A taste of Yellow
When I saw all the posts popping up for the ‘A Taste of Yellow” event, all sorts of thoughts entered my head as I began planning a sweet creation. Slowly, an image formed in my mind…a striped joconde, encasing layers of honeyed jelly and a banana bavarian cream, and the Livestrong wristband proudly encasing my towering sweet. And then I figured - why stop there? Why not plan an entire 3 course meal of yellowy goodness? A shot of intense sweetcorn soup with some chili coriander corn as sides to stuffed squash, followed by my beautiful honey & banana dessert!
*sad sigh*
Without going into detail, let me just say properly planning these sorts of things has never been my forte. The corn that I boiled up for the soup was devoured by my mother and brother (entirely my fault as I forgot to account for their eating of my ingredients - something I usually do!), and the dessert…
*sobs*
It looked fine. It looked beautiful, in fact. And then I had to transfer it out of the springform tin onto a plate for photographing.
And then it didn’t look so beautiful anymore. The slightly dry (overbaked) joconde refused to stay together at the seam and pulled apart, splitting my beautiful dessert straight down the middle to expose its insides which threatened to begin a little bit of a droopy journey out of their cakey skin.
This post should probably have some heart-touching story about how cancer has touched my life or the life of someone that I know (instead of the trivial brain-farts I’ve spewed forth so far), but the fact of the matter is that I’ve never had it’s deadly tendrils touch the life of my family or anyone that I know - something I’m very grateful for. However, should the unfortunate occur, it’s reassuring to know that there are others out there already fighting for an answer, a solution, a cure.
While the deadline for Barbara’s photo competition is today, you still have till the 27th of April to get entries in for the ‘Livestrong - A Taste of Yellow‘ event so if you haven’t done so already, get cracking! 
Stuffed Scalloped Squash
Ingredients
5 small, firm scalloped squash
1/2 green capsicum/bell pepper, roasted, skinned and diced
Kernels from 1 ear of cooked corn
1 spicy Italian-seasoned sausage, deskinned
1/2 cup grated tasty cheese (go for something quite sharp in flavour)
Salt and pepper, to taste
1. Preheat the oven to 180 degrees C and boil the squash till they are firm but the flesh is easily pierced with a knife (approx 15 minutes).
2. Allow to slightly cool, then cut off the tops and scoop out and discard the seeds. Scoop out the flesh, and put into a bowl. Add the capsicum, corn kernels and sausage to bowl and mix together, shredding the sausage meat with your hands.
3. Add the sausage mix to a preheated frying pan and cook till the sausage is done, then remove from the pan and stir in the cheese, salt and pepper. Stuff the hollowed squash with this filling, then place them into cupcake liners (to keep them upright) in a muffin tray, then bake for about 20-25 minutes, or till the squash are tender and golden brown.
4. Serve warm as finger food or with a salad or pasta for a meal.
Chilli Coriander Corn
Ingredients
40g unsalted butter
1 1/2 tsp chilli powder (or to taste)
1 tbsp finely chopped coriander leaves
Salt and pepper, to taste
4 ears of fresh sweetcorn, cut into 2″ (5cm) lengths
1. Boil the corn cobs till the kernels are cooked, then drain.
2. Melt the butter, then stir in the chilli powder and coriander leaves. Give it a taste and adjust seasonings to suit you, then add a little salt and pepper to taste and stir through.
3. Use a pastry brush to brush each corn cob with the spiced butter mix, and serve straight away whilst still warm.
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Comments
Shari I like your idea of doing a whole meal of yellow! The shape of the stuffed squash is very photogenic! Great job!
Kalyn Even if it was not quite what you were planning, the photos in this post are wonderful! The squash looks delicious!
We Are Never Full I’ve gotta say, I’ve seen alot of these livestrong recipes online and I think this one looks the best! The corn is very reminiscent of a Mexican corn we eat that is also smothered in Cotija cheese. It has a similar flavor and texture to feta and it just takes the corn to another level!
grace squash and corn are two of my favorite foods, but i\’ve never had either prepared like these. both recipes sound fantastic, especially the corn. i recently figured out that coriander leaves and cilantro are one and the same, and cilantro happens to be my favorite herb, so i\’m eagerly awaiting some corn on the cob this summer!
Kevin Look at all of those vibrant yellow vegetables! Those stuffed squash look good and sound tasty.
Johanna your photos are lovely and cheerful. I love those cute little yellow squash. I am now curious about a joconde - have never heard of one and I would have loved to see your photo of its collapse - in fact I suspect it still would have looked impressive!
michelle @ TNS sorry about your sweet course, but i’m in love with that squash! i really like pattypans, but have never tried them stuffed. i guess i have another recipe to add to the list.
Amelita (Squishy) The photos are just wonderful. Those stuffed squash just have me drooling. You are one of the very lucky people to never have had cancer touch your life and I hope you never have to. It seems cancer is touching alot of the families I know to much at the moment. The more we can do to help the better. I lost my grandmother to cancer and it was horrible, so keep up the good work my friend.
RecipeGirl Perfectly beautiful choices for this blog event!
You don’t know how lucky you are that the big evil ugly C hasn’t affected anyone in your circle. It’s one awful disease.
jasmine Family…you’d think they’d learn by now!
Hopefully you never will have cancer touch anyone in your life…
j
Niamh Oh - those squash look just gorgeous! I love baby stuffed squash, I must try your recipe.
Sophie I’ve seen a couple of these posts on other gal’s blogs, but they’re all lovely, sweet desserts. It’s such a nice surprise to see such a pretty savory dish; at first I thought it was a mini pie! The ingredients sound mouthwatering :D. I’d love to make this…but to be honest, I tend to have butterfingers when it comes to making pretty little treats like this :).
barbara It all looks fabulous Ellie. I’m sure the sweet course tasted great though 
Love the photos. Thanks for supporting LiveSTRONG With A Taste Of Yellow.
Ellie Jams - Thanks!
Shari - The idea was good…the execution, not so much 
But I agree that the squash are adorable!
Kalyn - Thanks hon
We Are Never Full - Aww shucks, thanks hon! I think cheese on my corn would be a bit much for me, but it would be interesting to try
Grace - I love fresh sweet corn that’s plain boiled, but when I feel like something fancier I like this version Hope you like it!
Tartelette - Thank you
Kevin - Very much so, squash is one of my favourite veggies
Cakebrain - Thank you The corn was insanely sweet and juicy!
Johanna - Thanks hon A joconde is a moist almond sponge, and although the mistake was turned into a trifle-like dessert and devoured, I plan on re-trying it this weekend so hopefully I’ll be able to show it off then
Farida - Thanks hon
Mandy - Corn on the cob, the perfect snack
Stacy - Thanks hon
Michelle - Pattypans are a bit odd to stuff seeing as they’re so small, but it makes for perfect finger/hand held snackage
Amelita - Thanks babe And don’t I know it - hopefully I’ll never have to go through the pain of watching a loved one suffer through it…
RecipeGirl - Thank you And yeah, I saw a friend lose her mother to cancer and she was utterly devastated…I can only imagine the pain and grief it causes.
Jasmine - You’d hope so, but apparently not!
Niamh - Thank you, I hope you enjoy it
Sophie - Thanks hon I was actually hoping the dessert would top this post off but alas, it just wasn’t meant to be
Barbara - Looked a mess, but it did taste lovely It was my pleasure to take part, I look forward to it next year!
Peabody - Thanks
Justin Huang Wow Ellie, I just started reading your blogs and i think your cooking and photography is really great! Did you go to Culinary school? and how did you get into website designing? this site looks really great!
Ellie Ann - Dessert to follow would be an idea
Cakespy - Thanks hon
Marc - Thanks!
Justin - Aww shucks! No more ego petting! No, I don’t go to culinary school, my only kitchen training has been helping my mother in the kitchen ever since I was a kid Website design was something I slowly got into in high school, I’ve always had websites since I was about 14…I’m glad you like it
Deborah I’m sorry everything didn’t work out like you’d hoped, but I think your photos look amazing!
Chris mmmm…those stuffed squash. I don’t care if I cam getting ready to head to bed. I want many to eat…right this moment!
Ellie the best laid plans . . . how well I know. I will also say that stuffed squash will light up any day or night for me!! Gorgeous.