Tag Archive | spelt

Simple Courgette Pasta for Dinosaurs

dinosaur courgette

This is the giga-courgette. The latest in a series of giant courgettes to have grown apparently overnight in my garden. The picture includes an actual, genuine, totally-real-life dinosaur for size reference. (I found him grazing on my herbaceous border last week) I would call it a marrow except it’s not quite there yet. I have been very impressed with this year’s variety of plant that seems to let courgettes grow to mammoth size before they develop the texture and seeds of marrows. I would buy it again next year except I can’t remember for the life of me what it was called.

Excellent though all this is, it does leave me with a bit of a surplus. Which is ironic given that the inhabitants of this city are still reeling from “that month when Sainsburys didn’t have courgettes.” How we all survived that apocalyptic event I can’t fathom…

I’m pleased to say (not a little smugly) that my home-grown courgettes do taste nicer than the supermarket one, especially this yellow variety which is much sweeter. This means that I really want to enjoy them in simple recipes without a lot of flavour competition. The recipe below is really simple and great for summer. You can make this with any courgettes of course and it will still taste good, but if you do have access to a farmers’ market, organic store or a kindly friend with a courgette problem then I would urge you to try it with the nicest courgettes you can get your hands on. Even if that means wresting a dinosaur for them.

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Two normal sized courgettes from my plants last week

Recipe notes

I prefer using spelt pasta these days because it doesn’t stick together in the pan like lots of the gluten free ones do, however it’s not suitable for people with a serious gluten intolerance. Spelt pasta comes in white and brown, and the white version tastes just like normal pasta to me. Having said that, I actually prefer the brown as it is more flavoursome and filling. You can actually use any shape of pasta for these recipes but I find spaghetti works best.

I have taken to peeling courgettes instead of chopping them – you basically peel them like a carrot and keep going until there’s nothing left (mind your fingers!). They cook much quicker that way and I prefer the texture. If you have one of those fancy spiralizers you could also use that.

Since I am a fearsome carnivorous velociraptor I use bacon in this recipe when eating alone. If my herbivorous brachiosaur mate is joining me however, we substitute it with Quorn hot dogs. The flavour seems to work better than Quorn bacon for some reason. They come in frozen and non-frozen packets and as far as I can tell they’re exactly the same thing; we just use the frozen ones because they’re cheaper. They are not vegan however.

If you are using standard out of season courgettes for this and want to add a little extra flavour, a little green “FreeFrom” brand pesto works brilliantly to perk it up.

Ingredients (serves 2 hungry dinosaurs)

  • 1 giga-courgette or 2 smaller ones
  • 3 spring onions
  • 3 pieces of streaky bacon OR 5 Quorn hot dogs
  • Seeds – I use a pre-mixed packet of pumpkin, linseed, sunflower and sesame seeds.
  • Cashew nut pieces
  • Cold-pressed olive oil
  • Vegetable oil
  • Approx 200g pasta – gluten free or spelt

 

Method

(Vegetarian instructions in green)

  1. Cook the pasta, following the times given on the packet. If using gluten free, heating it up in cold water (as opposed to using boiling water from the kettle) may help it to stick less. Remember to stir often throughout the cooking process.
  2. While the pasta is cooking, peel and/or chop the vegetables. Courgette pasta 2.jpg
  3. If using bacon, cut into little squares and fry for a couple of minutes.
  4. Cook the hot dogs as per the instructions on the packet (for the frozen ones this involves removing them from the packet and microwaving for 2mins).
  5. Add the vegetables to the frying pan and cook for about 5mins until they soften. Courgette pasta 3.jpg
  6. Chop the hot dogs into pieces and add them to the pan about halfway through cooking the veg.
  7. Toss in a handful of chopped nuts and seeds. Fry for 1 minute.
  8. Add the pasta and stir it all up until it is thoroughly mixed and warmed through. Courgette pasta 4.jpg
  9. Plate up and drizzle over a little olive oil.  Courgette pasta 5.jpg
  10. Roar victoriously.

