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Autumnal Stuffed Squash

I love squash. I was brought up eating gem squash a couple of times a week, steamed in a pot and mashed up in the half shell with a slathering of salted butter and black pepper. Yum. I don’t know why we don’t eat that many any more, but when I saw these beautiful, variegated, stripey squash in amongst the first autumn pumpkins I knew just exactly what I was going to do with them: stuff ’em! And even though it’s still warm out (amazingly, thinking back to the wet, chilly September we had last year) I’m filled with the excitement and energy autumn seems to bring me and a really, truly Autumn meal is just what the doctor ordered, especially when served with a divine, meaty South African Cabernet. Oh, my!

Stuffed Autumn Squash

1 Kale leaf, chopped
2 Beet leaves, chopped (use the ones from a bunch of beets if they’re fresh and not wilted)
1 shallot, finely chopped
1 clove of garlic, minced
1 small zucchini, finely chopped
⅓ – ½ cup mushrooms, finely chopped
5 – 6 meat balls ( or a bit of cooked mince, or some pancetta, chopped)
handful chopped parsley
2 – 3 Tbsp chopped Almonds
salt and pepper to taste

1 or 2 squash, halved and deseeded
Camembert cheese, enough for a chunk on each squash half

– preheat oven to 400˚F

– simply mix all ingredients in a bowl, seasoning to taste, and fill the cavities of each squash. You might have filling left over. Bake this in a bowl along with the squash for a great lunch treat. Top each squash with a generous chunk of Camembert.

– bake the squash for about 40 – 50 mins or until squash is tender when poked with a fork. Serve with polenta or mashed potato

Autumn Kale

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Mini stuffed peppers 1

The weather is starting to turn now and I’m reminded every week at the Framers Market in the park that the days of fresh, local produce are coming to an end. Which was one of the main factors behind my decision to cook a whole meal with this fresh produce last week for friends, and these little, plump globes of fun colours were just too tempting to ignore. Such a lovely, fun thing to start an evening off with, too. A little plate of amuses bouche over the first bottle of wine while everyone exchanges greetings and catches up on tidbits of news. They went down a treat, still hot from the oven, oozing and juicy and super scrumptious. Don’t expect the the unwritten rule of nobody-eat-the-last-one-on-the-plate to be observed with these tasty morsels.

Mini stuffed peppers 2

Goat Cheese Stuffed Mini Peppers

A dozen or so mini peppers
100g ripened, soft goat cheese
½ cup ripe cherry tomatoes
handful basil leaves
½ Tbsp pine nuts
1 clove garlic
1 Tbsp extra virgin olive oil
salt and pepper to taste

-preheat oven to 350˚F

– cut the tops off the peppers, de-seed, rinse and dry on paper towel. Reserve tops.

– put basil, pine nuts, garlic and oil in a food processor (or mortar and pestle) and process to form a pesto consistency. Add olive oil and mix well.

– halve the tomatoes and pulse in a processor a few times to pulp some of them. Chop up any big pieces that stand out.

-mix cheese, tomatoes, pesto and salt and pepper to taste.

– fill each pepper, replace top and bake 20 mins. Allow to cool a bit before serving.

Mini stuffed peppers 3

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Bell Peppers, multicoloured

Peppers!

Sometimes we bite off more than we can chew. Did you ever, as a child, put an entire hard boiled egg in your mouth at a picnic, and then sit there (knowing your Mother could see you) and realise you couldn’t spit it out, abut couldn’t chew and swallow it all either? Oh the dilemma.

I was irresistibly lured to a table at Saturday’s market covered in punnets of brightly coloured sweet bell peppers. Poor Mr P already had the glazed over eyes of a pet chihuahua being dressed up in frills again, when I spotted them down the isle and uttered a wee whoop of excitement. So, to inspire a second wind of Excitement and Vigour for all things shopping, I sold the idea of buying yet more produce to have to lug home by mentioning some magic words: Stuffed Peppers, and, Minced Beef. Oh, that brought the twinkle back long enough to persuade him to help find the prettiest and shiniest peppers by far.

But now I was committed, through the Kharmic backlash of my own desire for all things shiny, to actually make the damn things. I decided against the mince in the end, simply because we’d had quite the culinary weekend and I felt like something more, well, simple really. Of course, having not made stuffed peppers in many a year, I’d forgotten just how long they take to make, the results of which were that we only ended up eating our dinner at ten last night! Well, at least it was good. And shiny.

Note on the recipe: I used 3 anchovy fillets in the recipe, but in retrospect it could have used an extra 3.

Bell Peppers Stuffed With Wild Rice, Tomatoe, Chard, Anchovy and Olives

Sweet Bell Peppers stuffed with Wild Rice and a Mediteranian Medley

Wild rice to make 1 cup when cooked (I used ⅓ cup grain)

4 medium sized bell peppers

2 Tbsp Olive oil
2 Shallots, chopped
2 cloves garlic, minced
2 Tbsp tomato paste
2 large tomatoes, chopped
Small bunch Swiss chard, 5 or 6 stems, chopped
10 Kalamata olives, pitted and coarsely chopped
3 anchovy fillets, chopped
handful finely chopped Italian parsley
about ⅓ cup chopped fresh basil
80 ml grated parmigiana or Parmesan
salt and ground black pepper to taste

about 1 cup chicken stock

– start by putting the rice on to cook and pre heating the oven to 380˚F (wild rice can take longer to cook, mine took 45mins) when done, remove from heat and set aside.

– carefully slice the tops off the peppers, keeping them intact. remove all the seeds and inner squishy stuff. Wash inside and out and put aside.

– heat the oil in a saucepan over a medium heat, add shallots and garlic. Saute until translucent.

– add tomato paste, cook stirring for a few seconds then add tomatoes and swiss chard. Allow to cook until soft, about 7 or so minutes. Remove from heat

– In a large mixing bowl, mix rice, tomato sauce and the rest of the ingredients (excluding the stock), leaving about 2 Tbsp of the cheese aside.

– season to taste.

– arrange peppers bottom down in a greased, oven proof dish. Fill with rice mixture, sprinkle with remaining cheese and place tops on top.

– pour stock into the dish and bake for about 1 hour in the oven, basting with the stock every 20 mins to keep the veg moist on top.

Bell peppers

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