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In it is a recipe for a fudge cake that the little girls in the story make with their Mama.

The recipe took some tweaking to accommodate the different flavour profile of the pumpkin, but that was

As mentioned in Day 97 of The Challenge Happy Thanksgiving (a little belatedly)! Pumpkin pie is a staple Thanksgiving and Christmas food in my family, so even though we were unable to do a full Thanksgiving dinner on the day, we had a pie. This year though I decided to do it with a twist. For starters there is a discussion every year between my husband and I about whether we are making his family's pie or mine. They are both good. They both have definite merits, but we each favour the one we grew up with. So this year, I made a hybrid, not either properly speaking but somewhere between the two. Then, I decided that as pumpkin pie is always homogenous in texture and has quite a smooth, low note to it, I wanted to sharpen it a little with swirly of rosehip puree through it. Finally, my sister had suggested trying to change up the crust a little, using some juice or something to change the colour, so I made pomegranate and cinnamon crust. The pink colour was more striking in the raw dough, but it had a very nice flavour and played well with the rest of the flavours. Ingredients: For the crust: 1 1/2 - 2 c flour 3/4 c butter 1/3 - 1/2 c pomegranate juice 1/4 - 1/2 c milk 1 tbsp sugar 1/2 tsp cinnamon For the filling: 1 3/4 c pumpkin purée (I roasted a small pumpkin and mashed it up, skin and all - but no seeds or guts - to get the purée. Leaving the skin ultimately added some texture to the pie) 1 1/2 c evaporated milk 2 eggs 1/4 c brown sugar 1/2 c sugar 1 tsp (heaped) cinnamon 1 tsp ginger 1/4 tsp cloves A pinch of nutmeg 1 1/2 tsp orange peel 1/2 - 3/4 c rosehip purée 1) Place 1 1/2 c flour in a large bowl. Cut butter into it in small pieces and then rub the flour and butter together with finger tips until it forms a crumb like consistency. 2) Pour in the pomegranate juice and stir with a fork to form a dough. Add the sugar and cinnamon, and then as much milk as needed to bring the dough together. 3) Knead on a floured surface for a few minutes, using some of the remaining flour as necessary if the dough is too sticky. The dough should be elastic and not too heavy. Wrap in cling film and chill for at least 30 minutes, if not longer (it still works if you don't chill it, just not as well). 4) Place the pumpkin purée in a mixing bowl. Add all the other ingredients except the rosehip purée, and mix well. 5) Roll out the pie crust and line the bottom of a pie plate with it ( deeper would be better, but as seen in the pictures mine was shallow and it worked very nicely). 6) Pour pumpkin mix into the pie plate. Dollop a spoonful of the rosehips into the centre, and using the blade of a knife or a thin spatula, swirl the rosehip gradually out from the centre to form tendrils of rosehip through the pumpkin, yet with each remaining quite distinct. Repeat this several times until all the rosehip is swirled in, being careful not to scrape up the pie crust with the knife. 7) Bake at 220°C for 15 minutes the lower the oven temperature to 180°C and bake for a further 45-50 minutes. Cool well before serving. I loved this pie and thought it to be a huge success! My husband declared it to be his favourite iteration of pumpkin pie yet. This is the first pumpkin pie we have had that is better without whipped cream! The sweet pie with its deep note contrasted beautifully with the tart note of the rosehips and the sweet acidity of the orange peel against the spices. I liked this new trial crust as well, although I admit to spilling the sugar a bit so it was a bit sweet. The texture was a bit less homogenous due to the orange peel and the pumpkin peel, and to the veins of rosehip running through the pie at different levels. Love love love this pie! Please try it and let me know what you think! EDIT: I made this pie again for Thanksgiving this year. It was as big of a hit as last year, but this time I made it using cranberry juice in the crust instead, which works just as well!

Recipe Cook time: approx. 1 hour -- Portions: about 30 cookies -- Difficulty: Easy Almond and Chocolate nicely indeed, although, as stated above, I would stick with boiling and mashing the turnip for both recipes Swaps and substitutions: In both recipes, the different proportions of white to brown sugar can be played As with the sugars, the proportion of honey to molasses can be played around with in the second recipe Try adding some almond extract - only 1/2 tsp or so to the first recipe, as I had intended (and plan

As mentioned in Day 93 of The Challenge I saw a recipe title for pomegranate and chestnut chicken stew , but we're in lock down and I don't have pomegranates, and lost the recipe so couldn't really follow

