Healthy Food Recipes

Pumpkin cookies recipe (egg free cookies)

Chefs eggless pumpkin cookies recipe are a delight to eat whether you can eat eggs or not.
There are a variety of reasons that people do not eat eggs such as allergies or a vegan life style.

Egg free recipes are great even if you do eat eggs, sometimes you really want to bake something and you realise that there are no eggs in the fridge .

These pumpkin cookies are very delicious and Chef has baked the cookies in two variations especially for you.

Firstly there is the flat pumpkin cookie sprinkled with cinnamon sugar, next is the round pumpkin cookie with can be sprinkled with cinnamon sugar or not.

This is one pumpkin cookie recipe that gives you two different types of cookie.

Chef uses homemade pumpkin puree which adds a little vitamin c to these tasty treats.

It is a really easy recipe to bake.

Ingredients for Egg free pumpkin cookies

2oz Margarine
4oz Light brown Muscovado sugar
6oz Plain flour
1/2 tsp Vanilla essence
1/2 tsp Cinnamon powder
Pinch Ground nutmeg
Pinch salt
1/2 tsp Bicarbonate of soda
1/2 tsp Baking powder
100g Chefs Pumpkin puree
Cinnamon sugar

Picture of a flat pumpkin cookies ready to be baked in a hot oven.

Picture from left to right, flat pumpkin cookies, round pumpkin cookie and round cookie with no cinnamon sugar.

Picture of Chef breaking a flat pumpkin cookie.

How to make egg free pumpkin cookies

To make homemade cinnamon sugar simply mix a few spoonfuls of white caster sugar with 1/2 tsp of cinnamon.

Place the sugar, margarine, cinnamon, nutmeg and vanilla into a mixing bowl.
Mix well.

Add the pumpkin puree and mix.

Add the flour, bicarbonate of soda, salt and baking powder. Mix very well.

Grease and flour a baking tray.

Place large teaspoons of the pumpkin cookie mixture onto the tray.

Bake in a hot oven at gas mark 6 for 8-9 minutes.

Remove the tray from the oven and flatten each cookie with a fork.

Sprinkle each cookie with cinnamon sugar and place back into the oven for no more than 10 minutes.

For a different cookie than the flat pumpkin cookies, spoon the pumpkin cookie mixture onto the oven tray in large teaspoons.

Sprinkle with cinnamon sugar or leave plain.

Place into a hot oven at gas mark 6 for 15-20 minutes.

You can bake both styles of pumpkin cookie and see which you prefer, both taste delicious.

When the pumpkin cookies are done remove from the oven tray immediately and leave to cool on a wire rack.

You only need to grease and flour the oven trays once, let the tray cool for a few minutes before baking another batch of cookies.

Enjoy Chefs egg free pumpkin cookies recipe.

Happy Halloween from Chef Jeena

Spooky things have been happening in Jeenas Kitchen...

The face of Alan Carr has appeared in one of Chefs pumpkins!!!

Can you imagine the fright?

Who is more scary, Alan Carr or the Jack-o-lantern?

It seems we even captured the spooky visit in the form of a weird red flame......spoooooky!

Hope you enjoy Halloween weekend everyone!

Picture of the real Alan Carr (one of the UK's funniest comedians!)

Any resemblance?

Happy Halloween Everyone!

Have a fun and spooky weekend!

Click here to see how to carve a jack o lantern

Click here for pumpkin pie recipe

Greek Baklava - Best Greek Baklava Recipe

Greek Baklava Recipe - Learn how to make the best Greek Baklava with greek phyllo pastry.

Ingredients

Filling
500 gr walnuts, coarsely chopped
60 gr sugar
1 teaspoon cinnamon

Pastry
500 gr fyllo pastry
180 gr unsalted butter, melted

Syrup
230 gr. caster sugar
300 ml water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Preparation
Mix all the filling ingredients in a bowl.

Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife.

Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers.

Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter.

Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient.

Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.

In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly.

Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.

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Baklava - Best Easy Baklava Recipe

How to make best baklava dessert - so easy traditional baklava recipe. Become a baklava chef & teach others this wonderful recipe.

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Pumpkin pie recipe

Pumpkin pie recipes can be made using many different variations.

Chef bakes a pumpkin pie using a sweet shortcrust pastry and a filling of fresh pumpkin puree, ground almonds and eggs.

As you can see the colour of this pumpkin pie is a vibrant orange due to the fresh pumpkin puree used making the pie.

The filling is very tasty and it is very easy to get addicted to this pumpkin pie recipe.

As an extra special treat for Halloween Chef uses the left over pie pastry to make some biscuits shaped into bats, which are sprinkled with cinnamon sugar before being baked.

The pumpkin puree used in this recipe was Chefs homemade pumpkin puree so the recipe may be some what different if canned pumpkin is used.

Ingredients for pumpkin pie recipe

14 level Tbsp Chefs Pumpkin puree
5oz White caster sugar
2 medium Egg yolks
2 medium Egg whites
1oz Caster sugar
3 Tbsp Cornflour (corn starch)
80g Ground almonds

Chef Sweet shortcrust pastry recipe
6oz Plain all purpose flour
3oz Butter/Margarine
Pinch salt
1 Tbsp Caster sugar
5 tsp Cold water

Would you like a taste of this delicious pumpkin pie?

How to make a pumpkin pie

Place all of the dry ingredients for the pastry into a bowl and mix.

Rub the butter/margarine into the flour to make a crumb texture. Add the water and bring the pastry dough together.

Roll out the shortcrust pastry into a round shape.

Grease and flour a pie dish or a tart tin and place the rolled out pastry into the oven dish.

Slice off any excess pastry and pinch the edges of the pie with your fingers for decoration.

Cover the pastry case and place in the fridge for 30 minutes.

Place some greaseproof paper on top of the pastry and fill the pie with dried beans.

Bake in a hot oven at gas mark 6 for 10 minutes.

Carefully remove the beans and greaseproof paper and then return the pastry case to the oven for another 5-10 minutes, until it is not moist in the middle.

Remove the pastry case from the oven and leave to cool whilst you make the filling for the pumpkin pie.

Use the remainder of the pastry to make bat or ghoul biscuits for the pumpkin pie.

Roll the pastry out again and use a pastry cutter or paper stencil drawn by hand, slice around the shape.

Make sure there is a long stick under the bat so that the biscuit can be placed into the pumpkin pie.

When on the oven tray sprinkle the biscuits with cinnamon sugar.

Place the shapes onto a greased and floured baking tray and bake for 10 minutes.

The biscuits should harden once cool.

Take a mixing bowl and whisk the egg whites for 1-2 minutes until it forms stiff peaks.

The egg whites should stand when lifted into a peak.

In a separate mixing bowl place the caster sugar, pumpkin puree, egg yolks, cornflour and almonds.

Mix well.

Add the whisked egg whites and 1 ounce of sugar.

Fold the egg whites into the pumpkin mixture using a metal spoon.

To fold you move the spoon over and under the mixture until it is combined well together.

Do not stir like a cake.

Pour the pumpkin filling into the pastry case.

Bake in a hot oven at gas mark 5 for 45 minutes.

Once cool place the bat or ghoul biscuits into the pumpkin pie.

Cover with plastic wrap and leave to cool in the fridge.

The biscuits will stay crispy even after being in the fridge overnight.

If you do not want to place the biscuits into the pie, another nice way to serve the pumpkin pie is to place a biscuit into each individual slice of pie when the pumpkin pie is being served.