The cooking inspiration was still lacking last week, as end-of-term work piled up and the days seemed so much shorter.
Ottolenghi to the rescue!
One night, the Hubby had a dinner entre hommes (among fellas) at our local 2-star Michelin restaurant, the Puits Saint Jacques. Me? The night he came back from his trip to China, he suddenly looked at me and clapped his hand over his mouth: “Uhm. You’re babysitting…” Me: “Xcuse me, what?”
Three kids on top of our own. No! Two. Aged 6 and 9… No bother… (grumble, grumble)
Chicken and spuds.
For the kids.
I couldn’t settle for that, now, could I? I needed a bottle of Alsatian Pinot Gris and…
Ottolenghi’s butternut squash with burnt aubergine yoghurt
What you need:
A butternut squash
Olive oil, salt, pepper
Seeds (sunflower, pine nuts, almond flakes, sesame… I didn’t have exactly the “right” ones. )
What to do:
- Preheat the oven to 220C
- Deseed the butternut and cut in 2 or 3, lengthwise, then into 1-inch wide wedges
- Toss with some olive oil, salt and pepper, then place on a baking tray, skin side down
- Bake for about 35 minutes (or a little more) until the squash is tender and a little browned at the edges
For the burnt aubergine yoghurt, you need:
1 medium-sized aubergine
1-2 tablespoon of pomegranate molasses (since I know neither what this looks like nor where one would buy it, I used thick balsamic vinegar)
1-2 tbsp of lemon juice
2-3 tbsp of olive oil
1 clove of garlic
150g plain Greek yoghurt
What to do:
- Since my kitchen has no open flame, I popped the whole aubergine in the oven under the hot grill.
- Turn regularly for about 45 minutes.
- Take out the charred aubergine and cut open its now hardened skin with a knife or kitchen scissors.
- Scoop out the inside which has shriveled to a couple of tablespoons of greenish-grey pulp.
- Mix in the blender with the other ingredients and chill.
Scoop, drizzle, sprinkle and enjoy.
The kids were nice. The butternut squash, also. (I only ate one of them.)