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Stuffed gem squash with savoury mince

by Jeanne Horak on December 12, 2005 48 Comments in Gluten-free, Main course - meat, Recipes, South African

Gem squash stuffed with savoury mince

Remember the excitement of a new relationship?  That wonderful time when you’ve just met somebody special and you are just mesmerised by every new fact you discover about them, and how you agonise over the things you do not yet know about them?  Awww, how adorable, he likes science fiction.  OMG, what if he has dirty toenails??!  etc etc ad nauseam.  Well, one of the big questions for me when I meet people (and particularly when I met Nick!) was what will his cooking be like?  In other words, would his “cook to impress meal” be a microwaved ready-meal, beans on toast or something a lot more interesting?  Now I had been to his place before for dinner, before we were actually an item and that time, he and his housemate had done a venison roast – a promising debut, but all the side dishes had been cooked by a friend of theirs, so I still wanted to see what he would do on his own.  In the interim, I hosted a dinner party at my house, for a group of friends that included Nick, and I can say with certainty that the first meal I cooked for him was fresh fish (butter bream in South Africa – heaven knows what it is called in the rest of the world!) served two ways: topped with tomato and onion stew and cheese (also known in my house as pizza fish) and  topped with spinach and feta (also known in my house as spanakopita fish ;-))

And so it came to pass that things progressed and I received a dinner invitation to his house.  By myself!  Oh joy!  Oh rapture!  I turned up at the appointed hour, floating on a cloud of perfume and happiness, not caring by that stage if he fed me Cuppa Soup and two-minute noodles.  But wait:  our boy has an ace up his sleeve!  Once we had chatted and had a glass of wine, we finally sat down to our first dinner a deux and with a flourish he produced… stuffed gem squash.  Clever clever clever.  Not too girly, but definitely a cut above your standard meat-and-potatoes (or, God forbid, beans on toast!).  By this stage, non South Africans are asking what the hell is a gem squash.  Well, let me tell you – it is probably the thing that South Africans abroad crave the most, second only to biltong.   In fact, when my half-sister emigrated to France in the 1970’s she missed gem squash so much that she smuggled a packet of seeds into France wth her and planted them in her garden there, just so that she could have a steady supply.

As I discovered when I arrived in the UK, squashes aren’t that big over here.  OK, so maybe they’ll carve a pumpkin at Halloween, but apart from that, you coudl say that the squash family (including things like butternut, kabocha/acorn and gem squash) have not made it big in the UK.  At first I thought it was a northern/southern hemisphere thing, but in the US, squashes of various descriptions are very widely eaten.  In the end, I think it may be a climate thing.  Squashes are generally like heat and cannot tolerate frost and many types simply don’t grow that easily over here.  Consequently, they have always been viewed as something rather exotic and best avoided by those with conservative palates!  Some of my English friends still view dishes cooked with butternut squash with a huge degree of suspicion and declare them to be “an Antipodean thing”.  But having said that, at least butternut is now available in pretty much every supermarket, while gem squash is available reliably at Waitrose and sporadically other supermarkets.  Hurrah!

 

Gem squash © J Horak-Druiff 2004

 

So – on to the technical stuff.  Gem squash originated in Central America and belongs to the botanical genus Cucurbita, which includes melons (!) and can be subdivided into Cucurbita maxima (Hubbard squash and buttercup squash); Cucurbita mixta (cushaw squash); Cucurbita moschata (butternut squash); and Cucurbita pepo to which gem squashes belong, together with most pumpkins, acorn squash, marrows and cucumbers.  More generally, though, squashes are categorised as summer or winter squash, which has little to do with their time of availability, but rather their time of harvesting and degree of maturity at harvesting.  WInter squashes are generally left until the end of summer before they are harvested, making their skin tough and making it possible to store them for consumption at a later date.  Summer squashes, on the other hand, are picked when they are still young and tender.  They need little or no cooking (e.g. zucchini) but don’t keep as well as winter squashes.  Included in this family would also be the wonderful pattypan squash which was a staple food back home but not something I’ve seen generally available in the UK 🙁

