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Owners of Arabica in Borough Market Opens New Outlet |
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Pulse - Food is life, a kiosk on the south east side of London Bridge, is the brainchild of the rebellious flavour fiends of Borough Market's Arabica Food & Spice Company. Their mantra? What’s the use of healthy food if you don’t want to eat it?
The result is a menu of delicious, nutritious and wholesome food, inspired by the eastern- Mediterranean: breakfast smoothies, meze lunch boxes, hot falafel wraps, organic juices and specialist teas and coffees. Better Bankside were able to squeeze a seasonal recipe out of them, which can be found below.
Pulse - Food is life also offer on-line delivery orders and custom office catering. For more information, visit www.pulsefoodislife.com
Autumnal Flavours
1 Large Squash
(per kilo of flesh)
30g Light Muscavado
25 Green Cardamom pods
- Preheat your oven to 180ºC .
- Peel the butternut squash and cut it in half lengthways. Scoop out the seeds (don't throw them away!) and then cut the flesh in large bite-sized chunks.
- Crush the cardamom pods with a pestle and mortar and blend with the brown sugar in a bowl (you can just blend the cardamom powder with the sugar but the whole spices taste so much nicer and have that extra crunch - says James)
- Sprinkle half the spiced sugar mix over the flesh. Spread the flesh in a single layer on a baking tray, cover and bake in the oven until the flesh begins to soften (approx. 25 minutes).
- Now take the seeds, toss well in the remaining spiced sugar mix and scatter the seeds over the steaming flesh. Place back in the oven uncovered for another 10 minutes. You will know it's ready when the seeds begin to take on a crunchy golden look - don't let them burn.
- Remove the baking tray and set aside to cool for a few minutes.
- The sweet, succulent chunks can be eaten warm or cold.
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Last Updated ( Tuesday, 06 November 2007 )
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