This past weekend I had a wee frenzy of kitchen experiments, using up lots of ‘almost past it’ fruit and vegetables.
First up a pear cake which used up four very ripe conference pears and some of an open tub of buttermilk. I’m definitely thinking of using buttermilk in all my sponges from now on – there’s just something much lighter about a sponge when it’s included. I sprinkled just a little brown sugar on the base of the tin, so the pears cooked in a mini layer of a sugar syrup. Apart from the massive crack (which was due to some cackhandedness on my part when turning it out!) I was really pleased with this bake. Next time I’ll perhaps coat the pears in a sweet spice mix to give a deeper flavour!
Next up – I used up the very last of the buttermilk, plus some strawberries and nectarine in some scones. I kept the fruit chunky, which made the scone mix quite wet. As I only had about 100g buttermilk I adjusted my ingredients accordingly and made five giant scones. Great served just warm out of the oven!
Lastly, I made a roasted butternut squash and garlic dip courtesy of a recipe from Martha Stewart. It’s got a hummus-like tang to it due to the presence of tahini, and the colour is incredible. We ate with some of my pitta breads for a sunday supper and the rest will be used this week for our lunches as even a small squash will provide six servings (at least).
I would have liked to have shared with you my attempt at Baba Ganoush as we had a leftover aubergine, but unfortunately I was distracted while it was being grilled, and it exploded before I remembered to rotate it! #kitchendisaster!