Tahini Gravy

 photo WP_20170406_001_e_zpsjsfyenkq.jpgYou’ll see this again when I post the second recipe.

You see what I do? I think of my dear readers who can’t enjoy the astounding amazing cashew butter and I ponder, then a little voice pops up and asks about tahini, then a more sensible voice speaks up on the need to be weary of the intense taste and non-traditional uses of sesame seed paste and at that point I’ve left and gone to try an absurd recipe out. You know if we all tried making recipes for other diets we’d end up with a wild and varied collection of recipes. Still, we have gravy, we’ll always have gravy dear reader. You know how to make gravy don’t you de…you don’t? Oh. Well, read on!

The secret of great gravy is unknown to me, but I do alright. I made the spice more prominent in this to help mask the strong taste of tahini and it made it a strong but delicious gravy. The intensity of the spices fighting for a place of prominence on your taste-buds with the sharp tahini taste means whatever you pair this with it’ll elevate it, bland seeds are no longer an issue. Simple, almost every recipe is simple if we’re willing to admit it, to drop the façade of complexity that gives the impression that only an expert few can ever truly understand it, all to present a thin ostentatious veneer. Er, getting heavy there, dear reader. Sorry! (Not really sorry). As for this sauce, it’s tasty as I’ve said, gets nice and thick too, but if you keep it whisked it’ll stay smooth. I don’t often like hot tahini, but I’d happily make this again and again. So, that’s it for this post. I have one more recipe, but for now that’s all. Goodbye and good gravy.

Ingredients

1/2 Chicken/Beef/Vegetable Stock Cube
150ml Boiling Water
1 Tbsp Tahini
1/4 Tsp Sage
1/4 Tsp Thyme
1/4 Tsp Parsley
1/4 Tsp Garlic Powder
Salt and Pepper to Taste

Method

1. Add all the ingredients to a jug and whisk until everything is combined and Tahini has dissolved.

2. Pour into a pot or pan and heat on medium, keeping stirred, until thick.

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Garlic and Tahini Chicken

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Over rice cooked with golden beetroot and shallots.

Yes, dear reader, yet another no marinade from a marinade recipe. I haven’t been experiencing any of the troubles that I consistently had with the marinaded versions, it’s just they were so delicious hat I found it hard to accept. But, you know me, I’m no fool, well I might be, but I’m not reckless or feckless with my health. When things go agly then I know to take control and find out how to get back to being better. It’s funny that no matter how often we hear the advice to eat nuts, seeds and vegetables we just don’t. I suppose it comes from not really having enough workable ways to incorporate them into our diets. I think I’ve done well so far, he recipes I list here are used either weekly or quite a lot. You’re never too old to learn and never too and never too well informed to take on new ideas. This is nearly the last of the new recipes I mentioned, I’ll still be watching fr new buckwheat groat recipes, and of course working on my own new ones, but when they get tested and posted is anyone’s guess. I hope to get into the garden more, perhaps the weather will change soon. So, onto the tasty bit.

I do have to admit that this does suffer taste-wise a little more than the previous no-marinade tweak, that’s the problem with herbs versus spices, they don’t take the heat as well, but that’s not to say it’s not flavoursome, just a trifle more simplistic compared with the deeper flavour of the marinade version. Still, the raw garlic and tahini will always and ever be worth the price of admission. If I’m honest, I think I prefer the non-marinade versions as they just don’t take so long. It’s a hassle to prepare everything and then wait considering it’s just for myself. So, again, another simple recipe packed with goodness What you serve it with really depends on you and your preference, I just happen to enjoy it with plain wholegrain rice. Until next time, dear reader, take care.

