Pumpkin Pie

The pumpkins at this time of year are plentiful, cheap and deliciously sweet. For those of you who have experienced and been turned off by dry, fibrous, tasteless pumpkin in the past, I implore you to buy yourself a pumpkin today and give it another shot.
I bought a couple of butternut pumpkins at Coles for just $1/kilo recently, and let me tell you: they made the best pumpkin soup I have ever had. Of course, I devoured the entire vat before it even crossed my mind to take photos, so I decided to do something else with the pumpkin instead.

I have had pumpkin pie a few times before, but I have never really been won over by it. I've wanted to love it, but somehow it never hit the spot. I decided to take matters into my own hands and see once and for all if Pumpkin Pie could be delicious. After all, if any pumpkin could make a good pie, I was sure these could.

This pie has a delicate, buttery pastry, and the filling is softly set and aromatically spiced. While I admit that Pumpkin Pie is not my favourite dessert, I would willingly eat this version again. I ate it first cold, but found that I preferred it heated the next day with custard. Next time, perhaps, I will eat it warm from the oven rather than allow it to cool, as seems to be traditional.

Get in now while the pumpkins are still in season!

Prize winning pumpkins at the Sydney Royal Easter Show

Without a doubt, the largest pumpkin I have ever seen.

RECIPE- adapted from Lucy Bonnano's 'Pumpkin Pie' in Hands across the kitchen
Made 3x 9cm tarts

For the pastry

Ingredients:
1/2 cup plain flour
2 teaspoons icing sugar
50g butter
1 egg yolk
1-2 teaspoons iced water

Method:
Place flour, icing sugar and cubed butter into a food processor. Blitz until the mix resembles bread crumbs. With the motor running, add the yolk and then the water, little by little, until the mixture begins to come together. Stop the motor short of it's forming a ball.

Tip contents of processor onto a sheet of cling film  Use the cling film  not your hands- to press the dough into a disk, then rap up in the cling film and place in the fridge for 1/2 hour to rest.

Preheat oven to 200 degrees C. Remove dough from fridge and roll out on a floured surface till it is 3 mm thick. Use a bowl or circular cutter to mark out 13 cm circles on the dough, then use a knife to cut them out. Lift the pastry into the tart tins and use an off cut of pastry to coax the dough gently into the corners of the pan. Line all 3 then use a fork to prick the base before placing the tart tin back into the refrigerator until the oven is fully heated.

Once heated, remove the tin from the fridge. Scrunch up 3 pieces of baking paper until they become malleable,  then gently line the pastry tarts with them. Fill the lined tarts with dried rice, beans or baking beads, then blind bake in the oven for 15 minutes.

Once cool enough to handle, remove the tarts carefully from the tin and place on a wire rack to cool completely.

For the filling:

Ingredients:
125 g baked pumpkin flesh
1/2 teaspoon cinnamon
Pinch of salt
1/4 tsp ground ginger
small grating of fresh nutmeg
1 egg yolk
100mls cream

Method:

Puree pumpkin in the food processor until completely smooth. Add the remaining ingredients and blitz to combine into a smooth mixture. Fill cooled tart shells almost to the brim with the pumpkin custard mixture. Decorate with excess pastry.

Place tart shells onto a line baking tray and place into the oven. Reduce the temperature to 180 degrees C and bake for 15-20 minutes, or until no longer wobbly in the centre.

Serve warm or cold, as desired, with ice cream, cream or custard. Store pumpkin pie in fridge for freshness.

Strawberry Jam

Some time ago, Thomas Dux were selling strawberries for an incredibly low price: just $1 per 250g punnet. Ordinarily it just isn't viable to make your own jam, but when you get your fruit that cheaply, it only costs about $10 to make 4 jars- bargain. You'll find that about 8 punnets of fruit, or 2 kilos, is enough to make 4 jars. Obviously, you'll have to discard the greenery or any berries that are mouldy, so you'll end up with about 1.75 kilos, give or take.

Traditionally jam is made with equal parts of sugar and fruit. Personally, I find this combination a little too sweet. I opt for about 3 parts sugar to 4 parts fruit. If you can, use Jam sugar, as it contains a little pectin to help the jam set. Strawberries are not particularly high in pectin, so they need a helping hand. If you can't find jam sugar, add some Jam setta or pectin, according to the instructions on the packet.

Before you begin, sterilise your jars. I put the jars and lids through a dishwasher, then into a low oven to ensure they are completely dry. You can, instead, boil the jars for several minutes in a large pot, then remove to a tray and into the oven to dry. Be very careful not touch the inside of the jars or lids- you do not want to contaminate the jars after sterilising.

