Tag Archives: Recipes

Dubai Butter Tarts

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Makes 12

Ingredients 

Pastry

  • 1 1/4 cups All purpose flour
  • 1/2 cup cocoa
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cold and cubed
  • 6-7 Tablespoons ice-cold water (dependant on humidity)

Kataifi Filling

  • 2 1/2oz Kataifi pastry, cut to 1/2inch pieces (if not already)
  • 2 Tablespoons butter
  • 200g pistachio cream
  • 3 Tablespoons tahini
  • 1/2 teaspoon salt

Butter Tart Filling

  • 1 cup brown sugar, packed
  • 2 eggs
  • 1/4 cup butter, softened
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons light corn syrup
  • Pinch salt

Method

Pastry

  1. Whisk together the flour, cocoa, sugar and salt in a large bowl
  2. Add the chopped butter. Using a pastry blender, or two butter knives, cut in the butter until it resembles coarse crumbs (with a few pea-sized pieces)
  3. Add the water, one spoonful at a time, until the dough starts to come together in a single ball
  4. Gather dough into a ball and knead a couple of times to bring together. Flatten into a disc, wrap in cling wrap and chill for at least 30 minutes
  5. On a smooth surface lightly dusted with cocoa, roll pie dough to a ¼-inch thickness. Cut 12 rounds using a 4½-inch round cookie cutter, re-rolling scraps if needed. Gently press rounds into a 12-cup muffin pan. Refrigerate while you make the fillings

Kataifi filling

  1. In a large frying pan set over a medium heat, melt the butter 
  2. Add the kataifi pastry and stir to coat in butter 
  3. Continue to stir the pastry, moving it around the pan continuously, until deep golden brown
  4. Remove from the heat and transfer to a large bowl to cool
  5. When cooled completely, add the pistachio cream, tahini and salt
  6. Stir all the ingredients together to combine well
  7. Fill the bottom of each pastry tart cup with between 1 – 2 Tablespoons of kataifi filling, tamping it down loosely to 1/3 to 1/2 depth of each tart cup
  8. Return to fridge to chill while you prepare the butter tart filling

Butter Tart Filling

  1. Preheat your oven to 400°F
  2. Combine all the butter tart ingredients in a medium bowl and using electric whisk, beat until smooth and fully combined
  3. Using a jug or piping bag, pour the filling into each tart cup until just below the top
  4. Transfer to the heated oven and bake for 5 minutes at 400°F
  5. After 5 minutes, reduce heat to 375°F and continue to bake for 20 minutes until the filling turns slightly opaque and appears to dome
  6. Remove from oven and allow to cool in tin for 5 minutes then gently loosen and rotate in the tin using a knife or palette knife 
  7. Allow to cool fully in the tin, before removing
  8. Serve and enjoy  

Pumpkin Pie Milkshake

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Serves 1

Ingredients

  • 1 standard serving slice leftover pumpkin pie (homemade or store-bought)
  • 1 cup vanilla ice cream
  • 3/4 cup full-fat milk

Optional to finish

  • Whipped cream
  • Additional pie crust crumbs
  • Sprinkles

Method

  1. In a blender combine the pie slice, ice cream and milk
  2. Blend at high speed until just combined. I prefer a slightly smooth shake with some pieces of pie crust left for texture. If you prefer a smoother shake texture, blend together for a longer period of time
  3. Decant into a milkshake glass and top with whipped cream and, if using, additional pie crust crumbs and sprinkles
  4. Sip and enjoy!

Hot Honey Pumpkin Chicken Donut Sandwiches

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Makes 10

Ingredients

Hot Honey Pumpkin Butter

  • 1/2 cup butter, melted and cooled slightly
  • 1/3 cup honey
  • 1 teaspoon cayenne pepper (to taste)
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon hot saue
  • 1/2 teaspoon pumpkin spice
  • Pinch Kosher salt and fresh ground black pepper

Donuts

  • 1 pack Ready-to-Bake biscuit dough, thawed if required

Crispy Chicken

  • 10-20* store-bought crispy chicken tenders (* number dependent on size of tender pieces)

To Finish

  • Pickled red onion slivers
  • Bread and butter pickle slices

Method

Crispy Chicken

  1. Cook in accordance with manufacturer’s instructions

Hot Honey Pumpkin Butter

  1. While the chicken is cooking, in the bowl of a stand mixer combine all the hot honey pumpkin butter ingredients
  2. Whisk at medium speed until combined, then increase speed to maximum until mixture appears whipped and translucent. Stop the mixer and set hot honey pumpkin butter mixture aside until needed

*You can also use a handheld electric whisk but it will take longer for the mixture to become “whipped”

Donuts

  1. Poke hole in centre of each biscuit with finger and stretch dough to create a 1-inch hole
  2. Drop dough, in batches, in fryer oil preheated to 350°F; cook between 1-2 minutes per side until golden and cooked through
  3. Remove from oil, drain on a rack before moving on to assemble the donut sandwiches

To assemble

  1. Assemble your dounts on serving plate(s)
  2. Place the hot chicken crispy chicken pieces in a large bowl. Add some of the hot honey pumpkin butter, amount to your liking, then stir and toss to coat the chicken pieces
  3. Arrange 1-2 pieces of coated crispy chicken on top of the donuts and finish with pickled red onion and pickle slices
  4. Serve and enjoy!

