Monday, 25 March 2019

Savoury Butternut Squash Scones with Pumpkin Seeds

Some of you will remember me writing  early in the month that I am trialling Riverford Organic Farmers Vegetable Box.   I chose the medium vegetable box which has eight organic varieties which was recommended for 2 - 3 people. 

The Riverford Vegetable box contained: seasonal Wild garlic, parsnips, onions, courgettes, spring greens, butternut squash, oakleaf lettuce, and plum cherry tomatoes.  The first thing to be cooked was the spring greens which I sautéed with in a little oil with garlic and served it as a side; and I made Parsnip Cake (adapted from my Carrot Cake recipe), but the recipe I want to share with you today are these Savoury Butternut Squash Scones with pumpkin seeds.   
I love the way the butternut squash is bursting out from the golden scones, as if its cheese bubbling to the surface, but these savoury scones are vegan.  

These Savoury Butternut Squash Scones are good with soup, but sometimes the vegetarian in me likes to indulge that's when I slice them and stuff them with cheddar cheese and a chutney and make it a Scone Sandwich!.  
If you live in the UK, have you ever considered signing up to a vegetable box scheme? Check out the Riverford website.  It has a extensive FAQ  to answer your questions in relation to having one delivered to your front door.  Riverford in South Wales is run by Jon and Janet Mier.  If you would like to keep up to date with news from Riverford South Wales, then please follow them on Facebook .  
Disclaimer: I was kindly given the medium vegetable box worth £14.85 by Riverford South Wales to trial, in return for a plant based recipe using seasonal and organic vegetables from the box.  All views and opinions are my own. 
Butternut Squash Scones with Pumpkin Seeds
Makes 12
Ingredients
400g butternut squash
Olive oil


500g self raising flour
11/2 teaspoon baking powder
1/2 teaspoon salt
Pinch of pepper
225g vegan margarine (or butter)
150ml plant based milk (or dairy milk)
60 g sunflower seeds
Method
Preheat oven to as mark 4/180oc.
Peel and chop the butternut squash into really small cubes.
Coat the butternut squash in a little oil and roast until soft, about 20 minutes.
Remove from the oven and allow to cool.

In a bowl, sift the flour with the baking powder, then stir in the salt.
Add cubes of the margarine into the flour mix, until all has been added.
Using your fingers, rub the margarine into the flour until crumbly.
Stir in the cooled butternut squash and half the sunflower seeds.
Then carefully pour in the milk in the centre of the flour to bring the dough together, if it seems to dry add a little milk, if its too sticky add a little more flour.
Turn onto a floured surface and roll to about 4cm high.
Using a cutter, cut out 10 - 12 scones.
Transfer to a baking sheet, coat with a little milk and then scatter over the remaining sunflower seeds.
Bake for 25 - 30 minutes or until well risen and golden.
Best enjoyed on the day. Can also be frozen. 

Friday, 22 March 2019

Wild Garlic Manifesto or My Wild Garlic Cookbook

Wild Garlic Manifesto.

It all started with Denis Cotter.  Denis Cotter was the first vegetarian chef to showcase wild garlic.  He was also the source of my inspiration, as  the very first wild garlic recipe to appear on my blog almost ten years ago was inspired by him.  This Wild Garlic Walnut Pesto comes from his cookbook aptly called Wild Garlic, Gooseberries and Me (2010). 

Since then there has been no stopping me. I struggled to find recipes for wild garlic at the time, even celebrity chefs and the world wide web proved disappointing at the time, so I started adapting , being inspired and created many of my own wild garlic recipes, even throwing some into tinned beans, because in my greed I had foraged so much of it.  Some recipes were original at the time and some were not so much, however  over time more and more wild garlic recipes started appearing both on blogosphere and cookbooks, that there is no longer an excuse for lack of recipes ideas and ways of using wild garlic in cooking.  

