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Rachel’s Organics Pumpkin Pie Recipe

Posted on by Abi

PPierecAutumn means pumpkins and if there is one dessert that all my family anticipate then that is Pumpkin Pie! We’ve made it using fresh pumpkins, and I even created mini pie-lets. But that doesn’t mean we have one favourite recipe and we’re always looking for new variations. Rachel’s Organics sent me over their new Pumpkin Pie recipe and we’ll be trying it out this weekend in time for Halloween!

Ingredients

320g ready to roll short crust pastry

425g canned pumpkin (we used Libby’s)

140g caster sugar

½ tsp ground nutmeg

½ tsp ground cinnamon

2 eggs beaten

25g butter melted

100g Rachel’s Greek Style Low Fat Yogurt

Topping

200g Rachel’s Greek style Apple & Cinnamon Yogurt

A sprinkle of ground cinnamon

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).

2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.

4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.

5. Leave to cool then remove the pie from the tin.

6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.

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Easy Coffee And Pecan Cake Recipe

Posted on by Abi

easycoffeepecancake

There’s nothing like a slice of homemade cake to lift your spirits and with todays recipe you’re bound to have a happy tummy too! My husband loves Coffee and Walnut cake but it’s not one of my faves, so when he requested one recently I had to make my own version and came up with this incredibly easy Coffee And Pecan Cake Recipe. The pecan offers a slight twist on the walnut but it’s still a traditional flavour combination. Then the cake is filled to bursting with freshly whipped cream delicately flavoured with Kahlua coffee liqueur.

Ingredients

8oz/ 225g Self Raising Flour

8oz/ 225g Unsalted Butter

8oz/ 225g Soft Brown Sugar

4 Eggs

2 1/2 Tbsp Freshly made Espresso

3oz/ 85g Pecans (with a few extra for decoration)

Double Cream

Optional – Kahlua Coffee Liqueur to taste

 

Step 1

Combine the flour, butter, sugar and eggs in a large mixing bowl and whisk until light and fluffy.

Step 2

Add the Espresso, I recommend using some that has been freshly made and cooled slightly. Chop the pecans and fold into the mixture.

Step 3

Divide the cake batter between two oiled cake tins and bake in an oven approximately 175C/ 350F/ Gas Mark 4 for 30minutes or until cooked through. Cool the cakes on a wire rack.

Step 4

Once the cakes are cooled it’s time to make the filling. How much cream you use depends on your own preference (I like a lot!). Whip the cream using an electric mixer and then add in coffee liqueur to taste, adding 1/2 tbsp at a time.

Sandwich the two cake halves together using the cream.

Finally decorate the top of your cake with a few piped blobs of cream, then pop a pecan on top of each blob and push it down ever so slightly.

Remember that as this cake contains fresh cream it will be need to be kept in the fridge. 🙂

That’s all there is to it!

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Pulled Pork Burger with Leerdammer Recipe

Posted on by Abi

LeerdammerpulledporkIt’s finally starting to feel like summer and with lazy weekends on the horizon that means it’s time to dust off the BBQ and get cooking! That’s no excuse to be boring though, try out this yummy Pulled Pork Burger with Leerdammer Recipe created by those clever chaps as Leerdammer and you’re sure to delight your friends and family.

 

What You’ll Need

1.6-2kg rolled joint of pork shoulder

2 tsp smoked paprika, 1 tsp mustard powder

1 tbsp wholegrain mustard

Salt and freshly ground black pepper

4 tbsp HP BBQ sauce, 4 tbsp tomato puree

2 tbsp muscovado sugar

1 tbsp cider or wine vinegar

6 brioche rolls

Coleslaw, to serve

6 slices Leerdammer Toastie & Burger slices

Method:

Serves: 6 Prep: 20 mins | Cooking: 5 hrs Method: Preheat the oven to 150°C, fan oven 130°C, Gas Mark 2.

Mix together the paprika, mustard powder and wholegrain mustard with 2 tbsp water and 1 tsp of salt and black pepper. Rub over the pork, then place it into a roasting tin, adding 400ml water. Cover with foil and slow-roast for 4½-5 hours. Prepare ahead up to this point 1-2 days before needed. Keep covered and refrigerated.

Preheat the barbecue. Mix together the HP BBQ sauce with tomato puree, sugar and vinegar. Brush over the meat. Barbecue the pork for two minutes on all sides until nicely browned. Alternatively, roast for 20-30 minutes at 200°C, fan oven 180°C, Gas Mark 6.

To serve, use two forks to pull the tender meat into nice chunky pieces.

Lightly barbecue or toast the rolls, pop in coleslaw and fill with the pork. op each one with a slice of Leerdammer Toastie & Burger.

On the side: or the coleslaw, finely slice g white cabbage and mi in  grated carrot and two finely chopped spring onions. Toss everything together in a 3-4 tbsp natural yogurt or mayonnaise. Just before serving, grate in an eating apple and add a squeeze of lemon juice.

 

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