Wednesday, November 16, 2011


It's all about Aliens

If Georgia font would be a taste, we would find it in an extraterrestrial misterious dish.
The reason is really obvious - this font, designed in 1993 by Matthew Carter was named after a tabloid headline titled Alien heads found in Georgia.

What product most closely resembles to an alien? Mushroom, of course! It belongs neither to the plant, nor to the animal world.
And what an alien without a flying saucer? So here comes a patisson - an ideal vegetable for a UFO role.

p.s. we say thanks to Vytautas Novickas for the inspiration. He is the one, who keeps on saying that he doesn't eat mushrooms and sweet peppers because all the mushrooms are true aliens and the sweet peppers - their flying saucers. an interesting fact - we did this dish twice. The first time it was stuffed peppers. However the photos disappeared from our computers and it was certainly an alien work! For the next try we found an extraordinary shape of the patisson.

Coconut milk
Onion (not in the photo, but perfect for roasting with the mushrooms)

As big patisson as many hungry mouths you have
As much rice as much fits into the hollowed patisson and the stomachs of the hungry ones
The amount of mushrooms depends on you
A can of the coconut milk
One onion


Cut of the top of the patisson and hollow its pulp. The skin of this vegetable is really hard, so be sure your knife is sharp enough.
Boil the rice and don't forget the golden rule: one part of rice = two parts of water –and voila you know when the rice is cooked just because there is no water left at the end.
Add some oil to the frying pan and put the chopped onion. When the onion becomes golden, add the mushrooms (can be boiled or pickled, depends on you).
When the mushrooms get roasted, add the rice and after the few minutes - the coconut milk.
When all the products in the pan become a tasty looking solid mass, the filling is ready.
Stuff the rice and the aliens to the hollowed patisson, cover with it's top and put to the hot oven.
After about an hour try any reachable inner side of the patisson and decide if it is stewed enough for eating.



  1. This sounds like and easy and tasty recipe... and I love the premise of this blog :D !
    So nice of Nubby to share this with us.

    Will delve further in!

  2. A pattypan squash, we call it! (But I'm happy to have learned a new word.) One of my friends linked here, and I'm so happy she did. As a food blogger and font-lover, this is delightful to me.