I still I remain inspired by some humble food bloggers.  I have grand plans to adapt the Green Gourmet Giraffe Savoury Green Pesto Scones with wild garlic, by the way Johanna makes the best savoury vegan and vegetarian scones in my humble opinion.  I also want to adapt this Coriander Salsa recipe and Green Curry made with spinach and coriander with wild garlic.

I decided to write this blog post for two reasons.  One its that seasonal time of year for picking wild garlic around parks, the countryside and foragers secret spots.  Secondly, I was both surprised and pleased to find some in my vegetable box this week,  so rather than re-invent the wheel, I thought I would share a selection of Wild Garlic recipes that have appeared on my blog over the last 10 years in the hope that it will inspire those of you new to wild garlic; and as a word of encouragement, experiment with wild garlic as you would spinach, please don't be tied down to recipes.  Above you will find:  Wild Garlic Farinata or Socca; Wild Garlic Crisps and Wild Garlic Hummus.  
Little savoury wild garlic chickpea pancakes or fritters.
Wild garlic Hummus
Free Falling Wild Garlic Pakoras.  You can be more experimental and add it to falafels or polpettes.
 Wild garlic Chickpea Curry
 Wild garlic Channa Dal
Wild garlic Roti
Wild Garlic Pesto Pasta
Wild Garlic Frittata or Tortilla
Wild garlic and Feta Quiche
 Wild garlic Macaroni Cheese
Trio of Garlic Savoury Cake: Wild Garlic, Black Garlic and  White Garlic
Wild Garlic, Potato, Feta and Pine Nut Quiche 
Wild garlic Gnocchi inspired by Denis Cotter stinging nettle gnocchi.  
Wild garlic Rice with Peas or add wild garlic to Risotto
Wild garlic Potato Salad with Mixed Beans
Wild garlic Tabbouleh
 Wild garlic Soup with Wild Garlic Flowers
Wild Garlic Poached Eggs or add it to an Omelette.

I will end with a very green Wild Garlic Pesto jar - the first recipe many make with their foraged bunch of wild garlic.  I am sharing this blog post with  The Hearth and Soul Link Party hosted by April J Harris.

Other bookmarked Wild Garlic recipes to make from fellow bloggers
The Ordinary Cooks Wild Garlic Pull Apart Loaf
The Ordinary Cooks Wild Garlic Bread 

Sylvan Somethings Wild Garlic Mousse 

Monday, 18 March 2019

Cheesy Kale, Butternut Squash and Potato Pot Pie

Every weekend the past couple of months have been rain heavy that we have stayed indoors.  This weekend was not different, it poured and with me, still not feeling 100% in good health, I was happy to stay within the warmth of my four walls called home.  Only thing, we were very low on fresh vegetables and the every day question 'what's for dinner?!' lingered on my mind for a moment, but it was for only moment as we were saved the hassle of going out to shop for some vegetables.

I had a butternut squash in my vegetable basket for a couple of months, we always have the odd potato or two lying around, but that was not going to be enough to magic up a hearty meal.  I wondered if the winter greens in the garden were still edible and then actually went out to investigate.  The Tuscan black kale has gone to seed, but the curly kale still seemed to be thriving, so I plucked a good handful of leaves and ran back indoors to make dinner. This is what I made: Curly Kale, Butternut Squash and Potato Pot Pie.
The Cheesy Curly Kale, Butternut Squash and Potato Pot Pie was delightful to eat and very comforting. Sweetness from the butternut squash, a slight bitterness from the kale and neutrality from the plain potatoes.  I don't usually put cheese in my pot pies, they are very often vegan, but I wanted to ring the changes. This was super rich and very flavourful.
Part of me wished I had shared this recipe yesterday, when people worldwide were celebrating St Patrick's Day, I mean look at the colours in that pot just scream Irish flag.
Instead I am sharing this with Harvest Monday hosted by Dave at Happy Acres Blog, as this overwintered curly kale came from my garden allotment plot.  I also have some rainbow chard, so hopefully I will be able to join in again next week.
I am also sharing it with Eat Your Greens food challenge that I co-host with The Veg Hog.  Please do join in if you can, there still plenty of time.