Normal cooking will resume today!


Yes, dears! It's autumn and I have the Bake-o-glide ready and I'm rearing to go.

Yesterday evening marked the real debut of autumn food, although in all fairness our meals in the last four days have had orange ingredients in them, the most healthy option being the hamburger with shredded carrots in the mince mix earlier this week, which was a hit all around.

But yesterday came the first of many carb bombs, in the form of a delicious butternut squash orzotto. For some reason, when it matters the most, I'm never able to find a bloody butternut squash. I did however stumble upon a marrow in one supermarket, and something that resembled a butternut pumpkin, all the way from Spain at the Asian corner store. So I settled for the disconcertingly pale little pumpkin and proceeded to hack it up with all of the glee of a mutant ninja housewife.

Seconds later (nah, I kid you, it took a little longer than that, exactly the time to get to the oven to 220°), I oiled up the oven dish and tossed in my little pumpkin squash cubes and microplaned some nutmeg over them. They spent 40 minutes in the oven caramelizing themselves to a delicious sweetness. Did I mention that I'm interminably lazy and did not bother with peeling my little plump goodie?

Meanwhile I cheated and brought some powdered veggie stock to the boil and started gently frying an onion in some oil. In went the orzo or pearl barley, followed by a liberal sprinkling of some Sauvignon Blanc. And then... I screamed with glee because of the facility of an orzotto, which unlike a risotto does not require 20 minutes of arm and ladle work. Simply pour in the stock and let it all sit on the hob for approx. 30 minutes on low heat.

Finally, when the oven's buzzer goes off, toss half of your squash in a girl's best friend (no, not diamonds, silly but your magimix!), add some mascarpone, whizz away and scoop it all in the orzo, which should be pleasantly nubbly by now.

Brown some pine nuts and you have a deliciously filling fall meal known as orzotto. Feel free to try this out with other vegetables.

This afternoon: white chocolate and craison oat cookies; this evening sprouts and chestnuts with bacon. Fall has landed with a bang.

(photo taken on an afterthought as I was carrying the plate to the table and already contemplating its consumption).

2 messages:

Vic said...

I can just imagine you as a ninja housewife!
And I was going to ask you the best way to peel that stuff, cos it's the one thing that stops me eating it all the time (I don't care that the husband 'claims' he doesn't like it). But now I know your trick!

Milo said...

Mmm looks good!

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