Now gem squash falls into the summer squash category, but I must say that the gem squashes vary greatly in terms of how thick their skin is – I guess this is a function of how early or late they were picked.  The ones we get in we get in South Africa (often sold by the roadside in 5 or 10kg bags!! And sooooo cheap!) tend generally to be pretty thick-skinned and once cooked, hold their shape.  Over here, however, they live up to their description and the skin is often soft enough to eat once cooked.  On the other hand, in South Africa we get baby gems – approximately the size of ping-pong balls and cooked in the blink of an eye.  You just eat the whole thing, no mess, no fuss – and they are SO sweet and delicious.  (I think these may be available elsewhere labelled as “8 ball” squashes?).

OK, I hear you ask, that’s all fine and well, but what do you do with a gem squash?  The labels in the supermarkets over here will tell you to peel and quarter the gems, scoop out the seeds and roast with olive oil.  And yes, you can certainly try that.  But personally, if I can avoid peeling a squash then I will!!  Here are some other ideas:

  • You can do what my dad still does to this day:  slice the squash in half around its equator, boil (or steam or microwave) until the flesh is soft enough to scoop out the pips easily, add a knob of butter in each hollow, mash the flesh inside the skin and season with cinnamon sugar.
  • Alternatively, if the idea of sweet vegetables is off-putting to you, try the same idea but with sea salt, black pepper and thyme.  I have even mashed mine up with a balsamic dressing which worked well.
  • Prepare and steam the squashes as above, then fill each hollow with a spoonful of vegetables of your choice mixed with pesto and serve (also ideal as a vegetarian meal).

Or you can serve them the way that Nick first served them to me – filled with savoury mince 🙂

GEM SQUASH STUFFED WITH SAVOURY MINCE (serves 2)

Ingredients:

400g lean mince (I have used beef, turkey and pork and all work well)
1 small onion, finely chopped
1 clove of garlic, crushed
about half a tin of chopped tomatoes
a splash each of soy sauce and worcestershire sauce
salt and pepper to taste
a pinch each of basil and thyme
1 slice of bread, crumbed
grated cheese for topping

Method:

Prepare and steam the gem squashes as above (one squash per person).

While they are cooking, fry the onion and garlic in a little olive oil until soft.  Add the mince and fry gently until cooked.  Add the chopped tomatoes, the sauces and seasonings – taste to see if anything else is needed.  Chopped chillis can also be added if your taste runs to spicy.

When the meat mixture is heated through, place the gem squash halves on a baking sheet and carefully scoop out the seeds, leaving behind the flesh.  Fill the hollow of half with the meat sauce, sprinkle with grated cheese and top with breadcrumbs.

Grill until the cheese has melted and the crumbs are crisp and golden, then serve with a big green salad and wait for your guest to fall hopelessly in love with you. 😉

More deliciousness for you!

  • Stuffed courgettesStuffed courgettes
  • Kousa mahshi (Lebanese stuffed courgettes)Kousa mahshi (Lebanese stuffed courgettes)
  • Chilli con carne with a cornbread toppingChilli con carne with a cornbread topping
  • Chicken, roasted butternut and feta lasagneChicken, roasted butternut and feta lasagne

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  1. Emma says

    December 13, 2005 at 9:13 pm

    Mmm Yum! When I was in South Africa for a month last summer stuffed gem squashes were my favourite dish. we had them with chickpeas, onion and lots of cheese, I just loved it!

    Reply
  2. Christina says

    December 13, 2005 at 10:48 pm

    LOL! It’s not just men who the way to the heart is through the stomach? Sounds very yummy. My Tesco has recently been getting in more than the usual pumpkin, acorn and butternut so I shall have to check it out. A dollop of golden syrup in mashed squash is a favorite of mine so I will definitely try your dad’s recipe out too.

