Another Japanese Cooking channel!!

Yep! I still love Japanese cooking!Here is a channel I came across not too long ago!I wanted to share it with everyone!http://www.youtube.com/user/ochikeron I love the food! It's all prepared really well!Plus she is super cute and always has nice earrings hehehe!!Check out her youtube! Everything looks so yummy!!

MUST MAKE THIS WINTER RECIPES!!

Must make these dishes this winter!!Also I think I'll give a little more information about me, as I never really shared any!So I live in North London, in a lovely apartment with my partnerI don't study art, but I am a practising artist constantly updating my portfolioI work as a chef in a Thai restaurant, so my speciality is in Asian foods.I should post some dishes up that I have cooked!Also give you the recipe too! I love cooking food, hence me being a chef lolRecently made home made Guacamole! Yum!Also I've just bought a pumpkin so I'll be making Pumpkin pie!!If anyone has any questions or suggestions for me just say ^^I love hearing back from you xx

Pumpkin Pie recipe!

Pumpkin Pie Recipe!

I've been wanting to try a pumpkin pie for so long now!

I must try and make one! I didn't celebrate Halloween this year,

I didn't buy any pumpkin, boo me I know.

Though I'm wanting to buy a pumpkin now and make a pie!!

I've never actually had pumpkin pie ever!

I wonder how it tastes?

Ingredients

For the pastry

• sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)

For the filling

• 450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks

• 2 large eggs plus 1 yolk (use the white for another dish)

• 3 oz/75g soft dark brown sugar

• 1 tsp ground cinnamon

• ½ level teaspoon freshly grated nutmeg

• ½ tsp ground allspice

• ½ tsp ground cloves

• ½ tsp ground ginger

• 10 fl oz/275 ml double cream

Preparation method

1. Pre-heat the oven to 180C/350F/Gas 4.

2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.

3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.

4. Then lightly whisk the eggs and extra yolk together in a large bowl.

5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.

7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.

8. Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

KEEP IN MIND MY GIVEAWAY IS STILL GOING ON!KEEP ENTERING!GIVEAWAY CLOSES 1ST DEC!!!