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Posts Tagged ‘Dessert’

(Almost) Guilt Free Pumpkin Pie

December 30, 2010


This pie is delicious and actually pretty healthy – hence, Mia loves it! The combination of pumpkin and spices give it a beautiful sweet and nutty flavour and make it taste far more decadent that it actually is. A great dessert for this time of year when you’ve had way too many indulgences already.

Serve on its own or with vanilla ice-cream, custard or mascarpone.

Pie Filling:
400g pumpkin, uncooked
3 eggs
1/2 cup white sugar
1/2 cup packed light brown sugar
1 tblsn flour
1/4 tsp. nutmeg
1/4 tsp all spice
1/2 tsp. cinnamon
1 tsp vanilla essence
3/4 cup cream
3/4 cup milk
Short Crust Pastry:
1 1/4 cups flour
1/2 tsp salt
1 tblspn white sugar
1/2 cup unsalted butter, chilled and cut into 2.5cm pieces
1/8 – 1/4 cup ice water
Make pastry: Place salt, flour and sugar into food processor and mix. Add butter and process until the mixture resembles a coarse meal (approx 15 seconds). With mixer on low speed, pour in 1/8 cup water very slowly until the dough just holds together when pinched. Don’t process for more than 30 seconds.
Flatten dough into a disk, cover with cling wrap and refrigerate for 30 mins before using.
Roll out pastry and line a 9 inch pie tin. Cover again with plastic and refrigerate for another 30 mins before pouring in filling.
Make pumpkin puree: Remove all seeds and stringy pulp from pumpkin. Cut into small pieces and peel. Place in a saucepan, cover with lightly salted water and boil for 25 mins or until tender. Mash or puree so that it is a smooth consistency. Allow to cool. This should make approx. 1.5 cups of mashed pumpkin.
Preheat oven to 230 degrees Celsius.
In a bowl, lightly beat eggs and add flour, spices, sugar and vanilla essence. Add 1.5 cups of mashed pumpkin and stir. Gradually add cream and milk and stir, ensuring a smooth consistency. Pour into prepared pie tin.
Cook for 10 mins at 230 degrees and then turn oven temperature down to 180 degrees Celsius and bake for a further 40-50 mins.

Caramelised Figs with Mascarpone Cheese

December 23, 2010


A very impromptu dish created by Ana for her housemates for dessert on Christmas day. This is easy and delicious, the creamy mascarpone perfectly complementing the sweetness of the ripe figs.

Serve individually or on a large platter

Serves 5

10 perfect, ripe figs

8-10 tablespoons of cane sugar (depending on how sweet you want them)

500g mascarpone cheese

1/2 cup powdered sugar

8 tablespoons of sweet dessert wine or a late picked rielsing

Make two perpendicular cuts half way into each fig as if you were going to quarter them. Put them on a baking tray covered with greaseproof or baking paper.

Sprinkle a teaspoon or so of cane sugar over each fig and pop them under the grill for 2-3 minutes, to lightly caramelise the sugar.

Arrange the figs on serving plate(s) and continue the cuts almost all the way down to the base, so the figs open like flowers.

Mix the mascarpone cheese with the powdered sugar and dessert wine. Place a generous  dollop of the cheese on each fig and serve immediatley.