    Reply
  3. St.Claire says

    December 14, 2005 at 8:14 pm

    The good old gem squash, fondly referred to in my South African childhood home as the sqaushy. Evberybody’s favorite as we were growing up. I must admit I do miss it out here in the states and the butter squash I substitute it with is not bad, but it is not that gem squash. My mom filled it with a mince smoortjie and topped it with cheese. That’s how I now do the butternut squash. Wow Jean this brings back memories.

    Reply
  4. Jane says

    December 15, 2005 at 12:19 pm

    Really enjoyed your blog.

    Reply
  5. Ivor says

    December 15, 2005 at 4:25 pm

    Mmmm, I’m missing home now 🙁 Nice to see you blogging, amongst other things, about SA. Really like your blog. Do drop in on mine sometime.

    Reply
  6. Yorkshire Soul says

    December 20, 2005 at 7:45 am

    I love butternut squash, it has a great wintery flavour, not too dissimilar to late season roasted parsnips, they do all seem to be imported into the UK though. Sweet potatoes too, mmmmm, gently roasted sweet potatoes with proper pork chops (plenty of fat, rind still on).

    Reply
  7. Pille says

    January 6, 2006 at 12:43 pm

    I got some gem squash from the farmer’s market last summer, where they were called canonballs:) I stuffed them as well – really cute!

    Reply
  8. Red Dog says

    February 1, 2006 at 12:59 pm

    Have started growing gems after 18 years in Oz. At last found seed grown by our local organic lady. Most of our friends think they are the small inedible melons that grow on the side of the road. So i do not have many takers. I am carrying out an education program though – will win in the end. RD

    Reply
  9. Arionrhod says

    February 22, 2006 at 1:44 am

    Well, hello! I just found this page because I was googling for , yes you guessed it: gem squash. I’m in Arizona. Does anyone have or know where I can get hold of some gem squash seeds in the US? I am dying for some and cannot get hold of any seed here. Help!!!

    Reply
  10. Brad says

    April 3, 2006 at 2:54 am

    Hey, thank you for an awesome article. I am from Durban but have lived overseas (UK and now Australia) for almost 9 years. When I go back the first things I have to get my hands on are a cold Amstel, a stick of biltong and a gem squash. I have been thinking about gem squashes a lot lately and explaining to my English girlfriend how, when we go to SA together, we will have them. Then, to my surprise, we were in our local vegetable market and there they were! Smaller and harder than their South African counterparts but gems nevertheless! So I did a quick Google search and found your entertaining blog which also reminded me how to cook them (I left SA at 19 and hadn’t done much cooking!). Thanks again!

    Reply
  11. kanre lesto-smith says

    April 11, 2006 at 9:32 pm

    Please please please can anyone tell me if they know of somewhere in the UK or website than I can get Gem Squash!!!!!!!!!!!!!! I MISS It and this recipe has made my mouth water. Any help will be appreciated. I am in the midlands in Stratford Upon Avon.

    Reply
  12. George Frost says

    April 19, 2006 at 8:32 pm

    Love the things and miss them terribly. I have some seeds and planted them last spring. (I live in Southern Spain so reasoned that they would grow well). Disaster, grew to half size then rotted. Perhaps I watered too much. I remember them in our back yard in Zim just growing out of the seemingly dry packed earth.
    So can someone advise me how to grow them, soils etc. I have hoarded some seeds so would appreciate any help.
    Thanks in advance.

    Reply
  13. Duncan says

    May 25, 2006 at 1:28 am

    Live in Melbourne, Australia, have seeds but no instructions on how, when, etc to grow, can anyone help. Mouth watering stuff!!

    Reply
  14. Nikki says

    June 16, 2006 at 4:08 pm

    Oh yes – I definitely rank gem squash as one of my most missed foods. I’ve searched in vain for it here in the States. I managed to find hubbard squash one year, but alas, no gems in sight. I buy the little acorn squashes though and cook them the same way – cut in half and baked or boiled – but they’re not as sweet.

