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@schoters.id: Perjalanan para cast Clash of Champions emang sukses bikin standar mimpi akademik naik level 🎓✨ Buat yang jadi ikut kepikiran kuliah di kampus top dunia seperti mereka, ada berbagai peluang beasiswa yang bisa kamu pertimbangkan. Pilihannya tersedia untuk berbagai jenjang, dari S-1 sampai pascasarjana, dengan benefit yang beragam untuk mendukung perjalanan studimu 🌏 Mungkin sekarang masih jadi kampus yang sering kamu lihat lewat layar, tapi siapa tahu beberapa tahun lagi giliran kamu yang benar-benar kuliah di sana 🥹💙 Save dulu daftar beasiswanya dan mulai cari yang paling sesuai dengan target study abroad-mu! 📌 #kuliahluarnegeri #beasiswaluarnegeri #infobeasiswa #beasiswa2026 #Schoters2026

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Wednesday 09 September 2026 10:29:09 GMT
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Maple Leaf Crusted Pumpkin Pie 🥧 If you're craving a wholesome activity for your Sunday afternoon, look no further than baking a fresh pumpkin pie. Cooking from scratch isn't always a necessity- l'm sure tinned pumpkin puree does the job- but sometimes, it's fun to spend a little extra time, love & care in the kitchen. Crust: 500g plain flour 250g salted butter (room temp) 100ml water Filling: 1-1.2kg raw pumpkin (or 650g of roasted pumpkin) 3 eggs 3 egg yolks 180g brown sugar 4 tbsp maple syrup 225 ml double cream 1 1/2 tbsp plain flour 1 1/2 tsp mixed spice 1/2 tsp cinnamon 1 1/2 tsp vanilla essence Pinch flaky sea salt Whipped cream to serve. Method Preheat the oven to 180°C. Roast your pumpkin in large chunks (skin on if you like) for 1-1.5 hours until very soft. Next, make the pastry. Rub the flour and butter together between your fingers until it forms a fine crumb. Add the water gradually until it forms a dough. Roll out onto a floured surface to just less than 1/2 cm thickness. Grease your tart tin with butter. Line the tin with your pastry, trimming and keeping any excess for later. Blind bake for about 20-30 mins or until just golden. Once your pumpkin is cool, remove the skin and weigh out 650g of flesh, then add to a large mixing bowl. Add the rest of the filling ingredients and whisk together until smooth. If your mixture is a little lumpy or stringy, you can blend the filling with a stick blender or food processor to make sure it's nice and smooth. Remove the pastry from the oven and set aside to cool. Next, cut out leaves from your remaining pastry. You can use a cookie cutter or freehand with a knife. Make sure you have enough to lay around the edge of the pastry crust. Next, fill your pie crust with the filling, then lay the leaves around the edges to form a wreath, brushing the bottom of each leaf with water so they stick. Sprinkle your leaves with a little caster sugar, then bake in the oven for 45 mins to an hour or until the centre rises a little and sets firm. Remove from the oven and allow to cool before serving with whipped cream. #pumpkinpie #pumpkinpierecipe #wholesomefood #cookingfromscratch #bakingfromscratch
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