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Friday, July 29, 2011

Spaghetti squash / another version of pesto / wholemeal+corn rolls

Got excited about a spaghetti squash at the Haymarket, as I don't think I've ever had one before.  Eventually got around to cooking it.  It is funny stuff indeed.


1 spaghetti squash

20-30 cherry tomatoes
1 medium, sweet onion, finely sliced
3 cloves garlic, roughly chopped
2 tbsp basil leaves, roughly torn or chopped
olive oil, salt+pepper, balsamic vinegar

for the pesto:
handful basil leaves, washed
handful shelled edamame, defrosted
2 tbsp sunflower seeds
1 small clove garlic
2 tsp lemon juice
2 tsp olive oil
salt+pepper

Heat oven to 400F.  Cut squash in half lengthways (past the stem).  Deseed and set seeds aside.  Place cut side down in a large baking tin.  Add ~1in water to the tin.  Put in the oven for 30-40 min until a knife goes in easily / the flesh is tender.  Meanwhile you can spread the seeds on a large baking tray and toast them for ~5min as a pre-snack.  Around the same time as the squash, bung in another baking tin containing the tomatoes, onion, garlic, basil, and olive oil / salt and pepper to taste.  Take the squash and tomato mix out of the oven when ready.  Add a little balsamic vinegar to the tomatoes and mix in.  Allow squash to cool a little, then scrape out the flesh into a large bowl (don't burn your fingers).  Season and add a little olive oil to the squash and mix up / separate the strands with a fork.  Serve with the tomato mix and pesto (to make the pesto, whizz all the ingredients in the blender, adding water and/or olive oil to get a good consistency).

It really looks like spaghetti!  Totally bizarre how it separates out into perfect strands.  Doesn't taste of much, but does have a pleasant, slightly squashy taste that goes well with the pesto and / or tomato mix.  This pesto iteration is getting close to the best yet.


Spelt / wholemeal and corn rolls


We're planning on going to one of the harbor islands tomorrow to check out an art encampment.  Thought it might be nice to take some bread with us for snacks.  This Guardian recipe looked quicker than the other breads I've done, and was on my list of ones I fancied...


75g cornmeal or polenta
200ml boiling water
300ml cold water
1 tbsp honey
1 tsp yeast
300g spelt (or wholemeal) flour / used wholemeal
200g strong white flour
1 tsp salt
Oil and flour, to finish

Put the cornmeal in a bowl, pour in the boiling water and stir. Leave for 15 minutes, then whisk in the cold water, honey and yeast. Add the spelt, white flour and salt, mix to a soft dough and leave for 10 minutes.
Knead for 10 seconds. Return the dough to the bowl, cover and leave for 20 minutes, until it has risen slightly.
Wipe the worktop clean and dry it with a tea towel, then dust with flour. Divide the dough into eight equal pieces and shape into rounds. Place these in two rows of four, and just touching, on a baking tray lined with nonstick paper. Flour the tops, cover with a cloth and leave for about 45 minutes, until risen by half.
Meanwhile, heat the oven to 240C (220C fan-assisted)/465F/gas mark 9. Lightly flour the tops of the dough rounds again and bake for 20-25 minutes, until just coloured on top. Leave to cool, and tear apart to serve.

These look super, but haven't taste-tested them yet...  Now I have.  They're really hearty and wholemeal - excellent with salad.  Quite heavy, but not awfully so.
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