Wash your fruit well, drain thoroughly and put into a large pot with the sugar. If you like your jam chunky like me, then leave your fruit whole. If, on the other hand, you like a very pureed jam, chop your strawberries finely before adding to the sugar. Leave for a good half hour, stirring occasionally, to allow the strawberries to macerate and the sugar to dissolve. Put the pan on the heat and bring to a boil. Reduce to a simmer and, using a slotted spoon, remove the scum/impurities that appears on the surface, ensuring that the finished product is beautifully clear.

Stir the mixture occasionally and continue removing the scum from the surface until the jam reaches 105 degrees. At this point, remove a spoonful carefully from the pot onto a small plate. Leave the jam on the plate for a minute to cool, then run your finger through the centre to see if it has set. It shouldn't be runny, nor should it be solid: just a soft set jelly. The line you create with your finger should remain without the jam on either side oozing back into the centre. If it is still very runny, keep boiling and testing until it reaches a desirable consistency. The whole process may take up to half an hour, depending on the quantity of jam you are boiling. Immediately pour the jam into the sterilised jars- the heat will further ensure that the jar and the jam is free of bacteria. The jam and jars will be very hot- take care not to burn yourself. Using a tea towel, screw the lid carefully onto the jar. Leave the jam to cool thoroughly, then store in your pantry. They are ready for use as soon as the jam has cooled. The jam should keep for considerable time, so long as everything has been thoroughly sterilised. Enjoy with some fresh scones and double cream for a delectable afternoon tea. Bon appetit!

Girls weekend

Last weekend I played hostess to two of my dearest friends, Natalie and Amy: the very same ladies who coerced me into blogging again. They are personally responsible for taking all the photos that you see here, in hope, I believe, that if they did some of the work for me, I might go the extra mile and post the photos onto this blog. After their efforts, I feel obliged to at least post their photos of our marvelous weekend of food, movies and merry-making.

The fun began on Saturday afternoon with some cheese and spinach triangles, made with the spinach from our very small, but nonetheless precious, vegetable garden. Another day in the scorching sun and the spinach leaves, I fear, would have withered away, so their coming over was a perfect excuse to use them up. In addition to the spinach, which I steamed and then drained thoroughly, I added ricotta, fresh mint, lemon zest, parmesan, an egg, as well as a generous grinding of salt and pepper. I placed a mound of the filling onto several sheets of buttered filo and rolled, to the best of my ability, into triangles. Brush with egg wash or more melted butter, and then bake at 180 for 15-20 minutes until golden brown.

For dinner we had hamburgers with homemade brioche buns;  homemade pickled Jalapenos, red onions and cucumbers; ground beef patties (made from mince with 10-15% fat content); Gruyere cheese and a special sauce. When I was in New York in November, I had the most amazing burger at The National. It was called 'The Ugly Burger' on account of its turning into an ugly mess when eaten, but nothing about the taste, could be said to be ugly. It was so magnificent that I had to try and recreate it at home: this is my attempt. Although delicious, I'm afraid nothing will quite live up to my memory of the National 'Ugly burger'. If you are at all interested, you can find the recipe for the pickled vegetables and special sauce here.

I also served up a side order of Nigella's delicious Tuscan fries from her new book, Nigellissima. You can find the recipe for those here.

Now onto dessert. Again taking inspiration from Nigellissima, one of my newest culinary acquisitions, I opted for something cool and summery to end our evening: The Double Amaretto semifreddo. A semi-solid parfait, if you like, littered with shards of crunchy amaretti biscuits and enhanced with a dosh of Disaronno- that headily aromatic, almondy liquor, often referred to as Amaretto. I LOVE anything almondy: Marzipan, almond croissants, friands, Dr Pepper, Maraschino cherries. If it contains almond, I'm a taker. This dessert was, to my great delight, as intensely almondy as you can get. It was just as well that Nat and Amy both like Almond- or so they told me- because if you weren't a fan of Almond, you most certainly wouldn't like this dessert.

The only thing I would say against the recipe, is that there wasn't really much process involved. I suppose that's good if you are in a hurry or you don't really enjoy cooking; if, however, you are like me, it is a joy to spend a little more time pottering in the kitchen. I suppose, in truth, had I made the sauce to go along with it, there would have been a bit more to do, but anything that contains Apricot- apricot jam being a core ingredient in the semifreddo sauce- is of absolutely no interest to me. I just served mine with a little maple syrup and a scattering of a few more crushed amaretti biscuits instead. If you enjoy apricot, the by all means, make the sauce.

Before we knew it, it was Sunday morning and time for brekky. I had made enough brioche dough on Saturday to be able to make a small loaf in addition to the burger buns. What do you do with stale brioche? French toast of course. I cut the brioche into fairly thick chunks, so they did need quite a long time to soak. It is so vital that you take the time to soak the bread properly, as there is nothing worse than dry french toast. After soaking in a mixture of egs, cream, sugar and vanilla, cook at a low heat until golden and cooked through. I had some lovely ricotta left over from the triangles, so I sweetened that with maple syrup and added a little cinnamon and vanilla. I then macerated some strrawberries in some sugar and balsamic vinegar. To serve, I smeared some ricotta across the plate, sprinkled over some of the remaining amaretti, put the strawberries along side and the french toast on top with a mint leaf garnish. Serve with extra maple syrup, if desired. In my books, a little maple syrup is always desirable.

This post is dedicated to Nat and Amy! Thanks for sharing the weekend with me :)

Nigella's Chocolate Guinness Cake

Many, many months have elapsed since I last updated my blog, so long in fact that I had begun to doubt whether anyone would even remember that it exists. A recent discussion with two of my dearest friends, Natalie and Amy, assured me that it had not been forgotten and encouraged me to get the blog back up and running. Thanks girls for your support!

This cake was by no means a recent concoction. In fact, I made it all the way back in September for my brother, Andrew's birthday. It was seemingly a twist of fate that the cake I decided to make should contain the national drink of Ireland, Guinness,  and that his son, born that same day, be given the name of Patrick. When I began to make the cake, however, he was not yet named, so it was not intentional, I assure you. Instead, this cake was selected by Andrew's daughter Eloise, who insisted that Daddy wanted a beer cake. I was only too happy to oblige, and so made the only cake for which I was in possession of a recipe containing beer. 

This Guinness cake ended up being a real winner. It is incredibly moist and, because of the bitterness of the Guinness, not overly sweet. I am not a fan of either chocolate or beer, but I must admit I liked this cake; perhaps the combination of the two together counteracted the chocolatey-ness and beery-ness, leaving you with a pleasantly spiced, treacly cake, not unlike fruitcake, but without the fruit. Not only did it taste lovely but it was easy to prepare and looked remarkably like a pint of Guinness: a cloud of cream-cheese frosting floating atop the ebony cake base.

I encourage you all to give this recipe a go. The good news is, if you don't have the book Feast, you can find the recipe easily enough on Nigella's own website. 

Banana Souffle and Instant Banana Ice cream

 Another day, another souffle- this time Banana. I admit I've gone a little souffle mad of late. But really, how can you blame me? They are delicious; they are, relative to other puddings, relatively healthy and you can make a souffle in almost any flavour you could possibly imagine. So far I've made apple and cinnamon, Rhubarb, raspberry, strawberry and banana. I don't plan on stopping there, either- think of all the other flavours I could make!

Ordinarily I would use the leftover egg yolks to make a creme anglaise (custard). With this particular flavour, however, I decided to try something different. Some time ago I saw Matt Preston make an instant Banana Ice cream and I've been waiting for the occasion to make it. Luckily I happened to have a freezer full of over-ripe bananas. All you do is peel the frozen bananas (One banana seems to make a generous scoop), chop them into chunks and blend in a food processor. You may have to stop the motor sporadically to scrape down the chunks towards the blades, but after a mere minute, you will have a most delicious, velvety textured banana ice cream. I even give you permission to let your guests
think that you slaved away for hours making custard
 and churning it by hand; it will be our little secret.


As for the souffle, the method is the same as for the preceding recipe, only substitute the strawberry for banana and the caster sugar for brown.

Bon appetit!

Strawberry Souffle

I'm afraid I've been terribly lax of late and haven't updated the blog in quite some time. I could blame it on the Olympics, on Masterchef All Stars, on any number of things really, but essentially I've just been too lazy to take the time to blog. Apologies!

Going back a few weeks ago now, I was at home by myself on evening and, cold and miserable from the wintery wind, decided to make myself some dessert. It can be a tricky task to find a dessert recipe that can be successfully divided to make one individual serving. Many recipes call for 1or 2 eggs for a dessert that feeds 6-8. Now tell me, how are you supposed to divide one egg by 6? With difficulty. So, with very little options to choose from, without having a week's supply of left-over pud, I decided to make a souffle- a dessert that I have found, to my great delight, divides exceedingly well. One egg white= one lovely serving.

Not only is souffle a suitable sweet for one, it is also incredibly delicious and, best of all, contains no fat. True , it does contain sugar and whatever it lacks in fat, I generally make up for by serving a big scoop of ice cream or a jug of custard alongside. I'd be quite content, however, eating one of these little babies unadorned.

