Tag Archives: Pasta Rotolo

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

3 Oct

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

 

I cook a lot of ‘welcome home’ meals these days.

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

I have a husband who travels a lot for work and I’ve spent most of this month solo parenting, juggling lectures and cookery classes, recipe submissions and general life. Thank goodness for my awesome parents who have done their best, again, for me? Each time he goes away though, I feel like I grow.

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

This time I have grown because I had to sort my repeated, month long car related mayhem out myself (although my brother helped significantly), I grew because I had to prepare lectures through till 2am and wake with my toddler at 7am and get him sorted without the 30mins of relief that his dad might otherwise give me in the morning.  I grew because I had to fix the printer ink issues out and get taxis at 10pm on my return from work that broke down whilst my phone battery died. I grew because when a relative told me that she is never left in the home alone by her family because she fears the silence and won’t go to toilet alone, i realised that i no longer dear the lonely evenings. I no longer feel sad when people see through social media that I am on my own but don’t take a couple of minutes to ask how I am, because you know, everyone is living their own challenge each day, in their own way. But most of all, I grew because life just carried on as normal.

So, after a couple of days with my folks I received a welcome home present from Riverford. A huge box of seasonal fruit and vegetables packaged in green, and tucked at the side of my home.  My toddler yelped, ‘yes, it’s the vegetables mumma, what did they send?’ The best of the season’s last tomatoes and a bulbous butternut squash amongst green goodness of autumn is what they sent.  I’m always so impressed by the perfect quality of the fruit and veg, there’s not a single bruise on them and they smell so sweet and earthy.  My tot almost instantly headed for a chair and asked to scrub the vegetables to reveal luminous oranges and red of sweet potatoes and peppers and we got the most perfectly quenching grapes.

 

I have to admit though; I’m not normally a butternut squash kind of person. I don’t like sweet soups and I can’t eat them boiled, I just can’t. But the colour of this one was just so rapturing that I needed to do something with it.

 

To me, a welcome home meal is one that is bubbling and simmering, thick and cajoling. A smile for home trickles through when the meal is nourishing and inviting, and full of the flavours of home. When my Husband arrived home from his last trip in Australia I made an Indian inspired feast of curries and dhal, vegetable and cheese raitha, Shrikhand and a stack of chapatti and vegetable rice. But this time, he returned from Mumbai and I knew he would have not only the finest Indian food but also some Chinese, Mexican and Italian food, so what to feed him this time?

 

This pistachio and slow roasted tomato rotolo is rousing in that the slow tomatoes tingle on the tongue with sharp sweetness and the pistachio and quark is a whack of aroma and colour which balances with the rich and thick spiced butternut squash sauce. A little goes a long way.

for the full recipe head over to great british chefs

My pasta Rotolo of masala Aubergine, spiced spinach and feta

23 Dec
Rotolo of masala Aubergine, spiced spinach and feta

Rotolo of masala Aubergine, spiced spinach and feta

Often my mind races through evaluation and check list mode; what of that email I was supposed to send…the music isn’t right is it, did I buy kitchen foil? Why did that person say/do that, am I looking too much into it? Do I need to make a doctors appointment, what was that recipe submission date? Will I get that contract and when will I get a chance to paint my nails? What shall I make for dinner and what should I charge as daily rate?

But then a little head lands in my lap, ‘happy birthday mumma’. It’s not my birthday, but I know he means that he loves me. I run my hand through his hair, cup his face and tell him that I love him. ‘Thank you mumma, you’re welcome, I love you’.

As we race matchstick cars down the track and talk about dinosaurs, planets and animals I reflect on how blessed I am and that with each day that passes, it is one less from his childhood. That’s why it’s so important to be ‘here and now’. In the present, in the moment and cherishing it all. Of course there are practicalities like working, bathing, eating, cooking etc, but you know what I mean. This is also why, at Christmas time when we have family and friends visiting us over a couple of weeks and I do much of the cooking, I don’t want to make elaborate, fiddly dishes that take hours to cooks and ages to clean up after. I want something that shows effort, looks like a feast and above, is utterly delicious.

We’ve all had those excruciating moments during entertaining loved ones, were the as the host we end up in the kitchen tossing, baking, simmering and assembling. We hear laughter and cheer in the living or dining room and wish we could be part of it. Why not prepare a dish you can stick some cling film ver and pop in the oven whilst you sit down and smile with the group, clutching a cup of something hot and sweet?

Cue my pasta rotolo; how does it look? Good eh? Let me tell you…it tastes like a spicy, tangy, slippery, crispy, cheesy and smooth gorgeous little nest. Just look at it, it’s quite impressive isn’t it? And guess what, it’s so easy to do! Here’s how.

Ingredients

2 medium aubergines
350g frozen spinach
150g feta cheese
2 tins of chopped tomatoes
1 tbsp paprika
1 tsp chilli flakes
Salt to taste
4 cloves of garlic, minced
4-5shallots
5 tbsp oil for cooking
1 tsp cumin seeds
1.5. tsp garam masala
1/2 tsp fennel seeds
1/4 tsp mustard seeds
A generous pinch of pepper
3 fresh lasagne sheets
Vegetarian hard cheese or mature cheddar for sprinkling on top

Method
1. Wash the aubergines, coat them in oil and roast them in the oven at 180degrees for 30mins or until they are soft on the inside and shrivelled on the outside. Let them cool and scoop out the insides. Mash them lightly on a plate until they are pulpy.image
2. To make the aubergine masala, heat 2tbsp oil in a pan and add the cumin seeds and once they sizzle add the onions and some salt. I added 3/4 tsp. cook the onions until they are golden before adding half the minced garlic. Sauté until the onions are lightly browned before adding the cumin powder, turmeric, 3/4 tsp garam masala, 1 tsp paprika. Sauté for 30 seconds and then add the aubergine masala and mix throughly. Turn off the heat and leave it to cool.image
2. To make the tomato sauce, heat 2 tbsp oil and then add the remaining garlic, paprika, chilli and salt (I added 1 tsp) and then sauté for 30 seconds. Add the tomatoes and bring it to simmer. Add a pinch of sugar if your tomatoes are sour.
3. To make the spices spinach, heat 1 tbsp oil in a pan and add the mustard seeds, fennel and allow the mustard to pop. Add the spinach, salt, pepper and 3/4 tsp of garam masala. Cook for4-5 minutes, check that there are no frozen bits and turn it off the heat. Simmer for about 8-10 minutes on a medium flame.image
4. Heat the oven at 180 degrees and then start on the rotolo. Take one lasagne sheet and spread it with one third of the aubergine masala. then spread the spinach on top (a third) and crumble on some feta. Roll it up, then cut it in half, then half again.image
5. In a deep dish, spread the tomato sauce. Then, gentle place the rotolo pieces inside the sauce before sprinkling the cheese on top. Bake in the oven for 30mins or until golden brown.

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