Friday, August 10, 2012

Pumpkin Pies

This is the first recipe out of this book that I ever cooked, before it was even in this book! I made it straight from the Donna Hay magazine as I've always wanted to try it, so I thought the best way to try something is to make it.

It took me aaaaaages. I had barely worked with pastry before and was very fiddly with it, trying to finesse the edging and make it as smooth as possible. I like the instructions to 'place on a baking tray THEN pour in the pumpkin mixture' before baking. Best instructions ever, as I couldn't imagine trying to handle it when ready to be cooked. Just my luck I'd trip.

I loved the taste, the natural sweetness from the butternut pumpkin accentuated by the maple syrup. It's no wonder it's such a popular pie, in America. It should be more popular here. Just so I can eat more of it.


Excuse the dodgy photo, it was take quite a few years ago....

Also, I clearly remember taking some over to my family and them asking me, Do you eat it for dinner, or dessert? Maybe I should have told them it was a Pumpkin Tart or something a bit more sweet sounding. 


Wednesday, August 8, 2012

Apple and Date Strudel

Hubby informs me, after I'd started making this dessert, that he's never had strudel before. I'm pretty sure that's a crime somewhere. If not, it should be. My Dad loves strudel and I've had it countless times growing up. Usually the frozen ones from the supermarket, but honestly, there's nothing wrong with them. Nice and warm with some cold ice-cream, they hit the spot on a cold winters night.

Well guess what. It's been cold at night. So I made strudel.

One thing I love about cooking is the repetitiveness of tasks. Peel, core and chop 6 Apples. Ok. May take me some time with two rat-bags hanging off me, but I get it done. And buttering the filo pastry layers. Mundane, but I like to do it. I think next time I try this I'd like to use the recipe from the recent Masterchef series where Apple Strudel was made in a Masterclass. They included the pastry and all, and I think as someone learning how to cook, that's what I'd like to learn. Filo is a good and quick alternative, but when I have time (hahahaha!!!!) I'd like to learn more.

This recipe uses almond meal in lieu of breadcrumbs, to soak up the excess moisture from the apples during cooking. Hubby didn't like it all that much. I loved it. I love the soft bite of the apple mixed with the crunchy filo layers. It was topped with slivered almonds, but without something to bind them there, they all just fell off and were a bit useless.

No photo. It wasn't the prettiest of desserts and I was too busy eating it each night to take a snap. Sorry, you'll just have to go make one for yourself.

Monday, August 6, 2012

Maple Pear Tarte Tatin

What comes with living in a small town in Central Queensland, I couldn't get any maple syrup. So I used what I had and made it with Golden Syrup instead. Still just as good, in my humble opinion.

The only tarte tatin I've made previously was a savoury one so I've been looking forward to trying out this popular dessert. Pears are so beautiful at the moment, so I'm trying to make all the lovely pear dishes throughout the book. I'm pretty sure I've only got one left to go...

After making the simple sugar and syrup glaze, I added my sliced pear and let them cook for a little while in the sauce pan. I don't have a few small pans that go from stove top to oven, so when the pear was done I transferred them to two small pie dishes. I couldn't get a block of puff pastry to roll out, instead I made it thick by using two layers of already rolled puff on the top of the pastry, finally brushing them in some leftover egg yolk that I had from a previous recipe.

Bake until golden.


It was so good and so so simple, I think these might become a staple in this house. Keeping my eye out for Maple Syrup too....