November has come and gone, and what was supposed to be a quiet month, free of the usual travel and social gatherings ( thanks to COVID ), proved to be quiet busy. Compared to most places in the world, particularly France, we are fortunate in Sydney, to be able to move around and socialise albeit with a few restrictions, but if you are an introvert like Mr T, it is hardly an inconvenience.

So, resuming an old post format, let me take you thru “November Happenings “

Starting with a few small family gatherings:

we celebrated Hannah’s 11th birthday, followed by a couple of lazy lunches with Mr T’s older daughters. 

An invitation for a kids clothes swap at the house was an occasion to catch up with friends over cheese and nibbles.

A rare foray into the city for business lead to a nice lunch at Auvers Cafe in Darling Square. This was our first city outing since March, and quite nice to see the CBD coming back to life ( though it is much quieter than a year ago )

Feeling brave and ready to mingle again, we walked in to Cronulla’s newest restaurant, The Pines for a casual Thursday lunch. And walked out 3 hours and 3 courses later.

Let’s not forget a couple of outings on the boat, thanks to the warm spring weather. We call it social distancing.

And because we tend to celebrate/observe traditions like Halloween, All Saints, Day of the Dead thru to Thanksgiving ( though not very strictly, I must admit ), November happens to be pumpkin month at our place. We had pumpkins of all shapes and sizes gracing our living and dining room, paired with everlasting daisies, rosemary and bay leaves.

Once they served their decorating purpose, they were turned into delicious dishes like this pumpkin cheese fondue and miso and peanut butter roasted pumpkin. 

Miso Peanut Roasted Pumpkin

I first came across this recipe in French magazine, Elle A Table. I was intrigued, not only because pumpkin was an unusual vegetable when I was growing up in France but also miso and peanut butter are not your typical French ingredients.

The original uses potimarron, which is  known in English as Orange Hokkaido or Red Kuri pumpkin. I have substituted butternut pumpkin with great success, even orange sweet potatoes ( delicious too, though they tend to be a bit drier and “starchier” than pumpkin, pictured below ). The combination of miso and peanut butter is addictive, it smells like chocolate tastes like satay!   

I served this with lamb chops and a side green salad, but it also makes a perfect vegan lunch with the addition of extra vegetables.

Serves 6 as a side 

Ingredients

1 pumpkin, approx 1.5 kg

3 tbsp white miso

1 tbsp smooth peanut butter

50g raw peanuts, roughly crushed

6 tbsp olive oil

1/2 cup fresh coriander, chopped

1. Preheat oven to 170C
2. Wash and dry the pumpkin ( no need to peel ). Cut into wedges about 5cm thick, discarding seeds and fibres. Place on an oven tray, in one single layer.
3. Mix together miso paste, peanut butter and olive oil. Spread  all over the pumpkin with a small butter knife or pastry brush. Sprinkle with the crushed peanuts.
4. Roast in the oven, turning the wedges half way thru.
5. When ready, sprinkle with chopped coriander.
6. Serve warm or at room temperature.