lyorn: (Default)
For two:
Clean and slice a medium-sizes hokkaido squash (other will do, too).

Crumble 100 grams of white cheese (sheep or goat). Thinly slice 50 grams of Chorizo, cut slices in halves or quarters, if they are too big. Put it all in a big bowl, add two tablespoons of olive oil, and salt to taste. If you like, also some finely chopped rosemary (about a teaspoon fresh, about half dried), smoked paprika powder (again, between half a teaspoon and a full one), or sliced green olives (to taste).

Butter (or oil) a sufficiently large form or baking tray, pour everything in.
Put in oven and set oven to 200°C (lower on convection). Bake for about 30 minutes.

Serve with toasted flatbread or ciabatta: Put the bread in the oven with the squash for about 5 minutes. If the bread's a bit stale, pass it quickly under running water to dampen the surface before putting it in the oven.

We had a nice dark Tuscan cuvée with it.


Oct. 25th, 2011 10:15 pm
lyorn: (Default)
I rarely got around to cooking in the last two weeks. If I came home not-too-late, I was usually so hungry that I had to eat at once, and if I came home late, I was too tired to cook anything.

So food has accumulated. Latest of it was a grilled chicken leg that I___ had got for lunch on Wednesday and not eaten. I put it in the freezer with the rest of the stuff and had Plans with it.

Today, I finally implemented the plans. Cooked rice in broth, thawed and heated the chicken leg in the microwave. Roasted some cashews and a spoonful of sesame seeds in a pan, sliced half a chili and a small spring onion. When the rice was done, put the chicken under the grill for 2 minutes, mixed everything else with the rice, added a spoonful of yoghurt, because the chili was hotter than expected.

Result was quite satisfactory.


lyorn: (Default)

March 2019



RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags