This loaf I am showing you today is so moist and delicious! You are going to be so surprised when you find out what I have used to make it. You have heard of Carrot Cake, yes? How about Zucchini Loaf? Yes, I am sure you have and they are both very popular loaves. Using vegetables and fruits to make delicious quick breads is not a new idea. This one I am showing you today is made using . . . .
Grated Beetroot! Yes, I kid you not. Grated Beetroot and let me tell you honestly, you cannot taste beetroot at all in it. It lends a lovely moistness to the loaf and little flecks of colour throughout, but I dare anyone to eat a slice of this and guess what is in it without me telling them first!
Beetroot is one of those vegetables, like carrots for instance, that are naturally sweet. Most of the sugar consumed in the UK is actually produced from sugar beets. Using them in a cake/loaf like this is actually not much of a stretch!
This moist loaf is well flavoured with warm baking spices . . . cinnamon, ginger, nutmeg and cardamom . . .oh I do love the warm baking spices and what a great recipe to start the month of September off with!
It is also studded throughout with toasted walnuts. Oh, I do so love walnuts in a loaf. You can leave them out if you want to, but I find they add a lovely texture, flavour and interest to the loaf.
Break out the teapot as you are goign to want to sit down right away and enjoy a slice of this loaf with a nice warm cuppa! Ahhh . . . its soooo good!
*Pink Polka Dot Drizzle Loaf*
makes 1 (8 by 3-inch) loaf
1 tsp vanilla exract
140g plain flour (1 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8-inch loaf tin and line with baking paper, Set aside.
Remove
1 tsp of the grated beets and put into a small container with 2 tsp of
boiling water. Let stand to infuse for half an hour and then strain out
the beetroot. Set aside.
Let cool in the tin for about 10 minutes before tipping out onto a wire rack. Turn right-side up and cool completely.
Whisk the glaze ingredients together until smooth. Drizzle over top of the cooled cake. Let set. Store in an airtight container. Serve cut into slices.
If you have some beets that you are wanting to use up and you are tired of eating them as a vegetable, I can't think of a nicer way to use them! I do hope that you will give it a try. I am quite sure that when you do, you will love, LOVE it! Bon Appetit and Happy September!
I think one of my favourite vegetables has to be beetroot! I just adore it. Steamed, roasted . . . pickled, fried, you name it. Its right there up on the top of my "Love" list!
Last week we were blessed with some fresh beetroot from a friend's garden and I was in beetroot heaven. I used some of it to make a small batch of this Beetroot Chutney!
When I moved over here to the UK in 2000 I went back to school and learned how to be a Chef at a local college. One of the first things we were taught to do was make chutney.
It is something I have never forgotten and which I have used a lot over these past 17 years.
We adore chutney in this house. Its so easy to make and goes very well with oodles of things . . . like cheese and crackers for instance . . . or cold meats.
The principles of making a chutney are pretty simple. You want a bit of sweet/sugar, a bit of acid/vinegar, a bit of heat/chilies, some spice/cinnamon, cumin, etc. and fruit/raisins, etc. . . . and the main ingredient.
Whatever it is you are wanting to use, like today's Beetroot, but also you can do it with mango, plums, tomatoes, whatever . . . the world is your oyster when it comes to making chutney!
Recipes for Eastern
‘chatneys’ begin to appear in cookbooks such as Eliza Acton’s Modern
Cookery for Private Families in the 19th century.
Some were fresh, almost a relish, and others were
preserved and similar to this beetroot chutney I am showing you today. The older recipes were not as sweet as the ready made chutney's we have become used to in modern times.
I kind of winged this when I was making it, hearkening back to what I was taught in my chef's course and this is what I came up with. We were both really pleased with the results.
What you see here is the bit that didn't fit into the jars. It is delicious. I could eat it simply with a spoon.
*Beetroot Chutney*
Makes 2 to 3 small jars
1 clove of garlic, bruised
splash of olive oil
Peel and chop your beetroot and onion. Heat a splash of olive oil in a large saucepan. Add the beetroot and the onions. Cook over low heat and sweat for about 15 minutes, taking care not to let it brown or burn, you just want it to have begun softening.
Add the remaining
ingredients. Bring to the boil, then reduce to a very slow simmer.
Cook, stirring occasionally, over very low heat for about 45 minutes
until thick and chutneyish.
If you think it is going too dry before it
is done you can add a splash of vinegar to keep it looking glossy and
moist. When it is done, spoon into 3 hot sterilized jars and seal
immediately while still hot. Store in a cool dark place.
