Pumpkin, Chickpea and Zucchini Pesto Scrolls

Pumpkin, Chickpea and Zucchini Pesto Scrolls

 

As many of you may know Veggie Daddy has been busy building something in our backyard.  No it’s not the 2^nd veggie patch which we adore, but a rather large structure he adores called a skateboard ramp.  Call it a mid life crisis, call it what you want but I think I have been very generous in letting this become part of our garden even with the removal of trees, time taken every weekend, etc, etc..  Veggie daddy has been skateboarding for about 25 years and feels that this way he can enjoy it with the kids – he’s just a big kid himself.

Daddy's litle helper



Testing the ramp out with daddy



 

 

 

 

 

The kids have loved watching the ramp being built and helping when they can.  Even I was up there helping bend plywood today!  The kids are also having fun riding bikes up and down and it looks like it will be an extension of our outdoor style of living.

So what better lunch to whip today than Pumpkin, Chickpea and Zucchini Pesto Scrolls that everyone could eat on the run.  Special thanks to my Thermie cousin who pointed out this great recipe by Arwen on the Thermomix Recipe Community.  I tweaked it a little by using sweet potato today instead of pumpkin and made my own Zucchini and Basil pesto from the bountiful garden.  The extra nutrition from the chickpeas is great and they make about a dozen good sized scrolls.  Which is handy because it’s hard to stop at one!

 

Pumpkin & Chickpea Bread Dough

 

100g dried chickpeas

100g pumpkin (or sweet potato) roughly chopped

400g bakers flour

20g olive oil

1 tsp salt

300g lukewarm water

20g pepitas

8g dried yeast

 

Pesto

40g Parmesan cheese cubed

1 clove garlic

1 bunch fresh basil

60g cashew nuts

60 zucchini roughly chopped

30g extra virgin olive oil

80g cheese grated extra

• Add chickpeas to Thermomix bowl and mill for 1 min at speed 10
• Add pumpkin and process for 5 secs on speed 5
• Add remaining ingredients and mix 5 secs on speed 5 then set to closed lid position and  knead for 2 minutes on dough setting.  Add a little flour if needed
• Remove dough and wrap in thermomat or in a covered oiled bowl for about an hour or until doubled in size
• Meanwhile make Zucchini pesto
• Place parmesan cheese and basil into TM bowl and chop for 5 secs on speed 8
• Add all other ingredients & process for 10 seconds on speed 8
  
• Shape dough into a large rectangle
• Gently stretch and shape dough into a long rectangle about 1.5cm thick on mat or floured surface
• Spread with pesto, sprinkle with grated cheese
• Carefully roll from long edge to form a long roll then cut into approximately 12 pieces
• Arrange in 2 springform tins lined with baking paper and allow to rest again while heating oven to 220°
• Bake for 20-25 minutes until golden and hollow sounding when knocked

Best eaten straight from the oven.  Enjoy!

Spinach, Pesto and Feta Scrolls

We love visiting family and friends on the weekends and I can’t help myself but to always take a yummy treat to share.  Today we were visiting close friends in their new home.  They wanted to see my Thermomix in action and had a beautiful home grown pumpkin to use so we planned to make my Morrocan Pumpkin and Red Lentil Soup followed by a Torta Caprese from the Thermomix EDC.  Too easy and a great way to inspire. 

Spinach, Pesto and Feta Scrolls

I decided to whip up my very popular Spinach, Pesto and Feta Scrolls to go with the soup and they were the best yet!  It’s basically a simple bread recipe shaped into a rectangle after the first rise, spread with a pesto of your choice, sprinkled with plenty of feta, and followed by a some fresh baby spinach leaves.  This is then rolled, sliced and baked and most importantly enjoyed fresh straight out of the oven.  While I usually cook these at home before venturing out to visit, today I left them to have a second rise during the car ride so they were super light and fluffy. 

The scrolls didn’t quite make it as a side for the soup.  More of a delicious entree and could easily be a lunch on their own.  I’ve also made these successfully with a tomato based pesto.  Yum!

 
100g wholemeal bread flour or other milled grain
400g unbleached white bread flour
300g lukewarm water
7g dry yeast
20g olive oil
½ - 1 tsp salt
¼ cup home made or store bought basil pesto
100g feta
Handful baby spinach leaves

• Add wholemeal flour to Thermomix bowl and further mill 5 seconds speed 6
• Add yeast and water and mix for 1 minute speed 2 to activate yeast
• Add remaining flour, oil and salt and knead for 2 min 30 sec on Interval Setting
• Wrap in Thermomat or other silicone mat and allow to rise in a warm place for an hour or until doubled in size (remember the longer the rise the better the final product)
• Gently stretch and shape to a long rectangle about 1.5cm thick on mat or floured surface
• Spread with pesto, sprinkle with crumbled pesto and spinach
• Carefully roll from long edge to form a long roll then using back of spatula cut into approximately 7 pieces
• Arrange in a springform tin lined with baking paper and allow to rise for a final 30  minutes
• Bake at 220° for 25-30 minutes until golden and hollow sounding when knocked

Best eaten straight from the oven

Enjoy!