The second marrow I had to stuff this autumn was enormous; about 18″ long and with much of it’s diameter 6.5″, I knew I was going to need a lot of stuffing.
I made double quantity of my cheesy, nutty stuffing but it wasn’t enough; about a third of my marrow was still unstuffed. In desperation I trawled my cupboards to see what else I could make a stuffing with, the result was more successful than I had dared to hope. The recipe should give enough stuffing mix for most store bought marrows.
- 4oz/115g wholemeal breadcrumbs
- 6oz/170g ground almonds
- 2 chunky carrots, grated
- 2 medium eggs, beaten
- 1 tablespoon fresh or frozen parsley
- 1 tablespoon fresh or frozen coriander leaf
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander seed
Pre-heat oven to 180°C.
Mix all the stuffing ingredients together and set aside.
Slice marrow into 1.5″ to 2″ rounds, scoop out seeds and pith.
Place marrow rounds on a lipped baking tray or in a roasting dish, stuff, bake for about 1 hour.
I haven’t been doing so well at trying a new recipe every week; a whole month passed without me trying anything new, though I did make a couple of the dishes that I’d tried earlier in my challenge. I blame a recently rediscovered social life! There’s the somewhat raucous and off the wall weekly quiz, a couple of gigs, medieval fancy dress, family lunches and (when I’m not being sociable) I’ve been losing myself in some damn good books. None of which is good for my housework, my cookery challenge or finding time for crafty things but it is fun.
This week though I did find my way round a recipe book and made
I don’t think I’ve ever followed a recipe for soup before but I’ve noticed a few which sound interesting amongst my recipe collection. This week’s was a fairly safe option, carrot and tomato, from Just One Pot. It was also a very simple soup to make; chop and fry a couple of onions, chop the carrots while the onions fry, then add everything else to the pan and boil for around half an hour. My largest pan wasn’t quite big enough so I reduced the volume of stock by ½ pint, this wasn’t a problem as I like a good, hearty soup.
The day I cooked it I was a little disappointed in it; I was disappointed in the carrots anyway, they were pretty bland and something of a let down. Reheated the next day the flavourless carrots became less of an issue as the spices from the curry powder came through more noticeably. I took some to work to heat up and got approving comments on the aroma in the kitchen.
The only thing lacking in this soup as a meal is some protein. I accompanied it with cheese and crackers but if I made it again I’d probably tweak the recipe to add some lentils or split peas.
5 out of 5 for ease of cooking
3 out of 5 for flavour (blame those carrots)