奶油瓜菠菜意粉捲 Squash & spinach pasta rotolo

Squash-&-spinach-pasta-rotolo

份量Serve:  4-6

材料 INGREDIENTS
1個 奶油瓜 (約1.2公斤) 1 butternut squash (roughly 1.2kg)
1個 紅洋蔥 red onion
橄欖油 olive oil
1茶匙 乾百里香 1 teaspoon dried thyme
500克 急凍菠菜 500 g frozen spinach
1個 完整豆蔻,用以磨碎 whole nutmeg, for grating
4瓣 大蒜 4 cloves of garlic
1瓶700毫升的蕃茄醬 (passata)  1 x 700 ml jar of passata
6塊大 意粉皮 (1張約15 x 20厘米) 6 large fresh free-range pasta sheets (roughly 15cm x 20cm each)
50克 希臘羊奶芝士 50 g feta cheese
20克 帕瑪森芝士 20 g Parmesan cheese
非必要: Optional:
數枝 新鮮鼠尾草 a few sprigs of fresh sage

 

做法 Method
1. 預熱焗爐至180 ºC /350ºF。把整個奶油瓜放在烤盤上焗約1小時30分鐘,然後從焗爐取出。同時,把洋蔥去皮及粗略切好。以中至小火燒熱中型的煎鍋,加橄欖油。洋蔥連同百里香、少許鹽及黑椒在煎鍋煮10分鐘,不時攪動。然後加菠菜,蓋上鍋蓋,慢煮15分鐘,或直至水份蒸發,然後移離火。
Preheat the oven to 180ºC/350ºF/gas 4. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.

2.把奶油瓜切開一半,除去籽及皮,用叉壓成蓉。保持奶油瓜及菠菜分開,以鹽、黑椒及磨成末的豆蔻調味。
Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with salt, pepper and a grating of nutmeg.

3. 大蒜去皮及切片,於一個28厘米深的砂鍋以中火燒熱,加入油及大蒜,炒數分鐘或直至大蒜變微金黃色。加入蕃茄醬,加適量水於蕃茄醬的瓶子,轉動瓶子內的水並加入鍋裡。當水滾燙時轉小火燉煮3分鐘,再作調味。
Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.

4. 把意粉皮平放在一個乾淨的平面,縱向面向自己。為了避免意粉皮會乾,動作很快地把意粉皮掃上水,然後平均地把奶油瓜鋪在意粉皮上。灑上菠菜及弄碎的希臘羊奶芝士。捲起意粉皮及切開四份,再放在蕃茄醬內。把磨成末的帕瑪森芝士、新鮮鼠尾草的葉(如有用)及少許油加入蕃茄醬。把它們放於焗爐的底層焗35至40分鐘直至變金黃色及變脆。以沙律伴吃會更美味。
On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn’t dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.

貼士 TIP
可以嘗試自己做意粉麵糰,但市面上布出售的意粉皮也可以。在用之前把意粉皮灼20秒便可。
I like to make pasta dough from scratch and roll it out myself for this dish, but shop-bought fresh sheets will work just as well, if you prefer. Simply blanch them in a pan of boiling water for 20 seconds before using.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/squash-spinach-pasta-rotolo

Special thanks on translation: Ms Sylvia Lau 

奶油瓜杯子蛋糕 Glut Squash Cupcakes

Glut-squash-cupcakes

份量Serve:  12

材料 INGREDIENTS
200克  奶油瓜(頭的部份) 200g butternut squash (neck-end only)
175克 黑糖(紅糖) 175g soft light brown sugar
2隻 走地雞蛋 2 large free-range eggs
海鹽 sea salt
175克 中筋麵粉 175g plain flour
1茶匙滿 發粉 1 heaped teaspoon baking powder
35克 核桃 35g walnuts
½ 茶匙 肉桂末 ½ teaspoon ground cinnamon
90毫升 特級初榨橄欖油 90ml extra virgin olive oil
用於頂部裝飾 For the zingy topping:
½ 個 柑橘皮磨末 Zest of ½ a clementine
½ 個 檸檬皮磨末 Zest of ½ a lemon
2湯匙滿   糖霜 2 heaped tablespoons icing sugar

做法 Method
1. 預熱焗爐180 ºC /350ºF/。
Preheat the oven to 180°C/350°F/gas 4.

2. 在砧板 上小心地把奶油瓜頭的部份切下 (餘下的可留下來另用),修剪好莖部,切成大塊,無須去皮。
On a chopping board, carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough chunks (there’s no need to peel it).

3. 把奶油瓜放在食物處理機攪動。
Place the squash in a food processor and whiz until finely chopped.

4. 加入糖及雞蛋。
Add the sugar and crack in the eggs.

5. 加少許鹽、麵粉、發粉、核桃、肉桂及特級初榨橄欖油,再用食物處理機攪動。過程中可能會需要每數秒停止處理機以膠刮刮乾淨材料,令材料可以更好地混合。盡量避免過分混合材料,只須把材料合成便可。
Add a tiny pinch of salt, the flour, baking powder, walnuts, cinnamon and extra virgin olive oil, then whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more.

6.  把蛋糕紙杯仔放在12格的杯子蛋糕模裡。
Line a 12-hole cupcake tray with paper cases.

7. 用湯匙把混合好的材料放進蛋糕紙杯仔,只須四分之三滿便可。
Use tablespoons to fill the paper cases three-quarters of the way up with mixture.

8. 放入焗爐焗25至30分鐘,或直至變金黃色、膨脹起來及熟透。
Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through.

9. 如希望知道蛋糕是否熟透,可用牙簽或棒刺進蛋糕的中間,五秒後取出。如果牙簽或棒沒有沾上任何蛋糕,即表示蛋糕已熟透,如果牙簽或棒微濕的話,則需再焗多一會。
To check if they’re done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly wet cook for a little longer.

10. 讓杯子蛋糕在焗盤放涼,然後把它們放到放涼架/網架上讓它們完全變涼。
Leave the cakes to cool slightly in the tray, then carefully place them onto a wire rack to cool completely.

11. 用刨刀把柑橘及檸檬的皮磨成末放在砧板上,把其大部分加到不锈鋼碗,留下少許。
Use a microplane to finely grate the clementine and lemon zest onto a board, then add most of it to a mixing bowl, keeping a little bit to one side.

12. 把酸奶(酸忌廉)加到不锈鋼碗,把糖霜篩進碗內混合。
Add the soured cream to the bowl, sift in the icing sugar and mix well.

13. 把糖霜放入雪櫃直至蛋糕完全涼透。
Put the icing into the fridge until your cakes have cooled completely.

14. 蛋糕完全涼透後, 把糖霜加到蛋糕上,連同餘下的柑橘及檸檬皮末享用。
Once cool, spoon the icing onto the cakes then scatter with the remaining clementine and lemon zest, then tuck in.

貼士
加糖霜前確保蛋糕已完全變涼,否則糖霜會太過流質,不會美觀。如想健康一點,不加糖霜也同樣美味。
Make sure you allow the cakes to cool completely before adding the icing – if you don’t, it’ll get too runny and won’t look very good! If you feel like making these slightly less indulgent, they’re delicious without the icing too.

More about this recipe: http://www.foodrevolutionday.com/glut-squash-cupcakes/

Special thanks on translation: Ms Sylvia Lau