Iggy’s Pumpkin Pie

Ok maybe not so healthy, but still, this recipe is delicious and perfect for this time of the year. I also find it easy to make, but I suppose you’ll be the judge of that 😉

So let me start by making a list of the ingredients:

  • 500g pumpkin puree
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg (grated)
  • 1 tsp cinnamon
  • 2 eggs
  • 25g butter (melted)
  • 175ml milk
  • 1 tbsp icing sugar

Now let’s get started.

I usually start with cutting up the pumpkin into small pieces and boiling them in a large saucepan for about 20 minutes until the pieces are tender. Once they are tender, let them cool off.

In the meantime, heat your oven to 180ºC. Roll out the sweet shortcrust pastry (see instructions on how to make it below) on a lightly floured surface and use it to line a tart tin. The dough should have been in the fridge for about 15 minutes prior to rolling it out. Add some baking paper and throw some beans on top of it and put it on top of the pastry as you get ready to put it in the oven to bake for about 15-20 minutes till the base is pale golden a biscuity. Remove from the oven and allow to cool slightly.

In the mean time increase the temp of the oven to about 200 and get started on your pumpkin mix. Since the pumpkin pieces are tender you can easy mash them to make a puree. In a different bowl mix in your sugar, salt, nutmeg, and a bit of the cinnamon. Then, gently mix the eggs (preferably beaten already), melted butter and milk. Now it is time to add the pumpkin puree to this bowl and stir to combine all the ingredients. Now you’re ready to pour the mix into the tart shell and cook for about 15 minutes at 200ºC. After 15 minutes you can reduce the oven temperature to 180ºC and let it bake for another 35-40 minutes, usually until the filling has just set.

The last step is to leave the pie to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie (optional). Served chilled 🙂




Leche Asada (a.k.a Chilean Style Custard)

I don’t care what anyone thinks. Milk custards are fabulous and I’m about to drop a recipe that will knock you off your feet.

Often compared to a type of flan, the leche asada differs in the baking method. you see flan is usually baked in a water bath so that it can get a smoother texture, while the leche asada goes directly in the oven.

Don’t ask me where the recipe came from. It is extremely popular in many Latin American countries, especially Chile, Perú and Colombia, where they will also call the dessert “tres leches” because some people (me included) prefer to add cream as the third “milk” product in the list of ingredients. The reason is because it gives you a richer, thicker, creamier end product.

So let’s get started! Start by preheating your oven at 180ºC (350ºF)

What do we need?

For the Caramel

3/4 cup white granulated sugar

1/4 water

For the Custard

6 eggs

1 cup evaporated milk (if you can’t find it then just use whole milk)

1 cup heavy cream (whipping cream)

1 cup sweetened condensed milk

1 tablespoon vanilla extract

What do we do?

While your oven is heating up, cook the sugar and water over medium-high heat in a medium saucepan until they turn a caramel color. This can take about 10 minutes; keep an eye on it and make sure it doesn’t burn.

Once your caramel is done quickly pour it into a baking dish (preferably a glass or ceramic one of 2.5 liter) and tilt it from side to side so that it’s evenly coated. Set aside.

Now the custard. Add the eggs, evaporated milk, heavy cream, sweetened condensed milk and vanilla extract to a blender until smooth.

Pour the custard mixture into the baking dish and bake for 45-60 minutes, or until a knife or skewer inserted in the center comes out clean. Let the custard cool completely, cover and refrigerate for at least 4 hours.

Last but not least. Uncover the custard and run a knife around the edge of the baking dish to make sure it doesn’t stick too much. Place a large serving plate on top, invert it, give the baking dish a little shake and slowly lift it to remove it. Serve immediately 🙂

Buen provecho!


Cinnamon Sweet Potato Muffins

Gotta love that sweet potato…

My daughter woke up this morning wanting to bake some muffins. So I checked the ingredients I had at home and luckily I still had some mashed sweet potato from last night’s dinner so I decided to put it to good use.

You see, sometimes you just want to make a batch of muffins without thinking about whole grains, alternative healthy sugars and all the other buzz words of the contemporary food world.

So what do we need? (Ingredient measurements will make about 12 muffins)

2 tablespoons sugar
1/2 teaspoon ground cinnamon

2 sweet potatoes, cooked until soft and cooled
1 3/4 cups/220 grams all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup/100 grams sugar
1/2 cup/120 ml vegetable oil
1/2 cup/120 ml milk

Optional: chocolate sprinkles

Let’s get started! First: the topping.

1. To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside.

2. Preheat the oven to 200°C (400°F?). Spray 12 standard muffin cups with nonstick cooking spray, or butter them, or line them with baking papers.

