One of the things I love is picking veggies from our veg plot. It seems sometimes that is the only place I can get peace and quiet. I used to put music on and weed, dig and plant but now I relish the solitude and listening to the birds and the wind through the trees. Only the occasional offering of polite greeting to an allotment neighbour disturbs my peace, or the occasional advice request (me doing the asking I hasten to add, I’m not naturally green fingered). Quite proud this year of the fact that we have 2 rows of fennel happily growing which I have never grown before.
My plot is certainly by no means a thing of beauty but I can take the children down and they absolutely love digging up potatoes or picking beans or courgettes, getting a little conveyor belt going, big Miss K digs, little Miss K grabs the potatoes and Middle Miss K gets to count them into the trug. All of this said, one of the best veg is rainbow chard, and luckily you plant it, it grows, as long as it has enough water and sun, it just grows, no fussing over it, no picking out smaller plants, and look how pretty it is, it looks like jewels glinting in the sunlight.
This dish was inspired both by the butternut squash, which seems to have been frequently used in the last week in my house as I made Curried Squash soup with lentils and then another squash appeared and I just thought the colour, along with the chard was a thing of beauty. Chard has such a lovely earthy quality that it really suits being served with the sweetness of the squash.
I don’t often use pastry nowadays as I adore it and if it is in front of me, I would generally eat too much of it, but 3 of these little beauties are made out of one filo pastry sheet and you spray with frylight so you can really control your syns if you follow Slimming World. I did try making one by rolling a whole sheet around the cooled mix like a sausage roll and then winding it round like a snail but it did not look particularly pleasant and was rather unwieldy but give it a try if you have more patience that I.
The only other thing to remember is to make sure is that everything is about the same size dice, remember, these are delicate things and not like a whacking great big pie.
Moroccan Inspired Filo Tartlets – Serves 6 – syns per 3 tartlets – 6
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 butternut squash, diced
- 1 can chickpeas, drained
- rainbow chard or spinach, chopped
- 1 tbsp ras el hanout
- 1 tbsp cumin powder
- 1 tsp ginger powder
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 0% greek yogurt
- handful fresh mint leaves
- 1 pack Just-roll filo pastry (just remember to check syns depending on type of filo used)
Fry off onions and garlic in fry light until softened
Add butternut squash, then all of the spices and stir to coat, adding seasoning
Add enough water to cook the squash, which will take about 15 minutes with the lid on, but not so much that the mixture is wet at the end, no running sauce in this dish
Take off lid and add chick peas and chopped chard and stir until wilted down
At this stage you can either keep this warm while you cook your filo or you can leave it to cool and reheat later
Spray a muffin tin well with frylight
Lay 1 sheet filo on a board, spray liberally with frylight and then cut into 3 squares and place them as you wish in the muffin tin
Place these into a 180 degree C oven for about 5 minutes or until lightly browned
Remove from oven and put warmed mixture into the tarlets
Serve with 0% Greek Yogurt mixed with seasoning and chopped mint and a green salad