November 2014 Entries

INGREDIENTS: FILLING:  1 PUMPKIN (ORGANIC) 2 TSP CORIANDER SEEDS 1 TSP CUMIN SEEDS CHILI POWDER TO YOUR TASTING 2 TSP CINNAMON POWDER 1 TSP GINGER POWDER 3 TBSP OLIVE OIL PINCH OF SALT FRESH CHEESE: 1 LITER MILK 1 LEMON 1 TSP SALT DOUGH: 200 GRAMS FLOUR OF YOUR CHOICE (MY CHOICE IS SPELTFLOUR) 100 GRAMS BUTTER 1 EGG AND: SOME OLIVE OIL TO GREASE THE BAKING DISH KITCHENTOOLS: BAKING DISH, COOKING POT 1,5 L, SIEVE, CHEESECLOTH OR CLEAN KITCHENTOWEL (SOAP FREE!), ROLLING PIN OR BOTTLE, SOME BOWLS, SMALL FRYING PAN & MORTAR METHOD: ROAST CORIANDER AND CUMIN SEEDS UNTIL BROWN GRIND SEEDS IN MORTAR (THIAT SMELLS SO LOVELY!) CLEAN PUMPKIN WELL HALVE PUMPKIN, REMOVE PITS, STRINGY INSIDE & STEM AND SLICE MIX OLIVE OIL WITH SPICES AND SALT AND CUT SLICES INTO 3 PARTS MIX PUMPKINPARTS WITH OLIVE-OIL MIXTURE AND BAKE 30 MINUTES IN AN OVEN AT 225 DEGREES CELSIUS MIX COLD BUTTER WITH FLOUR AND SALT USING 2 KNIVES ADD 1 WHISKED EGG AND KNEAD DOUGH UNTIL SUPPLE; COVER AND LEAVE IN FRIDGE COOK MILK UNTIL FIRST BUBBLES APPEAR (CIRCA 85 DEGREES CELSIUS) SLOWLY WHILE STIRRING, GENTLY ADD 2 TBSP FRESH LEMONJUICE ONCE THE MILK STARTS TO DIVIDE INTO WHEY AND CURD, LEAVE IT 10 MINUTES PUT 2 OR 3 LAYERS OF CHEESECLOTH IN A SIFF ABOVE A BOWL POUR MILK THROUGH SIFF LET YOUR FRESH CHEESE (THE WHITE MASS IN SIFF) COOL DOWN AND MIX WITH 3 WHISKED EGGS ROLL YOUR DOUGH INTO A CIRCLE AND COVER A GREASED BAKING DISH WITH IT MIX THE BAKED AND COOLED PUMPKIN WITH THE CHEESEMIXTURE, FILL DOUGH WITH IT AND BAKE YOUR PIE 35 MINUTES IN AN OVEN AT 225 DEGREES CELSIUS PICK SOME GREENS FROM YOUR GARDEN (OR SHOP) AND CLEAN WELL. PLATE YOUR SAVOURY PUMPKIN-CHEESECAKE PIE AND GREENS IN A NICE WAY IF YOU LIKE, ADD SOME FRENCH VINAIGRETTE ON TOP OF THE GREENS Dear Nigella Lawson, this recipe is created by myself because you inspired me with your cook-a-long challenge. If you like, I can send images of the whole process and result. Kind regards, Rjimke van Lennep (Sorry if my English is not correct)