Ingredients

Chicken

2 Chicken Breasts, Chopped
1 Garlic Clove, Crushed and Chopped Fine
1 Tbsp Olive Oil
1/4 Tbsp Light Tahini
1/4 Tsp Sea Salt
1/4 Tsp Basil
1/4 Tsp Oregano
1/4 Tsp Marjoram or Sage

Tahini Sauce

1 Tsp Garlic Paste or 1 Garlic Clove, Grated
1/2 Tbsp Olive Oil
1/2 Tbsp Lemon Juice
1/2 Tbsp Light Tahini/Dark Tahini
Pinch Sea Salt
Water as needed

Method

1. Mix everything, aside from Chicken, in a bowl and then add the Chicken. Mix the Chicken into the sauce and set aside.

2. Preheat non-stick pan and when hot add Chicken. Cook for 15 minutes on a medium heat.

3. While Chicken is cooking mix together Sauce ingredients and whisk together until smooth and thin, adding water if too thick. Set aside.

4. Serve Chicken on Rice and then drizzle over Sauce.

Jerk Chicken Rub

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

I even made Harlequin Squash Fries.

Update February 2017: I added a Tahini sauce, tweaked from here, it goes extremely well with the jerk chicken, it really helps balance out the sweetness.

Changed, only slightly, from here.

Okay, who knocked off the head of my crocus? I’ll find you, you, you jerk. Ho-ho, what a segway. Seriously, I find who did it and they’ll end up in my compost bin, all three of them. Violence and new recipes, that, dear reader is why we’re here. The new recipe I mean, put down that bat. I’ve found out that it was indeed the marinaded meats that was causing discomfort, lemon as a standalone seems to be fine. That’s part of the reason that there a tahini sauce over this recipe whereas you might prefer it as a filling for a wrap or sandwich instead. I just wanted to test out lemon and the sauce was what accompanied the marinaded meat so here we are. I’m currently typing on my new keyboard and it’s much closer to my old one, the key are receding away happily under the dancing fingers. My copy of the New Band Maid album arrived today so the speakers are blaring out and alls right with the world. Well, close enough at least. I have a few posts to type tonight so be prepared for an overdose of yours truly. As if there could ever be enough of me, answer me otherwise and I’ll take up the bat, dearest reader.

I do keep inadvertently ending up with a typo worthy of Balaam whenever I type the word as, look it up, this is a family blog. These keys need to be smashed, so forgive me if any strange typos end up being missed. So, no marinade, no nightshades, no, no actually that is a problem, but here I am, humbled by my own majesty. I lucked onto this recipe and since there was only a little cayenne I could easily ditch it without affecting the final dish. This is pretty nice, it does have a bit of a kick thanks to the contrast between the sweet sugar, as (I almost missed that one!) opposed to sour? Er, forgive me!, and the warm spices. It’s pretty moist too thanks to the quick cook and resting. As I said it might be best as a sandwich filer, but today is pasta day and I don’t deviate from my routine for anything.

I’m probably going to end up searching for more suitable spice rubs in the future, there are a lot of recipes out there, but finding something to suit my exacting requirements is difficult. Nightshade intolerance seems to be pretty rare, I can’t find much about it that I don’t already know and I really struggle to find fellow nightshade bloggers, but I keep trying. It’s all we can do really. Not much left to add, dear reader, I have another recipe to pop up, something simple, nothing too exciting. See you then.

Ingredients

2 Chicken Breasts
1 Tbsp Olive Oil
1 Tbsp Brown Sugar
1 Tsp Ground Allspice
1/2 Tsp Salt
1/2 Tsp Freshly Ground Black Pepper
1/4 Tsp Cumin
1/8 Tsp Ground Cloves
1/8 Tsp Cinnamon

Sauce

2 Tbsp Coconut Cream (If solid then melt in microwave)
1 Tbsp Tahini
1/2 Tbsp Lemon Juice
1 Clove Garlic Grated or Equivalent in Paste
Pinch Salt, Cumin and Nutmeg

Method

1. Mix together all the Sauce ingredients until smooth and set aside.

2. Mix together all the dry Ingredients in a bowl and then dredge Chicken until completely covered.

3. Preheat non-stick pan, add Oil, and when hot add Chicken. Turn to medium-high and cook for 7-10 minutes or until Chicken is fully cooked. Rest in foil for a further 5 minutes.

Variations

Oil Free: Use a food bag to cook the Chicken, leave out the oil and replace with 30ml Water. When adding Spices add a pinch of any Gluten Free Flour. Bake at 175c (Fan) for about 30 minutes.

