Stuffed Butternut Squash

Ingredients

1 large
(or 2 small)		 butternut squash (about 1.5 kg)
50 g butter
1 garlic clove, finely chopped
200 g Feta cheese
1 tbsp basil leaves, shredded
salt and pepper
olive oil

Method

  1. Preheat the oven to 190°C.
  2. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres.
  3. Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well.
  4. Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.
  5. Carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
  6. Fold the feta and basil into the soft squash, along with some more salt and pepper.
  7. Spoon the filling back into the two empty squash halves, return the squashes to the oven.
  8. Bake for a further 15 minutes before serving.

Chocolate Chip Oatmeal Cookies

Ingredients

1 cup butter, softened
1 cup light brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
1 ¼ cup all-purpose flour
½ tsp baking soda
1 tsp salt
3 cups quick-cook oats
1 cup semi-sweet chocolate chips

Method

  1. Preheat the oven to 165℃.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
  3. Beat in eggs one at a time, then stir in vanilla.
  4. Combine the flour, baking soda, and salt. Stir into the creamed mixture until just blended.
  5. Mix in the quick oats and chocolate chips.
  6. Drop by heaping spoonfuls onto ungreased baking sheets.
  7. Bake for 12 minutes in the preheated oven.
  8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Chewy Chocolate Cookies

    (Amounts can be halved and you'll still get plenty!)

    You'll need a large mixing bowl (with a mixing spoon) plus a baking tray (and tea spoon).
    A wire cooling rack would also be useful.

    Ingredients

    1¼ cup 250 g butter or margarine, softened
    2 cups 400 g sugar
    2 eggs
    2 tsp vanilla essence
    2 cups 300 g unsifted plain flour
    ¾ cup cocoa powder
    1 tsp baking soda (bicarbonate of soda)
    ½ tsp salt
    1 cup finely chopped nuts (optional)

    Method

    Preheat the oven to 175°C.

    1. Cream the butter (or margarine) and sugar in a large bowl then blend in the eggs and vanilla.
    2. Add the flour, cocoa, baking soda and stir the mixture together.
    3. Stir in the nuts, if desired.
    4. Drop the mixture, by teaspoon, onto an ungreased cookie sheet. Bake for 8 to 9 minutes.
      Do not over bake. The cookies will be soft. They puff up while baking and flatten while cooling.
    5. Cool on the cookie sheet until completely set (about 10 minutes) then remove to a wire rack to cool completely.
    Makes about 4½ dozen.

    Daal

    Ingredients

    oil/butter/marge/ghee
    ginger
    garlic
    green chillies
    onions
    tomatoes (tinned, chopped) (optional)
    salt
    garam masala
    turmeric
    paprika
    cumin
    chilli powder
    red split lentils

    Instructions

    1. Fry the onion until nicely soft and golden.
    2. Add the finely chopped ginger, garlic and chillies.  Sauté for another few minutes.
    3. Add the spices and cook for another 5 minutes.
    4. Meanwhile... wash the lentils thoroughly until the water runs clear.
    5. Boil the lentils up in a separate pan with more turmeric and salt.
    6. When it is nicely boiling add it to the frying pan with the onions and spices.
    7. Add the tin of chopped tinned tomatoes and simmer until ready.

    Serve with rice and yoghurt.