Moroccan butternut and chickpea soup

Posted by Sarah On June - 10 - 20103 COMMENTS

I dreamt up this soup on a miserable rainy day a couple of weeks ago, and now it’s the first thing I crave when the weather turns horrible. It’s a really filling, warming soup, spiked with Moroccan spices and chilli. It’s really good with salty feta crumbled on top and served with toasted, buttered rye bread.

moroccan soup

Serves 4

  • 1 kg of peeled, chopped butternut
  • 1 onion, chopped roughly
  • 1 heaped teaspoon of harissa pasta
  • 1 heaped teaspoon of crushed garlic
  • 1 teaspoon of crushed ginger
  • Half a cup of red split lentils, rinsed well
  • 1 tin of chickpeas
  • 1 tin of chopped, peeled tomotoes
  • 5 medium carrots, peeled and chopped roughly
  • Tumeric
  • Cumin seeds
  • Cinnamon
  • Chilli flakes
  • Fresh coriander leaves and some feta, to serve
  • 1 tablespoon vegetable stock powder

Fry the onion in a bit of oil until it starts to soften. Add the harissa paste, garlic, ginger and a sprinkle of tumeric, cinnamon and cumin seeds. Fry until the spices become fragrant. Add the carrots, butternut and the tin of tomatoes. Fill up the empty tin with water and add that too, along with the stock powder. Turn the heat up to high. Let the soup boil for about 10 minutes, and then add the lentils. Keep it on a high heat, and stir occasionally. Once the butternut starts getting mushy, squish it and stir into the soup. The soup is ready when the butternut has melted into the liquid. Add the chickpeas and a pinch of chilli flakes if you like. Serve the soup with crumbled feta and coriander leaves.

Wednesday was a scorcher in Cape Town. The thermometer on my car read 30 degrees and I saw people dressed in bikinis heading for the beach. The beach – in June! In celebration of the sunshine and warmth I made a suitably cheery salad for lunch. Guavas have just come into season, and my other winter favourite, avocado, is so plentiful at the moment. Combined with sweet roast butternut, feta, rocket and basil from my flourishing herb garden they make such a flavourful, interesting salad.

Butternut, guava, avocado and feta salad

Serves one

  • 2 guavas, cut into eighths
  • 500 g roasted butternut (I roasted mine in a 190 C oven for about 40 minutes with a sprinkling of chilli flakes)
  • A handful of rocket
  • A small handful of fresh basil leaves
  • Half a wheel of feta
  • 150 g of rosa tomatoes, sliced
  • A handful of mixed sprouts
  • Half an avocado, sliced

It’s pretty easy to assemble – leaves on the bottom, and everything piled on top. I think it’s nicer if you let the butternut cool down a bit, so it’s not too hot. Crumble the feta on top and dress with something sharp – lemon juice or balsamic vinegar.

Chai-spiced apple and raisin samoosas

Posted by Sarah On May - 11 - 20101 COMMENT

I know this recipe has an odd name that probably makes you think it’s fiddly and difficult to make. It’s not. I had filo pastry left over from making the Moroccan lentil pie, and I had a bag of apples so I just made this up on the spot. It’s really easy to make, and it’s low on fat and sugar too. Serve with Greek yoghurt and honey.

apple samoosas resized

5 apples, peeled and cut into small cubes
2 tsp honey
Big handful of raisins or sultanas
Handful of slivered almonds
½ tsp cinnamon
2 chai teabags
250 g filo pastry
Melted butter

Heat the oven to 180 C.

Make a strong cup of chai tea with the two teabags. Heat a small knob of butter in a non stick pan. Add the apples and sautee until they start to stick. Add ¾ of the cup of tea and turn the heat up. Add the honey, cinnamon and raisins and let the apples cook until all the liquid has evaporated.

To assemble the samoosas, use half a sheet of filo pastry for each one. Tear the sheet down the middle breadthways. Put a two tablespoons of apple mixture in one corner of a half-sheet about an inch away from the corner. Fold the corner over so you have a fat triangle with filling in the middle. Proceed to wrap it up, keeping the triangle shape, and using a bit of melted butter to stick edges down.

Use up all the mixture – you should get around eight large samoosas. Place them on a greased baking tray and brush each one with melted butter. Bake in the oven for 15 – 20 minutes or until the pastry has turned golden brown.

Moroccan lentil and butternut pie

Posted by Sarah On May - 11 - 20104 COMMENTS

I’ve had a craving for Moroccan-spiced food recently. It probably has something to do with this wintry weather in Cape Town. Moroccan spices are deliciously warming and fragrant – perfect for autumnal suppers. I made up this pie recipe on the hop, and (if I do say so myself) it’s rather good. I served it with crispy sweet potato wedges sprinkled with chilli flakes.

moroccan lentil and butternut pie

Serves 8

500g peeled butternut, cut into small cubes
400g courgettes, grated
100g spinach
2 tins of brown lentils, rinsed and drained
2 free-range eggs
200g feta, crumbled
2 T toasted pine nuts
2 T slivered almonds
2 T each of chopped flat-leaf parsley and coriander
20 raisins
1 onion, finely chopped
2 dried apricots, finely chopped
2 heaped tsp harissa paste
1 tsp crushed garlic
Whole cumin seeds, paprika and whole coriander seeds
1 tsp honey
250g filo pastry
Melted butter

Heat the oven to 180 C. Put the butternut in a roasting pan, drizzle with olive oil and sprinkle with cumin seeds and paprika. Roast until the butternut is cooked, about 40 minutes.

In the meantime, put the grated courgette into a colander and sprinkle with some salt. Leave over the sink for about 20 minutes and then squeeze to drain the excess water.

Fry the onion in some olive oil until it starts to soften and then add the harissa paste, garlic and a pinch each of cumin and coriander seeds. If you like heat, add a good pinch of dried chilli flakes. Fry for a minute or two and then add the courgette. Fry until the courgette is softened, and then add the lentils. Turn up the heat at this point to burn off all the water. Cook the lentils for a few minutes. Turn off the heat and stir in the spinach until it’s wilted.

Combine the eggs, honey, apricots, raisins, feta, almonds, pine nuts and herbs and mix together with the lentils.

Brush a bit of melted butter on the bottom of a large casserole dish and lay down a sheet of filo pastry. Brush a bit of melted butter on top of the sheet and put another one on top. Repeat until you have four sheets on top of each other. Pour in the butternut cubes and spread across the base of the pie. On top of this pour in the lentil mixture and spread evenly. Now comes the fun part – scrunch up sheets of filo and cover up the top of the pie to make the ‘crust’. Brush the sheets with melted butter. Place in the oven and bake for about 40 minutes or until the top is golden brown.

Caponata

Posted by Sarah On May - 4 - 2010ADD COMMENTS

This is a classic sweet-and-sour Sicilian dish served with bread, pasta or as a condiment. It’s really flavourful – I love the sour tang, puckering saltiness and hints of sweetness. It’s also a really quick dish to make, and it makes for great leftovers, as it tastes even better the next day, when the flavours have deepened. I took my inspiration for this from a Yottam Ottolenghi recipe, but I’ve adapted mine to make it much healthier (he deep-fries all his veggies). I ate this with spinach pappardelle, but it’s also delicious on toasted ciabatta.

caponata

Serves 3 as a pasta sauce

1 large aubergine, diced
1 onion, chopped
1 tsp crushed garlic
120 g celery, sliced
1 red pepper, diced
1 tsp harissa paste
1 tin of tomatoes
2 tbsp red wine vinegar
20 g capers
30 g green olives, pitted and halved
1 1/2 tsp caster sugar
30 g raisins
1/2 a lemon
4 tbsp chopped flat leaf parsley
a handful of toasted pine nuts

Fry the onion in a glug of olive oil until it softens. Add the aubergine, garlic and harissa paste and fry on a medium heat until the aubergine starts to soften (about 5 minutes). You may need to add a touch more oil, as aubergine soaks oil up really quickly. Then add the celery and red pepper and cook for a further 5 minutes. Add the tomatoes and red wine vinegar and turn the heat up a bit. When the sauce starts to get a bit thicker, add the sugar, olives and capers and turn the heat up. Cook until the sauce is the right consistency for pasta – thick but not dry. Add the raisins and pine nuts and take the pan off the heat. Let it cool down to room temperature and then squeeze in the lemon juice and add the parsley. Serve at room temperature or warm up slightly. This seems odd, but for some reason this sauce is much tastier when you’ve let it cool down.