    Reply
  15. megan says

    July 11, 2006 at 3:16 pm

    Just curious: I have heard that the Gem squash has absolutely no nutritional value……… Is this true.

    Reply
  16. Tom says

    July 20, 2006 at 9:54 am

    I bought some Gem Squash seeds from W.Robinson & Sons, Sunny Bank, Forton, Nr PRESTON PR3 0BN U.K. Tel:01524 791210.
    I have sown them this year and am experiencing something of a glut. The only problem with them is that the spread all over the place and take over the veg patch. Mind you they are WONDERFUL!

    Reply
  17. Elaine says

    September 1, 2006 at 3:31 pm

    Abel & Cole (www.abel-cole.co.uk) sometimes include gem squash in their organic fruit & veg boxes. Some came in the box just today! If you’re not on a box delivery system, I presume that you can order them solo from Abel & Cole as well. Thanks for the suggestions on how to cook them…I had no idea what to do.

    Reply
  18. ken johnston says

    September 20, 2006 at 10:57 am

    can any one tell me where to buy gem squash seed

    Reply
  19. Keith says

    November 7, 2006 at 1:32 am

    Free seeds!
    If you live in the USA, send me a stamped, self-addressed envelope, and I will return it with about 20 gem squash seeds. The seeds are saved from our current crop.
    Keith Meintjes
    3440 Wormer Dr
    Waterford, MI 48329
    USA
    We have done this for the last five years: Save seeds to plant the following year.
    And, if you need instructions: To grow (and cook) Gem Squash, follow any guidelines you may find for Acorn Squash.
    Offer expires March 31, 2007.
    Keith

    Reply
  20. Debbie says

    March 6, 2007 at 3:14 pm

    I have been advised that you can purchase Gem Squash in Asda’s, happy shopping.

    Reply
  21. Keith says

    March 11, 2007 at 12:36 am

    Since making the offer, I have received one or two requests a week. This week, three. All requestors get a few dozen seeds. I have plenty of seeds left.
    I actually do not care if you live in the USA or not. Just get me an envelope with sufficient USA postage stamps to reach you. Maybe the Customs will catch it, maybe not.
    What is great are the letters that people enclose with their requests. Seeds have gone to Alaska (short growing season, but 24 hours of sun!), to all kinds of ex-pats of Southern Africa, and to some who were visitors to ZA. Today, I even had an e-mail from Australia asking, not for seeds, but for growing directions.
    To harvest the seeds: Leave the squash on the vine until the vines die back. (Or, buy mature squash that are not all green but have a touch of yellow / orange colour on their skin.) Halve the squash, and scoop out the seeds before cooking. Rinse the seeds to remove them from the squash strands. Dry the seeds at room temperature for a couple of days, then store them in a resealable plastic bag.
    Keith

    Reply
  22. sumTing.com says

    June 25, 2007 at 4:13 am

    Gem Squash Seedlings

    Of the twenty gem squash seeds that I planted a couple of weeks ago, six of them sprouted. It doesn’t seem that the rest are going to sprout, so as of now I have six gem squash seedlings. I’m going…

    Reply
  23. Malcolm Campbell says

    August 8, 2007 at 7:34 am

    I’m seeking some Gem squash seed in Australia. Any chance?

    Reply
  24. charlotte blanch says

    August 31, 2007 at 4:16 am

    hello there,
    hopefully will have a bumper crop of gem squash next month… got seeds in SA last year and planted them late this spring( in ADKS mountains of NY ) if anyone wants seeds , pleae contact me .
    charblanch@hotmail.com

    Reply
  25. patty says

    September 29, 2007 at 3:40 pm

    I am english, married to a south african and living in the Rhode Island I was given 1/2 a packet of gem squash about 4 years ago, I planted them this summer and my garden has been overrun with delicious gem squash, I will be saving some seeds for next year. I planted so many, not sure if they would germinate, but they went gangbusters and grew over the lawn for yards!

