In light of our #BESUMMERREADY campaign this May, we’ve teamed up with famous chef, writer and broadcaster Rachel Khoo. Having followed her passion for patisserie, Rachel studied at Le Cordon Bleu where she then graduated with a pastry degree. It was whilst she was in Paris that Rachel put her excellent skills to use by working at the delightful Paris culinary bookstore and tea salon, La Cocotte. Quickly recognised for her delicious sweet treats and for her success with hosting cookery classes on site, Rachel now works on culinary projects across the world. She is also a food writer, a broadcaster and had own her BBC cooking series – The Little Paris Kitchen. If that’s not enough, Rachel has just started her own online magazine Khoollect. If you feel inspired by the multi-talented Rachel Khoo, then why not enjoy her delightful recipes in the comfort of your own home? The Barbecued Butternut Squash Houmous & Pesto Pumpkin Pancakes are delightful, and are perfect for the warmer months…
Barbecued Butternut Squash Houmous
Houmous doesn’t just need tobe made with chickpeas – using roasted butternut squash is lighter, tastier and adds a point of difference to any snacking platter. You can experiment with flavours and spices to add extra zing.
- Serve with bruschetta, crisp breads or vegetable crudités.
- 1 butternut squash, barbecued or roasted
- 2 tbsp of tahini
- 1 tsp cumin
- ½ tsp smoked paprika
- Juice of one lemon
- Olive oil
- Prepare and light the barbecue. Alternately, you could roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.
- Barbecue on each side for 10 minutes.
- Leave to cool for a minute before scooping out the flesh and adding it to a blender with the garlic, tahini, lemon juice, cumin and pinch of salt.
- Blend until smooth.
- Taste for seasoning, and add more salt, lemon juice or spice as required.
- Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.
Pesto Pumpkin Pancakes
Pesto pumpkin pancakes are a delicious gluten-free alternative to those plain pancakes, or fritters you might normally prepare for brunch. They’re easy to make and can be brightened up with any manner of savoury toppings or the addition of peppery greens.
- If you don’t have a blender, mash the pumpkin with a potato masher or fork and combine with the other wet ingredients. The pumpkin might be a bit chunkier, but it’ll still be delicious.
- Try green pesto for a different flavour ORadd chopped fresh herbs and other flavourings
- You can always make the pancakes ahead of time and freeze them to eat later
- 250g (2-3 cups) roasted pumpkin flesh
- 3 eggs
- 125g (½ cup) yoghurt
- 125ml (½ cup) milk
- 1 ½ tbsp red pesto
- 60g (¼ cup) milled linseeds
- 120g (1 cup) buckwheat flour
- 2 tsp baking powder
- Olive oil plus a little extra for the garnish
- Preheat the oven to 100°C/212°F.
- Place the pumpkin, eggs, yoghurt, milk, salt and pesto in a blender. Blitz until smooth.
- Mix together the dry ingredients in a separate bowl.
- Combine the wet and dry ingredients.
- Place a large frying pan on a medium heat. Drizzle some oil into the pan.
- Once the pan is hot, pour in a small ladle of the pancake mix. Depending on the size of the pan, you should be able to fit three pancakes – don’t overcrowd the pan, otherwise you might end up with one giant pancake.
- Flip the pancakes once the bubbles on the surface have popped and stay open.
- Cook for several minutes and place onto a warmed plate in the oven while you cook the others.
- To serve, heap the pancakes onto a plate with a handful of spinach, lemon wedge and some feta.