American Spiced Pumpkin Pie

Ingredients

1-1/2 cups plain flour
pinch of salt
3 oz unsalted butter
1 tbsp caster sugar
1 lb peeled fresh pumpkin, cubed, or 2 cups canned pumpkin, drained
1/2 cup soft light brown sugar
1/4 tsp salt
1/4 ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs, lightly beaten
1/2 cup double cream
whipped cream, to serve

Method

  1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
  2. Stir in the sugar and add about 2-3 tbsp water and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for 1 hour.
  3. Preheat the oven to 200°C/400°F with a baking sheet inside.
  4. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
  5. Roll out the pastry quite thinly and use to line a 9-1/2in (measured across the top) x 1-inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
  6. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each.
  7. Brush the edge of the pastry with water and stick the leaves all round the edge. Chill.
  8. In a large bowl mix together the pumpkin puree, sugar, salt, spices, eggs and cream and pour into the prepared pastry case. Smooth the top with a knife.
  9. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180°C/350°F and cook for a further 30 minutes, or until the filling is set and the pastry golden.
  10. Serve the pie warm with a generous dollop of whipped cream.

Makes 4 to 6 servings.

Source: The Ultimate Desserts Cookbook


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Steak and Fried Egg Baps with Mustard Butter

Ingredients

100 g butter, softened
2 teaspoons wholegrain mustard
1/2 teaspoon English mustard powder
1 tablespoon chopped fresh tarragon leaves
1 teaspoon Gentleman’s relish or anchovy paste (optional)
2 white baps, halved horizontally
2 x 250-g rib-eye (or sirloin) steaks, roughly 1.5-cm thick
3 tablespoons olive oil
2 large eggs
sea salt and black pepper, to season

Method

  1. Put the butter in a mixing bowl and beat it with a spoon until squished against the sides of the bowl. Spoon in the wholegrain mustard, mustard powder, tarragon and relish, if using. Season to taste, taking care not to over-season as the relish will already be salty. Beat everything together and use to butter the insides of the baps.
  2. Preheat a grill pan over high heat until very hot.
  3. Brush the steaks with 1 tablespoon of the oil and season well with salt and pepper. Using tongs, lay the steaks on the pan and press down. Leave them to cook for 2-4 minutes on each side. Press the centre of the steak to determine how well cooked it is. A light yield means it is medium, while anything soft is still rare.
  4. Transfer the steaks to a board and cut off any large pieces of fat. Leave to rest for 2-3 minutes while you cook the eggs.
  5. Add the remaining oil to a frying pan/skillet and heat over high heat. Crack in the eggs and turn the heat to low. Cook for 2 minutes, then flip over for 30 seconds to cook the other side but leave the yolk with a bit of ooze.
  6. Place a fried egg in each bap and finish off with a steak.

Makes 2 servings.

Source: 100 Ways with Eggs


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Pan-fried Veal Chop

Ingredients

2 tbsp butter, softened
1 tbsp Dijon mustard
1 tbsp chopped fresh basil
olive oil, for brushing
2 veal loin chops, 1-inch thick (about 8 oz each)
salt and freshly ground black pepper
basil sprigs, to garnish

Method

  1. Make the basil butter. Cream the butter with the mustard and chopped basil in a small bowl, then season with pepper.
  2. Lightly oil a heavy frying pan or griddle. Set over a high heat until very hot but not smoking. Brush both sides of each chop with a little oil and season with a little salt.
  3. Place the chops on the pan or griddle and reduce the heat to medium. Cook for 4-5 minutes, then turn and cook for a further 3-4 minutes until done as preferred (medium-rare meat will still be slightly soft when pressed, medium meat will be springy and well-done firm).
  4. Top each chop with half the basil butter and serve at once.

Makes 2 servings.

Source: French Delicious Classic Cuisine Made Easy


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Spice Cake with Maple Buttercream Frosting

Ingredients

2-1/3 cups all-purpose flour
1 cup white sugar
1 tsp baking soda
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp cloves
1 tsp salt
1 cup packed brown sugar
2/3 cup shortening
1 cup buttermilk
3 eggs

Buttercream Frosting

1/2 cup shortening
1/2 cup butter, softened
1 tsp maple flavoured extract
4 cups icing sugar
2 Tbsp milk

Method

  1. Make frosting. Cream butter and shortening together. Add maple flavouring. Gradually add icing sugar. Add milk slowly and continue beating until light and airy. Add more milk if necessary.
  2. Preheat oven to 350°F (175°C).
  3. Grease and flour two 9-inch cake pans or one oblong pan.
  4. In a large bowl, sift flour, white sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes.
  5. Add eggs, one at a time, beating well after each addition.
  6. Bake at 350°F (175°C) for 30 to 35 minutes in cake pans, or oblong pan for 45 minutes, until toothpick inserted in center comes out clean. Cool.
  7. Frost and decorate with Buttercream Frosting and whatever you desire.

Makes 12 servings.

Source: Manitoba Egg Farmers


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Chicken with Lemon Caper Sauce

Ingredients

4 boneless skinless chicken breast halves
1 cup all-purpose (plain) flour, seasoned with salt and freshly ground pepper
6 tablespoons butter
1 tablespoon capers, drained
1 tablespoon finely grated lemon zest
5 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
Seasonal vegetables, to serve

Method

  1. Dip the chicken in the seasoned flour until well coated. Shake off any excess.
  2. Sauté the chicken in 2 tablespoons of butter in a large frying pan over medium heat until tender and golden, 6-8 minutes each side.
  3. Transfer to serving dishes and keep warm.
  4. Add the remaining 4 tablespoons of butter, capers, and lemon zest and juice to the pan. Simmer over low heat, stirring often until thickened, about 5 minutes.
  5. Season with salt and pepper. Spoon the sauce over the chicken.
  6. Serve hot with seasonal vegetables on the side.

Makes 4 servings.

Source: Modern Mediterranean Cooking


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