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Pumpkin pie soufflé this evening.

I love traditional pumpkin pie (and will be making one soon), but wanted to try something different first chill before rolling it out, but it still works if you don't) 3/4 c flour 1/2 c cold butter, cut into pieces tsp tandoori powder a pinch of salt 2 tsp cocoa spice 2 tsp of cinnamon sugar 1 tbsp butter, cut into pieces Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. dough. 2) Wrap in cling film and chill in the fridge for 30 minutes. 3) Roll out the pastry and line a pie

A pie crust from a previous recipe, the end of a tub of herby cream cheese, a head of broccoli, half Ingredients: 1 pie crust 1 head of broccoli, floretted 1/4 c cream cheese (preferably the garlicky, herby variety) 1/2 - 3/4 c cheese, grated 6 slices jambon cru 1/2 tsp sumac Pepper 1) Spread the pie crust in a pie plate. I have a feeling that the extra time with the cream cheese sitting on the pie crust might have done it

I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes As a side note, I used peach syrup vinegar (from making pickled peaches this summer) in the pie crust

Ingredients: 1 pie crust (for pie crust recipe, see here) Half a dozen onions, sliced 100g bacon, sliced sometimes I do it with just milk) 1/2 - 1 tbsp cumin 1 tomato, sliced salt and pepper to taste 1) Line a pie they are translucent. 3) Mix flour, eggs, milk, cream and cumin. 4) Spread onions and bacon on the pie

chill before rolling it out, but it still works if you don't) 3/4 c flour 1/2 c cold butter, cut into pieces Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. dough. 2) Wrap in cling film and chill in the fridge for 30 minutes. 3) Roll out the pastry and line a pie Layer sliced tomatoes in the pie dish (Careful not to drizzle in the juice at the same time or your pie

Pumpkin Pie Oats: 1 c oats 1/2 - 3/4 c pumpkin (I roast mine then mash it up as the tins are unavailable With proportions this way around, they are creamy and taste almost like apple pie oats).

I used them in, both sweet and savoury, Here are a few of the recipes I have used them in: Pumpkin Pie The most recent batch harvested from my parents' white rose bush was used mostly in another Pumpkin Pie

Ingredients: Shell for 1 pie crust (For crust recipe see here) 400g of L'Etivaz or Gruyère (or a similarly nutmeg, grated 2 1/2 apples, sliced 4-5 rashers of bacon, fried and crumbled Pepper to taste 1) Line a pie

chill before rolling it out, but it still works if you don't) 3/4 c flour 1/2 c cold butter, cut into pieces Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. dough. 2) Wrap in cling film and chill in the fridge for 30 minutes. 3) Roll out the pastry and line a pie Spread in the pie plate, then pour the cream over the mixture evenly and sprinkle cheese over the top