My parents' neighbour gave me a massive basket of freshly picked chanterelles, and sweet potatoes were on sale again, so this naturally came out of it. The flavouring was a little non-traditional but felt appropriate to the encroaching autumn, and it was deliciously warm and filling after a long day out and about with friends. Ingredients: 2 tbsp olive oil 3 c arborio rice 7 c whey (approx) 1 tsp rosemary 3-4 sweet potatoes, chopped 1 tsp cinnamon 1 tsp thyme 2 - 2 1/2 tsp Urfa Biber 2 c milk 1-2 c cheese, grated 3 tbsp butter Salt and pepper to taste 3c chanterelles 2-3 tbsp butter 1) Heat oil in a heavy-bottomed saucepan. Add rice and rosemary and sauté until the rice is translucent. Add whey 2 c at a time and sweet potato pieces, and cook over medium-low heat, stirring regularly, until the liquid is absorbed. Stir in spices. Reduce heat and cover. 2) Sauté chanterelles in butter, and add them and their liquid to the risotto, stirring to incorporate thoroughly. Stir in cheese and enough milk to achieve desired thickness and consistency. Add butter just before plating. Some of the flavouring was admittedly because I used a little too much whey in my rush to get it cooking before running off to bathe Little One. I then discovered that it was too acidic and a little flat and so added a bit of this and a bit of that to compensate. It also ended up ready long before Little One, overtired after a long day, actually consented to go down, so I added milk to keep it moist. Flavours ended up all over the place, and initially, I wasn't sure about it, especially when the feedback I got about it was "interesting" and "different", but then pulling out leftovers a few days later, I was pleasantly surprised and really enjoyed the flavour combinations. Some of the leftovers we turned into arancini balls, using them to try out my new airfryer. I made balls of the leftover rice and rolled them in cheese the first night. That got a little messy, so the second time around, I rolled them in breadcrumbs instead, mixing the cheese into the risotto to thicken it a little in the hopes of getting it to hold its shape better. The first batch I stuffed with some of my Fromage blanc too. These were really tasty and I was very pleased with them for a first attempt at arancini, but they were phenomenally messy. I might need to start with a stiffer, less creamy risotto next time.

As mentioned in Day 86 of The Challenge When I was little I didn't like tapioca because it looked like (and sort of had the texture of) frogs eggs. As an adult I don't necessarily think that comparison untrue, but I have come to appreciate other aspects of it. It was a comfort food my dad made for me. It is creamy and rich and comforting. I had only ever had it plain, but had been wanting to make it, and happened to have a tub of quince slices in the syrup produced from boiling them, so I decided to combine the two and it came out quite delightfully. Ingredients: 3/4c tapioca 1 1/2 -2 c quince syrup (no added sugar, but just from cooking the quince in water) 1-1/2 c milk 1 1/2 tsp vanilla 1/2 tsp almond extract A handful of golden raisins 6-8 slices of quince 1/2 tbsp butter 2 tbsp cinnamon sugar 2 tsp ground almonds To serve: cream, brown sugar, cinnamon sugar, whatever takes your fancy. 1) Cook the tapioca and golden raisins in the quince syrup and milk, vanilla and almond extracts, stirring almost constantly, especially as it thickens, 15-20 minutes until the liquid is absorbed and the grain is cooked and tender. 2) In a small frying pan, melt the butter. Add the cinnamon sugar and cook until it melds with the butter and starts to caramelise. Add the quince slices and the almonds, stirring to coat the quince evenly in the cinnamon caramel and the almonds. 3) Spoon tapioca into small bowls and top with the quince slices. Serve with cream, brown or cinnamon sugar, cocoa spice or plain. This was exactly what I needed, traditional comfort food, but with something else to it too. The only drawback was the almond extract, which was perfect when hot, but then was a little overpowering when it cooled. If you plan to eat this cold, I would cut the almond extract in half or skip it all together.

My second foray into using watermelon rind as an ingredient went well. I really enjoyed trying Watermelon Rind Chutney, so decided to see how it would work as a jam. The rind does have a mild flavour, but a little bit of spicing and it worked out nicely. As with the chutney I did have to partially blitz the jam as the chunks of rind did not disintegrate at all with the cooking. The watermelon rind also appears not to have any pectin so I added some home-made apple pectin to help it firm up. All in all it worked out very nicely and I am very happy with it. Ingredients: Rind of 1 medium watermelon, diced 1 1/2 c sugar 2 c apple pectin 1/2 tsp cloves 1) Place the watermelon rind pieces in a pot and cover with water. Place over medium-low heat and simmer for about an hour until the pieces of watermelon rind are tender. 2) Add other ingredients and stir. Using a hand blender, partially blitz the jam mixture to desired consistency. Taste test and cook down until thick. 3) Boil clean jars and lids for at least 15 minutes. Fill with jam while the jam is still bubbling, wipe the neck of the jar clean and seal. Place upside down to cool, sealing in the process. I am very happy with this jam, tried out on fresh home made English Muffins. The cloves added a much needed depth of flavour to the jam, and the flavour of the watermelon rind itself came through nicely. So happy to have more jam for my cupboard!

As mentioned in Day 18 of The Challenge As previously mentioned, it is plum season. We spent a couple of days making two types of plum jam and a plum and apple chutney, so we decided to use the immature chutney to marinate a couple of pork chops, which we then slow roasted over veg. Served with its veg and juices, with a cider on the side it was beautiful. Ingredients: 2 pork chops 4 carrots, sliced 3 potatoes, in chunks 2 red onions, chopped 1 apple, chopped 8 plums, chopped 1 tbsp rice wine vinegar 2 tsp cooking sake 1 red chilli, chopped 4 big cabbage leaves 2 tsp black sesame seeds 1) Line a deep oven proof dish with the cabbage leaves. Add potatoes, onions and carrot to the dish, reserving 1/2 onion. Place pork chops over the top. 2) Stew plums and apples in a small amount of water. Add sake and rice wine vinegar, chilli and the remaining half onion. 3) Spoon the plum and apple over the pork. Sprinkle the sesame seeds over the top. 4) Roast covered at 150°C for 2 hours, then uncover for the last 20 minutes. Serve with crusty bread for the juices. We were very happy with this. No tweaks! The pork was tender, the veg absorbed the flavours and juices. Extra juices are great mopped up, or save them for a risotto!

year that we lived there we made all sorts of soufflés, sweet and savoury, most of which were without recipes The original pumpkin pie recipe that we used is my husband's grandmother's, but the soufflé is entirely