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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42209 Location: North Devon
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Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
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Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
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sally_in_wales Downsizer Moderator
Joined: 06 Mar 2005 Posts: 20809 Location: sunny wales
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Bugs
Joined: 28 Oct 2004 Posts: 10744
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Posted: Thu Mar 31, 05 7:13 am Post subject: |
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Is that a butternut Simon? It looks more like a marrow or courgette or something, or a different squash?
I have one pumpkin left which you've just reminded me about, WW, and I'm going to look for a Moroccan or that kind of region, recipe for a spicy stew with tomatoes to have with cous cous (here, cous cous cous cous cous....).
Otherwise I tried a pumpkin gratin a little while ago, and I really liked it though TD found it a bit rich - exact details on the Telegraph website but it was basically cut in to random bits, cooked for a couple of minutes in some butter until the butter disappeared, add sage, laid out fairly thinly in a buttered dish and pour over a small amount of cream - just a few tablespoons, you're not drowning it. Then baked until it is all soft and caramelised. It might be a bit much for your non-sweet tooth though ![](images/smiles/icon_confused.gif) |
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Bugs
Joined: 28 Oct 2004 Posts: 10744
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Posted: Thu Mar 31, 05 7:13 am Post subject: |
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Is that a butternut Simon? It looks more like a marrow or courgette or something, or a different squash?
I have one pumpkin left which you've just reminded me about, WW, and I'm going to look for a Moroccan or that kind of region, recipe for a spicy stew with tomatoes to have with cous cous (here, cous cous cous cous cous....).
Otherwise I tried a pumpkin gratin a little while ago, and I really liked it though TD found it a bit rich - exact details on the Telegraph website but it was basically cut in to random bits, cooked for a couple of minutes in some butter until the butter disappeared, add sage, laid out fairly thinly in a buttered dish and pour over a small amount of cream - just a few tablespoons, you're not drowning it. Then baked until it is all soft and caramelised. It might be a bit much for your non-sweet tooth though ![](images/smiles/icon_confused.gif) |
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
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tahir
Joined: 28 Oct 2004 Posts: 45501 Location: Essex
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Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
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Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
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Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
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Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
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