Please don't be nervous about making souffle. You mustn't be nervous about egg whites-if you are, it will show in the finished result. Egg whites are really so much tougher than they are made out to be. So for an amazing winter treat for one or for many, try your hand at a souffle!

Strawberry Souffle recipe (one portion)

1/2 tablespoon melted butter for greasing
50g Strawberries (weight with greenery removed), quartered
30g Caster Sugar + 1 tablespoon more for dusting ramekin
1/2 teaspoon Cornflour, mixed into a paste with 1/2 teaspoon water
1 egg white

Preheat oven to 170 C

Grease a 250ml capacity ramekin with butter, then sprinkle generously with caster sugar, turning the ramekin around to coat the bottom and sides with an even layer of sugar. Tip out any excess and place rameking in the refrigerator while you get on with the souffle mix.

In a small saucepan place the strawberries and half the caster sugar over a low heat. Stir occasionally until sugar has dissolved and the strawberries are yielding. Remove from the heat and whisk in the corn flour. Using either a whizz stick, a blender or a processor, puree the strawberry mixture until smooth and completely free of any lumps. Set aside.

In a medium sized bowl, beat the egg white with a pinch of salt until light and foamy, then gradually add the remainder of the caster sugar, continuing to beat until thick (when you lift the beater out of the egg white, the peak should bend over slightly, although it should be thick enough that you can safely hold the bowl upside down over your head).

Add about a third of the egg white to the strawberry mixture, stirring the two together to combine. At this stage, you are only trying to loosen the strawberry mix, not retain air, so you don't have to fold. Place the remaining meringue mix into the strawberry and this time, fold the two together to combine, while retaining the air in the egg whites. You really need to spin the bowl around as you do this, so that you are gathering the  mixture from every corner of the bowl and incorporating it into the meringue. The best way is to use a metal spoon, drag it around the right rim of the bowl, scraping the base as you go, towards you, then flop, or fold, all that you have gathered back over into the centre of the bowl. Make sense? Then give the bowl a quarter turn and repeat until it is no longer streaky.

Remove the ramekin from the fridge and gently spoon the matter into the mould. Try not to disturb the buttery sugar coating you created earlier with your spoon. Spoon into the centre of the mould, coaxing it gently downwards and outwards. Fill right to the top and then, place a long spatula or butter knife midway across the ramekin and scrape towards you, allowing any excess the plunge over the rim. Repeat on other half and if necessary, back track to ensure a completely smooth surface, flush with the rim. With a bit of luck your spatula will catch the excess with every scrape. If not, clean the outside of the ramekin and then, using a clean finger, run your fingertip around the inside of the rim to create a small moat, if you will, between the souffle and the dish itself. Place souffle onto a tray and into the oven for 12-14 minutes. Do not open the door at all before 12 minutes- you don't want it to collapse.

Remove to awaiting plate and serve immediately with ice cream, custard or cream. I'm warning you- it will sink if you leave it lying about. I apologise for the lengthy, especially to those of you who have baked before. I merely wish to equip newbies with as much knowledge as possible to give them confidence in the kitchen. It can be a scary thing baking something for the first time, especially a souffle, so I hope these instructions will help you tackle the challenge with relative ease. If it doesn't turn out perfectly the first time, don't give up. Believe me- I've failed plenty of times. Practice makes perfect. If you don't know what went wrong, just ask and I'll do my best to point you in the right direction.

Bon Appetit!

Raspberry Red Velvet Cake

Red Velvet cake is one of my very favourite cakes. An ordinary buttermilk sponge is nothing special, but when you add food colouring to the batter, well, that's a different matter altogether. I mean, what's not to love about a whole bottle of rose pink food colouring?


I first discovered this cake about five years ago on the internet. Back then Red Velvet Cake was nowhere to be seen in Australian cake shops and was somewhat of a novelty. Ordinarily I cover the outside of the cake with the white cream cheese frosting, so you can imagine the surprise of cutting into a seemingly white cake for the first time to reveal a shockingly red interior.

 Nowadays you can find red velvet cake all over the place and consequently partakers are not overcome with the same wonder and awe as when they first gazed upon its crimson interior. Nonetheless, it remains one of my favourites and I make it whenever the opportunity presents itself.



The sponge itself is made with canola/vegetable oil instead of butter. This, in addition to the buttermilk makes for a very moist, tender crumb. The best thing is that the cake keeps extremely well and can be made several days in advance.

It is a lovely cake, served with a deliciously fluffy cream cheese frosting and makes a wonderful addition to any special celebration. Do try it!