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Jump To Recipe Jump To Video When I first heard about this viral strawberry pasta, I was as skeptical as anyone. Apparently, it started with tennis star Iga Świątek, who mentioned she used to eat pasta with strawberries and yogurt as a kid. Slow Roasted Strawberries Sweet pasta? Mixed with yogurt? I was expecting a disaster. But curiosity (and strawberries in my freezer) got the better of me. So I decided to give it a proper go, but with a little twist. Instead of tossing fresh strawberries and yogurt together, I slow-roasted the strawberries until they turned jammy and caramelized. Then I tossed in pasta, added a generous spoon of mascarpone, some parmigiano, and finished with dried mint and balsamic vinegar. And… I’m shocked to say—it works. The balance of sweet, tart, and creamy somehow makes sense, especially with the tangy balsamic rounding it all out. Strawberry pasta, or Makaron z truskawkami, is a nostalgic dish from Poland and parts of Eastern Europe. Traditionally, it’s made with boiled pasta, mashed fresh strawberries, sugar, and either milk, sour cream, or yogurt; a sweet, refreshing meal often served during the summer. It’s a childhood staple for many, blending simplicity with comfort, and recently gained global attention when Polish tennis star Iga Świątek shared it as her favorite growing up. Is this a classic Italian dish? Definitely not. But maybe that's the fun of it. Call it chaotic good. If you’re adventurous, love strawberries, or just want to break the rules a little, give this one a try. You might be just as surprised as I was. Ingredients: (Serve 2) Strawberries Frozen or Fresh, About 600g Demerara Sugar, 2 TBSP Or More Depending On The Tartness Of Strawberries Sea Salt, Pinch Hot Water, 400g Pasta, 100g I am using Conchiglie Parmigiano Reggiano, For Grating Mascarpone, 1 TBSP or More Dried Mint, Pinch Balsamic Vinegar, 1 TBSP Equipment: Cast Iron Skillet / Pan Oven Directions: Roast the Strawberries Preheat your oven to 120°C (250°F). Remove the green tops (calyx) from the strawberries. Slice them into halves or quarters, depending on size, so they cook evenly. Place the strawberries on a baking tray. Sprinkle with sugar and a pinch of salt. Toss to coat well. Bake for 2 to 2.5 hours, until the strawberries are soft, jammy, and slightly caramelized but still hold their shape. Cook the Pasta In a large skillet or pan, add hot water and pasta over medium heat. Add a small pinch of salt. Stir occasionally to prevent sticking. Cook until the pasta is al dente. With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated. Mix and Finish the Dish Once the pasta is done, add it directly to the roasted strawberries. Stir to mix everything together and scrape up any sticky bits on the tray (that’s flavor!). Grate some parmesan into the pasta, then add a spoonful (or more) of mascarpone. Stir well until creamy. Sprinkle in a pinch of dried mint and drizzle over the balsamic vinegar. Taste and adjust with more salt, cheese, mascarpone, or vinegar if needed. Serve immediately while warm. Will you give this a try? Recipe Video:

Jump To Recipe Jump To Video Sausage, bacon, juicy tomatoes, and a rich sunny-side-up—stacked high on crusty sourdough. I stumbled across this on Gordon Ramsay’s TikTok one morning and thought, that’s not just breakfast, that’s a full-on event. His version was messy in the best way: sausages sizzling in butter, blistered tomatoes, perfectly cooked eggs sliding around the pan, and that final drizzle of sriracha and Worcestershire sauce. I had to try it. I used chorizo for the sausages and built it all on toasted sourdough. Absolutely no regrets. Breakfast sandwiches like this don’t have a fancy origin. They’re the kind of food born out of real hunger, fueled by whatever’s in the fridge and layered together with heat, butter, and a little chaos. But chefs like Gordon elevate them, showing that a simple sandwich can be full of technique, flavor, and soul. Whether it's a diner classic or a TikTok video with millions of views, a great breakfast sandwich hits you with warmth, texture, and just enough grease to make you smile. If you’ve got some sausages and eggs lying around, give this a go. It looks intense, but it’s really just cooked in stages. The tomatoes add brightness, the eggs are rich and jammy, and the final drizzle of sauce takes it over the top. It’s the kind of sandwich that makes you want to sit down and savor breakfast, no matter what time it is. Ingredients: (Serve 3) Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Sausages, 3 I'm using