Stuffed pumpkins

Tried a new Hugh Fearnley-Whittingstall recipe today. Absolutely delicious, definitely slotting this one into the monthly meal plan.

Recipe
Pumpkin stuffed with butter, garlic, walnuts and blue cheese. Simple and fabulous. Cut and roast pumpkin wedges/slabs (halves if using butternut) for an hour with chopped garlic and butter in the cavity. Scoop out flesh, mix with cheese (blue/Cheddar/feta) and walnuts. Sprinkle with salt, pepper and thyme, then roast for another 15 minutes. I served it with a simple green salad, happy days!

Comments

Blogging again

Back to the blog again. A new phone means I have access on the go once more, so I'll try and post a bit more often.

#plasticfreejuly

In the spirit of reducing plastic this month I've made a couple of great discoveries. A local (NZ) meat and milk provider, that I've been using for a couple of years on account of them selling milk in glass bottles which they collect and reuse, has started selling their meat in compostable packaging. Their meat also just happens to be mighty tasty and they deliver to your doorstep. A great way to reduce 5 or 6 plastic meat trays and associated cling wrap each week. This company are also great to deal with online https://eketahunacountrymeats.co.nz/

Family bathtime

Happy days. They all seem to love it. I'm feeling so blessed to have three gorgeous kids.

Random thoughts

Search This Blog