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Here are some recipes sent to us.


County Walk

Pumpkin Fritas.


  • 2 cups cooked pumpkin
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • oil(for frying)innamon
  • sugar if used.
  • Put all the ingredients in a food processor, if not using a processor then use a mixing bowl and mix well.
  • Add the eggs and process well until a thick batter forms, or mix well in the bowl. The battershould almost hold its shape when tested with a spoon.
  • If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour.
  • Heat oil in pan. using medium to high heat to start.
  • Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You wont have huge fritters as some of the batter will stay clinging to the spoon.
  • Fry until firm and golden on the underside, then flip over and fry on the other side. ( you could use a non stick pan and not use oil or butter) but a little oil is preferable.
  • The fritters will puff up slightly and keep their shape, but will deflatea bit as you take themout of the pan. To test for doneness, press very lightly on the fritters. When done , they will tend to spring back. If still uncertain, press harder no batter should run out the sides.
  • Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.
  • Note 1. the pumpkin must be dry, drain very well, or cook the pumpkin in a pot without a lid until all water hss evaporated.

Portuguese pasteis de nata/ custard tart

  • Green top milk 1 Litre
  • Lemon Peel 2 Pieces.
  • Cinnamon sticks 2 pieces.
  • Sugar 500 grams
  • Flour 100 grams
  • Eggs 2 full eggs and 10 yolks.
  • Puff Pastry 500 grams.
  • Preheat oven to 240c
  • In a pot or Saucepan, place the milk, lemon peels and cinnamon sticks.
  • Bring to boiluntil boiling point then turn off heat.
  • In a bowl, mix the sugar and the flour.
  • Add this mixture to the boiled milk  while it’s still hot, mixing the whole time.Remove the lemon peel and the Cinnamon sticks and let the mixture stand and cool for 10 minutes.
  • Add the whole eggs with the yolks to the mixture and whisk until it forms a homogeneous cream.
  • Bring this to boil again whisking constantly untill thickened.
  • Roll out the puff pastry, into a cylinder shape and cut into 3 cm slices.
  • With the help of moistened thumbs, line small metal moulds, spreading the dough well up to the rim.
  • Pour the filling into the moulds and bake for 15 minutes or until golden brown, serve while still hot. Suggestion ( sprinkle with Cinnamon).