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!
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…
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
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
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.
[tags]Livestrong, A Taste of Yellow, corn, squash, recipes[/tags]
To celebrate the blog turning 2 years old (and because I ‘broke’ the last design while upgrading), I’ve redesigned the thing from scratch (in the hopes of making it PDA/iPhone friendly) but am still working out the kinks – if you spot any problems with the site or would like to offer feedback about the design, please feel free do so in the comments 🙂