Quick summer pasta with vegetables

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Toy animals in gorgeous local fabrics at the craft market. I’ll be traveling again soon, and really needed to clear out the vegetable drawer. I also have French classes two days after work now, very enjoyable but quick dinners are needed those nights. The stars had clearly aligned for a quick summer pasta with vegetables. This comes together in the time it takes to cook the spaghetti and get Stranger Things season 3 ready on Netflix.

Quick summer pasta with vegetables (serves 3)

300 grammes of spaghetti, or pasta of your choice
3-4 tbs olive oil
15 cherry tomatoes, halved
2 local yellow squash, chopped
3 large cloves garlic, crushed
1 small eggplant, chopped
salt, pepper
a couple slices of leftover prosciutto, sliced

grated parmesan (use vegetarian cheese for fully vegetarian meal)

Boil the pasta. Gently fry the squash in a large frying pan, then add aubergine pieces and cherry tomatoes (the tomatoes will release some juices which stops the aubergines from absorbing all the olive oil).  We added a little prosciutto, to help empty out the fridge shelves. Add some generous pinches of salt and a little pepper to taste. When pasta is ready, drain it and toss it all in the frying pan. Add grated parmesan, and enjoy.

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Not so pretty, but fast and very tasty. You could do this with other vegetables too. The grated parmesan does make a difference  in pulling the dish together. As usual, getting the pasta cooked but still a little al dente is needed, as it will absorb some moisture from the vegetables. I used tap water to boil the pasta, we have not heard of cholera outbreaks in Accra this rainy season yet. There is a polio outbreak in Tamale, though.

Did anyone see Conan O’Brien in Ghana in June?  Most odd to see images of him on Oxford Street. He also went to Kumasi.

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Filo tart with zucchini and smoked cheese

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Our for a walk in North Ridge, we met some of our old neighbourhood goats. It’s still pleasantly cool, lovely to be able to walk without immediately dripping with sweat. Weekend mornings the streets are relatively quiet, many of the small shops are closed, and we can walk quietly, with an occasional honk from passing taxis. The goats were observed near +233 jazz club, where there is also a flat area used as a football training pitch.

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Here they sell lottery tickets or phone scratch cards? Not sure. Anyway, I am back in Accra for three weeks between trips. Traveling so much does disrupt cooking routines, like making sure there are fresh vegetables you feel like cooking with, but not accumulating food that will not keep until you are back. Here, I realized I had three packets of filo pastry, some precious zucchini and some scamorza (smoked cheese), so this was thrown together for a quick dinner.

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Filo tart with zucchini and smoked cheese

Filo pastry: I  used three oven-tray sized sheets, and froze the rest
3 tbs melted butter
3 zucchini, sliced in thin half moons
1 yellow onion
salt, pepper
250 grammes scamorza (smoked cheese), or another meltable cheese of your choice

Line oven tray with baking parchment or a silicon mat. Heat oven to 220C. Unfold two sheets of filo pastry on baking sheet, and brush top one with melted butter. Lay third filo pastry sheet on top, and brush with last melted butter. Chop the zucchini once lengthwise, then slice into half moons. Scatter the zucchini evenly across pastry. Chop the peeled onion, and scatter this across tray as well. Add some generous pinches of black pepper and salt. Chop or grate the cheese, spread it on top of zucchinis and onions, then bake at 220C until cheese is melted and golden. Use scissors to cut.

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Tro-tro (minibus taxi) of the week: Doctor Jesus.

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