Cosy Winter Nights
I love all the seasons here for different reasons! The hedgerows here are full of bright berried holly the birds are busy fattening up for the winter months and the days are getting shorter and shorter. The wild atlantic way has become wilder and quieter as all the tourist of summer have gone home.
The surf is still up in Bundoran and some of the worlds bravest souls come here for the big waves that roll into Mullaghmore this time of year.There is nothing like watching these guys getting towed into 20ft November waves with your dry, well wrapped up feet on solid ground!
A wintery walk in the woods a jog on the beach or a ramble up a gentle mountain are really special this time of year. With the dark evenings there is the perfect excuse to light your stove at Teapot Lane early evening, get the comfy clothes on and curl up on a cosy bed with a book!
I closed Teapot Lane at couple weeks ago for a little break in NYC, being just after Halloween we saw the most creative carved pumpkins in the doorways and rustic bales of straw and huge ears of corn all decorating the evening streets of Williamsburg Brooklyn. I loved the contrast of a bustling city and my life on the West coast of Ireland!
I thoroughly enjoyed the week away but am loving being back in the Leitrim Countryside where my dogs are so delighted that I have returned! They are not letting me out of their sight now in case I go missing again! I particularly Loved my stay in the rustic Williamsburg, Brooklyn, it is a really cool place to stay with top class restaurants and bars packed with colonial charm! Pumpkin pie is so good and not something we make here too often so I will post a really easy recipe for this lovely comforting dessert…turst me it’s yum!
750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1 tbsp icing sugar
Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping?
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
…Ok I am a bit obsessed with Pumpkin I found some spicy pumpkin Tea in a shop yesterday and I Love it!!☕