Pumpkin Pie

I asked a good friend from Oklahoma for a recipe for pumpkin pie. We've never had it before and I thought it might be a neat way to get Angus to eat pumpkin in something other than mashed potatoes. So I finally got around to baking one today. It doesn't look like the photos that they show you online but it sure smells divine. I've not tasted it yet as it has only just come out of the oven.


The recipe is based on the Libby's Famous Pumpkin Pie. But since we don't get tins of pureed pumpkin here I had to make my own puree. I made up about 1 & 3/4 cups.

3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 3/4 cups Pureed pumpkin
1 1/2 cups Evaporated milk (works out to be one can)
1 unbaked 9 inch deep side pie shell (or use your own 9inch dish with a sheet or two of short crust pastry - remember to grease the dish before you put the pastry in it).
Whipped cream (optional for serving)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into the pie shell.

Bake in a preheated 230C (425F) oven for 15 minutes. Reduce the temperature to 180C (350F) and bake for a further 40 - 50 minutes or until knife inserted comes out clean.

Cool on a wire rack.

Serve with whipped cream.

**Can be eaten hot or cold.

Spaghetti & Meatballs

Meatballs
750g beef mince
1 medium brown onion, coarsely grated
1 grated carrot
55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
2 garlic cloves, crushed
1 tablespoon chilli paste (or to taste)
1 egg, lightly whisked
Salt & freshly ground black pepper
2 1/2 tablespoons olive oil

Line a baking tray with non-stick baking paper.

Combine mince, onion, garlic, carrot, garlic, breadcrumbs, egg & salt & pepper in a large bowl. Use your hands until the mix is combined.

Roll 1 heaped tablespoonful of mince into a ball and place onto tray. Repeat until the mixture is all used. Makes about 40 meatballs.

Heat the oil in a non-stick frying pan on medium heat. Cook the meatballs in batches for about 8 minutes or until the meatballs are golden brown. Transfer to a plate and repeat until all meatballs are cooked.

Spaghetti Sauce
2 tablespoons olive oil
1 brown onion, finely chopped
1 410g can of crushed tomatoes
3/4 cup of vegetable stock
2 cloves of garlic, crushed
2 tablespoons tomato paste
fresh basil & parsley
salt & pepper to taste

400g packet of spaghetti (cooked as per directions on the packet).

Heat the olive oil in a fry pan over medium heat. Add onion and garlic & cook until soft.

Add stock, tomato paste and tomatoes. Bring to boil. Reduce heat and simmer.

Add the meatballs and stir occasionally (and gently you don't want to break up the meatballs) until the sauce thickens and the meatballs are heated through.

Add the parsley & basil to the sauce and stir through.

Divide spaghetti and meatballs into bowls and serve immediately.

Caramel Apple Cream Cookie Slice

I just found the most mouth watering pictures and recipe for a Caramel Apple Cream Cheese Cookie Slice at Picky Palate. It looks divine. You should check it out

Food Investigators Fact Sheets

I have been watching Food Investigators on SBS recently and came across their fact sheet page with links to all the various things they covered during their shows.

Things such as Superfoods, eggs, bread, salt, chicken soup just to name a few. If you get the chance check it out.

Puffy Dogs

This is such a quick and easy snack to make. My boys (and the adults too) like to snack on these or have them for lunch. They are perfect for school lunches.

3 sheets of Puff Pastry, thawed (in freezer section of the supermarket)
24 cocktail franks (mini hot dogs)
margarine, melted

Turn oven on to 200C (400F).

Spray 2 baking trays with cooking spray so that the puffy dogs wont stick to the bottom.

Slice the puff pastry into half and then into 4 fingers. Making sure that it is wide enough for the cocktail franks to be covered by the pastry. Make 8 rectangular pieces from each sheet of puff pastry.

Spread some melted margarine on the ends of the pastry. Place a cocktail frank on the pastry and then roll pastry around the frank. Place on tray. Spreading them evenly so they don't stick together once the pastry starts to puff up.

Bake in oven for approximately 30 minutes or until golden brown.

Meatloaf

Adapted from a Meatloaf Recipe at Taste.com.au

500g beef mince
olive oil
1 brown onion, diced finely
3 cloves garlic, finely chopped
2 rashers of bacon, finely chopped
1 small or medium zucchini, grated
2 carrots, grated
1 tablespoon barbecue sauce
1 tablespoons tomato sauce
1 egg, beaten lightly
2 1/2 cups bread crumbs
salt & pepper
1 cup grated cheese, for topping

Pre-heat oven to 200C (390F)

Brown the onion, garlic and bacon in a saucepan with a little olive oil. Let cool.

With clean hands mix mince, carrot, zucchini, barbecue & tomato sauce, egg and 2 cups of breadcrumbs. Add the onion & bacon mix. Combine thoroughly.

Lightly grease a loaf tin 7 cm deep, 11cm x 21 cm with margarine, olive oil or cooking spray.
Place meat mixture into the tin. Pressing down firmly.
Mix half a cup of breadcrumbs and the grated cheese. Sprinkle this on top of the meat mixture.

Bake in the oven for approximately 50 minutes or until firm to touch. Let rest for 10 minutes before serving.

Serve with roast vegetables.

Slow Cooked Spaghetti Bolognaise

I'd never prepared spaghetti using the slow cooker before. I was really impressed with how it turned out. The meat & sauce was much smoother than it usually is if just cooked in a saucepan. You can also add any vegetables to your pot as you wish.


500g beef mince
2 medium onions, chopped finely
3 carrots, grated
1 zucchini, grated
1 swede, grated
1 tin creamed corn
1 400g jar of pasta sauce
chilli to taste
3 cloves of garlic, crushed or finely sliced
Dash of Worcestershire sauce

1 500g pkt of pasta

Place garlic, chilli & onion in saucepan. Cook for 2 - 3 minutes before adding mince. Cook until mince is brown.

Transfer meat mix to slow cooker.

Add carrots, zucchini, creamed corn & pasta sauce. Add Worcestershire sauce, salt & pepper.

Cook for approximately 6 hours on low heat.

Cook pasta as per directions on packet. Serve.