Pumpkin & Parmesan tart serves 6 600g butternut pumpkin 10 sheets filo 1/2 cup sour cream 1 egg 1/2 cup grated parmesan 1/2 red onion sliced fresh thyme preheat oven to 200. Roast pumpkin until tender. mix cream, egg and parmesan together then pour on top on sheets of filo. Top with pumpkin, onion & thyme and bake for 20 minutes.
filling: 2kg spuds peeled, chopped & boiled in salt water. Add 500g grated cheddar & 250g cream cheese. Dough: 1kg plain flour - add 2 3/4 cups milk slowly mixing together. Knead then divide into 4. Wrap 3 bits in a tea towel while rolling out a chunk. Cut out palm sized circles & fill with a tablespoon cooled potato mix. Cook: boil salty water and cover the bottom of the pot with pierogi. Will float when done. Let water re-boil for 5min between batches. Next: fry w bacon & onion.
Coconut Tapioca. I soaked 1/2 cup tapioca in a tin of coconut milk and a cup of water for 30mins. I then added vanilla extract and a splash of maple syrup and simmered it. I then added a whole chopped mango and topped it with blueberries. Makes 2 large or 4 small portions.