Greedy Foodster

Thursday

19

December 2013

2

COMMENTS

Sweet treats

Written by , Posted in Bulgarian food, Deserts, Tarts, Vegan, Vegetarian

I found a pile of pumpkins, dumped by the front door today. My granddad must have brought the lot back from the allotment, although for the life of me I don’t remember seeing any pumpkin vines there in the summer…Which means he probably nicked them from my aunts plot. If that is the case, she deserves it, we just know she stole most of the fruit from my mothers favourite peach! Aaah the allotment wars, they are hilarious, honestly, its pure kindergarten stuff! I poked a few about and dragged one into the kitchen to make one of my favourite Autumn treats – Tikvenik – a sort of a pumpkin pastry pie, which is very much loved all around the Med. It actually is very similar, if not identical in making, to the spinach pie and feta cheese pie we make over here. Pretty much only the filling changes. I am going to “pimp up” my pumpkin version by adding some carrots, walnuts and winter spice to it. It will be absolutely delicious! Pumpkin and carrot pie First of all, slice the pumpkin, take the seeds out, slice into wedges and peel. If you are an allotment or grow-it-yourself maniac (I’ve caught the DIY bug recently!), spread the seeds on a piece of newspaper to dry, then you can plant them in the spring. Or if you don’t like someone, sneak up their front yard in the middle of the night and scatter a handful about – they grow as fast as weed and are just as difficult to get rid of ;-) Grate in a food processor, as the flesh is very hard and it’s very laborious to do by hand. Grate 3 carrots as well. Take a large pot and heat up a splash or rapeseed oil. If you don’t have any rapeseed, use veg or sunflower oil, but not olive oil as it can be a bit heavy and change the flavour of the pie. Put the pumpkin-carrot mix in and spice the lot with 1 1/2 cups of sugar, 2 tbsp of honey, 50 ml whiskey, couple of star anise and a tsp of cinnamon. Pumpkin and carrot pieStir over high heat until you hear it fry.Turn the hob down to medium-low and cover to steam it up. Cook for about half an hour, then add about 2 cups of roughly chopped walnuts. Pumpkin and carrot pie Mix it up.Pumpkin and carrot pie Cover and cook for another half hour or until the pumpkin is soft to the bite.Taste and add more honey if your sweet tooth ain’t satisfied. Take off the heat, remove the star anise and and let it cool for 15 minPumpkin and carrot pieSpread a sheet of filo pastry in a round 24″ spring tin, tucking the edges the edges in. Drizzle a tiny bit of oil and place one more sheet on top. This is your base ready. Pumpkin and carrot pie Now spread a few spoonfuls of the mixture over the basePumpkin and carrot pieAdd another sheet of filo to cover. Keep on building it until the mix is finished. Cover with a last sheet and bring the edges in from outside the tin. Baste the top with a little oil and bake for 40 minutes in the overn, turning it to 180C as the pie goes in (no pre-heating) Pumpkin and carrot pieOnes ready, take the pie out of the oven and remove from the tin after 5 minutes onto a cooling rack. Ones cool to the touch, dust with icing sugar.Pumpkin and carrot pieCut and start receiving compliments from everyone around. That’s if they can talk with their mouths stuffed…..Pumpkin and carrot pie

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *

UA-51885704-1
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: