Niki’s Butternut Squash and Dill Röstis

2016, International, nikibakes.co.uk, Savoury, Spring, Summer, Super Quick

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Hey guys,

Do you fancy some delicious and fast Röstis? These are quick to make and will be a firm picnic favourite for you and your family this summer. The humble Röstis from Switzerland are traditionally made with potato and are quite delicious, often containing very few ingredients. My spin on the Röstis contain no potato but the butternut squash give it a nice hearty edge whilst the dill complements and uplift the flavour, delicious and moreish.  Also, the cooking oil used here is coconut oil as opposed to another so your Rösti is full of good fats along with packing a lot of energy, you can also use ghee as well if you prefer.

 

To make about 12 Röstis you will need:

A small/medium organic butternut squash, grated coarsely

1 small bunch of dill, finely chopped

1 teaspoon of red chilli flakes and Himalayan salt

½ teaspoon of ground turmeric

3 tablespoons of organic virgin coconut oil (Lucy bee or Pukka is a great one to go for)

2 medium organic eggs

 

 

From your kitchen:

 

A frying pan

A mixing bowl

A wooden spoon for mixing

A metal spoon for measuring

A plate

A couple of squares of kitchen paper

A grater

A sharp knife

 

 

In your mixing bowl use your wooden spoon to combine your grated squash, seasoning, and chopped dill and mix evenly so it’s all evenly distributed in your Rösti mixture. Crack in your eggs, one at a time and mix until well combined. Heat your frying pan over a medium high heat and use your tablespoon to measure out your Röstis. After a couple of minutes your Röstis will start to brown underneath, flip them over gently to avoid splattering yourself and cook for a further 2 minutes, at this point you would want to turn the heat down a bit so the centre cooks through as well. After they’re done place your kitchen towel on your plate pop your Röstis on top to absorb any excess oil. Serve warm or cold, I personally love to have my Röstis paired with my Italian dips! Mmmm.

 

Happy Baking!

Niki

Recipe Creator

Niki’s Butternut Squash and Ginger Soup

2015, Autumn, Healthy, International, nikibakes.co.uk, Super Quick, Winter

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Happy Sunday my lovely readers,

my warming soup is just the ticket for this evenings meal…relax and put your feet up whilst I tell you how easy my soup really is. All you need is 20 minutes…(I promise!) and:

1 butternut squash, roughly chopped,

1 tbp of ghee or coconut oil

1 thumb sized piece of ginger, finely chopped

himalayan salt and pepper, generous pinch of both

1 tsp of turmeric and ground coriander

Simply heat your deep pan over medium high and melt your desired oil. Next, pop in your buttenrut squash and ginger and toss for five minutes. Add your ground coriander, tumeric and seasoning and top it over with 2 cups of water. Leave until your squash has softened which should not take too long and then simply blitz!

Happy Baking guys!

Niki

 

 

 

 

Niki’s Butternut Squash and Kale Salad

2015, Autumn, Christmas, Healthy, nikibakes.co.uk, Savoury, Super Quick, Winter

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Howdy!

How are your new year’s resolutions coming along? That good! Wow, well done. Okay…so perhaps you are having some trouble with sticking to healthy eating habits or maybe you are losing some motivation/inspiration? Never fear because my seasonal and super quick salad is sure to leave you smiling and satisfied!

All you need is:

A large handful of kale, torn up roughly (I cannot praise this delicious vegetable enough!)
1/4 butternut squash, cubed and roasted lightly with seasoning
1 tsp of sesame seeds
small handful of cranberries
squeeze of lemon
1 tsp of extra virgin olive oil

Simply arrange on a large serving plate and enjoy straight away!

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Please try this delicious salad; I know you will love it just as much as I do!

Happy Baking,

Niki