Guess what, we (in the UK) are into British Summer Time. Longer evenings, alfresco dinners and sunshine! The online downside to this is winter veg will be out of season. I thought I’d make the most of these last wonderful squashes that are around, and whizz up this roasted squash hummus. Dips are my go to, I like to make sure there’s always a pot of some variation of hummus in the fridge. Ready and waiting for when I get in from work and need something stat, ready to dollop on my packed lunch to give me some energy through the day. Read more
Some things need testing, a bit of tweaking here and there, a little bit of adding and subtracting. Mixing, making, eating. Jotting down tweaks, re-doing the recipe, scribbling all over your notes. Some things take some work. Some things work the first time around, but some things don’t. This weekend was a lot of trial and error. A lot of washing up the same bowls, heating up the same gadgets. Only for it to continuously not work. I take my hats off to anyone who creates a recipe book. Here’s me, on a Saturday, practically throwing my mixing bowl through the window in frustration, all for one recipe.
I was trying to make waffles. I love waffles. If I could, I would eat everything in waffle form. Something about them just gets to me. Their perfect shape. Full of corners and squares. Their crisp shell with a fluffy inside. I’m drooling just typing about them… sorry too much information. So, here I was this weekend, trying to make these waffles work. Every single attempt resulted in me scraping them out of the waffle iron, in a thousand little pieces. The shame of it was, they tasted SO GOOD, but they looked so bad. I eventually admitted defeat, this mix and my £20 waffle iron just weren’t meant to be, not for now anyway. Instead, this mix and PANCAKES. Because whats nearly as good as waffles? You got it, PANCAKES.
So here we are, a tasty, veggie packed snack. Be it for breakfast, brunch or dinner. The flavours from the veg are subtle, and a great way to sneak in some extra goodness into your day.
Butternut Squash and Carrot Pancakes (v)
Notes; These can be made gluten-free by swapping spelt flour for buckwheat flour. I used a flax ‘egg’ to help bind the mix, don’t have ground flax? Just add one egg instead.
Makes 6 – 10 pancakes
300g (2 cups) spelt flour
250ml (1 cup) unsweetened almond milk
1 medium carrot (scrubbed and grated)
50g (1/2 cup) grated butternut squash
1 flax ‘egg’ (1 tablespoon ground flax + 3 tablespoons water)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
70g coconut sugar
1 teaspoon baking powder
Topping suggestions: Cacao nibs, banana, peanut butter, maple syrup, yoghurt, plums, mango, ice cream…
First off, make your flax ‘egg’. Mix the ground flax with the water in a cup, and leave to one side for 5 minutes.
Add all the ingredients, except the milk, into a bowl and give it a really good mix. Make sure the carrot and squash get evenly distributed throughout the flour.
Add the flax ‘egg’ to the bowl.
Slowly add the milk, a little at a time, until you have your desired pancake mix consistency. I like mine a bit thicker.
On the hob, heat some coconut oil in a large frying pan. Once hot, ladel some of the mixture into the pan.
Leave to fry on one side for around 3 minutes, until bubbles start to appear in the pancakes.
Flip them and cook on the other side for another couple of minutes.
Keep them warm in a low oven while you cook all your mixture.
Serve with ALL THE TOPPINGS!
Don’t forget to hashtag #roughmeasures on Instagram if you make any of my recipes!
Love adding veg into your pancake creations? Here’s some more fun recipes:
This weeks post is a slightly frantic one…
Living on a boat is amazing, being so close to the countryside, water and wildlife. It’s beautiful when the sun is beating down, warming the steel shell of our boat, rays reflecting off the water onto our ceiling, for our own personal rippled light effect. We get to feed the ducks and swans from our window (sometimes the swans get a little too friendly!) We can move to a new home as often as we wish, taking our pick some of the dreamiest places in Bath and Wiltshire. It’s not a bad life.