    Reply
  26. Victor Steane says

    October 17, 2007 at 2:00 am

    Hi there,
    I’m a Rhodesian ex-pat and amazed to find so many others missing gem squash. I have tried butternut squash, but find it rather bland in comparison.
    I managed to get some seeds many years ago, but as they were so valuable to me I hoarded them like gold bullion and sadly they are now inactive. Thanks to comments from others I will now pursue replacements aparrently available in the UK.
    I do miss them very much (as well as boerewors but don’t hold out much hope for that item as well).

    Reply
  27. david morris says

    October 24, 2007 at 5:40 pm

    oh what can i say didnt god do well to give us gem sqaush the vegetable from the gods best cut in half the seeds scooped out boiled in water for 10 mins a little butter and black pepper

    Reply
  28. Kim Nicks says

    May 30, 2008 at 12:41 am

    Is there any way to still get gem squash seeds? I live in So Cal. and have not been able to find any. Thank you.

    Reply
  29. Susan Henry says

    August 29, 2008 at 11:28 am

    I ate the first gem squash of the season last night, from seeds that came by mail from SA….oh they were so good! I had forgotten how good they are!
    As for Boerewors, I have a local butcher make it for me…the Canadians cant get their tongues around the word, so it is politely called South African sausage!! Even the locals are eating it now. The smell of it cooking on an open fire reminds me of braaivleis at the beach!

    Reply
  30. Wendy Morley says

    September 23, 2008 at 1:08 am

    Hi, I found some gem squash (or jam squash as my brother Peter used to call them when he was little and we lived in Hilton,near Maritzburg)on Sunday on my way back from Toowoomba, S.E.Queensland at Tomatoland! I was so excited as i haven’t seen any in Australia since emigrating nearly 14 years ago! I will plant the seeds and hopefully have some luck or buy seeds which I see now are available from some suppliers here in Australia. thanks for your intersting blog and great ides for cooking gem squash. I like them cooked in microvave, scooped ou seeds and then fill with cooked peas and a blob of butter. Lots of happy childhood memories there.
    Wendy

    Reply
  31. Rachel says

    September 28, 2008 at 9:13 am

    /www.vegetableplantsdirect.co.uk
    If You go to this web address here in uk they have seeds and plants

    Reply
  32. Rachel says

    September 28, 2008 at 9:18 am

    Hi
    After 2 years of searching for Gems this is the closest i have come

    Reply
  33. Oanh says

    October 20, 2008 at 11:06 am

    Hi
    I’ve cooked from your recipes before, and love gem squashes – they’re so cute. Anyway, while I was googling for a recipe, I found the following and thought you should be alerted to it:-
    http://livelystone.multiply.com/recipes/item/3/Stuffed_gem_squash
    Seems like they’ve cut and pasted your recipe, without acknowledgement.

    Reply
  34. ray goodall says

    February 7, 2009 at 11:55 am

    is there a supplier in Nottingham for gem squash

    Reply
  35. Foxey says

    July 11, 2009 at 11:00 pm

    You can get it in Waitrose in the UK.

    Reply
  36. MaryAnn says

    September 23, 2009 at 10:15 am

    I have just today received 2 gem squash in my organic veg box from Riverford. (riverfordnorton.co.uk. They deliver to most of England.

    Reply
  37. marshypops says

    October 10, 2009 at 8:57 am

    Not sure if this “thread” is still active. I’ve got gem squash from Abel and Cole.
    http://www.abelandcole.co.uk/

    Reply
  38. Leslie Goodale says

    November 10, 2009 at 11:18 pm

    Hi Everyone!
    Loved comments, didn’t know there was such a following for gem squash, as a Calgarian supply is very limited, to one month a year(imported by SA butcher shop).
    I was introduced by daughter-in-law ( an Aussie raised in SA). She is visiting parents in Aussieland and I would love to prepare and freeze the 8 gem squash I bought today before she returns next month.
    Wondering if I can cook and freeze like pepper squash or not.
    looking for boerewors! take heart we found some in small towns across the prairies (in Canada). Apparently there are a number of women who make it in their communities when they can’t buy it. Suggest you contact SA communities or if really desperate, we found our supplier through a SA doctor. Good Luck hunting! Leslie Goodale

