It was a clever inspiration from Mayuri on the Foodie Monday blog hop that triggered this weeks opening post. The bloggers this week will get together to create dishes from countries that start with the same alphabet as their name. Now, any that clever. Luckily I have so many countries to choose from and so many of them with exciting cuisine. I was sincerely torn between Swiss chocolates, Siberian kale and Spanish tapas. Finally I succumbed to the flavour of Mojo Verde I made as a trial and there by followed the farmers market find further to line up a tapas-style patty squash
Tapas is literally a bar mans idea of bite-sized treats which have transformed into the epitome of cuisine exploration when it comes to Spanish cuisine. What began as a piece of bread to cover the drink glasses is now one which has cold and warm dishes created to finger food style perfection. Put together they are a whole meal made with a little plateful of appetizers.
To do a tapas evening here are our suggestions
Turn on some lively music and add in colourful decor. Put down a large grazing table down your buffet stand and add some cool small plate dishes and creamy dips
- Marinated Olives
- Goat cheese
- Watermelon gazpacho shots
- Mojo Verde to dip (check recipe below)
- Crusty slices of bread
- Roasted peppers with garlic and olive oil
- Grilled eggplant
- And don’t miss to try this Stuffed patty squash
- Good zingy wine
- Cool cocktails or mocktails
- You cant do without some churros and decadent chocolate dip
So with these, you are good for a season with friends and family.
Back to this recipe
The patty squash is one of the prettiest vegetables and it really feels like a UFO and is perfect for creative minds.
The Mojo Verde (green sauce) had taken over our senses already. So the stuffing was uncomplicated, the gourds themselves, wholesome chickpeas and millets with flavourful herbs and olive oil. Baked with a bit of cheese on top these mini UFOpatty squash looked irresistible. Don’t miss to create these.
If you can’t find any of these, try them with zucchini or marrow, it should be equally relishing.
Catch you soon again this week with a couple more recipes.
This recipe is a part of the #172 International feast. Hope you enjoy them.
Stuffed patty squash with Mojo verde
warm tapas spread
for Mojo Verde sauce
- 1 cups coriander leaves (cilantro)
- 1 cup parsley
- 5 cloves garlic
- 2 tsp sunflower seeds
- 1/2 tsp cumin seeds
- salt to taste
- 1/2 cup olive oil
- 1 tbsp lime juice or white wine vinegar
for stuffing patty squash
- 4-6 medium sized patty squash (summer squash)
- 1/2 cup Foxtail millet cooked
- 1/2 cup chickpea cooked and drained
- 1 clove garlic grated
- 1 tsp paprika
- 1/2 tsp cayanne pepper
- salt to taste
- 1 tsp parsley finely chopped
- 2 tbsp cheese machengo, grated
- 1 tbsp olive oil
Mojo verde making
- Add all the ingredients into the food processor and blend till smooth. Save the sauce refrigerated.
for the patty squash
- Preheat the oven at 180
- Wash clean and pat dry the patty squash
- Core the central area and scoop out the contents to form like a little bowl.
- Stuff the scooped centre with a few chickpeas it can hold.
- In a mixing bowl add the cooked millets, parsley, cayenne, paprika, grated garlic and salt. Mix them well till combined.
- Stuff the squash with this mixture and press the mixture down firmly to hold like a little lid.
- Place the prepared squash on a baking tray and drizzle the olive oil over each one
- Bake at 180 for 15 minutes
- Add the cheese on top of each patty and bake again for 5 more minutes until the cheese just melts.
- Serve warm with Mojo verde.
Add the grains based on what you like. you can use cooked rice or buckwheat instead of the millets.
Sodium: 504mgSugar: 6gFiber: 10gPotassium: 1274mgCholesterol: 6mgCalories: 522kcalMonounsaturated Fat: 26gPolyunsaturated Fat: 5gSaturated Fat: 6gFat: 39gProtein: 12gCarbohydrates: 38g
Tried this recipe?Let us know how it was!