Pumpkin Pie has never been as popular in the UK as in the US, which is a shame because it’s a lovely autumnal dish. This recipe uses a fresh pumpkin, but if you’re feeling lazy you can use tinned pureed pumpkin instead. To serve with this, I whipped double cream with a generous splosh of maple syrup; pure indulgence!
Ingredients
500g baked and pureed pumpkin
1 410g tin evaporated milk
2 beaten eggs
6oz dark soft brown sugar
1 tbsp rum (optional)
1 tsp cinnamon
½ tsp mixed spice
½ tsp nutmeg
½ tsp cardamom
One block of ready-made short crust pastry
Method
1. Preheat the oven to 200°C/ gas mark 6. First cut the pumpkin in half and scoop out the seeds and stringy fibres in the middle. Don’t throw the seeds away though; they make a tasty snack when sprinkled with salt and baked in the oven!
2. Cut the pumpkin into chunks and place on a lined baking tray, cut side down. Bake in the oven for half an hour.
3. When the pumpkin is cooked, peel the flesh away from the rind with a knife. It should come away easily. Put the flesh in a blender, or mash by hand until it is smooth.
4. Roll out the pastry and line a 23cm / 9 inch pie dish. Line the case with greaseproof paper and fill the pie with baking beans or rice (this will prevent the pastry from puffing up in the oven) and blind bake for 10 minutes. Take the pie from the oven, remove the baking beans and turn the heat down to 180°C.
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Videography by Andrew Wood
Music by Josh Woodward:http://www.joshwoodward.com
Our popular Iced Turkish Latte adds a touch of the exotic to your day. A delectable blend of coffee, milk and ground cardamon, this latte makes for a great morning, afternoon or evening pick-me-up.
For more great recipes visit BREWSTICKSRecipes.com.
Yields: One 16 oz serving
Ingredients:
1 ½ teaspoons of pure cane syrup
1 French Roast BREWSTICKS packet
8 oz milk
4 dashes of ground cardamom
ice
Instructions:
Combine ingredients in a cup. Add ice and stir. Top with a dash of ground cardamom.
Another authentic traditional Malaysian dish, served at weddings and special occasions, lovely ripe pineapple slices cooked in palm sugar. A long process but worth it at the end. Best to make the night before the occasion for better results.
Served at weddings with beriyani rice or plain white rice if you prefer.
Looking for a perfect summer bake? These amazingly moist cardamom cupcakes filled with sweet mango custard and topped with creamy mango buttercream are the perfect answer. Enjoy!
In this hilarious, informative and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to whip up your own cool coffee ice cream at home this summer. This creamy, dreamy, and delicious recipe is perfect for this hot, sticky, muggy, toasty time of year to help you cool off in style. Dairy free, vegan, gluten free, and loaded with superfoods, this dessert has it all. It’s also easy to make with your blender, no need to drive to the fancy ice cream shop and fork out a ton of dough. Just start with a non-dairy milk, choosing your favorite or mixing a few together. Add more creaminess with soaked cashews. Add some mocha concentrate, but you can use cold coffee of your make and choosing too. Lakanto (monk fruit) is your first sweetener. It’s natural, has zero calories, and tastes as good as sugar. Organic vanilla extract enhances that sweetness and rounds out the bitter notes out of your coffee. A good fat source is key to a good ice cream, but we want healthy sources, so J-Wro breaks out the extra virgin coconut oil, which is good for your heart, brain, and your body in so many ways. Cinnamon and cardamom join the mix. These spices work so well together and they play nicely with coffee as well. Mineral rich sea salt helps tie all these flavors together. Sunwarrior’s new Classic Plus vanilla protein is a great addition at this point. It will add some extra protein to your ice cream and it has a creamy, delicious vanilla flavor. Blend this all up and get a good amount of air flowing through the mix to make it smooth and creamy. Pour this goodness into your ice cream maker and sprinkle in some ground coffee for more flavor and to make the ice cream look amazing when you dish it up. Let it do its thing. The wait will be worth it. Stick it in the freezer for a bit to firm it up and then enjoy every last spoonful, and try to share with your friends.
In this episode Mike shows Josh his version of some Indian Street food, blending it with some of his favorite fast food from home. Its a glorious one you won't want to miss.
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SPICY CHICKEN KATI ROLL
Ingredients
4 chicken thighs
1 cup all purpose flour
1 small container plain yogurt 1⁄2 red onion, sliced
Combine all in a food processor and mix until combined, transfer to empty zip bottle.
Garam Masala Spice Mix:
Put all spices in small empty mason jar and shake to combine.

Chicken:
Cut chicken thighs in chunks. Add 3 tablespoons Garam Masala spice mix to the flour in bowl. Add yogurt to another bowl. Dip chicken thigh chunks in flour, then into the yogurt and then back into the flour.
Fry until brown and crispy. Drain on paper towels and hit with a dash of salt.,
Tortilla:
Preheat a saute pan, zip with oil. Add tortilla, flip once it’s had enough time to get toasty. Crack egg atop toasted tortilla and gently scramble. Flip again and cook just until egg is done.
Assembly:
Get a tortilla, add tomato, onion, crispy chicken. Drizzle with green coconut sauce and roll it up. Garnish with cilantro and enjoy!
