For me, the best way to cook and enjoy butternut squash is to roast it. The glistening soft orange flesh with golden roasted edges is perfection. But of course, the task of peeling the crocodile-like tough skin is quite time-consuming. This recipe came to me as a result of laziness. I chopped a small butternut squash in half, scooped out the seeds and popped it in a hot oven. 40 minutes later voila, delicious roasted butternut squash, with no peeling!
When cut in half butternut squash becomes the perfect carrier to stuff different flavours. What could be better on a cold, dark, winter night than butternut squash stuffed with puy lentils? I do love this time of year! Continue reading “Roasted, stuffed butternut squash”
We have returned to England, and I couldn’t be happier. After living in Nice for 5 months, it was the right time to come back home.
I love this time of year, the nights are drawing in and the autumn leaves of red and gold are falling from the trees. It is the time of year for cozy nights and comfort food. There’s nothing quite like the comfort of warming yourself with a big bowl of chunky soup. I have been meaning to practice this recipe for a while, but I was unable to as I did not have an oven. So for the first time in months I have been able to roast and bake lots of delicious food.
Autumn would not be Autumn without butternut squash. The vibrant orange flesh immediately brings a smile to my face. What better way to enjoy this Autumnal vegetable than to roast it and combine it with harmonious flavours in a soup. Continue reading “Chunky butternut squash, tomato and chickpea soup”
There is nothing quite like a summer time BBQ, the sun is shining and the drinks are flowing with good company enjoying great food. Having said that, ever since I stopped eating meat I have been quite wary of BBQ’s. I am not a fan of Quorn or frozen vegetarian burgers, but unfortunately they tend to be on the menu for non-meat eaters.
This recipe was a result of my trepidation of attending a planned family BBQ. I raided my spice cupboard and searched through the fridge for the right ingredients. It is a simple recipe that is easy to prepare with a blender, whilst also being super tasty and filling. In my little studio in Nice, I do not have the facilities to cook on a BBQ, fortunately the burgers cook just as well on a griddle pan or frying pan. Continue reading “Chickpea and coriander burgers”
A trip to Nice would not be complete without enjoying a portion of socca served with a glass of Rosé. I was first introduced to this chickpea flour and olive oil crêpe, during my first trip to Nice over 3 years ago. It has a rich, toasted chickpea flavour that is neither sweet nor savoury. The streets of old Nice are full of many food stalls selling socca. So there are definitely plenty of opportunities to sample it.
Gluten-free and packed full of protein chickpea flour is a definite new favourite of mine. Whilst I was in the UK, I noticed that chickpea flour was quite hard to get hold of. What I did find was ‘gram flour’ which is chickpea flour but with another name. Gram flour is often used in Indian cooking. Luckily for me, the supermarkets in Nice have an abundance of chickpea flour or ‘farine de pois chiche’. So after quite a few experiments and changes to the ingredients I am now happy to share my recipe. Continue reading “Spicy vegetable chickpea pancake”