Butternut Squash Pie/Summer Fruit Muffins
Well, pizza last night was perfect. Popped in the oven at 220 C, it cooked in 15 mins and we ate it with salad. Easy, quick food for late evenings.
Tonight, H did the prep before I got home from work - she peeled and cubed a butternut squash and put it in the oven at 180 C to roast, drizzled with olive oil. When I got home it had had 10 mins, but it would take up to an hour, so after adding 2oz butter and 2-3 shakes of the cinnamon jar, we got on with other things we needed to do.
This was the recipe, from Nigel Slater, that we saw at Mum's on Saturday morning - Butternut Squash Pie.
When the squash is soft from roasting, it is ready to mash, blending together the squash, butter and cinnamon. It smells divine!
Once mashed, I cheat with ready rolled puff pastry and, cutting it into two rectangles, I give it a gentle roll to make it a bit thinner. The squash mash goes onto the pastry base leaving an edge all around which is glazed with egg. This acts as a seal when you pop the lid over the mash. Crimp the edges together with your fingers, making sure the seal is good. Egg wash the pie before baking at 200 C for 20-25 mins, or until golden.
Admire your handiwork as it comes out - I must start taking photos...
There we go.. Plenty there for 4-6 people and great for lunches the next day too!
I made muffins tonight for a meeting tomorrow, so I delved into my diary and used a recipe I had adapted last month as it was a success - Summer Fruit Muffins:
Tonight, H did the prep before I got home from work - she peeled and cubed a butternut squash and put it in the oven at 180 C to roast, drizzled with olive oil. When I got home it had had 10 mins, but it would take up to an hour, so after adding 2oz butter and 2-3 shakes of the cinnamon jar, we got on with other things we needed to do.
This was the recipe, from Nigel Slater, that we saw at Mum's on Saturday morning - Butternut Squash Pie.
When the squash is soft from roasting, it is ready to mash, blending together the squash, butter and cinnamon. It smells divine!
Once mashed, I cheat with ready rolled puff pastry and, cutting it into two rectangles, I give it a gentle roll to make it a bit thinner. The squash mash goes onto the pastry base leaving an edge all around which is glazed with egg. This acts as a seal when you pop the lid over the mash. Crimp the edges together with your fingers, making sure the seal is good. Egg wash the pie before baking at 200 C for 20-25 mins, or until golden.
Admire your handiwork as it comes out - I must start taking photos...
There we go.. Plenty there for 4-6 people and great for lunches the next day too!
I made muffins tonight for a meeting tomorrow, so I delved into my diary and used a recipe I had adapted last month as it was a success - Summer Fruit Muffins:
Thursday 7th February 2013
Time for
muffin making – 5 aren’t enough for tomorrow’s meeting and a bit of TLC eating
in our office!
I
used Lorraine Pascale’s muffin mix tonight with a couple of changes, hoping to
have lighter muffins than last time.
350g
plain flour
1tsp
baking powder
1tsp
bicarbonate of soda
250g
light brown sugar
1
tsp cinnamon
Mix
these ingredients in a bowl.
350ml
milk, soured using juice of ½ lemon and standing for 5 mins.
150ml
sunflower oil
2
eggs.
Beat
these ingredients together.
Pour
the liquid into the dry ingredients and mix gently. Don’t worry it is smooth
and fully combined.
Add
a good couple of handfuls of frozen berries and fold these in.
Pour
into muffin cases and cook at 200 C for 25-30 mins or until golden on top!
Makes
20-24, depending on how big you make them!
Enjoy
them hot from the oven with ice cream like R & H… or let them cool.
N.B.
The frozen pack had a lot of very big berries this time and the fruit was half
the muffin! This did mean however that some cakes collapsed a little. These
were the ones scoffed with ice cream, fruit oozing from the thin cake shell.
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