Bring Some Excitement Into Your Life! Sweet Potato and Pumpkin Seed Bread

If you are bored of your everyday bread, if the thought of yet another white sliced loaf makes you want to scream, if you are crying out for something to break the lunchtime sandwiches tedium… Then this is the bread for you.

Why should this be the answer to your problems, you may ask? Well, not only does it look lovely, with its rich golden colour dotted with tempting pumpkin seeds, but this bread also has the advantage of partnering equally well with sweet or savoury toppings. I am pointing this out because sadly it isn’t the case with a lot of other speciality breads (onion bread with jam, anyone? ) so it is perfect for busy households where the same loaf needs to be used for toast at breakfast and to make sandwiches to take to work.

Don’t like sweet potato? Or pumpkin seeds? No problem. This works equally well with the same amount of potato, pumpkin or squash, and you can use sunflower seeds, hazelnuts, pecans, etc.

You will also be pleased to know that this lovely bread is also rather good for you, with its vegetable goodness and healthy pumpkin seeds.

So, to sum up: this bread is good-looking, versatile, tasty, and healthy.

It will change your life.

Bake it.

You will need:

250 g sweet potato, cooked then mashed

1 x 7g sachet dried yeast

350 g strong white flour

110 g pumpkin seeds

10 g salt

1 tbsp. olive oil

250 ml warm water

Method:

In  a large bowl, mix the sweet potato, flour, yeast, salt, pumpkin seeds and olive oil. Gradually add the water to form a consistent dough (you may need a little bit more or less water), then knead for about 10 min until smooth and soft.

If using a mixer, knead with the dough hook for 5-10 min.

Shape the dough into a ball and leave to rest, covered, for 1 to 2 h or until well-risen.

Press down gently with your fingertips to deflate the dough, then either shape into a ball again on a floured baking sheet, or fill a lightly oiled 900 g loaf tin. Cover and leave to rise again for 30-45 min.

Meanwhile, preheat the oven to 220C/ fan 200C/ gas 8. Bake the bread for 25-30 min until dark golden (the loaf should sound hollow when tapped on the bottom).

Transfer to a rack to cool completely.

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Butternut Squash, Feta and Spinach Roast

With all this windy, cold weather, I was in the mood for some nice comfort food tonight; a tender beef stew maybe, or simply sausages and mash. Unfortunately, I didn’t have time to go the the butcher’s at the weekend, so I am having to rely mostly on vegeterian options this week.

I am, and forever will be, a committed carnivore, but I really enjoy a meat-free option every once in a while. Having no meat in the house usually forces me to step out of my comfort zone a little bit, and find interesting ways to cook vegetables.

This is one of my favourite meat-free dishes; it is quick enough to prepare on a weeknight after work, and it features feta which I adore. It is easy to substitute some of the ingredients depending on what you have available (parsnips, sweet potatoes or turnips work very well here too).

If you don’t fancy pumpkin seeds, try some toasted flaked almonds or cashew nuts instead.

You will need (for 2):

4 tbsp olive oil

1 tsp thyme

A few pinches chili flakes

1 butternut squash

2 large carrots

1 large onion

3 garlic cloves

2 handfuls spinach leaves

200 g feta

3 tbsp pumpkin seeds

Method:

Preheat your oven to 220ºC/ fan 200ºC / gas 7.

Peel the butternut squash, cut in half. Scoop out the seeds and membrane with a teaspoon, discard. Cut the flesh into cubes (roughly 2 cm). Peel the carrots and cut into thick slices.

Peel the onion and cut into rough 1 cm cubes. Peel and crush the garlic.

In a roasting dish, mix the squash, carrot, olive oil, thyme and chili. Use your hands to mix thoroughly so the veg is well covered with the oil and flavourings. Bake for 20-30 min or until tender.

Meanwhile, wash and drain the spinach. Chop the feta.

When the vegetables are cooked, add the feta, spinach and pumpkin seeds to the dish, mix briefly, and return to the oven for 5 min.

Serve with some crusty bread.