in_the_kitchenauthority on growing veg, Madeleine is a trained chef.  Our readers have been enjoying the recipes from her last book Plot to Pot for some time.

    With her latest book she has now turned her hand to the world of teenagers.  Fire In the Kitchen tempts teenagers, and younger children with a passion for cookery, into the kitchen.  It contains lots of family favourites and new dishes that are sure to be on the menu going forward.

    Always with an eye on the garden and with the last of the raspberries currently being harvested she kindly offered to share one of her recipes.  Here is her  delicious Raspberry Smoothie recipe to give you a taste of Fire In the Kitchen.

    Recipe

    We understand Fire in the Kitchen is selling fast on Amazon in the run up to christmas and wish Madeleine the best of luck with this soon to be family favourite.

     

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