Digger and Tiddler have both been confined to their sick beds this last week, and in between administering medicine, tissues and general sympathy, I’ve not had much time to call my own. This little post then is a sum up of previous enterprises in the kitchen, given some of the wonderful ingredients that we have been fortunate to have supplied from Diado and Baba’s stockpile of homegrown and foraged foods. Many of these cooking items may seem run-of-the-mill to some of our readers across the pond, but tend to be either seasonal and/or expensive back in the UK so I’ve been enjoying experimenting with something I perceive as a bit of a treat. A good thrifter of course should never ever waste food, so what better than to cook up a glut of something into something delicious, and save money on our food bill at the same time. My challenge then was to find recipes with butternut squash, honey, walnuts and hazelnuts as the main ingredients, and given that we have no weighing scales here I’m going with the cup measuring system, or the more generalised lets-chuck-it-in-and-see-if -it-works approach.
If anyone has any other tried and tested suggestions for recipes with these ingredients please drop your ideas into the comments section. Thank you!
Bulgaria has a very famous use for walnuts in tarator, a yogurt soup. While this mix of yogurt, cucumber, garlic, dill and walnuts is delicious enough on a summer’s day when temperatures can often reach above 40C, a cold soup doesn’t really take my fancy at this time of year. So once Tiddler and I have spent a goodly time cracking the nuts, and then picked all the bits of the floor and hoiked out the ones that have rolled under the fridge, we have a stab at something a bit more warming.
Sweet potato, walnut and thyme soup.
1 large sweet potato (or similar quantity butternut squash)
4 cloves garlic
half cup red split lentils
splash of olive oil
1 cup walnuts
tbsp of thyme (or dill)
litre of water
I chopped it all very roughly, boiled it all up (add walnuts halfway through), and for Tiddler to eat it we blended it up with a hand blender, but it could have been finely chopped and left as a more rustic soup. The freshly shelled walnuts had a very high oil content and made a deliciously smooth and creamy texture to the dish.
Banana and walnut cake/bread
half a cup butter
4 tablespoons of Diado’s own honey
1tsp vanilla essence
1 cup flour
1 cup cornmeal
1/2 tsp baking powder
1 cup chopped walnuts
Melt butter and honey in a saucepan, mash in the banana, add in all other ingredients. put in lined cake tin and sprinkle brown sugar (and cinnamon if desired) over the top. 180C for an hour.
Date and hazelnut bombs
In an attempt to make Tiddler something without processed sugar in, and a suitable snacking food for me too, we came up with this little gem. It was fairly time consuming given that I don’t have a food processor, and ended up having to squeeze the dates through a garlic press, but the finished product were delicious and lasted very well despite my constant visits to the fridge while they were there!
Digger assisted by producing some sort of 1970’s plastic gadget from a cupboard that turned out to be a hand-operated nut grinder. Who would have thought such things existed, and I was charmed by the kitsch-ness of it all. I had to fight Digger away from it so I could have a go at turning the handle myself.
spoon of honey
Chop/grind everything up and mix it with a dab of honey if necessary (optional addition is add in some cocoa powder but I felt the roasted hazelnuts gave enough of a chocolaty vibe). Shape into little balls and chill, wherein the ‘bombs’ firm up and become an ideal snacking go to. Feel free to vary the dried fruit/nuts according to taste.
Hazelnut, coconut and honey biscuits
1 cup flour
1/2 cup cornflour
1/4 tsp salt
3/4 cup butter
3 large dollops of honey
1/2 cup desicated coconut
1tsp vanilla essence
1 cup roasted and chopped hazelnuts
Mix dry goods together. Melt honey and butter in saucepan and add coconut to soak. Mix all, shape into rounds. 180C 15 mins. These, did not last more than 20 minutes. We discovered, as they are quite a dry/biscotti-like texture they are the bees-knees with a cup of coffee.
We have been eating a lot of butternut soup already, or cubed and roasted butternut with a baby leaf salad is my other favourite, but I needed a bit more of a challenge.
Butternut squash cheesecake
12 oat biscuits (or Digestives for the UK folk)
half cup roasted hazelnuts
5 tbsp butter
1 tbsp sugar
Melt butter and sugar, stir in crushed biscuits and nuts, flatten into a lined cake tin and bake blind for five minutes.
3 x 8oz cream cheese packs
1 cup sugar
1 tsp vanilla essence
1 cup pureed roasted butternut squash
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
Mix all these ingredients together to form a smooth paste, layer over the top of the biscuit base. 180C 60 mins.
Butternut and cheese scones
1 cup flour
1 cup cornmeal or wholemeal flour
half cup butter
1 1/2 tsp baking powder
1 cup roasted pureed butternut squash
1 1/2 cup grated cheese
Rub flour and other dry ingredients into butter. Stir in squash and most of cheese, milk if necessary. Roll out, cut, sprinkle a few pieces of cheese on top. 210C fan, 20 mins.
Tiddler was a dab hand at doing the cutting out for these, and then decided she wanted to make a tiger. The colour theme worked very well and we added raisins for the eyes.
As always, there is just as much fun in the making as there is in the eating!