My dear friend Diana dropped over for a cup of tea last week.
She brought with her a bag full of large squashes from her farm garden, with a couple of turnips thrown in for good measure. Aren’t they magnificent? I was a little tempted to keep them as a table decoration.
Instead, I stuffed the two large ones with rice, using the purple rice I’d bought at Alfalfa House and following this recipe from Yotam Ottolenghi’s Plenty…
It was particularly good served at room temperature with Pete’s homemade Greek yoghurt!
The remaining squash were grated and baked into Genie’s zucchini slice …
This savoury slice recipe is one of the most popular on our blog, and with due cause – Genie’s recipe is incredibly simple and absolutely delicious. We ate it for dinner last night, and then Big Boy demolished the leftovers for breakfast this morning.
Instead of zucchini, I used Di’s squashes (skin and all) and substituted diced uncooked pancetta for the fried bacon. Combined with fresh eggs from our chooks, and a mix of fresh mozzarella and Picasso sheeps’ cheese, it made for a very simple and delicious dinner!
Fig Jam and Lime Cordial 