Chewlog

Stuffed Zuchinni & Pumpkin Salad

October 29, 2006 mains, vegetarian

Samantha darlin’ finally makes chewlog fame. She’s has been a long time supporter and I should be ashamed for not having her dining over sooner. We are normally “out” friends, you see?

So two of my girlfriends met – The lovely Ann and Sambollina. We ate lovely stuffed zucchini’s AND my sweet as pumpkin salad.

Bless rocket. Bless it.

Needless to say there was a full night of girl support and girly power. Ann and I even painted our finger nails – there was even some ARIA tv attention. Sam thinks Daniel Johns is hotter than she can stand to watch.

Ann brought me a beautiful gift… a hot pink lace food protector. :]

Sweet. I heart it.

Its such a thoughtful gift that fits into the aesthetic arrangement of my home. A gift I am happy to own. Ta Ann. Xx. :}

Roast Pumpkin Salad.
There isn’t much worse than under baking pumpkin because is should be a little sweet and friendly. Under cooking pumpkin is inedible. When I made this dish, I imagined my pumpkin to become quite crisp and warm – instead it was a bit mushy, well cooked and moist. It rocked.

This is my first entry since I spoke to Young-Mi some days ago – I’d just like to emoticon at her :]

Serves: 3
Preparation: 5 min
Cook: 40

Ingredients:½ medium butternut pumpkin cubed (1 cm)
1 bunch of asparagus, chopped in half and steamed
A big handful of rocket
A big handful of baby spinach
A handful of walnuts (maybe make sure they are in halves, and that it is a big handful – but don’t worry to much)
¼ cup of grated parmesan
1 small handful of lightly chopped basil
½ handful of finely chopped parsley
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar

1. So that you are ready for your guests and have the least amount to do when they arrive, put the basil, parsley, parmesan, rocket and baby spinach into a bowl waiting for the warm ingredients.
2. Roast half a butternut pumpkin cut into centimeter cubes, salt them and be liberal with the olive oil. Make sure to turn them a few times.
3. 7 min before you want to serve get the asparagus on to steam – make sure your guests drinks are full. Your five minutes from serving.
4. Mix olive oil and balsamic, preparing it for when the salad is ready.
5. Once the asparagus is cooked, add it to the salad followed by the roasted pumpkin. Toss through with the balsamic vinegar and olive oil dressing.
6. Salt and pepper to taste
7. Serve

Stuffed Zucchini
I never make enough of this dish. It’s my favorite – my specialty if you may. I almost came close to suggesting that the pumkin salad that I served tonight was a rival. My dinner guests didn’t think so, but I can tell you it has stolen the show from beef and lamb for four or more years. Not tonight.

Serves: 3
Preparation: 20 min
Cook: 40

Ingredients:
5 medium largish but not monster zucchinis
200g of ricotta
¼ cup of grated parmesan
1 small garlic clove
1 egg
1 tablespoon of chopped parsley
Salt and pepper to taste.

1. Preheat the oven to moderate/hot-ish-side. (200c)
2. Take all of the zucchinis whole and place them into boiling water for five minutes, or until a little tender. The zucchinis should remain firm. Don’t let the zucchini become too soft. Remove them from the heat, drain and place in cool water so that they can be handled.
3. When you can handle the zucchini cut it lengthwise and using a teaspoon to scoop out the soft flesh leaving a whole shell which is boat like.
4. Once all of the zucchini flesh from each piece has been collected chop it until it is quite fine and mash like. Place this in a bowl.
5. Line the zucchini shells up in a row on a baking tray. Place them close together to prevent any of the shells from collapsing and melting across the pan. I place my zucchinis side by site and touching.
6. In the bowl add the ricotta, parmesan, parsley, egg and salt and pepper to the zucchini flesh and mix well.
7. Once your stuffing has been well mixed all there is left to do is to pack it back into the empty boat shell zucchinis. Check the picture for reference.
8. Bake for 45 minutes.

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