Say cheeeese…cake…

Here is a simple cheese cake for autumn season. Of course there is pumpkin inside! 🙂

 

Cheese cake with pumpkin filling and macadamia brittle

preparation time:

ca. 30 minutes + ca. 55 minutes in the oven

difficulty:

normal

img_3704 img_3705

ingredients:


for the base:

4-5 oat cookies (you’ll find the recipe here, you’ll need about half the amount of ingredients listed for the base of the cake)
1/4 cup coconut oil (liquid)

for the filling:

80g low-fat curd/quark
400ml milk
1 sachet blancmange powder (vanilla)
1-1 1/2 cups sugar
1 tbsp. corn starch
content of 1 vanilla bean
3 eggs
2 cups pumpkin filling (here is the recipe (prepare the pumpkin filling WITHOUT garlic, salt, pepper and basil, of course!!! ;)))
2 tsp. cinnamon
2 tsp. cardamom

for the topping:

ca. 50g chopped macadamia nuts
2-3 tbsp. maple syrup

 

preparation:

 

Crumble the cookies into a bowl and mix with coconut oil. Spread the mix on the base of a springform baking tin, fold the mix on the edges up, so the filling stays inside. Bake for about 10 minutes at 200°C.

Heat up the milk and stir in the blancmange powder, let it come to the boil, stir again and remove from stove.

Beat curd, sugar, the prepared pudding, corn starch, content of a vanilla bean, eggs, pumpkin filling, cinnamon and cardamom to a cream with an electric whisk.

Pour the prepared filling carefully onto the cake base, spread evenly.

Bake at 225°C for about 55 minutes.

Mix macadamia nuts and maple syrup in a non-stick coated pan. Let the mix caramelise. Scatter the prepared brittle onto the cake.

Leave the cake to cool down before removing from baking tin.

 

Enjoy!

 

(c) The Histamine Pirate

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Filled to the fullest…

Two kinds of filled pasta squares with pumpkin and boletus/porcini on creamy pumpkin sauce

 

Most of you know, I’m not a big fan of cookbooks – well, at least I thought so. Recently I found a cookbook that I really like though. It’s a guide for vegetarian cooking with lots of tricks, tips and recipes of course. It’s German though. Anyway, right now I’m busy actually following recipes from “Das Teubner Handbuch Vegetarisch”.

Today I prepared my variation of pasta squares with boletus filling from page 310. I’ve changed some ingredients to make it more suitable for histamine intolerance (mushrooms might still be a problem for some though). And I’ve added a pumpkin filling to the recipe, also the sauce is my work 😉

I guess, you are used to quick and easy to prepare recipes from me. Yet, today we’ll spend a little more time in the kitchen:

preparation time:

ca. 1,5h + 1h in the fridge

difficulty:

normal to demanding

pictures: click to enlarge

ingredients for pasta squares:

250g spelt flour
2 eggs, 1 egg yolk
2 tbsp. hemp oil
pinch of salt
4-5 leaves of fresh basil
pinch of thyme

ingredients for fillings:

1st pumpkin:

1/4 butternut pumpkin
2 carrots
1 clove of garlic
some butter for frying
salt and pepper
half a leaf of basil for every pasta square

2) boletus/porcino (only if you can tolerate it!):

ca. 100g boletus/porcini
1 clove of garlic
some butter for frying
salt and pepper
half a leaf of basil for every pasta square

ingredients for sauce:

leftovers from pumpkin filling (ca. 6-7 tbsp.)
some butter for frying
ca. 1 tbsp. spelt flour
milk, about 200ml
salt and pepper
fresh basil
fresh rosemary
fresh coriander
(whiff of nutmeg, but really only if you can tolerate it)

preparation:

Pour the flour in a bowl and form a hole in the middle. Fill the hole with eggs, egg yolk, oil, salt and herbs. Mix everything to a dough that does not stick. Wrap in clingfilm and leave 1 hour to rest in the fridge.

Meanwhile prepare the fillings. Clean the mushrooms and chop into 5 mm big dices. Peel garlic, peel pumpkin and remove seeds, chop into small pieces. Peel carrots and also chop into small pieces.

For a start melt butter in a pan and steam garlic until it’s translucent (do let it turn brown). Add mushrooms and steam for 3 to 4 minutes, add spices. Put aside.

Again, melt butter in a pan and steam garlic until it’s translucent. Add carrots and pumpkin and fry shortly. Add a little water, so that the veggies are almost covered. Leave it to simmer with lid on until it’s soft. Then blend. Put aside.

Roll the dough evenly thin. Then cut out 6x11cm large pieces, use a pizza cutter for that. Place about 1 tbsp. of filling on each piece of dough. Place half a leaf of basil on top of the filling. Start with the mushroom filling, you’ll need leftovers from the pumpkin filling for the sauce. Fold the pieces in and press together the edges. Maybe spread some egg white on the edges before folding in.

Prepare a white roux for the sauce in a pan from melted butter and a little spelt flour. Add a little milk. When the mix starts to thicken add again a little milk. Stir in 6 to 7 tbsp. of pumpkin filling. Add salt, pepper, spices and herbs to taste.

Set the pasta squares in boiling salted water with a little bit of oil. Boil over a slow fire until it’s done (about 8 minutes).

Serve garnished with fresh basil.

Enjoy!

(c) The Histamine Pirate