This week I decided to sort my life out and by ‘sort my life out’ I mean throwing away all the old tat I’ve collected over the years because my flat is starting to resemble an episode of Obsessive Compulsive Cleaners. I must suppress my inner hoarder and throw away that old camera lead. But what if I need it?! You don’t though because you lost the camera that lead went with four years ago. Oh yeah… But what about this colourful set of glitters? They’ve never even been used, they could be good for a fancy dress party? When have I ever been to fancy dress party, they’re going to charity… Wait! You can’t throw away those shoes! I love those shoes, I bought them in Morocco. Yes I can, they’re disgusting, they smell of dead camels and you haven’t worn them for seven years, they’re going in the bin. Wow, I’m actually being quite ruthless I thought to myself as I glanced over at mini hoarder Corrie in the corner. She was busy having a full blown tantrum and tearfully clutching onto an old baseball cap, a manky pair of Ugg boots and my old school copy of ‘Lord Of The Flies.’ Oh for god sake, this is going to take a while.
And it did, around three weeks in fact but I can now proudly say hoarder Corrie is gone and has been replaced with organised ‘sorted’ Corrie who is here to stay. At least for a bit anyway. To celebrate I’m finally going to let myself make something I’ve been wanting to make for ages, squash fondues! Yes people, it’s Autumn so get those loose fitting tracksuit bottoms back in circulation because it’s time for a dinner of hot melted cheese.
Mini squash fondues
Serves 2 / Hands on time 30 mins / Takes 1 hour / V
2 mini squashes (roughly 550g each) I used onion squash
75g vegetarian emmental
75g vegetarian mild cheddar or Gruyere*
50g vegetarian Italian hard cheese or Parmesan*
2 garlic cloves, crushed
Handful of finely chopped fresh parsley
4 tbs vegetarian white wine
2 tsp Pomoro extra virgin olive oil
Serve with crusty stale bread and salad leaves.
1. Preheat oven to 200°C/180°C fan/400°F/gas mark 6. Finely grate the cheeses and mix them altogether in a large bowl. Put to one side.
2. Using a sharp knife carefully cut the tops of the squashes off to create the lids and put to one side. Carefully hollow out the squash by cutting a hole in the top and then scooping out the seeds with a spoon.
3. Once you’ve hollowed out the squash check to see if each squash stands up on its own. If they’re uneven and tilt, carefully level off the bottom of your squash with a knife (take care not to cut too deep, you don’t want to create a hole. If you do though don’t panic, pop the bottom back on a make a little foil coat for your squash to sit in to prevent it from leaking).
4. Crush a garlic clove into each squash followed by a small sprinkle of parsley and 1 tablespoon of white wine into each. Season well with salt and pepper.
5. Fill each squash with half the cheese and then add another tablespoon of wine to each squash. Season again and stuff the squashes with the rest of the cheese. Top with the remaining parsley, season with salt and pepper and pop the individual squash lids on.
6. Put both squashes on a baking tray and bake them for 30-35 minutes. Remove from the oven, remove the lids and drizzle with a little extra virgin olive oil. Serve immediately with a simple green salad and stale bread to scoop the delicious melted cheese out bread to scoop out bread. Happy scooping.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
*Gruyére is a cheese of protected status originating from Switzerland. The production and maturation is defined in Swiss law and all Swiss Gruyère producers must follow these rules, however this doesn’t specify the use of animal rennet. Therefore it could or could not be vegetarian.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.