Difference between revisions of "Cheese and ham squash bombs"

From Cookipedia

 
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===Recipe review===
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'''<span class="reviewTitle">Funky 🤩</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">A natty idea!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
 
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===[[Mise en place]]===
 
===[[Mise en place]]===
 
* Preheat the oven to  200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
 
* Preheat the oven to  200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
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Image:Cheese and ham squash bombs pair.jpg|Fresh out of the oven
 
Image:Cheese and ham squash bombs pair.jpg|Fresh out of the oven
 
Image:Cheese and ham squash bombs ingredients.jpg|[[Cheese]] and [[Ham|ham]] [[Squash|squash]] bombs, the ingredients
 
Image:Cheese and ham squash bombs ingredients.jpg|[[Cheese]] and [[Ham|ham]] [[Squash|squash]] bombs, the ingredients

Latest revision as of 17:15, 28 November 2020


Recipe review

Funky 🤩

5/5 A natty idea! The Judge

Cheese and ham squash bombs
Difference between revisions of
Servings:Serves 2 to 4
Calories per serving:559
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013

Another recipe inspired by Stefan Gates' The Extraordinary Cookbook. Stefan used hooligan squashes but I've used patti pan squashes because that's what's ready in the garden at the moment. Any small squashes would do.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

the filling

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

  1. Wash the squashes, slice off the tops and reserve then scoop out the seeds with a spoon and discard them.
  2. Season the insides with salt and pepper, add a smashed clove of garlic, a sprig of thyme and 1 teaspoon of olive oil to each squash.
  3. Replace the lid and shake well.
  4. Roast for 1 hour
  5. Meanwhile crush the cheese and mix all of the filling ingredients together and season to taste.
  6. After 1 hour, remove the squashes from the oven and discard the garlic and thyme leaves & drain any excess liquid.
  7. Add the filling, replace the tops and roast for a further 30 minutes

Serving suggestions

Serve hot

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