I was out in California visiting my Mom, and I came back with a refreshing appetizer courtesy of a restaurant "Urban Solace" in San Diego. They mixed curry spices and chunks of roasted butternut squash into creme fraiche and, since Passover meant we weren't eating bread, served it on quarter-inch slices of English cucumber. Yum! When I came back I took 3 cups of plain greek yoghurt, stirred in about 1 cup of steamed diced butternut, 1 teaspoon curry powder, a sprinkling of dark-brown sugar, a pinch of five-spice powder and 1/2 tsp black caraway (nigella) seeds, and served it on sliced cucumbers.

There was about a cup left over, so while a diced onion was gently cooking I sliced a pork chop into strips, then added the meat. When it was nearly cooked through I stirred in the leftover yoghurt mixture and some cooked egg noodles. Curry stroganoff, anyone?

Lynn