‘Tis the season to be squashy!

Okay, dad jokes aside, I’ve got a serious thang for butternut squash at the moment. And my addiction is here to stay.

SQUASH SEASON!

‘Twas the Monday before Christmas, and GoodFoodMarsh was searching her cupboards high and low for something appropriately decadent (you know how it is) & entirely glorious to whip up in two shakes of a lamb’s tale. Or..er, two shakes of a quinoa’s tutu? Well, y’all know what I mean. I managed to find one utterly sublime butternut squash (literally the size of a bottle of prosecco, can I get an AMEN?!), some green beans just about in date (livin’ life pon de edge), a handful of glorious plum tomatoes that were getting very lonely at the back of my fridge, and a life-saving sack of sweet, sweet potatoes. #myfavouritefallvegetable

And thus, a feast was born. Before I knew it, the butternut squash was roasting away (before it met its fate in the soup), as were the sweet potato wedges, and the beans were steamin’ up on point. Everything was just about coming together. It was like that scene in Disney’s Snow White where she’s making da pie, and all the woodland creatures are helping her execute the most exquisite feast. Just like dat, but with less institutionalised racism and a slightly more accessible standards of beauty. I mean for starters, my waist isn’t the size of a chickpea, sorry not sorry. The rumours are true, I’m just another vegan killjoy here to ruin your day – and your childhood. But alas, with a sprinkle of cayenne pepper, a dash of soy sauce, and a liberal dusting of my favourite kosher salt, the supper was complete. A Christmas hotchpotch of sorts, but a banquet nonetheless. [Recipe below].

SQUASH SEASON!

SQUASH SEASON!

Butternut Squash soup recipe [serves 5]:

– 2/3 butternut squash (mine was giant as y’all can see, but you will need more if they’re babie$)

– cayenne pepper/soy sauce (gr8 addition)/kosher salt for seasoning

– 1/2 tin of coconut milk

– 1 vegetable stock cube with about 300ml of water to thin the soup

– roughly 300ml of unsweetened almond milk (depending on how you like the consistency of the soup)

– handful of shallots or onions of your choice

– one clove of garlic

Directions:

– Drizzle your sliced squash in oil on a baking tray + add a lil’ salt an pepper before putting in the oven for about 40 minutes at 200 degrees Celsius

– Meanwhile, fry some shallots or onions in a pan until they begin to sweat & continue frying on a low heat until soft. Crush one clove of garlic and add to the mix.

– Once your squash is lovely and soft, scoop out the insides and mash into a pulp with the onions and begin to add coconut milk. Add almond milk + vegetable sock until mixture forms into a soup-like consistency. I also blend mine with one of those fantastic whizzing contraptions.

– Season to your taste. I’m notorious for adding cayenne pepper, though little by little! And lots of soy sauce to balance out the sweetness of the squash! And a sprinkling of kosher salt & black peppercorns at the end.

~

instagram – @marshingtons

twitter – @goodfoodmarsh

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London Calling

¡Hola, my darlings!

PIX TAPAS

Just last week, I had the absolute delight of visiting Pix Pintxo tapas bar in Covent Garden, London. This fabulous haunt is tucked away on the delightful Neal Street, snuggled in the midst of seemingly endless cobbled streets and nostalgic West End charm. Forget Covent’s other eateries, Pix is the place to be. Inspired by the pintxo bars of Barcelona and San Sebastian, Pix offers a dizzying array of decadent tapas treats. Their charming menu is all encompassing, with a fantastic spread of vegetarian and vegan options, which was such a glorious surprise to find in a tapas bar. As a life-long vegetarian, I’d mistakenly blacklisted tapas a long time ago. ¡Oh how young and foolish I was back then! Ultimately, Pix’s timeless appeal comes from the refreshing way in which their tapas magically appears. Their bar is a wondrous feasting ground for eagle-eyed foodies. Keep your mitts poised, because once their joyous spread hits front of house, it doesn’t stay there for long. Fear not though, one minute you’ll be ogling the marinated figs and goats cheese, and next minute, artichoke with shaved manchengo will somehow have arrived onto your plate. The churros were a particular spectacle, transporting me back to breakfast feastin’ in the heart of beautiful Madrid.  The constant rotation of dishes at Pix is what feeds into their good vibe and uncompromising energy. It’s the kind of place where you can throw yourself into the buzz of one of London’s most exciting areas, and at the same time, nest away in a cutesy alcove with a couple of bottles from their animated and diverse wine menu. If London is the city that never sleeps, then Pix is the place that feeds it.

Stay fre$h.

PIX TAPAS
All that fabulous tapas ❤
One glorious Americano & marinated olives.
One glorious Americano & marinated olives.
Tomato Gazpacho with Crudités & Artichoke with Shaved Manchego
Tomato Gazpacho with Crudités & Artichoke with Shaved Manchego
Artichoke on crusty bread with ricotta
Artichoke on crusty bread with ricotta
Marinated Fig & Goats Cheese on toasted croute
Marinated Fig & Goats Cheese on toasted croute
Glorious Churros with chocolate sauce
Glorious Churros with chocolate sauce
Churros!
Churros!

~

pix tapas@pix-bar.com // pix twitter – @PixBar

instagram – @marshingtons

twitter – @goodfoodmarsh

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TIAN PROVENÇAL

Salut! I made a tian!

TIAN

After making my Moroccan Ratatouille (funnily, exactly one month ago today), I was desperate to give the ‘traditional ratatouille’ dish another go. This time, I fancied attempting a glorious tian, which is essentially the same as ratatouille (courgettes, aubergine, tomato), except far more sassy in appearance &  baked like a gratin. For this dish you will need: tomatoes, courgette (zucchini), aubergine (eggplant), onions (preferably red), garlic, thyme, olive oil, a working oven (of your choice) & a little bit of patience. Scroll down for the exact recipe!

 TIAN TIAN

TIAN

Begin by frying your finely chopped onions & crushed garlic in a little oil. Sprinkle with thyme and simmer for about 10 minutes until the onions begin to soften. These will form the base for your dish (as y’all can see). Whilst those are simmering away, begin the gargantuan (it’s not that bad) task of chopping your beautiful veggies. You’ll want to finely slice the courgettes and aubergines to about 2mm thick, and the tomatoes a little thicker to about 3mm. Once these are all prepped and ready to go, use a handful of the courgettes to create a thin layer over your onions. Now you’re ready to begin the arranging!

TIAN

I’ll admit, the artistic layering of veggies did take quite a while, but just LOOK at the finished article. It’s definitely worth persevering. I also made some absolutely divine sweet potato fries, although this would also go perfectly with a good old fashioned baked potato. This dish took 40 mins in the oven & don’t forget to drizzle in a little oil before cooking.

TIAN

I got the recipe from Rachel Khoo’s ‘My Little French Kitchen’. Have any of yous got this? It’s a glorious read, with quite a few vegetarian and vegan recipe options. Lemme know if you approve!

TIAN

Recipe:

(serves 4-6 apparently, but I found this was more realistic between 3 or 4 people. Unless your dinner guests are mice, in which case it might just stretch to 6 portions)

4 red onions [I used 3 onions & only one of them was red #rebel] / 4 cloves of garlic / thyme / 1 aubergine (I used 1.5) / 1 courgette (I used 2) / 5/6 firm plum tomatoes (the firmer the better, especially for fiddly slices!) / a pinch of salt & a good drizzle of oil

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh