Best Ever Pumpkin Pie

Print Recipe
Best Ever Pumpkin Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Servings
pie
Ingredients
  • 2 cups roasted butternut pumpkin pureed
  • 3 egg yolks
  • 1 large egg
  • 1 395 g can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon Chinese 5-spice powder
Pie crust
  • 2 1/2 cups plain flour
  • 1 cup unsalted butter - chilled cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar
Course Dessert
Cuisine American
Servings
pie
Ingredients
  • 2 cups roasted butternut pumpkin pureed
  • 3 egg yolks
  • 1 large egg
  • 1 395 g can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon Chinese 5-spice powder
Pie crust
  • 2 1/2 cups plain flour
  • 1 cup unsalted butter - chilled cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Make the pie crust
  1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  2. Stir water and vinegar in a small bowl.
  3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 15cm wide.
  5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
To make the pie
  1. Preheat oven 220 degrees C
  2. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
  3. Fit pie crust in a 20cm pie dish and crimp edges.
  4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  5. Bake in the preheated oven for 15 minutes.
  6. Reduce heat to 175 degrees C and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 10cm from the crust, should come out clean. Allow to cool completely before serving.
Share this Recipe

INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

Print Recipe
INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 1 cup green lentils
  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbs. freshly minced fresh ginger
  • 1 Tbs Indian curry powder or more!, I used Maharajah
  • 1/2 bunch asparagus sliced into 1-inch pieces
  • 1 bunch kale chopped
  • 1/4 cup chopped corinader
  • 1 lemon
  • coarse salt and freshly ground pepper
Servings
Ingredients
  • 1 cup green lentils
  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbs. freshly minced fresh ginger
  • 1 Tbs Indian curry powder or more!, I used Maharajah
  • 1/2 bunch asparagus sliced into 1-inch pieces
  • 1 bunch kale chopped
  • 1/4 cup chopped corinader
  • 1 lemon
  • coarse salt and freshly ground pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a pot of salted water to a boil. Add the lentils and cook until tender, about 25 minutes.
  2. Heat the oil in a medium fry pan over medium high. Add the onion and saute until it starts to soften, 5 minutes. Add the garlic and ginger and bloom 30 seconds. Add the curry powder and a pinch of salt and pepper. Continue to fry the spices for another 30 seconds, or until fragrant.
  3. Add the asparagus and saute until bright green, 2 minutes. Add the kale and continue to saute until wilted, another 2 minutes.
  4. Drain the lentils and add them to the kale mixture. Toss to combine. Sprinkle with lots of coriander and a good squeeze of the lemon juice. Check seasoning - add another pinch of salt if required.
  5. Serve with more coriander and lemon juice!
Share this Recipe

Blackened Salmon Burgers With Mango-Jalapeno Salsa

Print Recipe
Blackened Salmon Burgers With Mango-Jalapeno Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
large burgers
Ingredients
For the Salmon Burgers:
  • 500 g salmon cut into pieces and processed until ground
  • 1/2 cup panko breadcrumbs
  • 2 Tablespoons parmesan cheese grated
  • 2 Tablespoons olive oil separated
  • 1 Tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Mango-Jalapeno Salsa:
  • 1 mango chopped
  • 1/2 jalapeno minced, or green chilli
  • 2 Tablespoons grated red onion
  • Juice of ½ lime
  • For the Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1 chipotle pepper or roasted pepper
  • 1 teaspoon of adobo sauce from the jar
  • To serve buns avocado, red onions, and any other toppings you want!
Course Main Dish
Servings
large burgers
Ingredients
For the Salmon Burgers:
  • 500 g salmon cut into pieces and processed until ground
  • 1/2 cup panko breadcrumbs
  • 2 Tablespoons parmesan cheese grated
  • 2 Tablespoons olive oil separated
  • 1 Tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Mango-Jalapeno Salsa:
  • 1 mango chopped
  • 1/2 jalapeno minced, or green chilli
  • 2 Tablespoons grated red onion
  • Juice of ½ lime
  • For the Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1 chipotle pepper or roasted pepper
  • 1 teaspoon of adobo sauce from the jar
  • To serve buns avocado, red onions, and any other toppings you want!
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start by making your salsa. Combine chopped mango, jalapeno, and red onion in bowl. Squeeze fresh lime juice over top and stir to combine. Set aside.
  2. Cut raw salmon into large chunks and place in food processor. Pulse until salmon resembles the consistency of minced beef.
  3. Place salmon in a bowl and add Panko, parmesan, and olive oil. Stir with a large spoon until the ingredients are fully incorporated. Shape into 4 small or 2 large patties.
  4. Mix brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl. Liberally cover both sides of the salmon burgers.
  5. Heat large skillet with remaining 1 Tablespoon of olive oil over medium-high heat. Cook 3-4 minutes per side. Be careful when you flip the patties - they are delicate.
  6. As the salmon burgers are cooking, make your chipotle mayo. In a bowl, combine mayonnaise, finely chopped chipotle pepper, and adobo sauce, stirring well to combine.
  7. Assemble your burgers - stacked up like this: bun, smashed avocado, mango-jalapeno salsa, patties, chipotle mayo, bun. Enjoy!
Share this Recipe

Fully Loaded Hasselback Potatoes

Print Recipe
Fully Loaded Hasselback Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 4 medium brushed potatoes
  • 4 tablespoons Butter sliced thinly
  • salt and pepper to taste
  • 1 clove garlic thinly sliced
  • 4 strips bacon
  • 1 cup cheddar cheese shredded
  • 1/4 cup sour cream
  • 1/4 cup shallots sliced
Servings
Ingredients
  • 4 medium brushed potatoes
  • 4 tablespoons Butter sliced thinly
  • salt and pepper to taste
  • 1 clove garlic thinly sliced
  • 4 strips bacon
  • 1 cup cheddar cheese shredded
  • 1/4 cup sour cream
  • 1/4 cup shallots sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat and oven to 200C
  2. Slice the potatoes thinly (around 3mm) without cutting all the way through.
  3. Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
  4. Roast in a preheated 200C oven until crispy on the top and tender in the middle, about 1 hour.
  5. Meanwhile cook the bacon until crispy and crumble it.
  6. Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
  7. Serve topped with sour cream, and green onions.
Share this Recipe