Stuffed Zucchini with butternut squash, peppers and cheddar
Zucchini or courgettes and olive oil are a simply delicious traditional Italian combination. Elizabeth David is credited with bringing this vegetable, previously reserved for the aristocracy, into the ordinary English kitchen. In her book, A Book of Mediterranean Food, published in 1950, she shares a simple courgette recipe, combining the “very young marrow” with butter and tomatoes.
Taking a cue from the September sunshine over the weekend, we’ve gone for a summer – autumn vegetable flavouring, combining the zucchini with butternut squash. It’s a light but comforting dish, which we hope you’ll enjoy as much as we have.
This dish is an easy dish that is perfect for getting little hands involved in the kitchen and Lentil had great fun stuffing all the ingredients into the zucchini and sprinkling the cheese on top (a lot of which ended up on the baking tray)!
3 Round zucchini, topped and flesh removed
1 onion, quartered
1 yellow pepper, topped, de-seeded and quartered
1/2 roasted butternut squash (you can roast the other half too and use it to make our roast Butternut Squash and Courgette Risotto). Continue reading
Salmon poached in green tea
When I became pregnant with Lentil I gave up coffee and green tea and anything else with caffeine in it – just like most first time mothers-to-be worried that even a drop could be damaging! I realised I could survive quite well without coffee. I actually don’t really like coffee, but had become a daily drinker: fetching a latte was an excuse to escape the relentless stressy office environment for five minutes once or twice a day. I also hopped the caffeine would actually keep me awake no matter how little sleep I got!
Colourful Beetroot Risotto for a veggie meal or side dish
If you’ve seen my Beet, Carrot and Barley Salad you’ll know that thanks Grigson’s Vegetable Book, my bible for all things vegetable, I now know how to prepare and cook beetroot! This recipe brings together the heavenly combination of beetroot and goats cheese with risotto.
Simply known as Müesli in Switzerland and southern Baden-Württemberg, Bircher muesli was developed by Swiss physician Maximilian Bircher-Benner at the turn of the twentieth century. A similar dish had been a staple in the diet of the Alpine shepherds for over a hundred years before Bircher was introduced to it by an Alpine dairymaid whilst hiking in the Swiss Alps. Bircher named his dish Apfeldiätspeise (the apple diet dish).
I really like this healthy, but tasty stir-fry and better still it’s quick and easy to make. We hope you love it too!
I’ve become a big fan of quinoa recently and luckily the kids seem to like it too. It’s a great source of protein and really easy to cook. As such a small grain it’s also great to use in weaning recipes, particularly if little ones have few teeth and are only getting used to managing solids!
Makes 2 large portions and 1 small portion
100g Edamme beans
a bunch of spring onions
handful of coriander
2 baby pak choi
5 baby corn
juice of 1/2 lime
small handful sesame seeds
1/2 tbsp sunflower oil
For the sauce:
1 tbsp sesame oil
1/2 tbsp rice vinegar
1 tbsp Oyster sauce
Cook the quinoa according to instructions on the packet.
To make the sauce mix together all the ingredients.
Heat the sunflower oil in a large saute pan and saute the onions, garlic and ginger. Remove and set aside. Add all the other vegetables to the pan and cook for 2 minutes. Then add the sauce and cook for a further 2-3 depending on how crunchy you like your vegetables. Stir in the onions, garlic, ginger and quinoa. Sprinkle over the sesame seeds and coriander and serve.