Monday, January 10, 2011


Well, Ria's working her way through the beets and turnip in the freezer for lunches - neither Kenneth nor I are all that fussed about them, so we feed them to her!

For dinner, a recipe I invented a few years ago after going to an Afghani restaurant - I have no idea if this is anything like what I ate, but it tastes good.

Recipe for faux Afghani squash
1 hubbard squash
1-2 T oil
1 cup water
1 tomato, diced (or 1/2 can tomatoes)
2 T brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp fresh ginger, grated
1/2 tsp cumin
1/2 tsp ground coriander
1/4 c plain yoghurt

Peel squash then slice the long part into disks about 2 cm thick. Scoop out the seeds from the bell part, then slice it into crescent moons or chunks of roughly the same thickness. Fry these in a bit of oil over medium heat until browned on both sides. Mix together the other ingredients and pour over the squash. Cover; simmer until the squash is softened. Serve over rice with a dollop of plain yoghurt or sour cream.

Box day tomorrow, and we still have a cabbage, half a turnip, 2 celeriac roots, and some random parsnips and potatoes. The celeriac is sitting on the counter so I'm hoping Kenneth has plans for soup!

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