Pumpkin Pie

Before making this pumpkin pie I had never even tasted it. I wanted to make it purely to try it, and it turned out I really like it. Pumpkin pie is very popular in America but in this country it seems very few people have tried it. When asked what it tasted like I've described it as a cross between an egg custard tart and carrot cake...sounds strange, but trust me when I say it's good and you should at least try it! It is a very seasonal treat for Autumn and especially around Halloween when we see so many pumpkins around. If you don't go to the effort of making your own shortcrust pastry, this is very quick and easy to put together.

You will need:

400g Ready-made Shortcrust Pastry
425g Tin of Pumpkin Puree
340g Evaporated Milk
2 Eggs
¾ cup Granulated Sugar
1 ½ tsp Cinnamon
¾ tsp Ground Ginger
⅜ tsp Ground Nutmeg
⅜ tsp Ground Allspice

Method:

Preheat your oven to 220 C. Start by lightly greasing a 9-inch tart tin. Dust flour over a clean work surface and roll out the pastry in a circular shape until it is about half a cm thick. Wrap the sheet of pastry around your rolling pin and use it to lift the pastry onto the tin. Lower the pastry into the sides of the tin without stretching it and lightly press into the corners. Trim any excess pastry off leaving about 2 cm around the edge. Fold the edge back on itself. Using a fork, carefully prick the pastry on the base of the tin.
In a large mixing bowl measure out all of the remaining ingredients. Using a hand or electric whisk, mix all the ingredients together. Pour the mixture into the pastry lined tin, leaving about cm gap at the top of the pastry. (I had a small amount of pastry and a small amount of filling left, so if you have a small tartlet tin you can make a mini pie with the leftover.)
Put the pie into the oven. After 15 minutes turn the temperature down to 175 C. Leave the pie in the oven for a further 50-55 minutes. The filling should still be wobbly when it is done. Take it out of the oven and leave to cool completely before taking it out of the tin. Store in the fridge, as it is best eaten chilled.

Baklava

You will need :

About 4 Ready-Made Filo Pastry Sheets
65g Pistashio Kernels
65g Walnuts
40g Soft Light Brown Sugar
 ½ tsp Ground Cinnamon 

¼ tsp Ground Nutmeg

For the syrup:  
225g Granlulated Sugar
150ml Water
Juice and Zest of 1/2 an Orange

Method:

Chop the nuts up to a coarse texture. (I did this by putting them in a plastic food bag and using a large knife to chop them, although it would be easier to use a food processor if you have one.)
In a bowl, mix the nuts with the brown sugar, cinnamon, and nutmeg. Cut the filo pastry into rectangles about 20cm x 25cm (or a similar area to fit the baking tray you are using). Lay the first piece on a baking tray. Brush with melted butter before placing the next piece on top. Repeat until you have 4 layers of filo pastry. Spread the nut mixture over the filo base. Cover with a piece of filo pastry, and brush with the melted butter. Repeat until the top layer has 6 layers of filo pastry. Make sure the top is well brushed with melted butter and then cut a diamond pattern through the top layer of pastry. Bake in a preheated oven at 180 C for 20-25 mins or until the top is golden in colour.

Meanwhile, prepare the syrup. Put the sugar, water orange juice and zest into a saucepan. Heat gently while stirring until all the sugar has dissolved. Continue to simmer until the mixture becomes thicker in consistency, much like a runny syrup (it will become more syrup like when it cools down). This may take up to 20 minutes.

Let the baklava cool for 5 minutes after taking it out of the oven and then pour the syrup over the top, making sure to cover it evenly. Leave until it has completely cooled down before cutting into individual pieces.

Brownie Cheesecake Bites

Makes 14

You will need:

225g Unsalted Butter

100g Dark Chocolate (broken into small pieces)

2 Eggs

225g Caster Sugar

½ tsp Vanilla Extract

Pinch of Salt

1 tbsp Cocoa Powder

100g Plain Flour

For the cheesecake topping:

85g Cream Cheese

1 Egg Yolk

1 ½ tbsp Caster Sugar

Method:

Prepare a cupcake tray with 14 cupcake cases and preheat the oven to 180 C.
Place the butter and the chocolate into a microwaveable bowl and put in the microwave for 30 seconds. Stir well and replace in the microwave for short periods of time, stirring in between, until the chocolate has just melted completely.
In a seperate bowl, beat together the eggs and sugar using a manual or electric whisk.
Slowly mix the melted chocolate into the sugar and eggs mixture. Finally add the salt, cocoa powder and flour and stir until it is all combined.
Divide the mixture between the 14 cupcake cases.

Beat the egg yolk, sugar and cream cheese together. Divide this mixture between the cupcake cases placing a small spoonful on the top of each.

Bake in the oven for about 20 minutes.