Wonderful Pumpkin Cookies

Recipe by Pille @ Nami-Nami. Above photo by Juta Kübarsepp for the October 2013 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly magazine. I've been their food writer since October 2012). 

Considering the pumpkin feast that's approaching on the other side of the Atlantic, I decided to share a delicious pumpkin recipe :) The original recipe had much more sugar in it and used boiled pumpkin. I've recently used roasted pumpkin instead, and if anything, it's improvement on the flavour. Use whatever you prefer.

These were also a great hit with various kids (aged 1 year and 4 months to 39, by the way), so a truly family-friendly recipe.

Pumpkin Scones
(Kõrvitsaküpsised)
Based on a recipe in Tesco Recipe Magazine (October 2003)
about 18 cookies


100 g butter, softened
150 g dark muscovado sugar
200 g steamed or roasted pumpkin, pureed
100 g small seedless raisins
1 tsp vanilla extract
225 g plain/all-purpose flour
1.5 tsp baking powder
1 tsp ground cinnamon

Cream butter and sugar until fluffy. Fold in the pumpkin puree, raisins and vanilla extract, stirring thoroughly.
Sift flour, baking powder and cinnamon into another bowl, then stir into the wet ingredients until combined.
Line a baking sheet with parchment paper.
Take dessertspoonfuls (ca 10 ml) of cookie dough and transfer them onto the baking sheet. Leave plenty of room between the heaps of dough, as the cookies spread when cooking.
(I always get 18 cookies :))
Bake in a preheated 200 C oven for 12-15 minutes, until the cookies are light golden brown.
Cool on the baking sheet for 5 minutes, then transfer onto a metal rack to cool.

Macaroni & Cheese a la Nancy Reagan

I cannot remember where exactly I got this recipe from (the Internet is a wide, wide world), but apparently that's the way Nancy Reagan would make mac'n'cheese for her hubby. Please, please don't read any politics into this choice of recipe :) - it appealed to me because of its simplicity. It's a good mac'n'cheese recipe for those moments when you're craving something simple and comforting, but haven't got many eggs in your fridge nor bacon nor cream.

As you can see from the picture below, then I've combined it with some Georgian creamy & herby mushrooms. They worked together like a dream.

What's your favourite macaroni & cheese recipe and do you eat it as it is or as a side dish?

Nancy Reagan's Macaroni & Cheese
(Reaganite makaroni-juustuvorm)



250 g small pasta (f.ex. elbow pasta)
water & salt, for boiling pasta
1 tsp butter
1 large egg
250 ml (one cup) of milk
1 tsp mustard powder/dry mustard
1 tsp finely ground sea salt
200-250 g grated cheese

Cook pasta al dente, drain (keep a spoonful of the cooking water for later). Stir in the butter and whisked egg, then transfer into a buttered round gratin dish.
Mix mustard powder, salt and a spoonful of hot pasta-cooking water, then stir in the milk and about 3/4 of the grated cheese. Pour over the pasta in the gratin dish. Toss a little, then sprinkle the rest of the cheese on top.
Bake in a pre-heated 170 C/350 F oven for about 45 minutes, until the custard is set and cheese lovely golden.

American Apple Pie

This is a very American apple pie - very rich, very high, and also very delicious. I had seen them popping up in various American food blogs and finally tried out my own version last year. It's quite unlike any of the typical apple cakes and pies we see here in Estonia, and thus providing a nice change to me, my family and friends.

American Apple Pie
(Ameerika õunapirukas)



Pastry:
300 g plain flour
1 Tbsp (demerara) sugar
1 tsp salt
200 g cold butter
4 Tbsp cold water

Filling:
1 kg cooking apples (e.g. something not too sweet or too soft)
3 Tbsp plain flour
100 g caster sugar
0.25 tsp ground allspice
0.25 tsp ground nutmeg
0.5 tsp ground cinnamon
1 tsp vanilla sugar
2 Tbsp cognac or brandy

Egg wash:
1 egg + 2 tsp water, whisked

Start with the pastry. Put flour, salt and sugar into the bowl of the food processor, then add cold cubed butter and blitz until you've got fine crumbs. Add about 4 Tbsp cold water and process once again. (Avoid overworking your pastry, as it'll result in hard cake crust).
Divide into two, press into flat discs, and place into the fridge for at least half an hour.
Meanwhile peel and core the apples, cut into thin slices or wedges.
Take a large bowl, mix flour, sugar, cinnamon, allspice, vanilla and nutmeg. Add the brandy and stir gently.

Take the pastry discs out of the fridge and roll both of them into a circle (about 28 cm in diameter). Line a 24 cm fluted pie dish with the pastry. Top with apple slices, piling them high in the middle. Top with the other pastry disc, pressing the edges tightly together. (If you wish, you can decorate the top disc with pastry leaves and such like).

Brush with an egg wash. Bake in the middle of a pre-heated 180 C oven for about 40 minutes, until the apples are soft and the pie is lovely golden brown.

Cool a little before serving.