November 24th, 2011 | Posted in Recipe Blogs by Mat
Before I start I can’t not mention the RWC! All Blacks vs France in the final and a NZ victory – it’s been worth the 24 year wait! Speaking of the rugby, you might even have seen me on celeb MasterChef last week, thoroughly enjoyed the shooting and I thought Phil Vickery was a very worthy winner.
It was National Baking Week last week too and there were some great recipes all over Twitter. There’s a great competition on the NBW site at the minute for the happy egg co. – you could win a cookery course with me and an all expenses paid trip to my restaurant. It’s not too late to enter so get online.
Been plenty busy cooking and testing some new recipes for you. In fact we just wrapped up a photoshoot last week so hopefully I can share them with you soon, I did manage to sneak in a shot of my meringue ghosts on twitter though @matkiwi.
Also managed to hunt down a giant pumpkin to carve with the kids for Halloween during half term. As Halloween is round the corner I wanted to share my pumpkin pie with you so once you’re done carving you can try this great recipe as a healthy and tasty evening meal.
Healthy pumpkin pie
Ingredients (serves 4)
- 300g pumpkin flesh (cooked)
- 6 sheets filo pastry
- 1 happy egg white
- ½ tsp allspice
- ½ tsp ginger
- 1 tsp cinnamon
- 2 happy eggs
- 50g English heather honey
- The evening before, dice the pumpkin and boil in water for 10 minutes until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice overnight.
- Line 4 ramekins with 6 layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with a happy egg white as you place them in the ramekins. Place a handful of baking beads onto some cling film and wrap it to make a bag. Make 4 of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a preheated oven at 160ºC/325ºF/Gas Mark 3 for 10 minutes.
- Remove from the oven and leave to cool, and then take the bags of baking beads out. Re-glaze the inside of the filo basket with happy egg white and place back in the oven for a further 2 minutes.
- In a bowl, mix the Pumpkin flesh, allspice, ginger, cinnamon, happy eggs and honey. Divide in to 4 and spoon into the filo parcels (still in ramekins). Place in an oven at 140ºC/275ºF/Gas Mark 1 for 30-40 minutes until the mixture has set (has a firm wobble).