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Linda A | all galleries >> Galleries >> Every Day I Write My Book - 2004 diary > 13th December 2004 - 13th day of advent - food
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13th December 2004 - 13th day of advent - food

Whatís the recipe today, Jim?

Take a winter (butternut) squash
Cut it in half and place cut-side-down on a baking tray
Bake in a low oven for an hour or until really tender
Take out of the oven, de-seed and peel as soon as it can be handled
Make up two pints of vegetable stock
Cut into rough chunks and liquidise in a blender a few chunks at a time mixed with a couple of ladles full of stock
Once all of the squash is liquidised, add stock to the desired consistency (I like mine quite thick) and gently warm through in a large pan
Add a few grinds of black pepper
Serve in big bowls with a drizzle of cream or yoghurt on top and some warm crusty bread

If you use low fat yoghurt or fromage frais instead of cream, there is almost no fat in this dish and very few calories and do you know what? It tastes like a million dollar feast. Itís rich, has a delightfully delicate sweet flavour and served with bread is really satisfying.

This squash came from our farm shop (ours she says, Iíve only known of its existence for a few weeks and already itís ours) and was grown less than five miles from our Cornish home. It is perfect in every way and I wanted to show its glorious colour, succulent flesh and beautiful seed pattern.


Well todayís advent story is one of someone who loves food in a way that could almost be described as evangelical. I love good, simple, high quality food. I strive to make sure I cook good, nutritious meals and I love the ritual of cooking for friends. Itís the whole Ďbreaking breadí thing gone berserk. I love eating in restaurants and experiencing new flavours Ė I had the most amazing dish Iíve ever eaten in a restaurant on Saturday night Ė a blue cheese and parsnip roulade. My mouth is watering now at the memory of its divine flavour.I may have to kill Tim (the chef)for the recipe!!!!!

This year, my passion has advanced significantly. I am sourcing more and more of my food from local producers and more and more organic produce. After all, you are what you eat as they say.

My calendar has a food theme and I am starting to collect my own recipes, sort them and write them up for a book. (Which I will probably write on the 12th of never if my track record for being so time-poor continues.)

other sizes: small medium original auto
Guest 16-Dec-2004 21:24
Blue cheese and parsnip roulade??? my mouth'sh wateringsh!!! shlrp...beaushiful phosho choo...shumpchuoush!
Guest 15-Dec-2004 14:40
I've made this dish several times. But I cook mine with a little apple juice and some spices. YUM!. Thanks for the dinner idea too.
Bill Miller14-Dec-2004 16:20
Awww. I have made the mistake of looking at this at work, and now I am really hungry and have to wait a few hours. The recipe book sounds like a good idea.....
Karen Stuebing14-Dec-2004 11:30
Sounds and looks delicious. And fresh vegatables to boot. Great shot.
Guest 13-Dec-2004 22:44
Wonderful picture, You will have to share the Blue cheese roulade with us all. I love blue cheese and have tried many from the States and Europe and England as well. Right now My favorite is U.S.A. brand called Maytag Blue made by the Maytag colony in Iowa. Yes the Maytag washing machine is made in the same area.

It is Smisoft extra creamy cows milk.

Cheryl Hawkins13-Dec-2004 21:40
Yumm! This sounds and looks delicious. Wonderful!!