The autumn garden gives inspiration.
I am very happy to have a plentiful supply of zucchini/courgettes this year. I had almost forgotten this recipe which is a vegetarian variant on stuffing them. I will type out the recipe here, but I didn’t do it like that. :-)
4 small zucchini
½ cup chopped cashew nuts
1 large red pepper
5 tablespoons cream
½ cup granola or breadcrumbs
2 tablespoons tahine
2 tablespoons crushed rosemary
2 ½ cups mushrooms
2 teaspoons lemon juice
½ cup grated cheddar cheese
Cut zucchini lengthwise and remove seeds. Mix cashew nuts with very finely chopped red pepper. Mix in cream, granola, tahine and crushed rosemary. Add salt to taste. Spoon filling into zucchini halves.
Sauté onion sliced into rings in oil. Slice mushrooms and add to onions and also the lemon juice. Let simmer for a couple of minutes. Put onions and mushrooms with pan juices in an ovenproof dish. Put stuffed zucchini in the dish and sprinkle with grated cheddar cheese.
Bake in oven, preheated to 375°F, until cheese is golden, about 40 minutes.
Serve rice and a salad with this dish.
From “The International Vegetarian Cookbook” by Kirsten Skaarup, Garden Way Publishing, Pownal, Vermont 05261, ISBN 0-88266-362-3
I did not mess with the sautéing part, I just poured some olive oil into the baking dish, threw in 3 sliced onions quickly done with the mandolin, then added a small can of mushrooms (drained). Never mind the lemon juice. I hollowed out 2 large zucchini with a grapefruit spoon, chopped that up finely and put it in the bowl with the other ingredients. I always use oatmeal instead of granola for this recipe. I didn’t have any cream so I used a Greek yogurt. Skipped the cheese and we did not need any rice or salad.
Sometimes the boys would say “maman se paie un délire” when I got carried away in some discourse. There is a saying “il ne faut pas prendre ses désirs pour la réalité” but it can be possible to turn a “délire” into reality.
Once I had several nightmare type dreams about being deprived of a buffet. We all rolled up our sleeves, went to work and made a splendid dessert buffet to exorcise those dreams. There were 14 items on the table.
A few days ago for no reason, I felt like making a cake. I enjoyed creaming the butter and sugar, blending in the melted chocolate, scraping all the bowls and licking the beaters. I took my time, making the cake and then waiting ‘til the next day to make the cream filling and the frosting. Then we had cake for quatr’heure, cake for supper, I savoured the thought of the cake that was waiting during the night and even had cake for breakfast. Am I bordering on immoderation?
These days I often hear people say or see them write “all things in moderation” but that is not the saying. The saying is “all good things in moderation”. Is it good to have just a little bit of lying, only a few thefts, not too many murders, a moderate war? I don’t think so. With the good things, it can be hard to determine the middle path, the point at which one is no longer moderate but has fallen into an extreme. The middle path, that narrow way, does have a certain width.
I had some more ideas about patience, perseverance, choosing virtue, but their link with the cake has escaped me, washed away with a cup of tea perhaps. I am nevertheless glad there is some cake left for lunch.
This is my entry for the contest which was held yesterday at Carantec.
In the afternoon, I did another painting, just for fun.