Pumpkin pie

This pie is so sweet and yummy.

- 2 cups pumpkin purée 

- shortcrust pastry

- 3/4 cup sugar

- 1 teaspoon cinnamon

- 1/2 teaspoon nutmeg

- 1/2 teaspoon ground ginger

- 3 eggs, lightly whisked

- 1/2 cup milk

- 5oz can evaporated milk

1. Combine the pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl. Add the eggs.

2. Add both of the milks and mix well. 

3. Line a pie dish with the shortcrust pastry and pour the mixture into the case. Bake for 30 minutes at 190 degrees celcius until skewer comes out clean.  

Apple hand pies

I made these for my mum as I don't like cooked fruit. She says they are absolutely delicious. 

- short crust pastry

- 1 Apple, cut into 8

- 1/4 cup sugar

- 1 teaspoon lemon juice

- 1 teaspoon cinnamon

1. In a bowl, mix all ingredients together except the pastry. 

2. Cut the pastry into 4 squares, and each square in half to make a triangle. Place one wedge of Apple on a triangle and wrap it up. 

3 bake on a lined oven tray at 180 degrees celcius, for 12 minutes. 

Potato chop

I wasn't a huge fan of these stuffed potato balls, but my mum and dad couldn't stop eating them. I think I didn't enjoy the texture. 

For the potato dough:

- 1kg potatoes, boiled, mashed and cooled

- 1 tablespoon cornstarch

- 1/2 teaspoon salt

FILLING: 

- 1/2 kg mince

- 1/2 tablespoon oil

- 1 medium onion finely chopped

- 3/4 teaspoon salt

- 1/4 teaspoon 7 spice

- 1/2 cup parsley, chopped 

1. Heat the oil in a pan and cook the mince. Add the rest of the filling ingredients and set aside.

2. Add the cornstarch to the cooled potato. Break off walnut sized pieces. 

3. Hold the ball in one hand, and use your thumb to hollow the centre. Fill the hole with filling, and pinch edges closed. Fry until brown. 

Spinach dip bites

I was actually surprised how tasty these were. It was the first time using and even tasting artichoke hearts. I must admit I do like them. 

- puff pastry

- 2 cups frozen spinach

- 3oz jar artichoke hearts, drained and chopped 

- 1/2 teaspoon minced garlic

- 2 tablespoons grated Parmesan cheese

- 4 oz cream cheese

- 3/4 cups shredded mozzarella 

- 1/2 teaspoon garlic salt

- pepper to taste 

1. Preheat oven to 190 degrees celcius. In a bowl, combine the spinach, artichokes, garlic and Parmesan. Season with salt and pepper and set aside. 

2. Cut the pastry into squares and line muffin holes with it. 

3. Scoop the spinach mixture into the pastry cases and bake for 15-17 minutes. 

Pizza tarts

The original recipe for this just asks for sauce, onion, and capsicum. I threw some diced bacon in as well. This is a great recipe to get your pizza making ideas out. You can grow anything in them. 

- puff pastry

- 2 tablespoons pizza sauce

- 1 tablespoon grated mozzarella 

- 1 red onion, sliced

- 1 red capsicum, diced

- Italian seasoning 

1. Preheat oven to 200 degrees celcius. Cut pastry into squares and line muffin holes with them. 

2. Spoon a little sauce in the centre of each square. Top with a few slices of onion and a few bits of capsicum. Sprinkle with a little Italian seasoning. 

3. Bake for 13-17 minutes until puffed and golden. 

Greek honey cake

This cake reminds me of a carrot cake minus the carrot, or a banana cake, minus the banana. With the walnuts and honey in it, it reminds me of baklava as well. 

- 1 cup flour

- 1 1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 teaspoon cinnamon

- 1 teaspoon orange zest

- 3/4 cup butter

- 3/4 cup sugar

- 3 eggs

- 1/4 cup milk

- 1 cup chopped walnuts

SYRUP:

- 1 cup sugar

- 1 cup honey

- 3/4 cup water

- 1 teaspoon lemon juice

1. Preheat the oven to 175 degrees celcius. In a bowl, mix the flour, baking powder, salt, cinnamon and rind. Set aside.

2. In a large bowl, cream the butter and (3/4 cup) sugar together until light and fluffy. Beat in eggs, 1 at a time and add milk. Mix in the flour mixture and the walnuts. 

3. Bake for 40 minutes or until cooked. Cool for 15 minutes and pierce a few holes in the top. 

4. To make syrup. 

In a saucepan, combine the honey, sugar and water. Bring to a simmer and cook for 5 minutes. Stir in the lemon juice, bring to the boil and cook for 2 minutes. 

Pour over cake