    Reply
  39. Denver Bennett says

    January 17, 2010 at 10:08 am

    I’m a SA living in the UK. Is there anywhere that I can get hold of Gem squash and Boer Pampoen seeds? I’d love to grow my own!
    See images links!
    http://www.greatnorthroad.org/bboard/images/0306/pumpkin.jpg
    http://www.claireslittlegems.com.au/images/gem_squash.jpg

    Reply
  40. Mel Keyser says

    March 26, 2010 at 9:20 am

    Hi Denver. Gem squash seeds are available from http://www.mammothonion.co.uk. Boer Pampoen seeds are available from http://www.tozerseedsdirect.com/seeds/squash-winter-seeds. Hope they grow. I’m planting mine today.

    Reply
  41. Apriljenneson says

    September 15, 2010 at 11:26 pm

    My sister in SA has sent me gem squash seed (I’m in UK), which I grow every year. I never split the gems before boiling but pierce the shell at the equator. Once cooked I scoop the seed and discard and put the flesh into a collander and drain for half an hour. Then i put it back into a pot with some butter, salt, pepper and a tin of drained sweetcorn. Mix it all together until the butter has melted and either serve or freeze.
    I also split gems at the equator, scoop the flesh, put in a dab of butter, a little salt, pepper and nutmeg. I place them into vacuum bags and seal like that – uncooked. To cook, microwave or boil in the bag.
    I also grow Cape Gooseberries in the UK, if anyone is interested.

    Reply
  42. Apriljenneson says

    September 15, 2010 at 11:42 pm

    I can supply gemsquash seed in the UK. If you are interested, please email me at apriljenneson@googlemail.com

    Reply
  43. Robin says

    January 27, 2011 at 4:08 pm

    Seeds also available at
    http://cgi.ebay.co.uk/Gem-Squash-%2f-Winter-Squash-Gemstore-*-10-Seeds-*_W0QQitemZ270695356841QQcmdZViewItem?rvr_id=204055414248&rvr_id=204055414248&cguid=17b9d64f1280a0e203c64686ff3858b4
    10 for 99p plus postage

    Reply
  44. Amanda Lishman says

    March 14, 2011 at 1:53 am

    If you are in Australia you can buy the seeds from the Diggers Club in Melbourne. They do mail order heritage varieties of plants and seeds. this is the address http://www.diggers.com.au/gardenHerons.shtml I do not have any financial interest in the company I just buy seed formy garden from there. I bought Gen Squash out of curiosity as lots of South Africans I know comment on them. I know have rampant vines and found your site googling when to pick them!

    Reply
  45. Jean says

    November 20, 2011 at 3:32 pm

    A great way to serve gems. Remove pips and steam. Once cooked fill with tinned sweetcorn, top with grated cheese and a sprinkle of aromat. Place in oven to warm through and if necessary grill for a couple of minutes to brown top. It is very moreish.

    Reply
  46. Jennifer Taylor says

    May 17, 2012 at 7:42 am

    Just bought a lovely gem squash in the African Delights shop on Mowbray Road at Lane Cove. Also stocked up with boerewors, biltong, green fig and watermelon konfyt and Cape Gooseberry jam.
    The gem squash will be stuffed withj savoury mince and topped with cheese.
    Yummy!!!

    Reply
  47. Jennifer Taylor says

    May 17, 2012 at 7:50 am

    Just to wet your appetite – also available at African Delights are koeksusters (I freeze them) and melktert, as well as droewors and sosaties!!

