THE DARING COOKS APRIL CHALLENGE
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
What a fun challenge this was! And I've found more examples all month long of other things in edible bowls, and I've put them on the bottom of this post.
SPAGHETTI SQUASH SOUP
|SS Soup in the SS shell bowl, lined with the SS strings|
1/2 spaghetti squash baked in an oven
Butter or olive oil
1 large chopped onion
4 minced garlic cloves
1 tablespoon of minced ginger
1 teaspoon of curry powder
6 cups of either vegetable or chicken stock
Salt and ground pepper
Bake the spaghetti squash in a pre-heated oven at 350 degrees F for almost 40 minutes and scoop it out once it has cooled.
In a sauce pan add some butter or olive oil on medium flame and add the onions. Cook the onions till they soften, then add the ginger, garlic, and curry powder. Stir it for about 2 minutes.
Puree the squash in a blender and add it to the sauce pan along with the vegetable or chicken stock. Stir it continuously for about 10 minutes.
Season the soup with salt and ground pepper, serve it with some grated spaghetti squash.
OTHER EDIBLE BOWLS
|Tuna in Celery Boats|