Pumpkin recipes

Over the past few days I have developed these recipes, especially for an interview this morning.

I love pumpkin in both sweet and savoury applications, and I have several such recipes in my books. However these are something entirely new.

Hope you like them!

Pumpkin and Spice Chocolate Slice

This is a lovely rich squidgy slice, very suitable for morning or afternoon tea, even a dessert if portions are served with a swirl of whipped cream and a sprinkling of ground cinnamon.

I have to tell you, it’s hard to resist, almost impossible to stop at one piece.

For the chocolate layer

180g butter

300g sugar

3 eggs

45g sifted cocoa

120g plain flour

For the pumpkin layer

250g cream cheese, softened

100g sugar

2 teaspoons finely grated orange rind

3 eggs

125g pumpkin puree (smooth mashed pumpkin, not too wet)

2 teaspoons ground cinnamon

1 teaspoon mixed spice

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

20g plain flour

Method

For the chocolate layer

Preheat oven to 160 degrees C (fan forced). Grease a lamington tin 18cm x 28cm approximately. Line base with baking paper and then grease over this.

Whisk together the butter and sugar until light and fluffy, then whisk in the eggs.

Fold in the dry ingredients. Place in dollops into the tray and spread out with the back of a spoon that has been dipped in hot water.

For the pumpkin spice layer

Whisk together the cream cheese, sugar and orange rind, then whisk in the eggs and finally the pumpkin puree.

Fold in the combined dry ingredients to make a smooth batter.

Spoon over the chocolate layer.

Swirl the two mixtures together gently with a blunt knife for a marbled effect.

Bake for 35 to 40 minutes approximately or until a metal skewer inserted into the centre comes out clean.

Leave to stand in tin for 20 minutes, then turn out onto a wire rack to cool.

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Herbed Pumpkin and Bacon Tart

Not only does this tart have a delicious pumpkin infused filling, but the pastry also is enriched with pumpkin puree.

For the pastry

200g plain flour

100g cold butter, diced

¼ teaspoon baking powder

Scant ½ teaspoon salt

50g smooth mashed pumpkin

60ml cold water, approximately

For the filling

300g pumpkin flesh, cut into 8mm cubes (approx.) + 3 teaspoons olive oil + a small sprinkle salt

4 eggs

100g smooth mashed pumpkin

120ml milk

1 onion, grated

2 tablespoons chopped herbs (I tend to use half parsley, half sage)

150g diced bacon

100g grated tasty cheese

60g silver beet or spinach, finely sliced

120g feta, diced or yoghurt cheese (labne), optional

Method

For the pastry

Place the dry ingredients in the bowl of a food processor and process until the mixture reaches the texture of breadcrumbs. This can be done of course by rubbing the butter into the dry ingredients with the fingertips. If using the food processor, transfer the mixture to a bowl now.

Whisk together the pumpkin and cold water. Make a well in the centre of the flour mixture and pour almost all the pumpkin liquid in,l reserving some, adding only as much as it takes to make a soft dough. Wrap in cling film and refrigerate for 30 minutes.

Grease a 23cm flan tin. Roll the pastry out onto a lightly floured surface unit large enough to cover the base and sides of the flan. Fit snugly into place. Refrigerate while preparing filling.

For the filling

Preheat oven to 170 degrees C (fan forced).

Grease a baking tray and line with baking paper. Toss the pumpkin cubes in the olive oil and salt, then bake until tender (about 15 minutes), cool completely.

Increase oven temperature to 200 degrees C (fan forced).

Whisk together the eggs, mashed pumpkin, onion, milk and herbs. Set aside.

Sprinkle cooled pumpkin cubes over the pastry, then the bacon, cheese, silver beet and feta (if using).

Bake for 10 minutes, then reduce heat to 160 degrees C and bake until filling is set (approximately 30 minutes). Leave to stand in tin 15 minutes before serving.

Can be served hot or cold.

Serves 6.

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Pumpkin, White Chocolate and Lemon Cookie Sandwiches

For the cookies

125g butter, softened

80g brown sugar

80g white sugar

1 egg

60g pumpkin puree (smooth mashed pumpkin, not too wet)

Finely grated rind 1 lemon

220g self raising flour

70g white chocolate, finely chopped

For the filling

30g butter, softened

90g cream cheese, softened

3 teaspoons finely grated lemon zest

375g icing sugar

Juice ½ lemon, approximately

Method

For the cookies

Preheat oven to 160 degrees C (fan forced). Line two cookie sheets/baking trays with baking paper.

Whisk the butter and sugars together until light and creamy, then whisk in the egg, then the pumpkin and lemon rind.

Fold in the flour and white chocolate.

Leave to stand for 5 to 10 minutes then drop dessertspoonfuls of mixture onto trays, allowing room for spreading.

Bake until light golden brown, approximately 12 to 15 minutes,

Allow to cool on trays slightly before transferring to a wire rack to cool completely. Repeat with any remaining mixture.

To make the filling

Whisk the butter, cream cheese and lemon rind together, then mix in the icing sugar and enough lemon juice to make a good piping or spreading consistency.

Pipe or spread the mixture onto the base of half of the cookies, then top each with another cookie. Leave icing to set. In hot weather you may need to set them in the fridge.

Makes approximately 15 completed cookies.