A Taste Of Yellow - Tropical Fruit Crumble - Squash Soup With A Kick

A friend, Barbara Harris of Winos and Foodies, unfortunately lost her long battle with Cancer in June.

We met through a mutual friend Jacqui and discovered that we were both in love with Food.
Cooking it, eating it, sharing it with Family and Friends.
Unfortunately, Barbara moved away to warmer climes, but we kept up correspondence.
Don't you love the Internet.
We also kept up with our lives through our mutual love of Blogging
Barbara, over the last few years has run a blogging event called a "Taste Of Yellow" tied in with LiveStrong Day. Barbara was a Great admirer of Lance Armstrong.
She also loved Le Tour de France.
This was also her chance to help Fund raise and raise awareness for Cancer Research.
Getting together Bloggers, from all over the World, to post Yellow Food

We felt that a memorial to Barbara should be held.
I contacted Meeta of Whats for Lunch Honey
She runs another Blogging Event called Monthly Mingle and it's timing couldn't be better.

This time it is being hosted by Jeanne of Cook Sister
I thought I would share some yellow food with you
First a Tropical Fruit Crumble

This crumble topping idea, was given to me by my daughter Katie.
It is so simple, got lots of crunch and perfect to cover any fruit.
Why not move away from apple and bring a little touch of Summer into our cold wintery lives.
After all it is Summer somewhere.
As luck with have it, they had a special on Pineapple and also Mangoes at my supermarket.
I'm quite happy buying these fruits out of season, as we don't grow them in this country anyway.
Passion fruit or Papaya would be good in this Fruit Salad. they are outside of my Budget at the moment.
The bonus, is the combination of the coconut, in the crumble, with the pineapple
When topped with cream, you could almost be drinking a Pina Colada

To feed 4 people
You will need
1 pineapple, peeled and cubed
1 mango, peeled and cubed

2 tablespoons brown sugar
2 tablespoons butter
Zest and juice of 1 orange
1/4 cup water

For the Crumble ( this is enough for 8, freeze the bit you don't need)


1 cup plain flour 
3/4 cup (packed) dark brown sugar 
3/4 cup rolled oats 
3/4 cup coconut 
1 tbsp cinnamon (ground) 
2 tsp nutmeg (ground) 
2/3 cup butter (melted) 
2 tsp vanilla essence 

Add  all of the dry ingredients into a bowl
Melt the butter
Add
Mix together
Set aside

Place the prepared fruit into a gratin dish
Sprinkle brown sugar and orange zest over the top
Dot with butter
Pour over the orange juice and water

Into a 190C oven for about 25 minutes
A syrup will be formed
Remove from oven
Cool

Sprinkle Crumble over the top
Once again into 180C oven for 30 minutes

Serve with Whipped Cream, Creme Fraiche or maybe even Greek Yogurt

Staying on the Yellow theme...
I made a simple dinner last night

Rib Eye Steak, Squash and Brussels Sprouts
I roasted the vege
I really like the skin on the Buttercup Squash, (some call it Supermarket Squash)
It's nutty and the flesh is quite dry. I prefer it to Pumpkin

Cut the Squash into wedges
Just toss in Sea salt and Black pepper
Drizzle over some Olive oil

Into a 180C for about 40 minutes
Meanwhile prepare the Brussels Sprouts
Trim the ends and remove any damaged leaves
Blanch in boiling salted water, for about 2 minutes
Drain
Toss in a little olive oil and season with salt and pepper

When the squash is almost cooked (after 40 minutes)
Throw in the Brussels Sprouts and roast for about another 20 minutes

I took the Steak out of the fridge earlier, to bring to room temperature
Seasoned with Sea salt and Black pepper
Drizzle over a little olive oil

Heat your pan till Smokin'
Add Steak
Cook about 3 minutes, first side
This should give a lovely crust
Turn and cook about just another 2 minutes
This should give you a nice med-rare steak
Remove and place on a plate
Add a little water (just a couple of tablespoons) to the hot pan, to deglaze it
Scrape up the brown bits and bring back to the boil
Pour over the steak and let rest for about 4 minutes
Slice and serve.
It was so yummy and enormously filling
Good meal, if you are avoiding Carbs.

So I had cooked too much squash, of course I made soup for lunch

2 Tablespoons  Olive oil
1 onion chopped
1 carrot grated
1 tablespoon shredded coconut
Sea Salt and Pepper
2 teaspoons Thai Curry paste
1 litre Chicken stock
Water
Left over Squash 
(About 1/4 medium squash cut into large cubes)
1 tablespoon fish sauce
1 heaped teaspoon brown sugar
Zest of 1 lime
Juice 1/2 medium lime

Gently saute onion in olive oil
Add carrot and coconut
Season with S & P
Add curry paste 
Saute another 3-4 minutes
Add chicken stock and top up with water to make sure all vege are well covered
Bring to boil then simmer about 25 minutes
Add squash,
Then Fish sauce and sugar and lime zest
Cook another 15 minutes
Add lime juice
Taste, check for seasoning and adjust if necessary

So Barbara if you are looking down, lots of yellow food for you
xxx Gilli