HOW TO MAKE ROASTED BUTTERNUT SQUASH HOUMOUS (HUMMUS)

Good Morning to you,

Last Thursday started like any other Thursday.
  

I had my breakfast and morning coffee with George.

I checked my blog and decided it was ready to be published.

I wrote my shopping list, checking my store cupboard to see what was needed.

I got myself ready, you know the usual, casual clothes, a little make up, a spray of perfume and then I collected my shopping bags and we (that is George and I) headed for the car.

Whilst George was driving, we were talking, then out of the corner of my eye, I noticed something on the pavement.  I asked George to stop. George asked why, but before I could answer, he quickly pulled in to the side of the road. The car had hardly stopped when I flung open the door, as I had realised it was a lady slumped on the floor.  I ran towards her and when I reached her, I asked what had happened. She told me that she had tripped over a paving stone and fallen, and she just needed help to get back on to her feet.

George arrived and our first thought was to call an ambulance, but she became so upset, when we mentioned this. She said she was alright, she just could not get up. George asked her some questions to check that all was well, and it was then, that we decided it was best that we did as she asked, because she was getting very upset.

We asked if there was anyone we could telephone and she said there wasn't, which made me feel quite sad. We asked where she lived and luckily she lived just a few yards down the road.  When she pointed out where she lived, we realised she lived in sheltered accommodation and we knew that there would be a nurse on duty.  So we each took an arm and very slowly we walked her home, keeping an eye on her as we walked. 

When we arrived, she could not find her keys and became very anxious and upset, but luckily someone was coming out of the door, which allowed us to walk through the door, into the entrance. We found a nurse and explained what happened and the minute the lady, who we discovered was called Joan, saw a familiar face, tears welled up in her eyes..... she had found a comforting face.  Both George and I realised that we were strangers, and even though we were helping Joan, she did not know us, which made her nervous.

Joan so reminded me of my mother, Phyllis, as both Joan and Phyllis come from a generation who do not make a fuss, they just get on with things. I recognised that, Joan, just like Phyllis (when she fell) needed a little love and attention, even though neither of them knew it themselves.

When we left, the nurse had her arm around Joan, and we knew, although Joan was very shaken, she would be taken care of and loved.

.... and George and I, well we got back into the car and carried on to the shops, where one of things I bought was a butternut squash to make,

Roasted Squash Houmous (hummus).  I love houmous and have made it for years.  So when I was reading Gordon Ramsay's book, Ultimate Cookery Course and came across this recipe,  I just had to make it. 

So it's on with the pinnie and the music, well you'll never believe what I found in my music drawer, a cassette tape, still in its wrapper, which had never been played.... how could that have happened,

especially when I tell you it was a cassette of the Carpenters.  I feel sure you will agree, that Karen Carpenter had the most beautiful voice.

You do not need me to recommend these songs, as I feel sure you already know them.

Sweet Sweet Smile

and

Goodbye to Love

and

Yesterday Once More

So whilst I listen to 'We've Only Just Begun' I will organise my ingredients.

INGREDIENTS

YOU WILL NEED

TO

MAKE

ROASTED BUTTERNUT SQUASH

HOUMOUS

1 x 1kg butternut squash

3 cloves of garlic

4cm fresh root ginger

5 tablespoons of olive oil

2 tablespoons of tahini

1 x 400g tin of chickpeas

juice of 1 lemon

1 teaspoon of sea salt

1 teaspoon of freshly ground black pepper

FOR THE SPICE BLEND

1 cinnamon stick 

1 teaspoon of cloves

1 tablespoon of coriander seeds

1/2 tablespoon of fenugreek seeds

1/2 tablespoon of fennel seeds

1 tablespoon of mustard seeds

1/2 tablespoon of cumin seeds

1 teaspoon of ground paprika

HOW TO MAKE

THE SPICE BLEND

Snap the cinnamon in half.

Place the cinnamon,

cloves,

coriander seeds,

fenugreek seeds,

fennel seeds,

mustard seeds

and

cumin seeds

into a dry pan.

Allow the spices to brown over a medium heat for
 3 minutes,

or until the seeds are browned and start popping.

Move the spices around the pan, as you don't

want them to burn.

When the spices are brown,

remove the pan from the heat

and add the ground paprika

and

mix together.

Place the spices into a coffee grinder

(I have one which I use just to grind spices)

a third at a time and blitz until

the spices are all ground.

You will be making more than you need today.