Chorizo Bacon, 3 Slices Unsalted Butter, 2 TBSP + 2 TBSP Black Pepper, Pinch Tomatoes, 3 High Quality Olive Oil, 2 TBSP Eggs, 3 Sea Salt, Pinch Chili Flakes, Pinch Sriracha, For Drizzling Worcestershire Sauce, For Drizzling Sourdough Bread, 6 Slices Equipment: Cast Iron Skillet / Pan Non-Stick Pan Oven Directions: Cook the meats and tomatoes: Heat a skillet with oil over medium heat. Sear sausages and bacon, then add butter and black pepper. Flip when browned, add tomatoes, and cook until blistered. Transfer the skillet to a preheated oven to finish cooking and until the tomatoes are soft. Fry the eggs: In a separate pan, melt olive oil and butter over medium heat. Crack in the eggs gently. Season with salt, pepper, and chili flakes. Drizzle sriracha and Worcestershire sauce over the top. Cook until the whites are set and the yolks are still runny. Assemble the sandwich: Slice the sausages lengthwise. Lightly smash the tomatoes with a fork and toss with balsamic vinegar. Toast sourdough slices in the meat skillet to soak up all the flavors. Stack everything: sausage, bacon, smashed tomatoes, and sunny-side-up egg. Serve hot. Messy and yummilicious.... Mama Mia... Recipe Video:

Jump To Video You know how sometimes you’re just casually scrolling TikTok and stumble upon a food hack so simple yet so brilliant that you have to try it? That’s exactly what happened when I saw someone use an apple corer to punch a hole in a tub of ice cream, then pour freshly brewed coffee right into it. My brain lit up. I thought, 'What if I tried this with tiramisu ice cream?' And wouldn’t you know it, Häagen-Dazs just dropped a new tiramisu flavor. It felt like fate. I grabbed a tub, took out my trusty moka pot, and got brewing. The Hack in Action Here’s how it went down. I used an apple corer to make a neat little well right in the center of the ice cream, not too deep, just enough to hold a small pour. Then, while my coffee was bubbling on the stovetop, the ice cream softened slightly, just perfect for what’s about to happen next. Once the coffee was ready (hot, strong, and smelling divine), I slowly poured it right into that carved-out center. The hot espresso melted into the cold ice cream, and boom! You get this creamy, coffee-soaked core with all the flavors of an affogato and tiramisu rolled into one. No extra bowls, no scooping, just vibes. Why It Works Affogato, in case you’ve never heard of it, is an Italian dessert where hot espresso is poured over gelato. It’s simple, elegant, and ridiculously satisfying. This version? It's like affogato’s cool Gen Z cousin. The tiramisu flavor brings in notes of cocoa, mascarpone, and espresso-soaked ladyfingers, while your fresh coffee cuts through with that roasted richness. The contrast of hot and cold, bitter and sweet. It just works. Plus, this isn’t just a fun trick. It’s a reminder that desserts don’t have to be complicated. Sometimes, all you need is a bit of curiosity, a tub of ice cream, and a shot of coffee. Final Sip If you’ve got tiramisu ice cream (or any creamy flavor like vanilla or hazelnut) and a way to brew coffee, try this. It’s low effort, high reward, and just weird enough to impress your guests. Use an apple corer if you have one, or just dig a well with a spoon. Pour. Watch. Enjoy. You don’t need fancy tools or a culinary degree. You just need a moment. And maybe a moka pot. Recipe Video:

Jump To Recipe Jump To Video If you thought rendang couldn't get any better, wait until you try it in this new avatar. I’ve whipped up something truly special that combines the rich, spicy flavors of rendang with the comforting melt of cheese, all atop a crispy baguette. It’s an unexpected twist that might just be your next favorite way to enjoy leftovers. When I first experimented with mixing rendang with cheese, I was blown away by how well they complemented each other. The spiciness of the rendang perfectly balances the creamy, gooey goodness of mozzarella and Gruyere, creating a flavor explosion that’s hard to resist. This Rendang Toast is surprisingly simple to make and delivers a gourmet experience right in your own kitchen. The process starts with a roux, blending flour and butter, then whisking in beef broth to create a smooth base. Stirring in the rendang and cheese transforms it into a rich, velvety sauce that’s just divine. Spread this luscious mixture over slices of baguette, top with a sprinkle of Parmigiano, and bake until everything is bubbly and golden. What comes out of the oven is nothing short of spectacular—a toasty, cheesy delight with deep, complex flavors that make each bite