Pumpkin Pie.

Pumpkin Pie

Equipment

·      Pie dish (flan ring)

·      Sharp knife and chopping board

·      Rolling pin

·      Small pot and lid

·      Sieve

·      Whisk

·      Measuring cups/spoons

·      Large Mixing bowl

Ingredients

·      Sweet pastry, 1 sheet or half a block

·      Pumpkin, 1/8 (peeled, boiled and dried)

·      Eggs, 2, beaten

·      Condensed milk, 2 Tbspn (or 1 heaped Tbspn)

·      Castor sugar, ¼ cup

·      Cinnamon, ½ tsp

·      Ginger, ¼ tsp

·      Cloves, pinch

Method

1.    Cut out the base of the pie from the pastry, mold into shape in the pie dish and then use the excess pastry for the sides. Chill in the fridge.

2.    Peel the pumpkin with the knife, cut into cubes and boil in 1 cup of water until soft (about 10 minutes).

3.    Drain the pumpkin through the sieve, dry on paper towels then puree with whisk or potato masher in a mixing bowl. Allow to cool down a bit.

4.    Mix the egg, condensed milk, sugar and spices into the pumpkin puree.

5.    Pour into the pastry base and bake at 180⁰C for 30 minutes. A knife should come out clean.

6.    Cool on wire rack.

Fish Cakes.

Fish cakes

Equipment

·      Pot and lid

·      Chopping board

·      Sharp knife

·      Peeler

·      Potato masher (1 per table)

·      Mixing bowls

·      Measuring spoons/cups

·      Small frying pan and fish slice

·      2 Plates and 1 Bowl for crumbing

Ingredient

·      Potato, 2-3 peeled, boiled and mashed

·      Tinned fish, 1 Tbsp

·      Onion, 1/4, finely diced

·      Mixed herbs, pinch

·      Salt, good pinch

·      Parsley, a sprig, finely diced

·      Egg, 1, beaten

·      Breadcrumbs, 1/3 cup

·      Oil for frying

·      Flour, ¼ cup, for moulding fish cakes.

Method

1.    Wash, peel and wash the potato’s before cutting them up and boiling them. 

2.    Drain the potatoes when they are soft. Mash when they have dried out a bit.

3.    Dice up the onion and lightly fry in a little oil until soft

4.    Mix the fish, onion, parsley, herbs and salt in a bowl. Add the mashed potato and mix well.

5.    Set up the 3 crumbing bowls (flour, beaten egg and breadcrumbs)

6.    Divide the mix into 6-8 even portions. Shape into rounds.

7.    Carefully dip each fish cake into the flour, then the beaten egg and finally coat with breadcrumbs. Place on a plate.

8.    Heat oil in a frying pan and fry the fish cakes until golden brown on both sides.

9.    Drain on a paper towel.

10. Serve with Tartare sauce.

Chocolate chip Cheesecake.

Chocolate Chip Cheesecake (set method)

Equipment

·      Small round tin

·      Baking paper (to fit in the bottom of tin)

·      Measuring cups/spoons

·      Small mixing bowl

·      Rolling pin

·      Chopping board

·      Whisk/ egg beater

Ingredients

·      Biscuit crumbs (from 7 biscuits)

·      Butter, 50g, melted

·      Cream cheese, 2 Tbsp

·      Icing sugar, 1 heaped Tbsp

·      Cocoa powder, 1 tsp

·      Lemon juice, 1/2 tsp

·      Vanilla essence, ¼ tsp

·      Gelatin, 1 tsp

·      Hot water, 3 Tbsp

·      Cream, ¼ cup, whipped

·      Chocolate chips, 1 ramekin.

Method

1.    Crush up the biscuit with the rolling pin on the chopping board.

2.    Melt the butter in a measuring cup in the microwave and then mix it with the biscuit crumbs.

3.    Line the bottom of the tin with the baking paper.

4.    Pack the buttery biscuit crumb into the bottom of the tin.

5.    Place into the fridge.

6.    Beat the cream cheese, cocoa and icing sugar until they are soft.

7.    Mix the lemon juice, vanilla essence and hot water together.

8.    Dissolve the gelatin in the lemon juice mixture. Heat in microwave if necessary.

9.    Stir the gelatin mixture in with the cream cheese mixture.

10. Fold in the whipped cream.

11. Add the chocolate chips to this mix and pour into the chilled base from the fridge.

12.  Return to the fridge to set for 20-30 minutes.

13. Carefully remove from the tin, cut up and serve.