The two year old has taken over. We are at his mercy. It is like living with a diminutive megalomaniac. Nothing is sacred, everything is thrown, broken, chewed and abused. The throwing, the throwing! Why oh why does he have to throw everything? The girls run for cover as soon as he has a toy in his hand. No amount of cajoling, bribing, asking nicely or just plain telling off will stop the madness. The trouble is he is so cute, you have to forgive him within seconds…
Amongst the missile fire, I managed to bake a cake for the Pavlina’s birthday (the kids childminder) and I am pleased to say, all of the cake remained either on his plate or in his mouth. I made Nigella Lawson’s Chocolate Malteser Cake. Its a staple in our house, I can practically make it in my sleep.
For Halloween the kids did a mountain of pumpkin carving and from the spoils I made a pumpkin cheese cake. I am not really a huge fan of pumpkin pie. As I am half American I feel I should attempt to like it but I find the texture quite cloying. I know a lot of recipes call for canned pumpkin, which is an ingredient that I have never really felt comfortable with.
I made a traditional biscuit base and then roasted squash with fresh ginger and brown sugar. I also added stem ginger too just to give it a bit of a spicy hit. I think this might become a part of our Halloween supper from now on.
I leave you with my recipe for pumpkin and ginger cheesecake and also a few photographs of my Thanksgiving side dishes which were featured in Fashion Affair Magazine this month.
Have a wonderful week!
Butter wouldn’t melt…yeah right!
Posh Green Bean Casserole
Nigella Lawson’s Chocolate Malteser Cake
Pumpkin and Ginger Cheesecake
For the base
- 200g digestive biscuits
- 100g butter
For the filling
- 500g pumpkin or squash peeled and roasted
- 60g fresh ginger grated
- 50g light brown sugar
- 2tbs butter
- 200g cream cheese
- 100g stem ginger
- 2tbs stem ginger syrup
- 150ml double cream
Turn the oven on to 180c.
Peel and chop the squash roughly place in a roasting dish toss with the grated ginger, sugar and butter. Roast for 30 minutes until soft and cooked.
Whilst the squash is roasting put the digestive biscuits and the butter into a food processor with the blade attachment and whizz till the mixture resembles damp sand. Tip into a 9 inch pie dish and using your fingers or the back of a spoon press the mixture firmly down. Place in the fridge to cool.
Take the cooled squash and place in a food processor with the stem ginger and the ginger syrup. Puree and tip into a large mixing bowl. In a medium bowl whisk the cream to soft peak stage. Tip into the bowl with the squash add the cream cheese and mix thoroughly. Pour into the chilled biscuit base and using a spatula evenly spread the mixture over the base. Place in the fridge to chill for an hour or so. Serve with pouring cream.