Tahini

 photo WP_20160420_001_e_zpshpjamn8s.jpgI measured out the seeds but forgot about the loss of volume when grinding.

Yeah, I used 150g, but go for the 200g for about the same amount as store bought tahini. Okay, this time I used this as a reference and I’m glad I did as there are a few differences between nut butters and tahini. Firstly you don’t need to roast the seeds until dark, just a little colour and fragrance is all you’re looking for. I taste tested the seeds and you can tell when they’re done quite easily. Second you let them cool, toss them onto a plate or something so they cool faster. Lastly I went with olive oil rather than coconut, though you can still use whatever, as it pairs really well with tahini and I’ll be adding it to it when I use it. That was a terrible sentence. I blame this heat, which I am grateful for, as are the plants, but I always get a little muddled in hot weather.

 photo WP_20160420_002_e_zpspn4mxwg5.jpgHard to tell but they are toasted.

I have an induction hob which always seems to give me grief whenever I try to toast anything in a pan so I opted for the oven instead. You could make this raw as well but I don’t know if there are other considerations when going the raw route. Be safe is what I’m saying. I would like to try black sesame seeds just to have a black tahini, sadly I can’t get those anywhere. Nothing much else left to add, I do understand this does assume you know what tahini is like, if you are new to it blend up a small batch to see what you think. I have a tag devoted to tahini and a large number of recipes that use it so you should find something to suit you. Tahini is a staple of my diet, I prefer it blended with garlic and oils, but you may enjoy it straight on bread or in hummus. Whatever you decide to go do consider adding a little tahini to your diet it’s a really worthwhile addition. One more recipe is coming maybe later or tomorrow. Until then.

 photo WP_20160420_004_e_zps5zxr1eut.jpgThe almost not quite stage, don’t stop here.

 photo WP_20160420_005_e_zpsdts14cbj.jpgGo for the smooth and glossy stage.

 photo WP_20160420_006_e_zpstnrgsr3x.jpgIt ends up about 3/4 filled, so you lose around a  quarter of the volume.

Ingredients

200g Sesame Seeds
1-2 Tbsp Olive Oil or Other Mild Tasting Oil

Method

1. Pre-heat oven to 175c (Fan) and line a baking tray with greaseproof paper.

2. Spread the Sesame Seeds out and then bake for 5-7 minutes, stirring to prevent burning as needed, until slightly fragrant and a little coloured. Taste to tell if done. Transfer to a plate and let cool completely.

3. Add the Sesame Seeds to a food processor and blend until a smooth glossy paste has been formed. Add Oil as needed to facilitate blending and stop every few minutes to prevent food processor over-heating. Store it in the fridge.

Tahini and Honey Chicken

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

I think a smaller pan works best. If it’s tightly packed it seems to cook better.

This was taken out of a larger recipe found here. This is as stupidly simple as they come, but that why I love this kind of recipe. It’s versatile. I used it with quinoa for a simple, but packed and filling meal. It’s got tahini, quinoa and chicken, so that’s a lot of protein already. The quinoa also covers fibre, while the tahini also covers fibre as well as miscellaneous vitamins and minerals. The garlic and honey bring their own attributes to the dish (Great for a head cold), but Google will answer better than I can as to what those are. You could toss this on pasta, in a wrap, really any way you want. I think that’s one of the keys to eating like this every day of the year. Simple, well thought out meals that are jam-packed with as much variegated nutrition as possible. Everyone needs a different balance of vitamins, minerals etc, so, no this isn’t necessarily going to fit for you, but it’s adaptable and helps you use an ingredient (Tahini, duh) that you may not be familiar with. I usually like my tahini unheated, and my garlic raw too, but this coated the chicken so much that it made it absurdly tender for an un-marinated chicken breast.