3. In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.

4. Meanwhile, in another bowl, combine the eggs, sugar, oil, and milk, and whisk until smooth and well-combined. Mash the cooled sweet potatoes until relatively smooth and add to the oil mixture. Continue whisking until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the nuts until just evenly distributed, no more than a few strokes. Make sure you don’t  overmix.

5. Spoon the batter into the prepared muffin cups. Sprinkle the muffin tops evenly with the topping. In my case I added an extra chocolate sprinkle topping :).

Place the pan in the oven and bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins and serve them warm or at room temperature. The muffins will keep for one additional day. Once fully cooled, they can also be frozen.





Cranberry Oatmeal Cookies

It is time to fill the cookie jar with these delicious rustic cookies. It is getting mighty cold on this side of the woods. And cold times call for oatmeal cookies. That’s how I see it. This is a fun recipe to make, really easy so my daughter always helps out. Great activity to do together with your children. I know mine loves to help!

So what do we need?

  • 100g dried cranberries
  • 150ml vegetable oil
  • 200g golden caster sugar
  • 1 large egg, beaten
  • 1tsp ground cinnamon
  • 1tsp vanilla extract
  • 140g plain flour
  • 1/4tsp bicarbonate of soda (or baking powder)
  • 300g oats

How do we do it?

1. I always start by soaking the dried cranberries in boiling water. This is because it gives a boost to the texture of the cranberries and stops them from burning during cooking. Shouldn’t be more than 50ml of water. Leave them soaking for about 20 minutes and then drain them, but keep the liquid. In the meantime, turn on your heat oven to 180C and get your baking trays ready with baking parchment.

2. Once the baking trays are ready to go, start working on your mix. In a large bowl, mix together the oil and the sugar. Gradually beat in the egg, along with the reserved water from the cranberries, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a tiny bit of salt into the bowl, then add the oats. Stir for a bit, and then finally mix in the cranberries.

3. Drop heaped tablespoons of the cookie mix onto the baking trays, well spaced apart as they will spread when cooking. Bake for about 15 minutes until golden. Leave to cool on the trays for about 10 minutes before tucking them in.


They usually hold up to 4 days in an airtight container. Make sure to eat them with some warm coco or some fresh mint thee.


Pasta with Tuna, Spinach and Lemon

Time for another awesome weekly recipe. So what makes this recipe awesome? The little time it takes to make (15 minutes approx). Great for a quick and easy weeknight meal. I love making this dish when I come back from my yoga class and I don’t want to spend too much time in the kitchen.

So what do we need?

  • 300g of whole-grain pasta (yes! I prefer whole-grain). Its up to you which type. I usually prefer penne or spaghetti.
  • 1/4 cup extra virgin olive oil
  • 3 shallots, finely chopped
  • 3 garlic cloves, finally chopped
  • 1 cup of dry white wine
  • 185g of tuna chunks in oil, drained
  • 100g spinach.
  • 1 lemon, zest finely graded (optional, but damn good!)

So how to do it:

I usually start by boiling the pasta. So bring a large pot of salted water to a boil over high heat. Once the water boils add your pasta and cook, stirring often on an off for about 12 minutes or until pasta is tender but still firm to bite. Whole-grain pasta takes slightly longer to cook. Drain the pasta, and reserve half a cup of the pasta water.

Now we grab a large frying pan and add a tablespoon of the oil, then add the finely chopped shallots. Cook, stirring, for about a minute, then add the wine and cook for about 4 minutes, or until reduce by approx three fourths. Stir in the remaining 2 tablespoons of the extra virgin oil and add salt and pepper. For the remaining steps you can reduce the heat to low and add the tuna, stirring to lightly break up the tuna chunks.

Once that’s done, add the pasta the pan and toss to coat it with the sauce you’ve been making. Add the spinach and lemon zest, and keep tossing. Make sure you add enough of the reserved pasta water to make a light sauce. Season the pasta accordingly with salt and peper. You are now ready to serve. With the amounts presented in the ingredients list you should have enough for 3 to 4 portions.

Buen provecho! 🙂

Sweet Potato, Onion, and Apple Gratin

Yes my ladies…it is time to start cooking robust meals to protect us from the cold. The weather is changing, and the days of sun are now a memory. Ok enough on that depressing thought!

Now to business. Today I will share my sweet potato, onion, and apple gratin recipe. I took this recipe a while ago from helloglow.co but I gave it a slight twist. I use onions instead of leek. Yes I know, with leek you don’t cry, but onions are definitely still tastier in my book 😉

Let me warn you that this recipe takes slightly longer than my other recipes. Usually a millennial recipe is characterized by the little time it takes to prepare it. But if you have time, then I do suggest you take it when making this recipe. It will be all worth it.

So what do we need:

  • 3 tablespoons of olive oil (or butter)
  • 1 small onion, preferably finely diced
  • 1/3 cup flour
  • 2 cups of warm chicken or vegetable broth
  • salt & pepper
  • 1.5 kilos of sweet potatoes
  • 2 granny smith apples, peeled and finely diced.
  • Grated Parmesan cheese
  • breadcrumbs (or panko)

So what do we need to do:

Let’s start with peeling the potatoes. Once they are peeled grab a medium saucepan, add your olive oil or melt the butter over medium heat. Add the flour and stir for about 2 minutes. Slowly but gradually whisk in the broth in a steady stream. Let it simmer until thickened slightly, about 2 minutes and then season with salt & pepper. Let it cool. At this point the sauce will continue to thicken as it cools)

While waiting for the other ingredients to gently boil, turn on your oven to 200 degrees (I work with Celsius on this side of the woods). Grab a medium casserole dish and grease it. Slice the sweet potatoes thinly. Here is where my food processor comes in handy, the slicing disk does wonders! Anyway, start arranging half of the sliced potatoes in the casserole dish in an even layer. Now its the apples’ turn to be thinly sliced in the food processor. Once you’ve sliced them add the slices on top of the sauce. Then you add some of the sauce in an even layer. So now you should have three layers of awesomeness. First your potato layer, then the apples and then the sauce. To finish off, repeat the layer procedure, so add the remaining half of the potatoes in an even layer, then the apples, and top it off with what’s left of the sauce. Cover the dish with foil and bake until the sweet potatoes are tender when pierced with a fork, which is usually after 45 minutes. Half way, like after half an hour of baking, remove the casserole from the oven to spread breadcrumbs and grated parmesan cheese on top of the sauce, and then put the casserole back in the oven for another 15-20 minutes letting it broil until topping browns, if needed. For this remaining time it might be better to lower your oven’s temperature to 180 degrees ºC.

And there you have it. Quite an easy meal to make and a perfect side dish for chicken and fish recipes. I normally eat it with white fish, and it tastes amazing!



Shiitake Truffle Risotto

It’s been a while..so I figured I’d start posting some of my yummy recipes again. And what better way to start than by sharing my delicious and slightly decadent shiitake truffle risotto. And fear not! I won’t make you go buy fresh truffles at your local market. The point is to make these recipes as cheap and fast as possible. However, it is important to always have truffle oil in your kitchen. It adds amazing flavor to loads of dishes.

So, what do we need for this recipe?

  • Chicken broth
  • 1/4 olive oil
  • 1 onion, finely diced
  • 3 cups of shiitake mushrooms (you could also use other mushrooms like crimini, for example)
  • 1 cup of risotto rice (one cup is enough for 2 people. Use this as your measure)
  • 1 glass of white one (and also one to drink while you’re cooking 😉 )
  • Salt and pepper
  • Truffle oil

Once you’ve gathered the ingredients it’s time to let the games begin:

In a large sauté pan over medium heat add the olive oil and the chopped onion. Sweat, stirring often for about five minutes until the onion is soft and tender. Add the mushrooms and cook another 2-3 minutes.

The next step is to add the risotto rice and stir to coat the rice with the onion and olive oil. So cook stirring often for about 2 minutes. Having done this, add the white wine to the rice and keep stirring, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of hot chicken broth and continue to cook and stir. As the broth cooks off, add another cup of stock. So you basically continue this process of adding the broth and cooking it off, stir continuously for about 15-20 minutes or until the rice is al dente.

Last but not least, season to taste with some sea salt, pepper. I always like to throw in some fresh salad rocket, some graded Parmesan cheese and a drizzle of the truffel oil and voilá!

This recipe is easy to make and a particular favorite among vegetarians. My daughter also loves it 🙂

Hopefully you’ll have fun preparing it!

Spicy Pumpkin Curry Soup

Let’s talk soup. A soothing and savory soup ideal for fall and winter days.

I had been staring at a can of coconut milk sitting in my pantry for a couple of weeks. I finally decided to put it to good use, in quite an unorthodox way. Normally I would throw it in my green curry Thai stew, but, I decided to make a pot of delicious spicy pumpkin curry soup instead. My colleagues raved about the soup at work and asked me for the recipe.

