Not So Scary Spaghetti Squash with Grilled Haloumi and Peppers

I have to fully admit that when this ingredient came my way I was less than inspired. This spaghetti squash has sat on my bench for some time now, but knowing they keep well, like a pumpkin I knew it's freshness would not be compromised. Such a lovely object really, its hard to imagine the transformation it undergoes when cooked. Thanks Juz and Sarah for this undervalued vegetable, a new winner in our home.

 
What you need....

1 medium spaghetti squash
6 cloves garlic, minced

3 tbsp butter
1 tbsp olive oil
180g haloumi cheese, cut into strips
1 red pepper/capsicum char grilled, peeled and chopped
1/2 cup chopped parsley
Salt and pepper to taste


Make it Happen....


1. Oven bake the whole squash for around 1.5 hours at 200c.

2. Check it is cooked by piercing with a knife, it should glide through without resistance.

3. Cut the squash in half and scoop out the seeds. Then scrape the flesh with a fork and watch the lovely ribbons appear.

4. Heat a fry pan to medium heat, add the olive oil, add the haloumi and fry until golden brown on each side, remove and set aside.

5. Add the butter and garlic to the pan, fry until golden. Then add the squash, peppers and haloumi.

6. Toss until hated through, season with a little salt and pepper, serve topped with the parsley.

    
K.
  

Brucey's Spicey Plum Sauce

Fat, red, ripe plums from a lovely Howrah dwelling have arrived at my house. To the stove I say and create something saucy......
 

What you need....

2kg ripe plums
1 cup water
4 tbsp Chinese five spice
4 cloves garlic
1/2 cup sliced ginger
10 chillies, halved
1kg sugar 

Make it happen....

1. In a large pot bring the fruit and water to the boil, reduce to a simmer, cook until the fruit is soft.

2. Push the fruit through a medium strainer.

3. Warm the sugar in a low oven.

4. Return the fruit to the pot and add all remaining ingredients.

5. Bring to a rapid boil, reduce heat slightly to a slow roll for 30 to 40 min.

6. Remove from heat and pour into sterilized jars.

 

Lovely with duck or bbq pork, my little ladies love it with some dumplings or spring rolls.I have reduced the sugar as my batch was a little bit to sweet.

K 
       

Thin Nut Cookies

Thin and crisp these nut cookies are a must for any peanut butter fan. I like them super thin so you can eat more with out to much guilt.

 What you need....

120g butter

3 tbsp crunchy peanut butter

1 tsp vanilla

1/3 tsp nutmeg 

1 1/2 cups brown sugar

1 egg

1 1/2 cups plain flour

1/2 tsp bicarb

Almond slithers for decorating

Make it happen....

1. Combine the butter, sugar, peanut butter, nutmeg and vanilla using and electric mixer.

2. Add the egg and mix until light and creamy.

3. Add the flour and bicarb, mix until the dough comes together.

4. Halve the mixture onto two sheets of baking paper, cover with two more sheets of baking paper and roll out to a thin sheet.

5. Place the sheets of dough into the refrigerator for 15 min.

6. The dough is quite delicate so work gently, cut the cookies into desired shapes.

7. Top with the almonds and bake at 180c for around 10 min or until golden and aromatic.
    
8. Cool on the tray.

Yum.

Enjoy - K

Big Fig Jam

Oh I do love to come to a gifted box of fruit on my doorstep. This week it's figs - thanks Jill. I have a lovely black genoa fig tree myself, quite young but producing good fruit. I think Jill has given me a variety called brown turkey. Both varieties are so lush and pretty inside, classic Autumn fare.

   

What you need....

1kg fresh ripe figs, washed and roughly chopped
2 1/2 cups sugar
1 tsp ground cinnamon
2 vanilla pods, halved and seeds scraped out

Make it happen....

1. Place all the ingredients in a large, heavy based pot, mix well.

2. Set the pot aside for 2-3 hours at room temp. 

3. Slowly heat the figs on low heat, increasing to high heat after 10 minuets.

4. Once boiling point is reached reduce heat to lowest possible setting and cook for around 2 hours.

5. Mash the jam.

   


6. Pour the jam into sterilized jars and cover with clear plastics.

 This jam is so nice on toast, in cakes or as a glaze on roast meat. Give it a go!

K