|Courge Musquée de Provence|
Roast Butternut, Spinach, Feta and Lentil gratin
This recipe was in the Times but luckily I have found it online.
Link to recipe here
I have to admit to a few changes. This recipe really sounds like a very odd mix of ingredients, but they actually work very well together! I couldn't find any spinach in the shops though so can't comment on that.
I also don't like Puy lentils and have never heard of black lentils, so I used some French blonde lentils that had been in the cupboard for a long time. These are not like the kind of lentils that you use in Indian cuisine which break down nicely to make things like dhal, for example. You really need lentils that hold their shape for this recipe. I also only used half the amount of feta cheese which was just the right amount, in my opinion.
So there's a nice mix of flavours, and be warned, this vegetarian version of 'Shepherds Pie' is far more filling than the meat version!
|Roast butternut, spinach, feta and lentil gratin|
I also had a go at making the following recipe. Unfortunately I can't find the recipe online so I'm going to have to type it out. And I've taken the liberty of photographing the photo from the magazine to show you what it should look like, all plated up beautifully and shot by a professional food photographer. :-)
|My photo of a photo in Good Housekeeping so credit to whoever |
and apologies for my watermark which is automatic.
Jamie Oliver's Sicilian Squash and Chickpea Stew
(from Good Housekeeping magazine, Nov 2013)
1 butternut squash (about 1.2kg)
1/2 bunch of fresh coriander (about 15g)
1 teaspoon of ground cinnamon
1/2 to 1 teaspoon dried chilli flakes
50g mixed olives, stone in
1 tin of chickpeas (400g)
1 tin of chopped tomatoes (400g)
1 vegetable stock cube
1 mug couscous (about 325g)
Fat free natural yoghurt, to serve
1. Preheat the oven to 190C (170C fan) mark 5. Peel the squash using a Y-shaped peeler, then carefully halve and deseed it (put the peel and seeds in a bowl, discarding any stringy bits, and set aside). Cut the squash into 3cm (1 1/4 inch) chunks, place in a large roasting tin and toss with a little oil, then season lightly. Roast for 35-40 min or until golden and caramelised.
2. Meanwhile, peel and roughly chop the onions and put in a large casserole dish with a lug of olive oil on a low heat. Finely slice the coriander stalks and add to the pan with the raisins and most of the cinnamon and chilli flakes. Cook covered for 20 mins, stirring occasionally and adding a splash of water if needed. When the squash is cooked, stir it into the casserole pan.
3. Bash the olives, then remove and discard the stones (why? I just bung them in whole!). Add the olives to the pan with the tomatoes and chickpeas (juice and all). Crumble in the stock cube, pour in 500ml (17 fl.oz.) boiling water, then turn the heat up to medium and simmer uncovered for 40 mins, or until lovely and thick, stirring occasionally.
4. (I didn't do this, what a faff) Meanwhile, toss the reserved squash seeds and strips of peel with the remaining cinnamon and chilli flakes and a pinch of salt and pepper. Spread out in the empty roasting tray and roast until crisp (about 15-20 mins), then set aside.
5. Around 15 mins before the stew is ready, pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave to 10 mins to do its thing. Fluff it up, season to perfection and tip on to a large platter. Spoon over the stew and serve drizzled with yoghurt, then scatter with coriander and the scrunched up squash peel and seeds.
*I don't have couscous here so served with a 3 rice mix which includes wild rice and red Camargue rice, much tastier in my opinion. It could have done with a bit more chilli for bite, but that's up to individual taste.
|Rubbish picture of mine stewing :-)|
New Year's resolution - learn to take better food photos.
As for butternut squash, I don't like it in savoury dishes but like to grow it occasionally for making into puree to use in sweet things. Here's a recipe I haven't yet shared.
Easy Pumpkin Pie without pastry, or as I like to call it, "Pumpkin Pieless"
Adapted from Betty Crocker’s Pumpkin Pie. This one is a bit different. Metric measures are my workings out.
2 cups pumpkin puree (490g)
1 can evaporated milk (12oz) (I don’t know what this is in metric - I just use the whole can!)
1/2 cup egg whites whipped (I use 2 whole eggs- who’s dieting?!)
1/2 cup granulated sugar (100g)
1/2 cup flour (62.5g)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
3/4 tsp baking powder
1/8 tsp salt
2 tsp orange peel grated
*tsp = teaspoon
1/4 cup brown sugar
1/4 cup rolled oats
1/4 cup chopped walnuts (my addition)
1 tablespoon marg or butter, melted
Preheat oven to 180C. Butter a pie/flan dish.
Combine pumpkin, milk and egg (or egg whites) in a mixing bowl.
In another mixing bowl, combine sugar, flour, spices, baking powder, salt and orange peel.
Mix the wet ingredients with the dry ingredients until just moistened. Pour entire mixture into the prepared flan dish.
To prepare topping, combine brown sugar, oats, walnuts and marg/butter in a small bowl until thoroughly blended. Sprinkle over filling.
Bake for 50 to 55 minutes. Eat cold.
It is one of my favourite desserts and is absolutely delicious!
|I usually pour cream over it.|
You can make pumpkin muffins too which are delicious, but the following photo is actually banana walnut muffins, because I had to use up some overripe bananas.
|Banana Walnut Muffins|
Recipe here and I add 50g chopped walnuts too - because I grow walnuts and bung them in all sorts of bread and cakes!
With my second huge pumpkin I'm going to have a bash at pumpkin and rosemary jam, which I have a recipe for. Pumpkin jam is quite nice and I've had it at a French neighbour's house. I'll report back on that later.