    Reply
  48. Tracy-Ann Ralphs says

    April 19, 2016 at 7:08 am

    It sounds delicious. I am on an eating plan with umpteen veggies to eat a day and I just can’t do them all just steamed or boiled. This looks wonderful and is on the menu for tonight so I will let you know.

    Reply
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"The essence of being human is that one does not s "The essence of being human is that one does not seek perfection" 

I wonder what the author if those words would have made of the age of Instagram? We are fed an endless stream of perfect images of perfect bodies and perfect lives. In the back of our minds we KNOW this is not reality, but still the subconscious yearning for this imaginary world of perfection persists. Humans are funny that way.

But so often in life, things fall short of the perfection we imagined - seemingly perfect relationships fail, cakes look nothing like the picture in the book, clothes that looked good on the internet look ridiculous on our bodies, the wrong turn we took meant we never got to our planned destination.

Falling short of perfection is part of life. The big question is how you deal with it. Do you throw your hands up in despair and berate yourself for failure? Or do you find the positives in the imperfect outcomes of your plans? 

This photo taken almost exactly 4 years ago was meant to be a "perfect" Instagram shot of me in my signature pose, on a perfect sunny day on snowy ski slopes. Instead, as @explorista snapped the photo, our ski instructor decided to throw handfuls of snow at me - but as it turns out, this "imperfect" shot turned out to be my favourite of the day 😍

Do you find joy in life's imperfections?
What's your favourite way to eat cauliflower? Up What's your favourite way to eat cauliflower? 

Up until about a week ago I would have said cauliflower cheese... but all that changed when I made this low-carb cauliflower steak Welsh rarebit... I first made cauliflower steaks years ago, before cauliflower started enjoying its 15 minutes of fame, as a main course for vegetarian friends. But it wasn't till last week when I wanted to make Welsh rarebit for St David's day and discovered I had no bread that it struck me that cauli steaks would make the perfect base for Welsh rarebit! It's totally indulgent - like pouring a beery cheese fondue over your cauliflower - and totally addictive. You can find the full recipe in the link in my profile,  or SAVE this post for basic instructions! Remember to tag me if you try it -I'd love to see 😊

* Slice two 1cm steaks vertically from the middle of a large cauliflower, season and fry in  butter and oil till browning slightly.

* Oven bake for 10 mins at 200C while you mix grated cheddar, melted butter, Worcestershire sauce, mustard and beer. (The Duvel Belgian ale works a charm, BTW!).

* Spread the cheese mix generously over the 2 steaks and pop under a medium grill until golden and bubbly

You're welcome 🤩
Dyed Gwyl Dewi Hapus - or happy St David's Day if Dyed Gwyl Dewi Hapus - or happy St David's Day if you don't speak Welsh 🏴󠁧󠁢󠁷󠁬󠁳󠁿

March 1 is the day on which the Welsh people celebrate their patron saint, St David, and one of their traditions is to wear a daffodil, the national flower of Wales. Here are five daffodil facts to impress your Welsh friends:

🌼 There's no difference between a daffodil and a narcissus. Daffodil (or jonquil) is simply the common name for members of the Narcissus genus, so all daffodils are narcissi.

🌼 There is only one species if daffodil that is native to the UK - Narcissus Pseudonarcissus, or wild daffodils. You can spot them by the fact that their outer 6 petals are a paler yellow than the central trumpet, and they are usually smaller than the showy, giant yellow commercially grown daffs. 

🌼 It's not entirely certain how the daffodil came to be the national flower of Wales - one theory is that they are one of the few flowers in bloom on 1 March. Another is that the daffodil is less... antisocial to wear than the other Welsh national symbol, the leek 🤣

🌼 Daffodils are the official 10th wedding anniversary flower.

🌼 Daffodils contain a poisonous sap - keep away from pets and if mixing daffodils in a vase with other flowers, let them stand in water separately for 24 hours first I case they affect the other flowers. 

Are daffodils your favourite Spring flower? Or do you prefer something else?
As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019

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