That’s the funny part about eating well, it really is simple once you understand the food, but given the choice most people would rather be sold on the idea that they need a special plan and an “expert” to help them figure out all this confusing food. Tell them to eat this and it’ll do them some good and they look at you in askance, tell them they have to pay you for the recipe and that it’ll cure everything that ever ailed them and they’ll buy into it faster. Sad, huh? Yeah, I’m on an anti-stupid kick. I’m just going to help those willing to learn rather than bashing those too ignorant to be worth the hassle of bothering with. If you need me I’ll be the huge guy with the headphones (Wireless naturally) at this every day of the year and holding steady in every regard. Until later.

Ingredients

2 Chicken Breasts, Chopped
1 Tbsp Tahini
1 Tbsp Honey/Maple Syrup
1 Tbsp Olive Oil (Plus Extra for Frying)
2 Garlic Cloves, Grated
Salt and Pepper to Taste

Method

1. Add Tahini, Honey, Olive Oil, Garlic, Salt and Pepper to a bowl and stir together until combined. Then add in chicken and mix together. Set aside.

2. Heat Olive Oil in a pan over a medium-low heat and add Chicken. Cook slowly, keeping stirred to prevent Honey burning, until Chicken is cooked through.

Variations

Cashew Butter: Replace Tahini with Cashew Butter and cook as normal. add extra Oil if sauce is too thick.

Peanut Butter: Replace Tahini with Peanut Butter and cook as normal. Add extra Oil if sauce is too thick. Optional: add 1 Tbsp Grated Fresh Ginger, 1/2 Scallion, Chopped, 1/2 Tbsp Fish Sauce and 50g Broccoli Florets.

7 Spice: Add 1/2 Tbsp Lebanese 7 Spice along with everything else. Cook as Normal.

Happy Anniversary Buckwheat Flour

Looking over my Facebook “Memories”, yeah, I don’t lead an exciting enough life to need that much reminiscing, I just found out that today marks the first full year of using buckwheat flour. If it wasn’t for a tip that it was in stock at a local supermarket I may never had bought, what has quickly become, my favourite free-from flour. It’s funny how important these ingredients come to be in your life. Some, like amaranth, sadly are like ships passing in the night, never to return. It’s one of the reasons I try as much as possibly with as many ingredients as I can get my hands on, you just never know when something will stop being stocked and if you’re too reliant on it it can be a major blow. I suppose I should do a little run through of my Buckwheat Flour recipes. I’ll link them as I go, so check them out.

Buckwheat and Rice Flour Pancakes

You can never have enough pancakes. Although I prefer to stick to plain, unsweetened Rice Flour ones, but a recipes a recipe. Reminds me of a commercial brand I once used to buy. (For a brief moment a typo rendered me an ex-pancake)

Buckwheat and Sweet Potato Gnocchi

I prefer the Squash version of this as it’s easier on my stomach. I’ve never actually eaten gnocchi in it’s usual potato form, I like this so I guess I’m not missing  much.

Buckwheat Bakewell Tart

Back in the fat days, which I will forever refer to them as, I used to eat these by the dozen. Literally. I’ve only made this once, it was really amazing, especially how the buckwheat complimented the frangipane topping with it’s dry crunch. It’d be even easier with the tweaks I’ve made since to the dough. Maybe for Christmas.

Buckwheat Cakes

I used to live on oat cakes, which were all the while driving me to distraction with Dermatographic Urticaria. I had to figure that out all by my lonesome, same as everything else really. These are just as good, even better than to the no rash part. It’s a shame there aren’t more recipes using buckwheat flakes like this.

Buckwheat Digestive Biscuits

You know what I meant. Other people’s recipes. I used to live on Hob-nobs and digestives too, about a pack every two days. Man, I used to be hungry all the time. Celiac disease is messed up. These are great with a bit of butter (And an expectant Black Labrador whom my Father taught the habit of getting one, with butter no-less!)

Buckwheat Flour Bread

So versatile. This has spawned so many recipes, it’s almost staggering to imagine it came from the back end of some forum way back when. I’m glad I found this, even more glad I kept fiddling with it.

Buckwheat Flour Cookies

I love the fact that buckwheat plays a major part in the flavour of these, yet they still remains sweet. I love these made large with some Buttercream. Too good to make too often.

