What I wore Wednesday

A random new edition that I will be doing every Wednesday, because I’ve got some random style.

 

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Grapefruit Vinaigrette

Its starting to get really, really cold here in South Africa and thinking about warmer days gets any young soul through the hardships that s winter.  So what would any kind of crazy person do……Make a really refreshing salad dressing to go with a really cold salad.

 

This is a delightfully simple vinaigrette that’s got the bitterness of grapefruit and the sweetness of maple syrup.

 

GRAPEFRUIT VINAIGRETTE

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Ingredients

  • 1/2 a grapefruit, squeezed
  • 1/4 cup olive oil
  • 1 tsp maple syrup (or any other liquid sweetener)
  • 1 garlic clove, minced
  • 1 tsp freshly chopped chives
  • salt and black pepper to taste

Directions

Combine all ingredients in a small bowl and whisk until combined ( combined enough for a vinaigrette)

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Drizzle over any salad of choice and sit back and reminisce about summer.

 

On a completely different note.  My lovely boyfriend surprised me with a new camera last night.  It was the most amazing thing anyone has ever done for me.  Just a random gift for no reason, obviously I’m a very lucky girl.  

Some of my first photos taken on my new camera: 

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Gem Squash stuffed with couscous and pumpkin seeds

If you’re looking for an easy side dish that looks lovely on the table and is packed with delicious seeds of goodness this recipe is for you.  It’s rather easy to make and doesn’t require major cooking skills.  Gem squash is a South African squash that’s amazingly delicious,  but if you can’t find any in your little part of the world acorn squash will be just as good.

Great for dinner parties or for picky eaters.  

 

GEM SQUASH STUFFED WITH COUSCOUS AND PUMPKIN SEEDSserves 4

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Ingredients

  • 2 gem squash, halved and seeds removed
  • 1/2 cup couscous
  • 3/4 cup vegetable stock
  • 1/2 cup pumpkin seeds, roughly chopped
  • 1/4 cup bread crumbs
  • salt and pepper to taste

Directions

Preheat oven to 180 degrees Celsius / 356 Fahrenheit  

Bring a medium pot of salted water to boil and reduce heat to a medium boil.   Place the gem squash in the boiling water and cover, allowing to boil for 15-20 minutes until the squash flesh is soft.  Remove from water and put aside.

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In a mixing bowl add the couscous and vegetable stock cover well with a dish towel so no steam will escape.  Allow to stand for 10 minutes.  Fluff the couscous with a fork and stir in the pumpkin seeds.  taste and season with salt and pepper.

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Scoop about 2 tbsp of couscous into the centre of the gem squash cavity.  Repeat with the remaining squash.  Sprinkle the tops with a generous amount of bread crumbs.  Place the squash on a baking sheet and drizzle with olive oil.  

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Place the tray in the oven and bake for 10 minutes or until the top is a golden brown.