*** DEBUG END ***

How to make leek salad, and butternut squash and walnut batter bread

01 May 2020


TO WHAT desperate stratagems have you been led in the kitchen? Self-isolating as I am, I say grace more fervently than ever, over new and strange combinations of ingre­di­­­ents. Each item is a surprise: you never quite know what will come from neighbours or trades­people, nor what it will cost. And that wizened old mother Neces­sity is re­­spon­sible for a windowsill of seed­lings and little re-rooting veg­et­ables I look at hungrily every day.

Cheaper seasonal veg have to take centre stage. Margaret Barker sug­gests a Leek salad. Leeks are deli­cious, relatively cheap, and re­­­silient. The internet even assures me that if I sacrifice two inches of root and set it in a dish of water, a new leek will grow. I’ll let you know.

Make the dressing first by mixing:

½ tablespoon white wine vinegar
¼ teaspoon Dijon mustard
a pinch of mixed spice
sea salt and black pepper
8 tablespoons olive oil
1 tablespoon capers, chopped
1 spring onion, chopped

Then clean 3-4 leeks, chop them into bite-sized chunks, and steam them until al dente. Drain, dress, and serve.

As for flour — well, if you have any, Mary Goldsmith offers a vegan gluten-free Butternut squash and walnut batter bread made with the sort of flours I do find at the back of my cupboard:

350g (12 oz) roasted butternut squash purée, fresh or frozen
1 medium onion, roasted and puréed, fresh or frozen
70g (2½ oz) walnuts, ground
100 g (3½ oz) gram flour
70g (2½ oz) buckwheat flour
1 tablespoon coconut oil
1 teaspoon each of salt, hot smoked paprika, dried mixed herbs, baking powder
½ teaspoon bicarbonate of soda
1 tablespoon tomato purée
2 tablespoons water

Sift the dry ingredients together. Place in a mixing bowl and make a well in the centre. Beat together the purée, coconut oil, tomato purée, and water. Add to the dry ingredi­ents and stir well. The resulting batter will be fairly firm. Bake at 170°C/325°F/Gas 3 for 35 minutes.

I’m making quick Bread from all my bags of organic whole­meal self-raising flour.

Light the oven to 200°C/400°F/Gas 6 and mix together 300ml (½ pt) milk and 1 tablespoon vinegar about an hour before you want the bread. Then mix this with 300g (10½ oz) self-raising flour, 1½ teaspoons bi­­­car­­­bonate of soda, a pinch of salt, and 4 teaspoons vegetable oil. Add 50g (2 oz) seeds, nuts, or a teaspoon of dried herbs, if you like. Pour the batter into a silicone or parchment-lined loaf tin or cake tin, and bake for about 30 minutes or until the loaf sounds hollow when you knock the bottom.

Browse Church and Charity jobs on the Church Times jobsite


Thu 20 Apr @ 16:08
The Archbishop of Canterbury has received the specially commissioned King James Bible that will be presented to Kin… https://t.co/u8LMnSFcfV

Welcome to the Church Times

​To explore the Church Times website fully, please sign in or subscribe.

Non-subscribers can read four articles for free each month. (You will need to register.)