Pepper – charred Squash + Almonds Rice plate

pepper charred squash 4

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I don’t know if it is the sweetness of the squash or me, but I literally used a heaped tablespoon of black pepper in this, plus a good amount of small green chillies in this!

  1. 300 g Squash or alternatively Pumpkin, washed, peeled and sliced
  2. 1 tbspn or more of fresh ground black pepper
  3. 3 small green chillies, chopped
  4. 4 cloves of garlic, chopped
  5. 1 tspn cumin seeds
  6. Handful of almonds, roughly chopped
  7. 2 cups of basmati or other rice, steamed/cooked
  8. Salt
  9. Extra virgin olive oil

 

-          In a greased baking tray, spread out the sliced squash, and coat the slices well with the pepper. Roast till charred for 20 to 30 min at 200 C

-          Prepare the rest of the dish by add a tspn of oil to a skillet and roasting the cumin seeds, garlic and chillies till garlic is lightly brown

-          After the squash is done, start layering the plate with rice first, then roasted squash, then the garli-chilli mixture, and finally almonds.

-          Serve immediately

Beet-Spaghetti w/ (tweeked) Gremolata

 

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We try to use organic whole wheat pasta as far as possible. Even here, we made this with organic whole wheat spaghetti. But you could use whatever is available with you.  

  1. 350 g whole wheat spaghetti
  2. 150 g beetroot, chopped into chunks
  3. Zest of 4 small lemons/limes or 2-3 medium lemons/limes
  4. Juice of the above lemons/limes (optional)
  5. A selection of herbs (mint, parsley, thyme, dill, etc.)
  6. 4-5 cloves of garlic
  7. 3 green chillies, chopped roughly
  8. Salt
  9. Extra virgin olive oil
  10. Fresh ground black pepper

 

-        While you cook your spaghetti according to packet instructions (generally 8 minutes), throw in the chopped beets too. By the time the pasta cooks, the beets will also come out soft.

-        While the pasta and beets are cooking, make the gremolata by placing the herbs, garlic, chillies, lemon/lime zest, salt in your processor, and add a tbpsn of olive oil to lightly emulsify

-        In a tbspn of oil in a pan on the stove, cook the gremolata for 10 seconds, to remove any raw pungency from the garlic.

-        After the pasta is cooked, process the beets in the processor till a smooth paste is formed. Add this paste and the gremolata to the cooked pasta and combine till everything is evenly coated and mixed.

-        Season with ground pepper and olive oil and serve immediately. You can sprinkle the lemon/lime juice at this stage, if you like.