Dear friends and fellow health-seekers,
It has been well over a year now since I put a pause on Maddie’s Kitchen and re-evaluated my life in view of my delicate health. I have been living in New Zealand since January 2014, seeking a more balanced pace of life, getting lots of sunshine and fresh air, and I have now come to the point where I’m ready to start again with the business!
Initially I will be creating some small events here in Nelson, NZ, and in Summer 2015 I will be in the UK offering delicious, healthy and creative food at pop-up events from community venues and at festivals, and again from my home in Bristol. I will be announcing dates and locations in the coming months. Please get in touch if you have any suggestions of venues.
Until then, I’d like to offer you a new recipe.
Gourmet beetroot and butternut squash pizza with chickpea cheese and coriander pesto
(grain-free, gluten-free and dairy-free)
This is a fairly indulgent and complicated recipe involving many components. The pizza base, beetroot and squash, tomato sauce and coriander pesto can all be prepared in advance. Make the chickpea cheese fresh.
Serves 4-6 people.
Preheat oven to 175°C.
For the pizza base:
125g tapioca flour
60g coconut flour
½ tsp Himalayan salt
120ml warm water
80ml olive oil, or unflavoured coconut oil, melted
1 large red beetroot
½ medium butternut squash, in half-moon slices approx ½ cm thick
For the tomato sauce:
1 large ripe tomato, roughly chopped
½ red pepper, finely chopped
½ onion, finely chopped
1 tsp olive oil, or unflavoured coconut oil
Pinch of Himalayan salt
Splash of water
For the chickpea cheese:
120g cooked chickpeas (if starting with dried chickpeas you’ll need 50g)
40g tapioca flour
Warm water, approx 250ml
60ml olive oil, or unflavoured coconut oil, melted
1½ tsp Himalayan salt
Juice of half a lemon (approx 1½ tbsp)
For the coriander pesto:
1 small bunch fresh coriander (approx 50g), roughly chopped
30g pumpkin seeds
30ml olive oil
Juice of quarter a lemon
Pinch of Himalayan salt
(Or make double, triple or quadruple quantities and store the rest in the fridge to be added to salads etc over the next few days)
Start by putting the beetroot whole into a pan of water, bringing to the boil and simmering for approx 30 mins, or until a knife goes through easily. Remove from pan and once slightly cooled slice into half-moon slices, approx ½ cm thick.
Next, start on the pizza base. In a medium-sized mixing bowl, combine the flours with the salt. In a measuring jug mix eggs, water and oil together until thoroughly combined. Pour slowly, mixing all the time, in the flour mixture. Spread in a thin layer (approx 1cm high) onto a greased baking tray and bake for 15 mins. Remove for the oven to cool slightly, and turn the oven up to 225°C.
Meanwhile, make the tomato sauce. Heat the oil in a frying pan and add the onions. Cook gently until translucent. Add the tomato, red pepper and pinch of salt, and simmer gently for a further 10 minutes, adding a splash of water if necessary.
Steam or boil butternut squash until tender, approx 10 mins. (Do not add to the beetroot pot as it will turn bright red!)
To make the chickpea cheese, blend all the ingredients in a blender or food processor until very smooth. Pour into a saucepan and heat until gently bubbling. Stir constantly with a whisk. The cheese will thicken very quickly. Add more water if necessary. Continue to stir until mixture has thickened to the consistency of melted cheese (approx 2-3 mins). Allow to cool for a few minutes while you assemble the pizzas.
Spread the tomato sauce onto the base, then scatter some small dollops of the cheese over the top. Lay the slices of beetroot and butternut squash evenly on top, alternating between beetroot and squash in a pleasing pattern. Scatter some more small dollops of cheese over this and return to the oven at 225°C for 10 minutes, or until starting to brown.
To make the coriander pesto, put all ingredients into a food processor and whizz on high for a minute or so until thoroughly blended.
Remove the pizza from the oven and drizzle the pesto over the whole pizza.