Butternut Squash & Bean Dip

Butternut Squash & Bean dip with crudite

I've always been a huge fan of hummous, so imagine my distress when my system could no longer handle the basic ingredient of that gorgeous snack/dip.

My recent journey has brought me to many points where I must cleanse and release that which no longer nourishes me on the physical, emotional and spiritual levels; I realized that I may be able to step through the portal and create a new way of being, and on the physical level a  new nourishing snack dip that incorporates the flavours I enjoy, and boost those flavours with new elements that resonates with the energy of where I am now.

I have been listening to very old skool music combined with new to me music - Stereo MC's, Paloma Faith & H.U.V.A. Network.

So the Butternut Squash sitting in the pantry called to me  and so too did that little jar of Ras El Hanout, Tahini with no place to go calls out to me and the music of Cafe Marakech crystalises that moment of inspiration into a recipe that will evolve into the lushousness you see above.

pre-heat the oven to 350F/ Fan Oven 180C 
You will need a roasting tin & a food Processor.

You will need

1 Butternut Squash, deseeded, and cut into chunks (peeling is optional)
2 red onoins, peeled and quartered

1 tbsp Olive oil
4 cloves smoked garlic (unpeeled)
1-2 tbsp of Ras El Hanout ( I prefer the Alfez mix)
a pinch of sea salt (if you have smoked himalayan salt that's good too)
small pinch of crushed chipotle  chilli (optional)


1 can of cannellini beans, drained and rinsed
1 tbsp Tahini paste
1 preserved lemon rind,chopped finely
1 small tub fat free greek yoghurt
2 cloves garlic
1 tbsp spiced lemon tagine paste
1 small tub low fat creme fraiche/( fromage frais if you prefer)
Large bunch fresh coriander

METHOD

1. Put the chunked butternut squash in a roasting tin with the onions, unpeeled garlic and olive oil. Sprinkle over the Ras el Hanout and salt and chipotle. Then put your hands in their and toss so that all chunks and garlic are coated in the oil and the spice rub.

2. Put into the oven and roast for about 30-40 minutes or until you can see the edges of the squash caramelising.

3. Take out allow to cool a little. When cool enough to handle take out the garlic cloves and squeeze out the roasted garlic into the bowl of a food 

processor.

4. Add the butternut squash and onions and all the the juices that collected in the bottom of the roasting tin - use a silicone spatula for best results. Then add the tahini, more fresh crushed garlic, drained cannellini beans, fat free yoghurt, preserved lemon, Creme Fraiche. Pulse in the the food processer until it all melds together and add more yoghurt to loosen it if you desire. 
Add the tagine paste if using, and then add the coriander and taste and season as you wish.

5. Decant to a tub and leave to cool in the fridge. This is a dip that will get better over the next few hours as the flavours. It will also get thicker too, so you may wish to keep loosening it to your desired texture with yoghurt or you can use olive oil if you wish.

Serve with  raw veggies and a little chilli oil if you wish. 

Inspirational music for this journey.



Cafe Marakech

Can't Rely on you - Paloma Faith

The symbolism of the water cleansing and releasing and washing away all that is no longer valid on my soul journey was a large part of the evolving recipe that came to be my new favourite dip - and perhaps I should add that this recipe is still evolving -  as am I.



 

Plums, Ginger and Cuba

Some days are wet, windy and downright miserable, and when the weather is blowy and cold outside, I need something to warm the insides and create a haven of warmth and comfort within my kitchen.

I've been listening to http://youtu.be/oNxNjd7wADo  - Cuban Allstars - Verdadero

since I've returned from Sunny Cuba - and this music helps the dancing around the kitchen and the creative juices to flow. The products of the fridge and the cupboard produced a punnet of dark plums and 2 bottles of stem ginger - and a cupboard full of various nuts, including a bucket of walnuts awaiting shelling.

 

Plum & Ginger Crumble

1 punnet of Black Amber Plums

3 balls Preserved Stem ginger, and a little of the syrup

6-8  tablespoons water

2oz soft brown sugar

Crumble

4 oz white spelt flour

Pinch of salt

2oz rolled oats

2 oz butter

1 oz toasted pecans or walnuts

2 oz demerera sugar

PRE HEAT OVEN TO 180c/Gas mark 4

METHOD

1. Wash and quarter plums and place in small saucepan with water.

2. Sliced and dice stem ginger and add to saucepan with the syrup.

3. Put pan on a medium heat and bring to a simmer and turn down.

4. When plums have cooked and softened a little, add sugar to taste.

5. Put into crumble dish(s) – I used small cups (from Grandma's cupboard) as I like quite deep crumble and fruit.

6. In a separate bowl sift in flour and add salt.

7. Cube butter and rub into the flour until it resembles crumbs.

8. Add oats, toasted nuts and sugar.

9. Put this crumble on top of the plum mixture and place in oven for 25-30 minutes until the crumble is cooked and plum juice is bubbling up the side.

You don’t need it to be perfect but rather bubbling and sticky and caramelised at the edges.

http://youtu.be/nVK5Hko0KWU - La Familia Valera Miraanda

http://youtu.be/E_zQZWZfsbI - Cuba Libra album

Serve with good homemade preserved ginger ice cream, or cream. Custard doesn’t really cut it with this dish – the contrast of cold against hot works exceptionally well.