There are downsides, however minimal, there are a few. One of them is we have limited and restricted internet. This makes blog post planning a little difficult. We have run out of our monthly allowance of internet. And it got me panicking. How was I going to upload my weekly post? Would my readers be annoyed when they checked in and saw last week’s post, instead of the normal Monday new post? Probably not. But it did get me anxious. Charlie tells me not to worry so much; it’s a bad habit. I do not want to become a creature of habit, to get stuck in my ways. I need to learn to be a little more flexible, that if a blog post is a day late, the world won’t stop turning.
Anyway, I’m sat here at work typing this up for you guys. Because I like a bit of routine, and it makes me feel happy knowing that this little hive of recipes is consistent. Enjoy.
This soup is the perfect go-to meal. When you want something with minimal fuss, but maximum taste. When you don’t really know what to cook, you want something to tantalise your tastes buds and create a colour explosion for your eyes. This is for you.
Roasted Squash and Lentil Soup with Dukkah (v) (gf)
½ butternut squash – peeled and deseeded
1 red onion – peeled and diced
150g red lentils
1 teaspoon cumin seeds
1 teaspoon chilli flakes
½ teaspoon ras el hanout
1 tin plum tomatoes
500ml boiling water
1 organic vegetable stock cube
Extra virgin olive oil
75g dried chickpeas
25g mustard seeds
25g coriander seeds
15g cumin seeds
10g fennel seeds
Pinch sea salt
Freshly ground black pepper
Preheat oven to Gas Mark 5 / 190 C
Chop the squash and lay on a lined baking tray. Drizzle with olive oil and scatter a few chilli flakes and cumin seeds over them. Roast in oven for 35 mins, or until tender.
In a large saucepans, add the cumin, chilli and ras el hanout and toast for a few minutes.
Once fragrant, add oil and diced onion. Stir well. Cook for 5-10 mins, until the onion is slightly golden.
Mix your stock cube and water in a jug, and add to the onions. Add in your plum tomatoes.
Add lentils, stir well, and leave to cook for 25 minutes, until the lentils are soft. Be careful to stir often so the lentils don’t stick to the bottom. Season with S+P.
Add the roasted squash to the soup. Blend until smooth, adding more water if necessary.
Serve in big bowls, scattered with Dukkah.
For the Dukkah
Toast chickpeas and seeds in a large frying pan for a few minutes until turning golden and fragrant. Leave to cool.
Combine all ingredients in a food processor and pulse. The mixture may be fine or coarse, be careful not to over-mix
Scatter on to your soup, store any extra in an airtight container.
Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbour. Catch the trade winds in your sails.
Explore. Dream. Discover.
When I first tried kabocha, I was truly amazed. I couldn’t believe the difference in taste, compared to the wider known butternut squash. Why were people eating butternut, when there was this denser, tastier, more wholesome beauty kicking about?! It honestly felt like Christmas had come early for my tastebuds. I could not wait to run home and get creating with my new best (food) friend.
These balls would be great to whip up a big batch, ready for a hungry crowd, as an appetiser, or with some accompaniments for a larger meal.
Kabocha Squash and Nut Balls (V) (GF)
Makes 10-14 balls
½ large Kabocha squash (peeled and deseeded)
200g mixed nuts (I used pistachios and walnuts)
100g dried cranberries
Fresh thyme and rosemary
2 teaspoons ground flax seeds
1 tin chickpeas or cannellini beans
Sesame seeds (to roll balls in)
Sea salt / black pepper
Preheat oven to Gas Mark 4 / 180 C
After you have peeled and deseeded the squash, chop into chunks and place on a roasting tray. Drizzle with olive oil, paprika, herbs and salt and pepper. Roast for 30-40 mins, until soft.
Once roasted, leave squash to cool for 15 mins.
Add the cooled squash to a food processor, blend until you have a paste. Add flax seeds, beans and cranberries and blend until you have reached a fairly smooth consistency.
Add the nuts and blitz for 10 seconds.
Scoop out the mixture with your hands and roll into balls.
Rolls the balls in the sesame seeds, and place on a baking tray lined with parchment.
Bake in the oven for 20-30 mins, until the sesame seeds are slightly golden.