For Brad’s first Thanksgiving in Australia, I had to find a good Pumpkin Pie recipe.  That was not as easy as you might think as, at the time, the vast majority of recipes included a ‘can of pumpkin pie filling’.  I have never really been a ‘can of’ kind of girl, and have always made things from fresh ingredients, so when I came across the following recipe, I couldn’t have been happier.

He says it’s the best pumpkin pie he has ever eaten… but don’t tell his Mum!

This recipe makes enough for two pies – don’t halve it, as both pies will disappear in no time, but they do keep very well for several days in the fridge, so they can be made well ahead of time.  They also freeze very well.

Ingredients:

● 3 eggs
● 1/3 cup brown sugar
● 1/3 cup caster sugar
● 2 cups mashed pumpkin – jap or queensland blue
● 1 1/2 tsp. ground cinnamon
● 1 tsp. ground ginger
● 1/2 tsp. ground cloves
● 1/2 tsp. ground allspice
● 1/4 tsp. ground cardamom
● pinch salt
● 3/4 cup thickened cream
● 1/2 cup reduced fat cream
● 1 cooked 23cm shortcrust pastry case (recipe to follow)

Directions:

1. Preheat oven to 220C

2. Beat eggs and sugars together until light. Stir in pumpkin, spices and salt and mix thoroughly. Stir in both lots of cream. Pour filling into pastry case.

3. Cook the pie for 8 minutes, then reduce heat to 160C and cook for another 40-45 minutes or until filling is set (a knife inserted in the centre will come out clean). Remove from oven and cool completely before cutting.

Short Crust Pastry – enough for 1 pie.

Ingredients:

• 1 2/3 cups (250g) plain flour
• 125g unsalted butter, chilled, finely chopped
• 1 egg, chilled

Directions:

1. Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
2. Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
3. Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours

Have fun, and let me know what you think!

Put the heaped tablespoon of salt in a huge pot of water and bring it to the boil.  While boiling, add the chicken breasts, then bring back to the boil.  As soon as it comes back to the boil, cover with a tight fitting lid and remove from the heat .  Leave covered for half an hour.  Yes, it stays OFF the heat source.

Roughly chop the parsley and mint, then place in a bowl with lemon and salt,  tomato and extra virgin olive oil.  Allow to sit while the chicken is poaching (at least 10 minutes).  Steam or blanch the beans only until they are a bright green.  Drain and divide among 4 serving plates.

Remove the poached chicken and thickly slice against the grain.  Arrange on top of the beans, then spoon over the tomato sauce.

Serves 4 (this is a small meal size for our family, and would have been better suited to three people.)

Taken from Marie Claire Fresh + Fast and changed slightly for my own pantry limits.

Normally I’m one of those people who gets distracted by the shiny, colourful cover of the cookbook and  purchases it never to make anything from it, because ultimately, the damned thing sucks.  But hey, they look fab on my bookshelf!

Last week I bought another new, shiny (shiiiny…) and colourful cookbook.  I started looking through the pages and REALLY liked what I saw, so while I was out, I purchased a few necessary items.  The last few days I have been trying out some recipes and, so far,  they are AMAZING!

All the family have loved the food so far.. even our normally noncommittal 22yr old son reported “That chicken fucking ROCKED!” (Yeah, I gave up trying to get him not to swear…. it was a little hypocritical to try, don’t you think?  LOL)

Simple fresh ingredients, fast to prepare and extraordinarily tasty.

The book is Marie Claire Fresh + Fast.  You need it…. trust me.