HOW TO MAKE

ROASTED 

BUTTERNUT SQUASH HOUMOUS

Pre-heat the oven to 180C

Remove the skin

and

cube the squash.

Place in a large bowl.

Drizzle over

2 tablespoons of olive oil.

Sprinkle over 1 tablespoon of the

spice mix.

Add the sea salt

and

freshly ground black pepper.

and

toss everything together.

Brush 1 tablespoon of olive oil

onto a baking sheet

and 

lay out the butternut squash.

Pour over any olive oil and spice mix

which is in the bottom of the bowl.

Place in the pre-heated oven

and 

roast for 30 minute.

Remove the thinner squash pieces

as these will be cooked

and continue roasting the larger pieces of

squash until tender.

Grate the garlic
and the
ginger
and place in a food processor.
Add the already roasted butternut squash
whilst still hot
and
blend.

Add the tahini
and
blend.

Add the 
chickpeas
and 
blend.

Juice
half a lemon
and
add to the food processor.

Add 2 tablespoons of olive oil
and
blend.

Place the contents of the food processor into a
large bowl.

When the rest of the butternut squash
has roasted,
place in the food processor, along with
the olive oil left in the tray.

Blitz.

If you find that you need to loosen the
mixture a little.... add a little water,
 but not too much.

When the roasted squash is smooth,
add to the bowl with the rest of 
the ingredients.

Stir everything together.

Taste and if you need more seasoning 
then add now.
Also you might find you need to add
more lemon, if so add now
and
mix well.

and
all there is left to do
is
enjoy.

This is my first attempt at this recipe and I have to tell you it was a real success. We both loved it.

We have eaten this roasted butternut squash houmous with pitta bread, crackers, crusty bread and crudites.

I have tweaked Gordon's recipe just a little.  If you prefer the more mellow taste of garlic then roast the garlic, you can also roast the ginger.

Also I added more tahini and lemon juice.... a personal preference. 

Now you may be looking at the ingredients thinking that there is an awful lot to do. Trust me there isn't, it just seems as if there is. If the recipe seems a little daunting, then you can make the spice mix one day and the houmous the next.

You will find that when you have made the spice mix, there will be too much for this one dish, but don't worry,

when the spices are cooled, pop them into a little jar, because as Gordon mentions in his book, the spices will last for 3 months..... but you know us.... they will be gone before we know it and I will be making some more.

Just before I leave you, I wanted to mention, that we checked to see how Joan was doing and I was told she is doing well. Luckily Joan suffered no grazing to her hands and knees, as she was wearing gloves and trousers. She was shaken, but otherwise doing well, which we are so pleased about.

Take care and I will see you next Thursday.

PASTA WITH ROASTED RED PEPPER SAUCE

Good Morning to you,

I love Tuesdays

..... because it is the day our sewing group meets. After a lovely morning spent catching up with each other and sharing our sewing projects, three or four of us head for the charity shops, to see what little treasures are waiting to be found and this Tuesday was no exception.

After visiting three other shops with no luck, my final port of call was the 'Mind Shop'. I was scanning the books and looking for any titles which would jump out at me, when I discovered a book called The Real 'Dad's Army', The War Diaries of Colonel Rodney Foster. I knew straight away that I had to buy the book as I knew George would love it.

The reason I knew George would love the book, is because there is also a 1970's comedy series, called 'Dad's Army' which George loves. He watches the re-runs whenever they are shown on the television,  I swear George must have seen the series so many times that if asked, he could probably recite every word to you. 

Now here's the thing, when I find a book which I take a fancy to, I do not just pick up the book and read the cover information, I like to open the book and read the first couple of pages, to see if I can get a feel for the book. In this case I by-passed the first few pages which were maps and the introduction, because I knew I could read those pages later.... I went straight to Friday 1 September, 1939 and the paragraph began,

'Daphne's birthday.  Phyllis out to a board meeting in the afternoon and I had my usual afternoon with my father-in-law.  In the evening we sat in our blacked-out house.  Very stuffy, inconvenient and depressing.'

Well I never, you can imagine my surprise. What are the chances of both the names, Phyllis and Daphne appearing in a book, not just in a book but also on the same page.

At first I was not sure who Phyllis and Daphne were, but then, after further reading, I discovered that Rodney had married Phyllis in 1910, so Phyllis was Rodney's wife and three years later, in 1913, their daughter was born and yes, her name was Daphne. 

.... so just like (Ivy), Phyllis and Me, Phyllis is the mother and Daphne is the eldest daughter.

How marvellous.

