Tuesday 6 November 2012

Pumpkin Pie


Two firsts for Halloween this year. My first solo pumpkin carving and a first attemt at a pumpkin pie, neither of which ended up being that neat or pretty. They were fiddly and at times irritating but once finished they both filled me with a pleasing sense of satisfaction.

I've never even eaten pumpkin pie before so i don't know if this can be described as a good one but in terms of something tasty to eat then it's a winner - really moist, a similar texture to a lemon tart but with warming winter flavours.



Ingredients -

Approx 500g of fresh (peeled) pumpkin flesh, cut into 1 - 2 inch cubes.
Olive oil
Honey 

1/2 tsp freshly ground Nutmeg
1/2 tsp ground Cinammon
1/2 tsp All Spice
100ml Double Cream
2 small Eggs
Dash of Dark Rum
125g Light Muscovado Sugar

Approx 250g shortcrust pastry, homemade or packet

Tbsp Icing Sugar

  • Put the pumpkin in a baking tray and drizzle with olive oil and honey, toss to coat, then roast in a pre heated oven for around 45 mins at 190c until pumpkin is soft and slightly charred on some edges.
  • Allow the pumpkin pieces to rest in a sieve over a bowl, while you prepare the pastry, to let as much liquid as possible drain away.
  • Roll out the pastry to around the thickness of a pound coin and place inside a 22cm tart tin, push into the case and trim excess pastry.
  • Line the inside with baking paper filled with baking beans or rice and dry bake for 15 mins at 180c.
  • While the pastry is baking put the roast pumpkin, spices, cream, eggs, sugar and dark rum in a bowl and blend together.
  • Take the baking paper out and allow the pastry to cook and brown for another 10 min then remove from the oven.
  • Turn the oven down to 140c.
  • Pour in the spicy pumpkin mix and cook for around 1hr, if you poke a knife into the middle it should come out clean, you may well need another 10 mins or so.
  • Remove from the pie from the tin and allow to cool on a wire rack.
  • Dust with a little icing sugar and serve with a drizzle of cream.

Thursday 1 November 2012

Irish Fondue


Rachel admitted recently that she has a guilty pleasure - When i am not around, she slices some mature cheddar cheese onto a plate and then microwaves it on high for a few seconds until it is melted. She then lets it cool slightly before proceeding to peel the melted cheese from the plate and popping it into her mouth...

I was of course disappointed but not in the least bit surprised with her actions.

It is this kind of thing, like her love of eating cold hot dogs, that makes me worry and makes me question the quality of the food i produce and so proudly share with the world via this blog.

I feel filled with confidence when Rachel wolfs down my latest creation and looks at me lovingly, describing how delicious the meal is, but perhaps this warm cheese / cold sausage eating judge isn't the most qualified to grade my culinary experiments... Perhaps she is more like the factory workers mum on X Factor who somehow believes their child's complete lack of talent should be encouraged and pushed until one day it is tested in front of the world and they are laughed at and humiliated....

It is this worry that will possibly hold me back from ever taking the next step in my culinary journey, whatever that may be, held back by the apprehension that perhaps I've been brainwashed by my nearest and dearest, that their blind love for me has created an illusion, a false reality into which no one else should ever enter or certainly not pop around for dinner...

I can only hope that i am wrong and that these disgusting treats are more about reminiscing to times gone by and not in fact any reflection on my current skills in the kitchen. 
 
I do of course still need to provide a recipe with this post, i don't want to get into the habit of simply airing my thoughts and worries publicly like some attention seeking whore and deviating from the purpose of this blog. So, here one is, complete with microwaved cheddar cheese. It is one of our favourite naughty savoury snacks and is really simple -

Ingredients for 2 -

2 Pittas, wholemeal is healthier....
Cheddar Cheese
Jalapenos
Chilli Sauce
  • Toast pitta
  • Slice open
  • Put cheese and jalapenos inside (or anything else you fancy)
  • Microwave on high for a few seconds, until the cheese is all melted
  • Eat with dipping sauce