For November I received a lovely FPP package from Charley from Brighton containing three different kinds of gluten- and dairy-free cookies (lemon zest, stem ginger and macaroons), a raspberry brownie (I’ve got to find out where to get these in Germany!), a Brighton candy cane and beautiful fairy cake cases. Thanks so much, Charley for all those wonderful and yummy items!
In turn, I sent a package to Nic from London, here’s what I picked for her:
1 Stripetti squash or 1 big hokkaido
1 TS olive oil
1 small onion, diced
a handfull of pistachios or pine nuts
6 dates, pitted and chopped
1/2 teaspoon lemon zest
3/4 ts cinnamon
110g quinoa, rinsed to wash off bitterns
Salt and freshly ground black pepper
1. Preheat the oven to 180°C.
2. Cut the squash in half (the Stripetti squash has a very hard skin, you’ll need a really sharp knife) and scoop out the seeds. Place the pumpkin face-down on a prepared baking sheet and bake for about 30 minutes until the flesh is tender.
3. Meanwhile, cook the quinoad according to the instructions on the package. Heat the olive oil in a pan over medium heat, add the onions and sauté until they’re golden. Add the pistachios/pine nuts, dates, cinnamon and lemon zest, sauté for another minute, stir in the cooked quinoa and season to taste with salt and pepper.
4, Turn the squash upright on the baking sheet and stuff with the quinoa mixture. Bake for another 20 minutes.
5. Serve warm, garnished with more pistachios/pine nuts and lemon zest.
Looking forward to this: