Winter Warmer day… and we try more new recipes!

This blustery but sunny Sunday saw lots of runners on 10K and 5K going up and down Arthur’s Seat for the Winter Warmer Race. This was a fabulous run, in aid of the British Heart Foundation, for which I did a very successful fundraising–thank you all, friends, colleagues and family for your generosity, in support of a charity whose work is really important… especially after what happened to my husband in early October and to my Mamma last year, I am so aware of this!
I finished on just over 45 min on 10 and half km, give or take which was good–the wind was fierce!–and as the 1st female on 10K! 🙂 Yay!
Best of all was to get a big hug from hubby who was at the finish to greet me–how lovely he is, and how amazing to have him!! 🙂 🙂
Back home I thought we deserved a nice lunch… having been Hallowe’en, how about pumpkin? I just had a butternut squash, so I thought, why not?
Hubby got a nice supreme of chicken roasted with garlic, olive oil and rosemary and again, not a hint of salt in sight! It was served with roasted squash wedges, dressed in the same way… he said it was very tasty, which warmed the cockles of the heart of this wifey! 🙂
I had the same squash stewed in a bit of veg stock with cavolo nero and a handful of chickpeas that were leftover from the week… the seasoning was amazing, I must say: just crushed garlic and red onion, rosemary, oregano and it was so fragrant.
I also made a pumpkin pancake, with mashed pumpkin, flour and some soy milk in which I had dissolved a pinch of cream of tartar… it had all started from reading a fab recipe, which is also very good, I recommend it!, by one of the food writers I admire the most, Jack Monroe, for pumpkin scones (you can find it here, top notch!… so I thought, why not pancakes?
The recipe is easy and follows… for the next time I make these I shall try and cook them thinner, so they will require less browning!
For 4/6 pancakes
200g squash flesh, steamed and mashed
100g self-raising flour
1 tsp baking powder
1 and 1/2 tsp cream of tartar, dissolved in 2 tbsp soy milk
your seasoning of choice–mine was rosemary, tarragon and a pinch of garlic granules
In a bowl, combine all the ingredients till you have a thick batter–add some water if you need to, it depends on how “watery” the squash is itself. Lightly smear the bottom of a non-stick frying pan with oil, then heat it on the hob; pour about 2 tbsp of the batter in the pan and allow the pancake to cook on one side and then flip to the other (I use a plate to help turning them). Work your way through all the batter. Serve with your favourite choice of vegetables and pulses for a savoury meal… but if you change the seasoning to, say, cinammon, nutmeg and maybe cloves these will also be good as a sweet course.
Happy November all!


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