memorable. I really encourage you to give this recipe a try, especially if you have some leftover rendang on hand. It’s a perfect dish for a weekend brunch or a cozy evening snack. Not only is it delicious, but it’s also a wonderful way to elevate your leftovers into something extraordinary and chic. So, why not surprise your taste buds and maybe even impress a few friends with this culinary creation? Trust me, the combination of rendang and cheese on toast will have everyone asking for more! Ingredients: (Serve 4) Bleached All Purpose Flour, 20g Unsalted Butter, 20g Beef Broth, 360g Leftover Rendang Homemade , 4 Heaping TBSP or More Low Moisture Mozzarella Finely Diced, 30g Gruyere Finely Diced, 30g Baguette, 1 Loaf Parmigiano Reggiano, For Grating Scallions Coarsely Sliced, For Garnishing Equipment: Sauce Pot Oven Directions: Please visit my “ Daging Rendang ” page for the recipe. In a sauce pot over medium-low heat, add butter and flour. Whisk to combine well. Once the color turns pale yellowish, gradually, add in beef broth while still whisking at the same time. *Make sure no lumps.*    Gradually, add in the rendang. Once fully incorporated, gradually add in the cheeses. Whisk to combine well and all the cheeses have melted. Taste and adjust for more rendang. Remove from heat and set aside until ready to use. Preheat the oven to 220 degree celsius or 425 fahrenheit. Slice the baguette lengthwise in halves. Using a baking sheet, press the baguette down to slightly flatten. *This will ensure extra crispiness.* Transfer onto the baking sheet. Spread the rendang cheese sauce onto the baguette. Lastly, grate some parmigiano over the top. Wack into the oven and bake until the cheese has melted. Remove from the oven and immediately garnish with some scallions. Serve and enjoy. 1 slice is never enuff... Recipe Video:

Jump To Recipe Jump To Video Just frozen bananas and milk. That's it. Sweet, creamy, and way easier than you'd think. I saw Luke from Outdoor Boys blend up frozen bananas with milk in one of his cooking videos, and I thought, wait, that’s it? No cream, no sugar, no churning? I had some bananas in the freezer, so I gave it a shot. I used about 240g of frozen bananas and 100g of milk, and the result was way better than I expected. Creamy, naturally sweet, and super satisfying. Like soft serve, but made with stuff you already have at home. This "ice cream" is actually part of a bigger trend called nice cream, which became popular in the early 2010s when people started making healthier frozen treats using just bananas. But the idea itself has been around for decades. Frozen fruit has long been used to mimic the texture of traditional ice cream. The magic is in the banana. Once frozen and blended, it turns smooth, fluffy, and cold without any need for extra sugar or dairy. I like to finish mine with some shaved dark chocolate on top for a little contrast. If you’ve never tried this, now’s the time. It’s ridiculously easy, takes just minutes, and satisfies that dessert craving without feeling heavy. One banana, a bit of milk, and a blender. That’s really all you need. And once you get the hang of it, you can start adding your own twists with peanut butter, granola, cocoa powder, or even a pinch of sea salt. Ingredients: (Serve 1) Frozen Bananas, About 240g Whole Milk, About 100g Dark Chocolate, For Shaving (Optional) Equipment: Blender Directions: Blend frozen bananas and milk in a blender until smooth. Pour into a serving cup. Shave some dark chocolate over the top. Serve immediately. It really does taste like banana ice cream... Recipe Video:

Jump To Recipe Jump To Video The traditional rice cake, known in various parts of Southeast Asia as "ketupat", "nasi impit," or even "lontong," is often wrapped in woven banana leaves and cooked to celebrate significant cultural festivities like Hari Raya. My version, the Lazy Man’s Compressed Rice Cake, simplifies this process considerably by using a rice cooker and banana leaves, which impart a subtle aroma and flavor to the rice. This method not only retains the essence of the traditional dish but also makes it accessible for anyone looking for a simpler, no-fuss approach. Give this Lazy Man's Compressed Rice Cake a try, especially if you’re intrigued by traditional recipes but intimidated by the labor-intensive process. This version cuts down on the complexity without sacrificing flavor, making it a perfect companion for rich dishes like Lontong Sayur Lodeh and Daging Rendang. Whether you’re hosting a special meal or just want to add something unique to your dinner table, this recipe promises to