Pumpkin Pie With Homemade Pie Crust#SundayFunday

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust 
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish. 

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days. 

Let pie come to room temperature before serving. 
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe 
• Quick and Easy Poutine by A Day in the Life on the Farm  

Magic Crust Custard Pie#SundayFunday

This  easy and delicious dessert Magic Crust Custard Pie  which is a Crustless Pie recipe. Its' a  No Fuss Baked Dessert.

Took this  dessert  for a potluck at my friend's place.  This was relished by all.  So easy, quick and a absolute no fuss baked dessert, just blend, pour it into Pyrex pie dish and bake.  After 45 to 50 minutes ta da.. dessert is ready.

Ingredients  

2 Tablespoons Heaped Margarine
4 Eggs
¾ Cup Sugar
Pinch of salt
500 ML Full Cream Milk
1 tsp heaped Vanilla essence
½ Cup All Purpose Flour
¼ Teaspoon Nutmeg powder

Method

Place all the ingredients into a blender except the nutmeg powder, blend for a minute, pour into greased 10 inch deep pie pan (mine was not so deep had to pour some of the batter in another small pyrex dish)

Sprinkle nutmeg powder. Place this dish on a baking tray.
Bake on 180°C for 45 to 50 minutes. The flour will settle to make its owns crust.

When it's ready you will see the sides have loosened.  

Cut into slices and serve.  This is a mouth melting dessert. You will love it.

My Notes

Do not fill the pie dish up to the rim, fill it only 3/4th as this rises while baking and it was spill and may cause fire in the oven.  Once out of the oven this will fall flat like a souffle.

Labels : Sunday Funday, Crustless Pie, International Cuisine, Eggs, Baked, Sweets & Desserts, Easy

National Pie Day

• Karen's Kitchen Stories: Apple Cider Pie 
• A Day in the Life on the Farm: Impossible Lemon Pie 
• Sneha's Recipe: Magic Crust Custard Pie
• Sid’s Sea Palm Cooking: Mini Berry Pies
• Amy's Cooking Adventures: Mini Pumpkin Pies with Cinnamon Swirl Crust 
• Mayuri's Jikoni: Mini Spanakopita Pies  

Vegetarian Cornbread Casserole#BreadBakers

Casserole's are so easy to assemble and bake. This Vegetarian Cornbread Casserole takes just 25- 30 minutes of prep before baking in the oven. When it comes out, it smells amazing it’s puffed and golden with the most delicious aroma. Cozy and warming, this is real comfort food! Serve it with Coleslaw and dinner is ready! 

A simple tasty weeknight dinner. Took this casserole for a dinner party and it was a hit!! What I like about this recipe is that this can be baked ahead and reheated.  You can add or sub other veggies (for the corn) to the sauté- diced zucchini, spinach, mushrooms etc. 

Serves 8 - 10
Ingredients
For The Filling
1 Tablespoons Olive oil 

1 Tablespoon Butter
1 Medium Onion - diced
¼ Cup Diced Red Bell Pepper
¼ Cup Diced Yellow Bell Pepper
¼ Cup Diced Green Bell Pepper
4 Cups Fresh Corn - can use frozen
2 Green Chillies - diced
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Smoked Paprika
¾ Teaspoon Salt
2 Tablespoons Chopped Coriander Leaves
For The Batter
½ Cup Cornmeal
½ Cup All Purpose Flour
¾ Teaspoon Salt
2 Teaspoons Sugar
2 Teaspoons Baking powder
2 Large Eggs
1 Cup Sour Cream
¼ Cup Melted Butter - slightly cooled.
1½ Cups Grated Cheeza Cheese

Method
Preheat oven to 180°C.

For The Filling
In a large skillet, sauté onion & chillies in oil & butter over medium low flame until fragrant and light golden. Then add the bell peppers and cook 2 minutes. Add the corn, sauté 3-4 minutes. Now add the spices and salt, sauté for a minute, then  switch off the flame. Add the chopped coriander leaves. Keep this aside.
For The Batter

In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk.
In a another bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.

Combine the sautéed mixture to the dry ingredients along with the egg mixture and mix well. Add half of the grated cheese. Pour the batter into a buttered baking dish ( 8×9, 11 x 7) or you can bake it in a 10-inch cast iron skillet).

Top with the remaining cheese. Batter should not be over 2 inches high.

Bake uncovered, for 25-35 minutes or until puffed and golden (it will dome)! 

Sprinkle with chopped coriander leaves! 

Slice & serve warm.

