Tag Archives: halloween

Soul Cakes

31 Oct

These are really tasty treats which are traditional Halloween cakes. They were originally from the Celtic festival of Samhain where they were baked and left on the doorstep with milk or wine for the departed! The next day the children and poor would dance and beg for the treats, this then because trick or treat!!

SoulCakes

Ingredients:
375g Plain flour
2tsp Ground nutmeg
2tsp Mixed spice
185g Butter
180g Sultanas
1 Egg
125ml Milk

300g White chocolate
400-500ml Double cream

Estimated time: 50 minutes

Directions:

Weigh all of your dry ingredients into a bowl with the butter. Rub this together until the mix resembles bread crumbs 🙂

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Once crumbs have been reached stir in your sultanas before making a well in the middle of the bowl.

Pour your milk and egg into the well and carefully mix together. Mix this until firm dough forms, this not be too stick and you’ll find that it won’t stick to your fingers!

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Spoon this dough onto lined trays using tablespoons, make sure you leave them spaced apart. Once all the mix is spooned onto the trays you can shape them into rough ghost shapes, don’t worry if they don’t look too much like ghosts as they will spread a bit while cooking!

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Bake these in the oven at 220c for 10-15 minutes until kind of puffed up and golden brown. Allow them to cool down on a rack.

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Meanwhile the ganache. Weigh your white chocolate into a bowl. Pour half of the cream into another microwaveable bowl and heat it until boiling hot. Once hot enough pour the cream on top of your chocolate and stir in, the chocolate should all melt, if not then simply heat up more cream and stir it in until you’re left with a nice smooth paste.

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Now spoon your ganache over all of your ghosts, the ganache will get thicker as it cools down! Once covered you can decorate your ghosts giving them fun spooky faces!

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And now enjoy!! These are such tasty things, a mix between biscuits and scones a treat to be enjoyed by everyone on this spooky day! Hope you all love these and have a spooky Halloween!!!

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Pumpkin Pie

26 Oct

I love pumpkin pie so much, this is possibly my favourite pudding ever!! The first time I ever tried this was when one of my brothers went to his friends Halloween party and brought some back. The flavour of pumpkin and nutmeg is just brilliant. Served hot or cold this is such an awesome autumn treat for everyone!

PumpkinPie

Ingredients:
350g Plain flour
1tsp Ground cinnamon
200g Butter
150ml Cold water

1000g Pumpkin purée
410g(1tin) Evaporated milk
2 Eggs
170g Muscovado
1tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Ground ginger

Estimated time: 65 minutes

Directions:

Pastry first 🙂 weigh your flour, cinnamon and butter into a bowl and either rub together by hand, or use a mixer. Once the mix resembles bread crumbs slowly add cold water, mix this together until a dough forms. If it’s too dry add a bit more water! Wrap this pastry in cling film and leave in the fridge for 15 minutes.

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Meanwhile peel and chop your pumpkin, scraping out the seeds and stringy bits. Weigh your pumpkin into a large saucepan and fill with water, just enough so the chunks are covered. Bring this to the boil and then simmer for about 10 minutes or until the pumpkin is tender.

Drain the water and mash the pumpkin chunks in a big bowl. Drain off any excess water that appears. Leave the pumpkin to one side to cool a bit.

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In another bowl weigh your evaporated milk, sugar and spices, mix in the two eggs making sure everything is well mixed. This mix will smell amazing!! Make sure it’s well mixed before stirring in your mashed pumpkin.

By now the pastry will be rested but not too hard so rolling it will still be easy. Take the pastry and roll it out on a floured surface to roughly half a cm thick. Make sure you roll enough to cover your pie tin!

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Carefully roll the pastry onto the rolling pin (don’t press down on the pin or you will just roll the pastry into itself!) and place it over your greased pie tin. Gently press the pastry into the edges and sides so that there are no holes.

Pour the pumpkin pie mix into the pastry case, as full as you can safely get it before putting it into the oven at 180c for 40-45 minutes. The pie is done when a knife or skewer comes out clean.

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Serve this with cream or ice cream, hot or cold! I hope you all love this autumny pie as much as my family do, it is such a treat and everyone falls in love with it, it makes you enjoy the fact that the nights are getting colder and darker! And let’s face it, everyone loves a bit of pie!!! Enjoy everyone 🙂

Pumpkin and Chorizo Soup

19 Oct

This is a brilliant autumn soup for when it starts to get darker and cold each night! The chorizo adds something new and exciting to the gentle flavour of pumpkin giving you a warming soup suitable for everyone in the family!

Pumpkin_Chorizo_Soup

Ingredients:
1500g Chopped pumpkin, roughly 1 pumpkin
4tbsp Olive oil
1 Large onion
2 Garlic cloves
250g Chorizo
1ltr Chicken stock

Estimated time: 60 minutes

Directions:

Peel and chop your pumpkin into rough cubes. Weigh the cubes into a bowl with 2tbsp of the olive oil, salt and pepper, mix these together so all of it is well covered. Lightly oil two baking trays and roast your pumpkin pieces at 180c for 10-15 minutes until they have just started to colour and are soft. Leave these to one side to cool.

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While the pumpkin is cooking peel and dice your onion and garlic cloves before putting them into a large pan and gently cooking them down in the left over olive oil. This will take roughly 10 minutes on a medium heat.

Chop the chorizo into bite size chunks and then half the pieces and add them to the onion and garlic. Cook these all together for about 10minutes until the oils have been released from the chorizo giving everything an awesome red colour!

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Now stir in your pumpkin pieces and cook for a few minutes before pouring in your chicken stock. Once all the stock is added bring the soup up to the boil and then simmer for a further 10 minutes. This will make sure that all of the pumpkin is completely cooked and soft.

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Take two thirds of the soup and blend it to a smooth thick soup before stirring it back into the soup. This means that your soup will be nice and thick with chunks of pumpkin and chorizo throughout it. Season the soup with salt and pepper to taste!

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Serve this soup with croutons on top to add a bit of crunch to this beautiful soup 🙂 and there you have it, a nice hot thick soup just what you need for a cold evening, especially good in front of a nice hot fire! Hope you all love this soup as much as I do!

Baked Pumpkin Cheesecake

16 Oct

Finally pumpkins are in England!!!! I love these funky vegetables so under used and to be honest I feel not many people really know how to use them, or what to put them in. But not anymore, I’m going to try and make as many different things as I can before they go out of season again :p firstly this cheesecake is a wonderful pudding for all of the family, brilliant for autumn evenings in front of a fire 🙂

BakedPumpkinCheesecake

Ingredients:
250g Digestive biscuits
100g Butter, melted
1/2tsp Ground cinnamon
1/2tsp Ground nutmeg

700g Cream cheese
120g Caster sugar
1tsp Ground cinnamon
1tsp Ground nutmeg
3 Eggs
250g Pumpkin

Estimated time: 70 minutes

Directions:

First let’s tackle the pumpkin. These are not easy to chop and peel so be careful. I find it easiest to cut out the stalk like you would if you were making a lantern. Scoop out all of the stringy bits and the seeds (keep the seeds for toasting if you like!), now carefully cut the whole pumpkin in half and then each half into quarters. Then once again cut these into smaller pieces.

Now with the nice small pieces of pumpkin carefully cut the peel off taking as little of the flesh as possible. Be careful not to cut your fingers!! Once peeled dice up the cubes and weigh out 250g (if more don’t worry!) onto a lightly oiled (veg oil) baking tray before placing in the oven at 160c and roasting for 10-15 minutes. Give them a mix around about halfway through. Once they are cooked (when you can pierce with and fork and the flesh is soft, or you can eat a piece) take them out and allow to cool down.

While the pumpkin pieces are cooling weigh your biscuits into a bowl and bash with a rolling pin until you’re left with crumbs 🙂 to this mix in your spices and stir in your melted butter. Once mixed well spoon the crumbs into a lined loose bottom tin and press to the edges, try to get it as flat as you can. Once you’ve done this, put to one side.

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In a bowl weigh your cream cheese, caster sugar and the spices. Mix these together with a wooden spoon until the sugar is mixed in and it’s roughly the same consistence as thick cream.

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Beat your eggs together before carefully stirring them into your cheese mix. Make sure it’s all well mixed in.

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Now your pumpkins purée, scrape your cooked pumpkin into a large bowl and mash until you have the consistency you want. I left a few lumps as I wanted people to be able to tell what was in the cheesecake straight away, just by looking!

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Once your pumpkin is mashed fold it into your cheese cake mix and then pour it on top of your biscuit base! Place you cheese cake into the oven (still at 160c) and bake for 35-40 minutes. When the cakes cooked the edges will be light golden and the middle will have a slight wobble.

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Either serve this cake hot or cold. If you have it warm then the filling will be softer so not as neat to cut! Your family and friends will all love this. It’s a brilliant way to use pumpkin that people will not expect!!! This is a bit of a fiddly recipe but it’s so worth it, also you can save your leftover pumpkin ready peeled for future use!! Hope you all enjoy this, and I hope you all try experimenting with pumpkin and love the results as much as me and my family!!!

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