I have decided that beetroot is not the most photogenic crayon in the box, but what the hey. Taste counts for a lot and this chutney is most delicious! Bon Appetit!
Border Biscuits here in the UK make a gorgeous Chocolate covered Gingernut biscuit. I just adore them, they are hot and spicy with lots of ginger flavour and coated in either dark or milk chocolate. They are so crisp they snap when you bite into them and the chocolate melts on your fingers as you are eating them. A bit of a mess to eat, but oh so tasty.
These are not them, but they are every bit as good. This is like a shortbread biscuit almost . . . buttery and short . . . crisp . . .
Studded with candied ginger and flavoured with ginger extract . . . just a few drops. If you can't get the ginger extract, then add about 1/4 tsp of ground ginger-root powder in it's place . . .
Dark chocolate drizzled over top are their crowning glory and makes them very scrummy indeed. Dark chocolate and ginger are a marriage made in heaven. Combine them in a delicious biscuit and you have some very incredibly edible indeed! Mmmm . . . soooo good!
*Chocolate Drizzled Ginger Butter Cookies*
makes a couple dozen
few drops of ginger extract
275g of plain flour (scant 2 cups, sifted)Press down with a fork. Bake for 13 to 15 minutes until light golden brown and just firm on top. Leave on baking sheet to cool for five minutes before transferring to a wire rack to finish cooling.
When I eat these I am reminded of the dark chocolate coated bits of candied ginger we treat ourselves to at Christmas time. You won't be able to eat just one of these, I guarantee! Bon appetit and happy dunking!
This is the perfect dessert for this time of year. Late summer. We are just getting to the end of the strawberries and the Blueberries and raspberries are at their best. Let's get ready to crumble!!
I actually used frozen blueberries and strawberries for this. Our blueberry bushes are not really producing this year for some reason. We are getting only a berry or two at a time. We need to change something obviously. Any advice? Our strawberries are long since done, but I had frozen berries. So what I did was I just gently mixed them with the raspberries and put them into the oven for about 10 minutes before I added the remaining ingredients. You could also add blackberries.
It worked beautifully. They were perfectly thawed and ready for me to
sprinkle over the white chocolate and the buttery crumble mixture. The white chocolate perfectly sweetens the fruit so you need no other
sugar in the filling. It's a delightful mix of sweet and tart . . .
The topping has just the right amount of buttery and crispness . . . part of it sinks down into the fruit thickening the juices. It's just delightful. Especially when served up with dollops of clotted cream. All that rich cream melting down into the fruit and buttery crumble. Oh so moreishly scrumptious. We quite, quite love this.
*Late Summer Mixed Berry Crumble*
Serves 4 to 6, depending on appetites
Serves 4 to 6, depending on appetites
Butter a six cup deep casserole dish. Gently mix the berries and pour them into the dish. Scatter the white chocolate bits over top.
Measure the flour and sugar into a bowl. Drop in the butter. Rub it into the dry mixture with your finger tips until the mixture resembles dry bread crumbs. Sprinkle this evenly over top of the fruit.
Bake for 35 to 40 minutes, until the crumble topping is golden brown and the fruit is bubbling up. Serve warm with or without lashings of cream!
We actually had ours with clotted cream. In for a penny, in for a pound and all that! Bon Appetit!
I have often found that it's the simple things in life which bring us the most pleasure . . . things like marmite on hot buttered toast, bread and jam, or macaroni and cheese . . . when I worked down South for the family I cooked for, every meal had to be a production. There was no such thing as simple or ordinary. Even a grilled cheese had to be something extraordinarily out of the ordinary . . . seriously. But then again, they were paying me to cook for them, so I expect they wanted some bang for their buck, and I didn't really mind. I enjoyed it very much.
And as you can imagine, however . . . with every day meals being so outrageous . . . things got really complicated when there was a dinner party to plan and cook for, or even a simple ladies luncheon. Every meal, every occasion, every time . . . had to impress. I used to enjoy getting home and just letting my hair down and going simple . . .
I admit that I enjoy a bit of fancy once in a while . . . to celebrate something special, or on holidays, but most days I do so much more enjoy simplicity. I don't like things to be complicated or terribly involved.
It doesn't matter to me what I have for supper. I don't need to have Filet Mignon every night, just so long as what I am having tastes good, and I have enjoyed the journey to get there.
Meals such as this simple recipe I am showing you here today for Spaghetti and Meatballs are my favourite types of dishes. With this you get the ultimate in satisfaction and flavor without having to jump through multiple hoops or using a multitude of ingredients.
