Squash Honey Drizzle Cake

Squash Honey Drizzle Cake

this is a slightly adapted recipe from
http://traineedomesticgoddess.blogspot.com one of many excellent food blogs to be found on the web
Perfect for a Sunday treat after an autumn walk.

Ingredients: (makes a 2lb loaf) 180g self-raising flour 90g light soft brown sugar 90g golden caster sugar pinch of mixed spice pinch of grated nutmeg 1/2 tsp cinnamon 1/2 tsp baking powder zest and juice of 1 orange 180g butter, melted 2 eggs 300g squash, peeled, deseeded and grated/finely diced (you can use different squash if you've got it) 75g walnuts, chopped 50g sultanas 1 tbsp lemon juice 5 tbsp honey

Method 1) Preheat oven to 180oc. Mix together all dry ingredients and orange zest. Then beat in butter and eggs until you have a smooth batter. Gently fold in squash, walnuts and sultanas. Pour into a lined 2lb loaf tin and bake for 50-55 min until skewer comes out clean. 2) About 5 min before cake is ready in a small pan heat honey, lemon juice and orange juice, simmer until it has thickened. When cake is ready take it out of the oven, skewer a few holes in the top of the cake and pour drizzle mix over. Allow to cool in the tin (due to the moisture content of the cake it takes a great deal longer than you expect to cool).

easy squash soup

Another great recipie from lincoln's sustainable organic and freerange food delivery service

They don't get much simpler than this. Cooked and served in 15 mins, 20 tops Unsurprisingly it works just as well with courgettes.

Ingredients: 1 squash (I use a bright yellow custard squash) approx 450g 450ml vegetable stock 225g full fat cream cheese 1 tsp curry powder

Method In a medium pan boil the stock. Meanwhile wash and chop the squash. Add the squash to the pan and cook for 10 mins or until soft. Mix in the cream cheese and curry powder then whizz and serve immediately.

pesto spaghetti squash mozzarella

This makes a great lunch especially for people who have problems with wheat pastas. You can also serve with pasta or backed spuds.

Ingredients: 1 spaghetti squash, cooked 1 tablespoon olive oil a small jar pesto sauce 4 ounces smoked or plain mozzarella cheese, shredded 1/4 cup grated Parmesan cheese

Method Heat oil in a large frying pan over medium high heat, add spaghetti squash. Using a couple of forks to lift, mix in pesto. Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt. Serve immediately.

Courgettes on toast with garlic and mint recipe

A Hugh Fearnley Whittingstall recipe that is particularly gorgeous and easy to make for a peaceful lunch for one.

Ingredients: Serves 1 Ingredients 2-3 tbsp rapeseed or olive oil 1 garlic clove, finely chopped 4 baby courgettes (ideally a mixture of yellow and green), trimmed and sliced Salt and freshly ground black pepper Juice of 1/2 lemon 2 tbsp finely chopped mint 2 tbsp natural yoghurt * 1 slice of robust bread

Method 1. Heat about 1tbsp oil in a frying pan over a fairly low heat. Add the garlic and sweat gently for a minute or two. Add the courgettes, increase the heat a little, and fry until tender and lightly coloured. Season with salt and pepper. Add the juice of half a lemon (or to taste) and half the mint. 2. While the courgettes are cooking, toast the bread, and mix the remaining mint with the yoghurt and season well. 3. Trickle the toast generously with oil. Pile the hot courgettes on top and finish with a generous dollop of the minted yoghurt.