Buckwheat Flour Crepes

I think I prefer these as savoury crepes. The buckwheat just lends  itself well to spiced meat fillings. It’s shame they don’t freeze well.

Buckwheat Flour Crumble

I have way too many crumble recipes. Hopefully if all goes well I’ll have plenty of strawberries for crumble next year.

Buckwheat Flour Muffins

Another recipe that has gotten a lot of use with variations. Simple, but tasty, I guess I just really love the taste of buckwheat.

Buckwheat Flour Pancakes

Maybe I should’ve tried these as a savoury pancake, but they’ve never really clicked for me. Just one of those things, I guess.

Buckwheat Flour Peanut Butter Biscuits

Three flours, three recipes. Peanut Butter cookies seem to be mandatory for celiacs. I have a few recipes of this ilk to boast of at least. Not a bad biscuit.

Buckwheat Flour Scones

Another recipe that I wish would freeze or at least keep better. I really don’t know why this goes stale so fast. A shame, but if you’re feeling hungry, no great loss.

Buckwheat Flour Shortcrust Pastry

You know how I feel about this wonder. This gem of the ocean, this acme of free-from pastry. I thrill at its proximity. Bonus points to anyone who knows who I’m referencing.

Buckwheat Flour Soda Bread

I just find buttermilk, meh. I know I have a few recipes I’m not wild on, but if they work I save them. Simple. You never know when it’ll come in handy. I think this was a quinoa flour recipe first.

Buckwheat Flour Tortillas

Ah, my old standby. Well new standby. Whatever. When my supply of genuine Mexican tortillas dried up I did what any grown up would do, I complained a lot. Eventually I cobbled together a replacement, which has done well in all it’s varied uses.

Buckwheat Flour Treacle and Tea Bread

Treacle bread was a staple growing up. It was really great to get a recipe together for myself and to even take it in unheard of directions. Probably one of few Irish recipes here. Not that there were that many growing up, food was simple home-made fare or from packets., though treacle bread was never anything but baked fresh.

Buckwheat Flour Vegetable Bread

A handy way to get some good into you and what has become a delivery system for squash in many delicious ways. I’m still eating my way through my Gingerbread version.

Buckwheat Hobnobs

Quinoa flour made these work, but they started with all buckwheat and still use the flakes. A nice, knobbly biscuit. I should make some soon.

Buckwheat Piadine

What were these again? Kidding. A flat bread, right? *Checks recipe*

Buckwheat Soba Noodles

The weeaboo in my wanted these and the baker made them work. Still one more version in the pipelines, so stayed tuned.

Nutty Banana Buckwheat Bread

Started with a flax version, but I prefer the less egg heavy, more solid buckwheat version. I usually split this with a vegetable bread and have one each week. They all freeze well.

Microwave Buckwheat Cake

Sure, the Rice Flour version gets more use, but this started it all.

Slurry Curry

A tester for thickeners, but helpful for those who need to know what will thicken and, roughly how much to use.

So that’s it. Here’s hoping for another year of great buckwheat recipes!

To a Squash Unknown

Pull up a chair and settle in for a ramble. The recipes will follow and I promise they’ll be worth the wait.

It’s rare that I address any issues that the free-from community faces, I suppose I’d hate to phrase something wrong and put someone off from making a difference in their lives. It takes a lot of courage to take your health into your own hands, I understand this, I’m ten stone lighter than I was a few years ago,  fifty odd foods free and still pushing forwards, but I feel I want to say something here, maybe I need to. So what’s up? Well I’ll start with a question: What is celiac disease? That’s a loaded question, but here it’s a question of it being a beginning or an end. Although this is addressed to no-one in particular, it’s for those who seem to fall under the impression that going gluten free is the end of their journey, maybe they’ve gotten their diagnosis and feel better so that’s enough. Now I’m not one of those who tell people how to live, I don’t think anyone has that right, but as someone who has done and seen a lot with all this I think I may be worth a little consideration. Take it as advice left there for anyone willing to examine it, think about it and integrate it into their own understanding. What I’m seeing these days is a lot of celiacs that have health troubles, be it lack of essential nutrients, weight problems or a myriad of other ailments, what I’m also seeing is a lack of understanding as regards food and health. not always linked, but too often it’s the case. Let’s face it, there’s so much gluten free food out there that you could easily replace all your old wheat based diet and never miss it, but what if you examined the nutritional value of those replacements? Starches, gum and filler comprise a lot of what goes into gluten free food. Not all are like that, but I’ll focus on what feels like the majority right now.