deliver the delight of traditional flavors with minimal effort. It’s a celebration of culture made easy, right in your kitchen. Ingredients: (Serve 4) Jasmine Rice, 180g Banana Leaves, 1 or More Chicken Stock Homemade , 2 Cups Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Onion Powder, Pinch Equipment: Rice Cooker Loaf Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Wash and drain the rice with some water until the water runs clear, about 5 times. Line the rice cooker with the banana leaves. Add in the rice and the rest of the ingredients. Give it a mix. Cook rice as per the rice cooker manufacturer's instructions. Line the loaf pan with more banana leaves. When the rice is cooked, fluff the rice with a fork and transfer it to the lined loaf pan. Use the back of a spoon to press and compact the rice. Place another piece of banana leaf to cover the rice. Press and compact to even the rice with a cake smoother. Chill in the fridge overnight. The next day, unmold, slice and serve. I served my compressed rice cake with my Lontong Sayur Lodeh and Daging Rendang. Stay tuned for my recipes... Recipe Video:

Jump To Recipe Jump To Video A quick little pick-me-up made from tiramisu leftovers and a shot of fresh coffee. I'm getting ready to launch my tiramisu in a jar soon and have been sending out a few jars for beta taste testing. After prepping a batch of my mascarpone mixture, I had a little leftover in the fridge. Instead of letting it sit, I figured... why not turn it into a cup of something comforting? Just a scoop of the mixture, a shot of coffee from my moka pot, a dusting of cocoa, and a few savoiardi on the side. Simple and satisfying. Tiramisu itself has humble but rich roots. It’s an Italian dessert that means “pick me up,” originally from the Veneto region. Traditionally made with ladyfingers dipped in espresso and layered with mascarpone and cocoa, it's one of those desserts that feels indulgent but is surprisingly easy to riff on. This version skips the layering and serves everything in a glass, almost like a dessert-style affogato. If you’ve got some leftover mascarpone mixture or just want a quick way to get your tiramisu fix, give this a try. It’s creamy, bold, and barely takes five minutes. Perfect for a solo dessert or an elegant little treat when you’re short on time. Ingredients: (Serve 1) Tiramisu Mascarpone Mixture Homemade , 1/2 Recipe Freshly Brewed Coffee, 1 Serving I used my Moka Pot Cocoa Powder, For Dusting Savoiardi, For Serving Directions: Please visit my " Shortcut Tiramisu " page for the Tiramisu Mascarpone Mixture recipe. Transfer the mascarpone mixture to a serving glass. Fill it up with freshly brewed coffee. Dust some cocoa powder over the top. Serve with savoiardi. Cheers! Pure indulgence... Recipe Video:

Jump To Recipe Jump To Video This pumpkin cake has an unexpected backstory. At first, I wasn’t entirely happy with how it turned out—the candied ginger sank to the bottom, and the flavors felt a bit underwhelming straight out of the oven.  Just baked and smelling like autumn Just outta the oven... After baking, I wrapped it up and put it in the fridge, thinking I’d come back to it later. Days went by, and I actually forgot about the cake until my daughters discovered it and decided to give it a try. To my surprise, they told me it tasted incredible, even suggesting that I try a slice with a bit of salted butter. Thick, cozy slices that beg for a hot cup of tea or coffee. Curious, I took a bite, and they were absolutely right—the flavors had deepened over time, becoming even more satisfying and rich. The warmth of the pumpkin spice, the dark sweetness from the treacle and muscovado sugar, and that hint of ginger all came together beautifully after a couple of days in the fridge. That first bite—warm, soft, and spiced just right. Underwhelming... The salted butter added a wonderful contrast, bringing out the spices and the pumpkin in ways I hadn’t expected. It was a reminder that sometimes, good things take time! If you’re looking for a cozy, spiced treat, I encourage you to give this recipe a try—with a little patience. Letting the cake rest in the fridge for a day or two allows the flavors to fully develop, making it worth the wait. After chilled for a couple of days and spread with salted butter... Slice it, spread on a touch of salted butter, and you’ll have a pumpkin cake that’s rich, comforting, and surprisingly addictive. Ingredients: ( (Make one 4.5 inch X 8.5 inch loaf) ) Treacle, 50g Golden Syrup, 140g Dark Muscovado Sugar, 140g Whole Milk, 100g Pumpkin Puree Homemade , 250g Eggs, 2 Unbleached