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Cranberry and Cinnamon Granola Bars

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Wheat free/lactose free/can be made vegan & gluten free

I never want to see another flapjack again.

Allow me to elaborate…

The gods of medicine have seen fit to impose upon me a fun list of strange dietary requirements. While I can get around this easily enough at meal times, finding vaguely healthy and edible snack foods can be a real headache. Added to the fact that I cannot digest many things, my place of work has a strict no-nuts policy. A little while ago I settled on homemade fruit flapjacks as a suitable solution. Trouble is, after a year of eating them nearly every weekday I need a break.

Dietary requirements aside, I’ve found it surprisingly difficult to find recipes for simple, healthy(ish) snack bars. All a general googling turns up are flapjacks and granola bars. Everything else out there seems to involve vast amounts of either chocolate, sugar, biscuit or nuts. While I have nothing against vast amounts of the above (preferably all together, with some butter and marshmallows…mmm…) it’s not exactly something I should be eating every day.

I have held out against making granola bars for a long time. Mainly because of the haunting spectre of this trope looking over my shoulder. After seriously having had my fill of flapjacks though, I gave in and tried granola bars.

I tried literally the first recipe I found, which was this one from the BBC’s Good Food site. I didn’t have any suitable oats in the house at the time so used up some old spelt flakes I had hanging around at the back of the cupboard instead. It turns out the result is pretty much the same. While this recipe does contain an awful lot more sugar than my usual flapjack recipe, I have to admit it is pretty delicious and provides a welcome respite.

Recipe notes

All of the recipes for granola bars that I’ve found start with the step of toasting your grains and seeds first. I’ve tried this and have been very confused because even after toasting for double than the amount of recommended time, my grains and seeds look almost exactly the same. I’ve still been doing it because it’s in all the recipes and I figure, what do I know? It must be doing something.

 

 

The original recipe on the Good Food website includes walnuts. I have tried cooking this both with and without the walnuts now and frankly, I can’t taste the difference. I have change the types of seed though so maybe that’s why.

As I mentioned, I have used spelt flakes instead of oats in this recipe, purely because that was what I had lurking in the cupboard. They taste lovely but aren’t gluten free.

Ingredients

  • 100g butter (or vegan substitute)
  • 200g whole rolled spelt flakes
  • 200g mixed seeds (I used pumpkin, sunflower & linseed)
  • 3 tbsp honey
  • 100g light muscovado sugar
  • 1 tsp ground cinnamon
  • 100g dried cranberries

Method

  1. Grease a roasting tin with butter or line it with greaseproof paper (my preferred solution as it make it easier to get things out). Mix the spelt flakes and seeds in the tin, then toast in the oven for 5-10 mins at 150°C.
  2. While that does whatever invisible thing it’s supposed to be doing, warm the butter, honey and sugar in a pan and stir until melted.granola bars 3.jpggranola bars 4.jpg
  3. Add the spelt/seed mix, cinnamon and dried fruit, then mix it all up until everything is coated in sugary, sugary goodness.granola bars 6.jpg
  4. Tip into the tin, press down lightly, then bake at 150°C for 30 mins.granola bars 7.jpg
  5. After it’s cooked, some molten sugar may seep out of the sides if it doesn’t quite fill the tin (my roasting tin is pretty big). Just smoosh it back in with a spoon. Do not try to eat the molten sugar while hot. I speak from experience. granola bars 8.jpg
  6. Cool in tin, then cut into 12 bars. Do not try to cut it while warm as it just falls apart and sticks to the knife and your hand. And then you have to eat loads of it off your hand. And then you notice that it has fallen all over the floor. And then the cat tries to eat the floor because it’s now apparently made of warm butter. And then you try to pick up the cat. And then you realise that you are all sticky and you have now just stuck to the cat. And then the cat tries to eat you. Be warned.

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