Share your photos of finished pumpkin recipes using #pumpkinsKX on
Pumpkins at KX Thursday 30th October - Saturday 1st November
Share your photos of finished pumpkin recipes using #pumpkinsKX on Twitter/Instagram kingscrossN1C #pumpkinsKX www.kingscross.co.uk/halloween
Pumpkin Pie from Ipeiros • • • • • • • • • •
1kg pumpkin, peeled Some sea salt 150g golden caster sugar 60g pudding rice, cooked ½ bunch spring onions, trimmed, chopped and blanched for 30 seconds 1 bunch basil, washed, trimmed and chopped Some cinnamon 120/150g butter ½ kg of country style filo pastry 100g roasted pistachios, grounded
Grate the pumpkin and sprinkle it with some salt, then let it drain in a colander for a few hours, preferably overnight. The next day, squeeze out any remaining liquid. Place it in a bowl, add sugar, rice, onion, basil, cinnamon and ¾ of the butter. Preheat the oven to 180˚C. Brush the tray with some butter. Brush half of each filo sheet with butter, fold the other half and brush it again. Spread ⅙th of the mix along the long end and roll it up to a long cigar. Place it onto the baking tray. Repeat with the other filo sheets. Brush them with melted butter. Bake for 45-50 minutes or until golden coloured. Sprinkle with ground pistachios & cinnamon and serve, preferably warm. The Greek Larder is now open on 1 York Way by the canal. Do pop along to see Theodore’s new restaurant and food store. www.thegreeklarder.co.uk
Theodore Kyriakou
Share your photos of finished pumpkin recipes using #pumpkinsKX on Twitter/Instagram kingscrossN1C #pumpkinsKX www.kingscross.co.uk/halloween
Pumpkin Pie from Ipeiros • • • • • • • • • •
1kg pumpkin, peeled Some sea salt 150g golden caster sugar 60g pudding rice, cooked ½ bunch spring onions, trimmed, chopped and blanched for 30 seconds 1 bunch basil, washed, trimmed and chopped Some cinnamon 120/150g butter ½ kg of country style filo pastry 100g roasted pistachios, grounded
Grate the pumpkin and sprinkle it with some salt, then let it drain in a colander for a few hours, preferably overnight. The next day, squeeze out any remaining liquid. Place it in a bowl, add sugar, rice, onion, basil, cinnamon and ¾ of the butter. Preheat the oven to 180˚C. Brush the tray with some butter. Brush half of each filo sheet with butter, fold the other half and brush it again. Spread ⅙th of the mix along the long end and roll it up to a long cigar. Place it onto the baking tray. Repeat with the other filo sheets. Brush them with melted butter. Bake for 45-50 minutes or until golden coloured. Sprinkle with ground pistachios & cinnamon and serve, preferably warm. The Greek Larder is now open on 1 York Way by the canal. Do pop along to see Theodore’s new restaurant and food store. www.thegreeklarder.co.uk
Theodore Kyriakou