Labels: Vegetarian, Casserole, Cornmeal, Corn, Bread Bakers, Bread, Quick Bread, International Cuisine, Eggs, Side Dish

                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host Dorothy from Shockingly Delicious.

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious 
• Corn Meal Batty Cakes | Karen's Kitchen Stories 
• Cornbread Cupcakes | A Day in the Life on the Farm 
• Vegetarian Cornbread Casserole | Sneha's Recipe 
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian 
• Mom's Golden Cornbread | Food Lust People Love 
• Corn Free Skillet Corn Bread | A Messy Kitchen 
• Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu 
• Gluten-Free Sugar-Free Cornbread | Culinary Cam

Savory Chicken Muffins For Two#SundayFunday

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you. 

Makes 6 muffins

Ingredients 
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder 
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped   

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce 

Cheddar Cheese Slices

Chopped Coriander leaves 
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces. 
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom). 

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday 

Sunday Funday

Main Dish in a Muffin Tin

• Bacon Cheeseburger Cups by Amy's Cooking Adventures
• Personal Mini Ravioli Lasagnas by Food Lust People Love
• Pizza Cups by Our Good Life
• Poke Cups by Culinary Cam
• Savory Chicken Muffins For Two by Sneha's Recipe
• Sloppy Joe Cups by A Day in the Life on the Farm
• Teriyaki Chicken Cups by Karen's Kitchen Stories
• Tuna Noodle Casserole Cups by Palatable Pastime

Mfarakeh (Potatoes & Eggs) - Palestinian#EatTheWorld

Mfarakeh is a Palestinian Dish which is just fried potatoes with scrambled eggs. Crispy potatoes, creamy eggs, and a dash of spices make this an easy breakfast or an easy lunch. It's good and filling and you can never go wrong with eggs.

Serves 2 
Ingredients

2 Medium Potatoes- peeled & cut into small cubes
3 Eggs
Oil - as required for frying the potatoes
Pinch Bezar Spice - Homemade
Pinch Paprika
Salt & Black pepper to taste

Method

Heat oil in a skillet then add potatoes, continue with occasional sautéing and until potatoes turn more golden brown. This will take up to 10 to 12 minutes. 

Then remove most of the oil. Now add all the spices with salt and mix well.

Lightly whisk the eggs and add over potatoes, stir and mix well integrating the potatoes with the eggs. Turn the heat off once eggs look fully cooked. 

Sprinkle of chopped coriander on top of it and serve it.

Labels: Brunch, Palestine, Middle Eastern, Eat The World, Potato, Eggs 

Join us as we Eat the World!!!

Check out all the wonderful Palestinian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Whole Chickpea Hummus (Musabaha) by Amy’s Cooking Adventures

Deconstructed Sayadieh, the Power of Food, and Other Palestinian-Inspired Bite by Culinary Cam

Mfarakeh (Potatoes & Eggs) - Palestinian by Sneha’s Recipe

Spanish Crema Catalana#Foodieextravaganza

Spanish Crema Catalana is a very easy recipe and uses rice flour  instead of corn flour, which, in my opinion, gives the creama catalana a substantially lighter feeling in the mouth. It's a perfect dessert, you will love it.  

Since I do not have a blow torch, broiled the top in oven for just 4 -5 minutes.

Ingredients
500 Ml Whole milk
5 Tablespoons Sugar
5 Egg yolks
1 Whole Orange peel
1/2 Teaspoon Vanilla essence
2 Tablespoons Rice Flour
2 Tablespoons Brown Sugar
Method 
Use a little of milk to dissolve the rice flour and make sure there’s no lumps left.

Put the rest of the milk, the sugar and the egg yolks in the cooking pot you are going to use and  whisk  the ingredients together. Add the rice flour milk and whisk  again to form a smooth liquid. Add the orange peel and the vanilla essence and put the pot on the stove to simmer. Stir continuously (to avoid lumps never stop stirring) with a  spoon until  it comes to a boiling point.  Keep stirring till it thickens a little.  Switch off the flame and continue stirring for a minute more. Remove the orange peel

pour into individual  pots. Let it cool and once tempered cover the pots with cling film  and keep in the fridge for, at least 6-8 hours.

Burn the sugar before serving the “crema” , I spread a tablespoon of brown sugar on top of each and broil it in a preheated oven at 200°C for 4 -5 minutes and it's done.

Serve and enjoy this beautiful dessert!! You will love it's gluten free too. 

Labels : Foodie Extravaganza Party, Spanish, Spain, Milk, Rice flour, Eggs, Sweets & Desserts,  Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month!

Making Miracles: Classic Creme Brulee
Sneha's Recipe: Spanish Crema Catalana