Of course I’m not telling anyone how to live, but if you’re fully gluten free and still sick then you need to look to the food you’re eating, the life you’re living. There are so many excuses to wrap ourselves in, the I can’t, I won’t and you can tell me what to do. We dig in our heels because we’re scared, I know I’ve been scared in ways I never knew possible. When I first went gluten free, I also ditched potatoes. You know what I ate instead? Rice Cakes and Package Lasagne, but if I adopted the unwilling attitude so many do why shouldn’t I  have eaten what was a terrible dinner. I hadn’t the time to spend cooking (I made time), I could eat it because it’s gluten free (It’s still trash regardless), I didn’t understand food (I learned) and worst of all: It’s hard enough going gluten free, I can’t do everything (I did a lot more than if I’d settled for just that). Why does this bother me? Because  it’s going to become the standard, people will accept that celiac disease even when managed will make you a wreak. That’s nonsense, but it’s nonsense some people will cling to for comfort. Me, You and so many others like us followed our own paths, we found out what way we could use food to heal ourselves and as the old adage goes: “You’re either part of the solution or part of  the problem.” This is my meagre contribution to the solution, not a solution in itself, that’d take more than a blog post, just a caution to anyone who may read it in passing. hanks for reading that, I just hate to see people struggling and not realising there’s a way out. I spent two years in a living hell thanks  to celiac disease, I don’t want to see others get out of one hell by substituting another. There’s a quote from Kurt Vonnegut that I feel is fitting:

“You were sick, but now you’re well again, and there’s work to do.”

Well, from that cheery note, let’s go onto something softer, fudgier, cakey…where was I?

I spent (Five and a half-hours? Woah) a while in the kitchen today. I bought another Hokkaido Pumpkin for BNS Cottage Pies and someone else bought me another, so Hokkaido Pumpkin Gnocchi was in order, then of course I needed a Flourless Nut Cake, so why not a Pumpkin Spice one?! I’ve fallen in love with this squash, if it were possible to grow my own, sadly I’m lacking in the space and weather department, I’d grow all I could. This will probably be the last Pumpkin based post for a while. Now for too many photos!

The cake firms a lot as it cools and the bottoms looked underdone, but is just fine and firm to the touch. Not at all sticky like it usually is.

The recipe is on the page, just easier that way, it keeps it stored somewhere where there’s less clutter and it won’t get lost in a post like this. As for the cake its…its…*Toot Toot*…That’s me tooting my own horn, it’s just delicious. I was apprehensive at first as it was really soft, then it melted in my mouth and I was hit with the Pumpkin Spice and that hint of Maple in the Buttercream. It’s in no way complicated, the lining can be daunting at first (Hence the Guide), but it’s so worthwhile.

I used steamed for the cake because well, check the next photo.

Yeah, from 800g to 175, just what the Gnocchi needed, thankfully. I prefer the taste of it steamed, it’s less harsh and sweeter. Though I do prefer Butternut Roasted, but at nearly three hours, steaming wins out.

Suddenly! Seeds. Much too much seeds.

I had to use larger containers, but you work with what you can get. That’s this diet in a nutshell. I can’t wait to try these.

There was also a Tahini Bread and a dinner in all this chaos. The last thing was the Gnocchi. It went as it usually does, but either the squash was drier or it gets drier when roasted, but it wasn’t as sticky as usual. I still ended up with orange hands though. That’s it for today. I’ll add the last of the photos. Take care.

I love the orange hue it gets. I had to really work the dough to get the squash mixed through. I only mashed it, I really should have puréed it, but my machine was used to blitz onions and I was too lazy to wash anything else. So many dishes.

Like little nuggets of sunshine.