I need to investigate further.  What are the chances that the name Ivy will appear in the book.... mmm I wonder, I can't wait to find out.

I am really looking forward to reading these diaries, as in 1910, Ivy, my grandmother, would have been about 9 or 10 years old and I am fascinated to see what life was like back then,  but I will have to wait in line.... after all I did buy the book for George.

So it's on with the pinnie and today, we are making,

Pasta with Roasted Red Pepper Sauce, which is so easy and relatively quick to make.

So while I organise my ingredients, I have a fabulous album for you to listen to,

the lovely Barbara Dickson.  Parcel of Rogues is a such a good album.  I first came across Barbara in the 1970's when she sang, 'Answer Me'.

Listen to,

Van Diemen's Land

My Johnny was a Shoemaker

Fine Flowers in the Valley

you will thoroughly enjoy each song.

So whilst I listen to 'Sule Skerry'.... no singing along today, as I love just listening to this album, I will organise my ingredients.

INGREDIENTS

YOU 

WILL NEED

TO

MAKE

PASTA WITH 

ROASTED RED PEPPER SAUCE

400g jar (drained weight) Roasted Red Peppers

1 large onion

2 cloves of garlic

400g tinned tomatoes

1 tablespoon dried oregano

1/2 teaspoon chilli flakes

2 tablespoons of tomato paste

1 teaspoon of sugar

sea salt

2 tablespoons of olive oil

3/4 pint of chicken stock

handful of basil leaves

100g of Feta cheese

PASTA

250g fusilli pasta

HOW TO MAKE

PASTA

 WITH

ROASTED RED PEPPER SAUCE

Finely chop the onion.

Place the olive oil into a wide pan

and 

add the chopped onions.

Cook until translucent.

Grate the garlic

and 

add to the pan.

Cook for a minute.

Add the dried oregano

and

dried chilli flakes

and

cook for a minute.

Add the tomato paste

to the pan

and stir,

cook for 2 minutes.

Chop the tomatoes

and add to the pan.

Stir the ingredients together.

Add the

sugar

and

stir.

Add 

the

chicken stock

and 

stir.

Drain and slice the 

roasted red peppers

and 

add to the pan.

Bring to the boil,

reduce the heat.

Place a lid on the pan

and

simmer for 20 minutes.

Check after 15 minutes that the sauce is

not too thick. 

If it is reducing too quickly,

add a little more chicken stock.

While the sauce is cooking.

THE PASTA

Bring a pan of salted water to the boil

and

cook as directed on the packet.

Cook

the pasta until it is al dente (with a bite)

Drain the water.

THE SAUCE

When the sauce is cooked,

place a third into a food blender

and blitz

until the sauce is smooth.

Repeat the process 

until all the sauce is smooth.

Check for seasoning, if salt is required

add now.

Return the roasted red pepper sauce

to the pan

and

add the drained pasta.

Toss everything together

until the

pasta is thoroughly coated.

Shred the basil leaves

and add to the spaghetti.

Toss together.

Add the feta cheese

and

enjoy!

I know you will.

I add feta cheese because I love the sharpness it gives to the dish, but if you prefer you can add shavings of Parmesan cheese.

If you would prefer to roast your own peppers, then I have shown you how to do it  here.  Often during the summer time, when there is an abundance of peppers, I will roast my own, but I also keep jars of roasted peppers in my store cupboard for when I want to make a quick meal.

The house is quiet, it's raining and George has gone for a swim, so it's the perfect time to borrow his book The Real 'Dad's Army, to see if I can find Ivy's name ..... fingers crossed.

Take care and I will see you on Thursday.

This week I will be joining,

Miz Helen's Country Cottage for Full Plate Thursday

and

Robin for Fluster Buster's Creative Muster

HOW TO MAKE LABNEH

Good Morning to you,

Before I begin, in case you don't know, I thought I would mention that the term 'Geordie',  is a person from Newcastle. 

.... and I love living in Newcastle and the 'Geordie' women I have met are lovely.

Family is very important to them, they are warm hearted and they love to talk, any time, any place, any where.

I can be standing at a bus stop, waiting for the bus to arrive, and if I am the first person at the bus stop, the second person to arrive, will always chat to me. If I am the third person to arrive, the women already at the bus stop, will always include me in their conversation.

I can be waiting in a queue at the shop and I can guarantee you, that the lady behind me will always talk to me, as will the lady in front.

.... but George, who is a 'Geordie' himself, was surprised to hear women talking in the swimming pool, when he was swimming his many lengths.

