recipes

Butternut, sweet corn & Pumpkin-seed Pasta

8oz Penne or Shell Pasta
1 medium butternut—peeled, seeds removed and sliced. Cut into 1”/2.5cm pieces. Roast for 20minutes at 180°C/350°F drizzled with a little olive oil.
½ cup (125ml) vegetable stock (can use chicken stock)
½ cup (125ml) cream Salt & pepper
1 cup (250ml) sweet corn kernels (either fresh, tinned or frozen)
½ cup (125ml) pumpkin seeds, roasted or grilled (take care, this only takes a very short while)
Handful of large-leaved parsley 1 onion, chopped
Little olive oil 1 garlic clove, crushed

Roast butternut as above. Sauté onion and garlic in little olive oil. Add sweet corn, stock, cream, seasoning and simmer for a few minutes. Add roasted butternut. Cook pasta al dente. Drain and add to butternut mixture. Sprinkle with toasted pumpkin seeds, parsley and serve straight away.  Yum!

Spinach/Swiss chard savoury muffins

1 cup (250ml) plain flour (can use whole meal or white)
15ml/½oz baking powder
1 cup (250ml) grated cheddar cheese (can also use Feta cheese)
2 eggs, beaten
1 onion, fried in a little olive oil
1 clove garlic
1 bunch of spinach, or Swiss Chard with stalks cut out
Salt & pepper
1 teaspoon chopped thyme (optional)

Fry chopped onion and crushed garlic in oil. Add chopped spinach and cook, stirring, for 2-3 minutes. Allow to cool for a few minutes. Sift flour and baking powder together. Add the beaten eggs, milk, cheese, seasoning and spinach mix (add more milk if too stiff). Place into greased muffin tins and bake for 20minutes at 180°C/350°F.
Optional: Fry 2 slices of streaky bacon cut up small for 2 minutes after onion/garlic and add with spinach.