It’s Autumn, we are approaching Halloween, it’s time, isn’t it? Cue the squash recipe…
- Half a large butternut squash, peeled and chopped into 1 and 1/2 cm dice
- 1/2 teaspoon each of ground coriander and ground cumin
- half an onion
- 2 inches of ginger
- 2 fat cloves of garlic
- 1/2 a can of coconut milk
- A heaped tablespoon of crunchy peanut butter
- A tablespoon and a half of sweet chilli sauce
- Soy sauce
- Juice from half a lime
- Salt and pepper
- Flat rice noodles
- A handful of spinach
Pre-heat the oven to about 220 degrees. Chuck the chopped squash into a baking tray lightly coat in oil and sprinkle with the cumin and coriander, toss to coat then shove in the oven for about 15 min until slightly charred and tender.
Blitz the onion, ginger and garlic in a mini food processor ( or finely chop) then soften in the microwave (in a covered bowl) for a couple of minutes, alternative fry on low until soft and translucent. Transfer onion mix to small sauce pan and begin to fry (add fresh chilli here if you like it hot), add curry powder, fry off for a min then add peanut butter, coconut milk, sweet chilli and stir until combined. Add soy and lime, bring to the bubble, taste and adjust ingredients to suit. Set aside whilst you prep the noodles.
Soak your rice noodles in boiled water until tender (I usually keep changing the water, about 3 times, in between 2 min soaks so that I’m not hanging around too long and the noodles stay hot as well as soft. Once the noodles are ready, drain and toss with the spinach. Boil up sauce and add half to the mix, stir together, mix in half the roasted squash and plate up. Top with the remaining and most beautifully charred squash, maybe a few crushed peanuts and some chopped coriander (miss out the last 2 steps if you are like me and can’t be arsed with faffing around when you are hungry).
Tip: If you don’t have a use for the remaining half a tin of coconut milk, half an onion (aka the awkward leftovers) double up the sauce recipe and freeze some for the next time you feel satay inclined, I’m not actually sure why I didn’t do this, oops…
Well hello there. No more apologies, I’m just slack ok? ...and, well, I do have a quite demanding day job too, so yeah… let’s just leave it there.
This is the perfect cake for cool, blustery, drizzly days, it warms you, settles you and is practically a health food (ok it is a cake). I was a bit poorly yesterday and was
researching looking up all things ginger on the internet in search of something to settle my stomach. However I was a bit too sick to actually get up off my arse and cook something so, today, feeling better, having done some work (got to get that in there!), I felt it was time to experiment a little in the kitchen again. I’m a big fan of this combination of flavours in a juice, but after ordering one of those juicing contraptions a couple of years ago (well, actually I bought one twice, once when I was a teenager, insisting it would be used every day and I would clean it meticulously, in fact I think it’s still in my parent’s cupboard, coated in dried up vegetable mush) I hastily sent the second one back after switching it on and realising it sounded like a Mitsubishi motorbike revving in our kitchen, not necessarily what you want as your invigorating wake up call of a morning. Anyways cake is much better isn’t it, juice is for namby pamby health freaks, cake however is a health food of the more sophisticated mind, you have to think about it a bit harder, but yes, it is good for you in so many other ways.
Right enough of this clap trap, onto the cake.
- 3 small apples, grated
- 2 carrots, grated
- 3 nuggets of stem ginger, finely chopped
- 6oz of gf self raising flour
- 6oz of butter
- 6oz of caster sugar
- 1 rounded teaspoon of ground ginger
- 3 eggs
Pre-heat the oven to 180 degree (fan) or 200. Grease and line a loaf tin.
Cream the butter and sugar until pale and fluffy (nuke a little if solid from the fridge). Add the eggs, one by one, and beat in. Add flour, stir. Add ground ginger, apples, carrots and chopped up stem ginger and mix (try to sprinkle the stem ginger around the bowl a bit to stop it clumping together). Turn mix into loaf tin and bake for about an hour (or until a knife comes out clean). Serve however you bloody fancy, I’ve already tucked into mine warm from the oven – it’s good.