When swimming, George alternates between breast stroke and crawl and when he swims crawl, he hears nothing but the whoosh of the water, but when he swims breast stroke, he hears snippets of conversation when he passes by.  What surprised him the other day, was that the same group of women were talking when he was swimming his first length and  still talking when he was swimming his final length.  He does not understand this.  When he mentioned it to me, he said "If they don't want to swim, why take all that time to get showered and changed, just to stand around in the water. Why don't they go and have a coffee together and talk?"  I explained that women are not like men, we are different and we enjoy talking wherever we are.

I could see the confused look in his eyes.  He really doesn't understand that we women just love to talk, whether it is at home, at the bus stop or the swimming pool.

What surprises me though, is that he does not understand, because as a young boy, he was brought up in a house full of women.  He also has three women in his life, and when Natasha, Danielle and I meet up, we never stop talking.  When we used to take his mother, Sadie, and his Auntie Mim out and about, they would talk non-stop in the car as well.... so women who like talking have always been a part of George's life.

..... and then he asked, "Why do some women wear jewellery and make up when swimming?"

I think it's time I re-read 'Men are from Mars and Women are from Venus' or maybe I should get George to re-read the book.

..... and my apologies to all the quiet women out there, as I know there are many, I am talking generally about the women I have met.

So while I think where I put the book, let me tell you what we are making today.

Do you remember I mentioned Labneh when I made English Muffins, Labneh and Salmon for breakfast just before Easter. Well, today we are going to be making,

the said Labneh. Labneh is a popular Middle Eastern snack made by straining yoghurt.  

So it's on with the pinnie and the music I am listening to is,

The Lovin' Spoonful and my oh my, does this take me back to my teenage years.  I was still in school and living in Larnaca, Cyprus, when I first heard the 'Lovin Spoonful. Do you know I can't believe it was so many years ago in 1966. The first song |I heard was, can you guess,

'Daydream'

Whenever this song came on the transistor radio, my friends and I would always dance and sing along... we loved this song.

Do you remember,

'Summer in the City'

and

'Do you Believe in Magic'

I love the songs now, as much as I did then.  So whilst I organise my ingredients, I am listening to and loving 'Darling Companion' and yes, I know all the words and I can't help myself, I am singing along.

INGREDIENTS

YOU WILL NEED

TO

MAKE

LABNEH

500g Greek style yoghurt

4 pieces of cheesecloth 13" x 13"

(washed and dried)

l large jug,
1 soup dish

and

1 large wooden spoon

HOW 
TO

MAKE

LABNEH

I tend to make Labneh in the evening,
ready for the following day.

Line a dish

(I use a soup dish)

with

the pre-washed

cheesecloth.

Spoon the yoghurt

into

the centre 
of

the cheesecloth.

Then

bring the first two opposite corners together

and tie.

Repeat with the other two corners.

Place the wooden spoon

underneath the tied corners.

It will look a little like Dick Whittington's knapsack.

Have your jug ready
(I am using a glass container so that you can see clearly)

and

suspend the 

cheesecloth filled with the yoghurt.

This allows the liquid to drain away.

It is important that the 

cheesecloth bag does not touch the bottom

of the jug.

Cover
and

place in a cool place overnight.

If you place the jug in the fridge, it
will need at least 16 hours to drain.

In the morning you will 

notice that the cheesecloth bag is not so rounded,

in actual fact it looks much thinner.

This is because all the liquid has drained

away.

Untie the cheesecloth

and place the Labneh

in

a

bowl.

On it's own the flavour is mild and tangy,

but

you can add 

other flavours

such as 

chopped spring onions,

chopped chives,

shredded basil,

thinly sliced pepper dew peppers,

crushed black pepper

or

my favourite

crushed walnuts.

Labneh can be served with crusty bread,

crackers, pitta bread,

whatever takes your fancy.

I pop the Labneh into a Tupperware box with a lid and place it in the fridge.  It will keep well in the fridge for 3 or 4 days..... but not in this house, once made, it is eaten and gone within two days.

I mentioned at the beginning that a 'Geordie' is someone from Newcastle, but there are several other interpretations and if you would like to know what they are, take a look here.

It's time to put my thinking cap on, to see if I can remember where I put that book..... I wonder if I gave it away, I hope not, as I need to be prepared, as I have a feeling there could be more questions, from George, in the future.

Take care and I will see you on Thursday.

This week I will be joining,

Miz Helen for Full Plate Thursday

and

Robin for Fluster's Creative Muster