Economical. Tasty. Simple. Satisfying. Well flavored meatballs in a
well flavored and simple sauce. What more could you ask for? The
Toddster had his with mashed potatoes. To each their own . . .
*Spaghetti and Meatballs*
Serves 4
2 TBS chopped fresh parsley
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 small onion, peeled and grated
about 4 TBS olive oil for frying
For the sauce:
2 TBS olive oil
2 cloves of garlic, peeled and smashed a bit
400g tin of chopped diced Italian tomatoes in tomato juice (14 ounces)
about 4 to 6 fresh basil leaves, torn
2 TBS olive oil
1/2 cup red wine
1 TBS soft light brown sugar
pinch cloves
salt and black pepper to taste
pinch cloves
salt and black pepper to taste
To serve:
350g spaghetti (about 12 ounces)
2 TBS butter
grated Parmesan cheese to serve
First make the meatballs. Soak the bread in the milk, squashing
it with your fingers until it completely breaks up. Put your meat into a
bowl along with the parsley, cinnamon, cumin, squashed bread, grated
onion and 1/2 tsp salt. Mix thoroughly with your hands. (This is very
cathartic I find.) Shape into about 24 small balls, about the size of
cherry tomatoes. Heat the oil in a large non-stick frying pan. Add
the meatballs and brown. Give them a shake every few minutes so that
they roll around and brown evenly all over.
While
the meatballs are cooking make the sauce. Heat the olive oil in a
saucepan. Add the garlic. Cook until you can smell it and then dump
in the tomatoes and basil. Season with some salt and pepper and cook
for about 10 minutes. Add the brown sugar, cloves, some black pepper
and the red wine. Give it a good stir and then add the meatballs.
Simmer, uncovered, for an additional 20 to 25 minutes, until the
meatballs are tender and the sauce has thickened nicely. Taste and
adjust seasoning as required.Serve spooned out over hot buttered spaghetti with a fresh grating of Parmesan cheese on top. Garlic bread is nice with this too.
Any leftovers are splendid fryed up in some butter the next day. Just saying! Its how I roll! Bueno Appetito!
I love scalloped potatoes, but I adore Cheesy Scalloped Potatoes! This is a fabulous recipe and, unlike most Scalloped Potato recipes, you can have this delicious dish on the table in less than half an hour and it is perfectly sized for just two people, which makes it great for the smaller family!
Most of the work is done on top of the stove, which means that your kitchen stays blessedly cool!
Delicious layers of tender potatoes, melded with grated cheddar cheese and cream . . . a bit of stock, some onion and seasoning . . . topped with a layer of Parmesan cheese that gilds to a golden brown in the oven.
You brown the onions first in a skillet (make sure its oven proof) and then add some garlic and thyme. Some stock and cream are added along with the sliced potatoes and then the mixture simmers, covered for about 12 to 15 minutes . . .
After that you stir in the cheese. Today I used some leftover cheddar I had which was flavoured with beer, leeks and mustard . . . sooooo good . . .
The Parmesan gets sprinkled on top and then a quick roast in a hot oven for 10 minutes and bingo! Your potatoes are done! Tender, rich and delicious, crisp around the edges and golden brown!
What more could a person ask for! We had them with BBQ pork chops and some corn. Yummy!
*Cheesy Scalloped Potatoes*
Serves 2 generouslythe last time with delicious results)
Preheat the oven to 220*C/425*F/ gas mark 7. You will need an 8 inch oven-proof skillet with an oven-proof handle.
Toss the grated cheddar with 1 tsp of the cornflour in a small bowl. Toss the grated parmesan with the remaining 1/2 tsp cornflour in another bowl. Set both aside.
Heat the oil in your skillet over medium heat until it begins to shimmer. Add the onion and cook, until softens and turns light golden in colour. Add the garlic and thyme and cook until fragrant, about 1 minute or so. Add the stock and cream,a long with the salt and pepper. Add the potatoes and turn to coat. Bring to the boil, then reduce to a low simmer. Cover and simmer over very low heat for 10 to 12 minutes, until the potatoes are nearly tender.
Remove from the heat. Stir in the cheddar cheese, mixing it in as well as you can and turning the potatoes in it. Press the potatoes into an even layer. Sprinkle the Parmesan cheese evenly over top. Bake in the preheated oven for 12 minutes or so until golden brown and the potatoes are completely tender. Let stand for about 5 minutes or so to cool, prior to serving.
I really hope you will give these a go and if you that you enjoy them as much as we do! Bon Appetit!
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