Wednesday, 31 October 2012

Sweet Pumpkin Pie

Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds - and in view of the occasion we've also carved our own Unicorn pumpkin!

230g flour
120g margarine
Tbsp water

500g cooked pumpkin
2 eggs
110g sugar
1 tsp nutmeg
1 tsp ginger
1 tin condensed milk

110g Sugar
2x egg whites

To make the pastry:

-       Pre-heat oven to 200C
-       First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
-       Combine the water into the mixture gradually to make the dough
-       ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
-       Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
-       Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
-       Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
-       Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
-       Add the condensed milk and stir together
-       Put the filling mixture into the semi-baked pastry
-       *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
-       Put the pie into the oven and bake for 50 minutes
-       Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
-       Turn the oven temperature down to 140C and bake for a further 1 ½ hours
-       Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee 

 Please do share your creative treats and carvings – we’d love to see them!!

By Melodie Walter

Tuesday, 30 October 2012

What We're Listening To...

This week’s listening choice is audibly buoyant! Not to mention potent.

Loveable non-conforming indie band Little Comets released their second album Life Is Elsewhere just last week (not long after last year’s debut In Search of Little Elusive Comets).

They are likened to popular indie band Vampire Weekend but they remind us more of Bloc Party or The Kooks.

As lyricists they stand alone. From their intelligently poetic selection of words, scenic metaphors and their fearlessness in delving into any subject. Despite the grittiness of some of their lyrics this album is uplifting and exhaustingly exhilarating.

The ones who possess the talent and intellect for producing catchy choruses and verses, infectious licks and riffs and choppy drums and synthetics are Newcastle-based trio Robert Coles, Michael Coles and Matt Hall.

Imagine yourself dancing, at a place where there is sand, sea and sunshine and this is what their sound is: Beachy.

Here is a clip of their lead single from Lie Is Elsewhere, A Little Opus.

You can catch them on the last few dates of their tour now…

By Melodie Walter

Friday, 26 October 2012

Vintage Halloween

Are you struggling for ideas for your halloween fancy dress party? We felt inspired (if not a little creeped out!) by these spooky vintage snaps of some great costumes. Just check out that egg outfit... not sure it's convenient for sipping our witches brew though!

Let us know what you're going as - we'd love to see your own snaps!

Wednesday, 24 October 2012

Bastille at KOKO

If you’ve read the current issue of Cellardoor, you’ll know that we’re big fans of Bastille. Last week we were lucky enough to see the guys in action at KOKO in Camden and what a treat it was!

Bastille – who started out as just singer Dan Smith before turning into a fully-fledged band – have gained quite a following as recent singles Bad Blood and Flaws have had plenty of airplay on national radio, so it’s no surprise that the gig quickly sold out.

The atmosphere was great as support acts Jay Brown and Swiss Lips warmed up the crowd before Bastille burst on to the stage with an abundance of infectious energy.

The boys played a real mix of songs – from the beautiful Overjoyed and Bad Blood that had everyone singing along to cover of City High’s What Would You Do and Corona’s Rhythm of the Night which had everyone dancing.

We had an amazing night and everyone else seemed to as well. The Bad Blood tour has just been announced for next year, if you get the chance buy yourself a ticket asap!

Monday, 22 October 2012

Cheesy Pumpkin Pie

You may think that making anything to do with pumpkins is a bit keen and quite frankly premature but who could resist when we’re all feeling in the midst of the Autumn spirit? But since it's leading up to Halloween, we thought why not make way for the celebrations - with our very own special pumpkin and cheese heart-warming treat!

Serves 4

170g white flour
85g margarine
Pinch of salt
Water (to mix)

Pie filling
340g cooked pumpkin
85g grated cheese
1 heaped tbsp soft cheese
3 tbsp double cream
1 tsp nutmeg

-       Preheat the oven to 200C
-       Sieve the flour and salt into a bowl and then rub the margarine together with the dry ingredients to make your pastry
-       To finish, combine with the water (about a 1-2 tbsps)
-       Roll the pastry out so it is flat (remember to sprinkle flour on the surface to stop the pastry from sticking to the rolling pin)
-       Then line a pie dish (or just a 8-9 inch baking pan – circular) with the pastry
-       Put a good amount of dry rice inside to gold the pastry in place and ‘blind’ bake it for 10-12 minutes
-       Take it out of the oven and then reduce the heat to 180C
-       Mix all the other all the ingredients but leave 28g of grated cheese unmixed
-       Remove the rice and put the mixed ingredients into the cooked pastry
-       Sprinkle the unmixed grated cheese on top and any leftover pumpkin seeds
-       Bake for an hour or until the pie is firm
-       Serve on its own or with green beans with bits of bacon and wash down with some hot spiced cider – the spices will go well with the creaminess of the pie!

By Melodie Walter