Let me share the wisdom with all of you! Let’s take a look at our ingredients:

  • 1 chopped onion
  • 1 tablespoon of olive oil (coconut oil or clarified butter are also an option)
  • 2 chopped up garlic cloves
  • 1 tablespoon of fresh ginger, preferably minced
  • 1 tablespoon of curry powder
  • 3/4 teaspoon coriander
  • 1 medium sized pumpkin (cut in half with pulp and seeds removed)
  • 1 block of bouillon or broth (though I usually use one and a half)
  • 1/2 cup coconut milk
  • Cayenne pepper (for the spicy part)
  • Salt
  • cilantro, creme fraiche, and toasted pumpkin seeds (optional, all for the garnish)

So let’s get to work!

I first start by rubbing the pumpkin halves with olive oil and roasting them in the oven for about 35 minutes (or until the flesh is tender when pricked with a fork). Wait until they are cool enough to touch and scoop the pumpkin flesh out from the skins in order to use it later.

Once you’re done with we that we begin making the soup. Heat a large soup pot over medium-high heat. Melt your olive oil (or coconut oil) and add your onion. Wait before you start stirring and let the chopped up onion get brown on one side. Then add the garlic and ginger, and cook for about 2 minutes, until the garlic becomes slightly brown. Add the curry powder and coriander and constantly stir until the spices become toasted and fragrant, should take about a minute. Then add the stock, coconut milk and pumpkin, and bring to a boil.

After a few seconds, turn off the heat, and use an immersion blender to blend the soup until smooth. Once the soup is completely smooth, turn flame back on to medium-high heat and bring soup to a simmer.

Serve soup with a bit of creme fraiche, toasted pumpkin seeds, and cilantro leaves (this is of course, optional!)

Buen provecho!

Chilean-Style Lentils Soup

Yes my dear ardent readers…It is time for my recipe of the week. And as promised, I’m taking it back to my roots by sharing with you a delicious Chilean recipe, which does not take too long and it’s easy to make…better late than never, right?

Here at redressingthebalance.com I am all about recipes that don’t take too long to make. This particular dish might take slightly longer than I’m used to (30 to 40 minutes), but it is still totally worth making. In every Spanish speaking country there are different recipes for lentils soup. I like it the Chilean way (naturally). Brings me back to my youth when my grandma used to cook this delicious soup for me. I will use her recipe for this post.

What do we need?

  • 1 cup of lentils
  • 1 large onion
  • 150 grams of chorizo (sliced in little cubes)
  • 3 potatoes (sliced in little cubes)
  • 1 cup of rice
  • 1 square beef bouillon cube
  • olive oil
  • 1 clove of garlic
  • 1 carrot (sliced in little cubes)
  • salt & pepper
  • parsley for garnish (optional)
  • graded Parmesan cheese (optional, but you should try it!!)

We start by rinsing the lentils. Once they’re rinsed place the lentils in a medium pot of 3 cups of water, the beef bouillon cube, and the sliced potatoes; stir. Let the lentils and potatoes boil over medium-high heat until they are tender. This happens usually after 25-30 minutes.

While the lentils are cooking, we add the chopped onions, the garlic, and the chorizo to a heated skillet and let them fry for about 6 minutes until the veggies are tender. At this point the lentils have already been boiling for about 10 minutes. Add the onion, garlic, and chorizo mix to the pan with the lentils and let it all boil for the remaining time (about 20 more minutes).

Check after 20 minutes and taste to see if the lentils are tender. If they are not then leave them another 10 minutes ( also check if you need to add some more water).

Serve in a bowl and sprinkle some parsley and graded Parmesan cheese on top….yum! This last touch is of course optional but a very typical Chilean touch. As you can see in my featured image I did not add any Parmesan cheese. This is because my daughter prefers it without, but she absolutely loves the soup. It is a perfect meal for children 🙂

Buen provecho!

Not-So-Healthy Strawberry Wine

It’s Friday, baby dolls, and I’m not fucking around. I want something that’s going to melt the troubles of the week and my panties all at once. So hold on to your knickers girls, ’cause it’s happy hour at redressingthebalance.com. This is why today I’m sharing my signature drink with you: my delicious strawberry wine.

This vicious sip of epicness is made by combining dry white wine (preferably cooled), a bit of sugar, and strawberries in a blender. The first sip will already warm your cheeks. Bliss.

Happy hour is all about keeping it simple. Don’t break out sweat.

What do you need?

  • 10 strawberries
  • 1 bottle of dry white wine
  • Sugar (but the amount is up to you)
  • A blender

Throw all the ingredients in the blender for about a minute or two. Pour this elixir into a chilled wine glass…and voilá!

Girls like us take a hard look at the lows in our lives and we kick the shit out of them with a whole lot of sass and creativity. This cocktail is my personal tribute to this sentiment, ’cause there’s not a single thing that can rattle your cage when you are sipping on this glorious cocktail…