All Purpose Flour, 225 Baking Powder, 1.5 TSP Baking Soda, 1 TSP Sea Salt, 1 TSP Pumpkin Spice Blend Homemade , 1 TBSP Ginger Grated, 1 TBSP Unsalted Butter Softened, 100g + More For Greasing Candied Ginger Coarsely Diced, 10 Good Quality Salted Butter, For Spreading Equipment: Oven Sauce Pot 4.5" X 8.5" Loaf Pan Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " How To Make Pumpkin Puree " page for the recipe. Preheat oven to 180 degree celsius or 355 fahrenheit. Grease the loaf pan with some butter and line with parchment paper. In a sauce pot over medium heat, add treacle, golden syrup, sugar and milk. Stir to combine well and until the sugar has completely dissolved. Remove from heat and stir in pumpkin puree. Continue mixing until well combined. Add in eggs and whisk to combine well. Set it aside until ready to use. In a large mixing bowl, combine flour, baking powder, soda, powder, salt, pumpkin spice blend and the grated ginger. Crumble in the butter with your hands. It should resemble a wet sand consistency. Whisk in the treacle mixture, 1/3 portion at a time until fully incorporated. There shouldn't be any lumps. Transfer the batter to the prepared loaf pan. Sprinkle the candied ginger in a straight line at the center of the batter. *This is the mistake that I'd made. The ginger sinks to the bottom during the baking process. You can mix the candied ginger with the batter before pouring into the loaf pan.* Wack into the oven and bake for 45 mins or until browned. When you test the cake with a skewer, it should come out with a few moist crumbs clinging to it. Set aside to cool down completely. As my daughter suggested, wrap the cake with cling film and chill in the fridge for a couple of days. Slice and spread with some salted butter. Enjoy. The flavors intensify... 1 slice is not enuff tho... Recipe Video:

Jump To Recipe Jump To Video Thick, comforting, and sweet-spiced from scratch—no store-bought roux required. Luke from Outdoor Boys made a version of Japanese curry once, and I remember spotting what looked like a store-bought kare roux block tossed into the pot. Nothing wrong with that—it’s quick, familiar, and works in a pinch. But I wanted to try making the whole thing from scratch. No curry cubes. No instant mix. Just layers of flavor built slowly with real ingredients. The key? A trick I learned from a Japanese friend: grated apples and Madras masala. Yes! Madras curry powder, not just any curry powder. It makes all the difference. Japanese curry (kare raisu) is one of Japan’s most popular home-cooked comfort meals. But what many people don’t realize is that it’s a result of culinary globalization: introduced to Japan by the British during the Meiji era, who themselves adapted it from Indian cuisine during colonization. Over time, the Japanese made it their own—sweeter, thicker, milder. Most families use pre-made blocks for convenience, but homemade versions bring a whole new level of depth and heart to the dish. This one uses kombu for umami, slow-cooked beef chuck, caramelized onions, and a buttery flour-based roux infused with spices. The grated apple melts right into the curry, adding sweetness and balance to the bold, earthy masala. Served over warm rice and topped with fresh coriander, this kare is cozy, rich, and everything you want in a bowl. Give it a go—once you’ve made kare from scratch, it’s hard to go back. Ingredients: (Serve 8) Beef: Kombu, 4g Water, 650g Beef Chuck, 500g Sea Salt, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Black Pepper, Pinch Mushroom Powder, Pinch Kare: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Sliced, 2 Sea Salt, Pinch Black Pepper, Pinch Carrot Grated, 1 Potatoes Wedged, 3 Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Apples Peeled Grated, 2 Madras Masala Homemade , 1.5 TBSP Tomato Ketchup, 1.5 TBSP Worcestershire Sauce, 1 TBSP Unsalted Butter, 40g Unbleached All Purpose Flour, 40g Coriander Coarsely Chopped, For Garnishing Cooked Rice, For Serving Equipment: Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Directions: Please visit my " How To Make Madras Masala " page for the recipe. Prep and cook the beef Soak kombu in water. Season and sear beef in a skillet until brown on all sides. Transfer to a slow or pressure cooker. Deglaze the skillet and add that liquid to the cooker. Pour in the kombu water and season with pepper and mushroom powder. Cover and cook until the beef is tender. Start the kare base In a separate pot, sauté onions in oil until caramelized. Add carrots and potatoes; cook until slightly softened. Stir in garlic and ginger until fragrant. Add the apple and spices Grate apples fresh to avoid oxidation, then add to the pot. Mix in madras masala, ketchup, Worcestershire sauce, and butter. Stir well, then sprinkle in flour and combine. Combine and simmer Add the cooked beef and broth mixture (remove kombu). Simmer everything together until potatoes are fork-tender. Taste and adjust seasoning with more masala, salt, or pepper if needed. Finish and serve Garnish with fresh coriander. Serve hot over cooked rice. Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Pumpkin pie is a beloved autumn dessert with roots tracing back to early American settlers who embraced pumpkins as a versatile and plentiful crop. Traditional pumpkin pie has evolved over centuries, typically made with a flaky crust and spiced custard filling. This pumpkin filo pie shines with its rustic folds and vibrant orange filling—perfect for autumn gatherings. This version gives a unique twist to the classic by using delicate layers of filo pastry, adding a light, crisp texture that contrasts beautifully with the creamy pumpkin filling. The result is a pie that feels both traditional and refreshingly different, perfect for anyone looking to put a new spin on a seasonal favorite. Crisp, golden edges cradle a rich, smooth pumpkin custard in this stunning filo creation. The process of layering and brushing each sheet of filo with melted butter and a sprinkle of spiced sugar creates a crust that’s slightly sweet and perfectly golden. The pumpkin custard filling, made with homemade pumpkin puree, honey, and warm spices, is poured into this nest of crispy filo, allowing the flavors to shine in every bite. With the custard’s smooth texture and the crunch from the filo, this pie combines the best of both worlds—comforting, creamy filling with a light, flaky crust. If you’re a pumpkin pie lover, this filo version is definitely worth a try. It’s an elegant and satisfying way to celebrate the flavors of fall with a modern touch, and it’s ideal for impressing guests at gatherings or simply enjoying at home.  A generous wedge of pumpkin pie with flaky filo base and silky center—comfort food elevated. Give this recipe a go, and enjoy the playful contrast of textures and the warm, spiced flavors that make pumpkin pie such a timeless treat! Ingredients: (Serve 4) Filo: Granulated Sugar, 2 TBSP Pumpkin Spice Blend Homemade , 1 TSP Frozen Filo Pastry Thawed, 8 Sheets Butter Melted, 75g For Brushing Pie: Pumpkin Puree Homemade , 615g Eggs, 2 Evaporated Milk Full Cream, 255g Pure Honey, 85g Adjust To Preference Pure Vanilla Paste, 1 TSP Unbleached All Purpose Flour, 35g Sea Salt, 1/2 TSP Granulated Sugar, 75g Pumpkin Spice Blend Homemade , 1 TSP Equipment: Oven 8" Round Spring Form Cake Pan Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " How To Make Pumpkin Puree " page for the recipe. Prepare the filo. Preheat the oven to 200 degree celsius or 400 fahrenheit. In a small bowl, mix together sugar and pumpkin spice blend. Lay a filo pastry on the working surface. Brush the filo with the melted butter. *It is perfectly okay if the filo pastry is torn. It will all come together nicely at the end.* Sprinkle the sugar mixture over the top and fold the filo into half, shorter end to you. Brush with some melted butter. Place this filo onto the cake pan, buttered side down, and gently push the filo at the sides of the cake pan, making sure it sits properly. Repeat the steps for the remaining filo. *It doesn't have to be perfect. Rotate the cake pan 45 degrees and lay the filo overlapping one another. This is the beauty of this cake.* Wack into the oven and bake for 10 to 12 mins or until the pastry is lightly golden brown. Remove from oven and set aside to cool down completely. If the center of the filo crust puffed up, gently press down. It will crack. Remove any small cracked pieces. Prepare the pie With the oven still at 200 degree celsius or 400 fahrenheit. Whisk everything until well combined and smooth in a large mixing bowl. There shouldn't be any large lumps. This is the beauty of this pie. Pour the pumpkin mixture onto the filo crust. Remove any cracked pieces that float to the top. Poke any air bubbles on the surface. Wack into the oven and bake for 20 mins. Reduce the heat down to 175 degree celsius or 350 fahrenheit and continue baking for another 40 to 50 mins or until the pie custard is firm but is still jiggly and wobbly at the center. Remove from oven and set aside to cool down completely. Unmold, slice and serve at room temperature or cold. I am very happy with the results... 1 slice is never enuff... Recipe Video: