Recipes

I have a culinary vein which I believe is associated with my chemistry vein…

I tend to invent something each time I cook, and that’s what I would like to be able to do in chemical synthesis – however I feel I’m too old now to be able to achieve that in regards to my chemist side…

Today, I did something innovative and that reminded me that I could share my culinary inventions through here also.
It is important that I start writing down these creations arising on the spur of the moment, because I never do the same thing twice and sometimes I forget what I did…

So here goes what I tried today with a picture of the final result…


Stuffed butternut squash

Ingredients:

1 medium butternut squash
1 large onion
1 tin or 400 g of cooked chick peas
1-2 large mushrooms (like Portobello or 6-8 if smaller)
Linen seeds
Grated cheese
Fresh coriander
Salt and pepper
Portuguese Moscatel wine (or Port or Martini)

Method:

Cut the squash in half lengthways, remove the inside (this maybe a little difficult because the squash is quite hard) and cut it in small bits. The seeds can also be used, if you like. Roughly mash the chick peas, and cut the onion and the mushrooms.

Stir-fry the onion with the salt, pepper and coriander. As soon as the onion starts to become transparent, add the squash. Then add the mushrooms when the squash becomes yellowish and shortly after the chick peas. Pour in the liquor/wine, check the seasoning and add the linen seeds.

Stuff the squash halves with the stir-fry, add some granted cheese on top and toast in the oven for a while.

Serving suggestion: Serve the stuffed squash with Basmati rice.

Find this recipe and a courgette curry also my creation in portuguese at:
http://www.rituais.net/RITUAISDENUTRIÇÃO/AssuasReceitas/tabid/96/Default.aspx
[procurar na secção vegetariano - caril de courgettes e abóbora recheada]