Squash stuffed with leeks
Knob of butter
2 thinly sliced leeks
1 tsp. English mustard
4 tblsps. crème fraîche
125g Gruyère or similar cheese - finely grated
4 small squash (one each!)
Thyme sprigs
Salt & pepper
Ready for the oven |
If the squashes, wobble take a small slice off the base so they stand up. Carefully slice a lid and reserve. Scoop out all the seeds and fibres. Fill the squashes with the leek mixture - Hugh says two-thirds full but I added to the top (just greedy I guess). Tuck in a few thyme sprigs and put the lid back on. Pop into a preheated oven (190C/GM5) for about an hour, depending on the size of your squash. I served mine with rice and some left over leek mixture.
Squash stuffed with leeks |
Wet room plumbing |
Meanwhile I was in the main bathroom. We'd finished this a couple of years ago but had never been happy with the wall paint. It was a special mix but had quite a lot of pigment streaks and patchy areas so I decided a repaint was in order. It's a very light room and although we kept to the same scheme, we went a little deeper in colour using Valspar's Safe Haven. The repaint also gave me the opportunity to hang the signed photograph I won last year. I managed to finish just in time for our guests.
New look for the bathroom |
Photograph has pride of place |
What a very classy bathroom. And it couldn't be such a great space without Andrew's preparatory work. And your designer's eye. Now sit down this evening to a fine squash supper enlivened by a dollop of green tomato chutney. I must find another use for green tomatoes though. We neither of us care for any recipe we've ever had that uses them.
ReplyDeleteThank you for your kind bathroom comments. The only other way is southern style fried green tomatoes but I've never successfully replicated that Louisiana taste.
DeleteThat looks delicious and perfect for fall!
ReplyDeleteAnd the bathroom is lovely, I really like the wall color :)
It was rather scrummy! and I'm back to loving my bathroom again.
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