Pumpkin Sticky Toffee Puddings

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Makes 6

Ingredients

Pumpkin Puddings

  • 1/4 cup orange juice
  • 1/2 cup boiling water
  • 1 cup pitted prunes, chopped
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cups light brown sugar
  • 2 large eggs
  • 1 Tablespoon maple syrup
  • 1 cup natural pumpkin puree

Toffee Sauce

  • 1/2 cup heavy cream
  • 1 cup light brown sugar
  • 1/4 cup unsalted butter
  • 2 Tablespoons maple syrup
  • 1/2 medium Tonka bean, finely grated (can be substituted with 1 teaspoon vanilla extract)
  • 2 teaspoons Rum (or omit for a kiddy-friendly version)

Method

Pumpkin Puddings

  1. Preheat oven to 350°. Grease, or spray with baking spray, 6 mini-savarin or mini-Bundt tins
  2. In a small heatproof bowl, pour orange juice followed by the boiling water over the chopped prunes; stir in the baking soda. Stir together to combine and set aside to soak for about 15-20 minutes until softened
  3. In a medium bowl, whisk together the flour, baking powder, pumpkin spice and salt. Set aside until needed
  4. In the bowl of a stand mixer fitted with the paddle, beat the butter with the brown sugar at medium speed until fluffy and combined
  5. Beat in the eggs, one at a time until combined, followed by the maple syrup
  6. Reduce speed to low, beat in the flour mixture in stages until just combined, scraping down bowl between additions
  7. Add the date mixture (including liquid) followed by pumpkin purée, and beat at low speed until just combined
  8. Divide the batter into the prepared mini-pans, and bake until a toothpick inserted in the center comes out clean, about 25 minutes*
  9. Remove from oven, and continue to Finishing Steps

Toffee Sauce*

  1. With about 5 minutes left on the pumpkin pudding baking time, in a small saucepan, combine the heavy cream, butter, brown sugar, maple syrup, finely grated tonka bean and the rum (if using)
  2. Bring to a gentle boil over moderate heat, stirring to melt the butter and sugar, cooking until slightly thickened and deep golden, about 3 minutes.
  3. Keep warm on a low heat until serving

To Finish

  1. Once you remove the puddings from the oven, using a skewer or toothpick, poke holes all over the exposed surface
  2. Spoon 4-5 teaspoons of the warm toffee sauce over the puddings, and let stand until absorbed, about 10 minutes
  3. Serve warm, turned out onto plates (they may take some gentle persuasion!) with some of the remaining sauce spooned over. Perfect with a scoop of vanilla ice cream!

Pumpkin Spice Bark

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Yields 30 pieces (depending on final size)

Ingredients

  • 14-16 Graham Cracker Sheets
  • ¾ cup brown sugar
  • ¾ cup butter
  • ¼ cup pumpkin puree
  • 2 teaspoon pumpkin spice
  • 6oz milk chocolate chips
  • 6oz semi-sweet chocolate chips
  • 1 cup pecans, toasted and chopped
  • Sprinkles, optional

Method

  1. Preheat oven to 350°F, and line a large baking sheet (with sides) with non-stick foil
  2. Place the graham crackers side by side on the baking sheet (you may need to break some of the graham crackers into smaller pieces to line the tray completely). Set aside
  3. In a bowl combine both the chocolate chips and stir to combine. Set aside
  4. In a medium sized saucepan, add in butter, pumpkin puree, brown sugar and pumpkin spice
  5. Bring the mixture to a boil, whisking constantly. Once it has reached a boil, reduce the heat to med-low, whisking the mixture for another 4 minutes
  6. Remove from the heat and pour the mixture over the graham crackers. With a rubber spatula, spread the mixture over the graham crackers in an even layer
  7. Bake the graham crackers for 5-6 minutes, or until the liquid is bubbling
  8. Remove from the oven, sprinkle over the chocolate ships and allow to sit on the counter for for 2-3 minutes until the chocolate chips appear “shiny”. Use a spatula to spread the melted chocolate chips over the toffee surface
  9. Top with chopped pecans and sprinkled, if using
  10. Allow the bark to cool fully before breaking or cutting into pieces
  11. Serve and enjoy