My pumpkin pie!

Pumpkin pie!Not really a Greek recipe but one of my favourites! I really love this recipe, especially when I use fresh pumpkin, it tastes so much better! 

Ingredients

for a 9-inch pie pan

1 piece pre-made pie dough
4 cups milk1 cup sugar
2 tablespoons butter2 cups pumpkin 
2 tablespoons Cornflour, or cornstarch
1 teaspoon orange zest
2 eggs
1/2 teaspoon ground cinnamon
Whipped cream or icing sugar for topping

Preparation

Place the pie dough down into a (9-inch) pie pan and press down along both the bottom and all sides. Pie dough should excess about 1 inch (2 cm)round the edges of the pie pan. 

Put the pie shell back into the freezer to firm up while you are preparing the filling. 

For the filling, in case you use fresh pumpkin, cut it into pieces and boil them in plenty of water till they soften and fork tender. Drain them and place them in food processor. If you use canned pumpkin, start from next step!

Pour milk in a large pot and add cornstarch and combine until dissolved. Heat the milk over medium heat. 

Beat eggs in a large bowl with sugar. When milk is hot enough but has not started boiling, stir in pumpkin, butter and orange zest. Once it thickens, cover it with the lid and remove it from the heat. Let it cool for about 10 minutes.

Pour the filing into pie shell and cover with the edges that excess round the rim.

Bake in preheated 350° F for 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for a couple of hours. Top with whipped cream or icing sugar and cinnamon before serving.

CARAMELISED CHOPS WITH SOUR CHERRY SAUCE

Ingredients

2 servings

4 small pork chops
4 tbsp balsamic vinegar
¼ cup olive oil
4 tbsp honey
2 chili peppers
5 baby or 2 medium potatoes
2-3 cherry tomatoes
1 small cucumber
100 gr. dried sour cherries
1 orange (only the juice)
Salt
Pepper
¼ tsp red hot paprika
Dried oregano
Garlic powder
50 g. pumpkin
1 onion
100 ml. red wine

Process

Put the chops in a bowl with the chili peppers, the onion cut into rings and the herbs to marinate for some hours.

Wash and scrub the potatoes, leaving the skins on. Cut the pumpkin and the potatoes into small cubes. Boil the potatoes and the pumpkin cubes in salted water until soften. In a frying pan heat the olive oil over medium-high heat. Add the pumpkin and the potatoes. Add oregano. Remove from heat and keep them warm.

Add oil to cover the bottom of the frying pan and whet it heats put the chops in. Don't forget to cover with the lid to prevent chops from losing their fluids. Add the orange juice, the balsamic vinegar, the honey, the sour cherries and the wine. Pepper. When the chops are caramelized serve them. Strain the fluids of the pan in a small bowl and add some some cour cherries (optionally). 

Cut the cucumber and the cherry tomatoes.

Serve in a plate as it is seen in the picture above.

PASTA! PASTA! PASTA!

Hello! Happy November! There are many recipes that I want to post today so I will start immediately with one of my favourites recipe! Pappardelle with chicken breast, mushrooms and pumpkin! The sweet flavour of pumkin and the chicken combine perfectly at this recipe! 

Ingredients

2 servings

120 gr. pappardelle or other broad pasta
5  basil leaves 
3 cherry tomatoes
60 grams. pumpkin flesh
150 grams. chicken breast
100 ml. light cream
4 tbsps. butter
1 green pepper
1 tsp salt
A pinch of grated nutmeg
A pinch of pepper
70 gr. sliced ​​mushrooms
1 spring onion
Garlic powder

Process

Add pasta in salted boiling water. Pasta is correctly cooked when it is  al dente. Before you drain the pasta in a collander, keep 1/4 cup water that you use it later. Drain the pasta and leave aside. Next slice the chicken breast and chop the pumpkin into small cubes. In a pan add the butter over high heat. When heated, add the chicken and the pumpkin. After ten minutes, add the mushrooms and cook for another 5 minutes. Pour the water that you have kept when you cooked the pasta and the light cream in the pan. Salt and pepper. Add the garlic and the nutmeg. When the sauce starts to boil, add the chopped onion and the chopped pepper. Let them cook for 10 minutes. In the meantime halve the cherry tomatoes and add them to the pasta. Serve the pasta. Garnish with the basil leaves and add the chicken and pumkin sauce!  

Enjoy!

ORANGE POWER

Pumpkin reminds many people Halloween. Greek cuisine doesn’t include pumpkins widely, apart from the pumpkin pies whose receipts are quite regional. The recipe that follows is a creamy, smooth sweet dessert with pumpkin, carrot and orange. You can enjoy it on its own or combine it with biscuits, chocolate syrup or whipped cream! Really tasty, really orange!

Ingredients

 2 servings

• 200 gr. Pumpkin
• 1 carrot
• 2 zested and juiced oranges
• 3 tablespoons sugar
• Vanilla extract (optionally)
• 1 cup milk
• 2 tablespoon caster powder
• 1 teaspoon butter

Steps

1. Chop the pumpkin at cubes.
2. Peel the carrot.
3. Boil the pumpkin and the carrot in a saucepan till they soften.
4. Drain them and put them in a food processor or electric chopper.
5. Preheat the half milk at low-medium temperature.
6. Add the melted pumpkin, the carrot and the butter.
7. Add the vanilla and the orange zest.
8. In a bowl combine well the sunflower powder and the other half of milk till the powder dissolved.
9. Add it to the boiling cream.
10. Add the orange juice.
11. Stir frequently.
12. Your cream is ready to serve it when it thickens.

 The smell will truly amaze you! So fresh and lovely!