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Tuesday, April 27, 2010 at 07:36AM
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Ingredients
- 250g cooked beetroot , roughly chopped
- 2 tbsp hot horseradish sauce
- 100ml crème fraîche
Method
Put all the ingredients in a food processor, pulse until blended and season well. Spoon into a bowl and serve with breadsticks or pitta bread.
Tuesday, April 27, 2010 at 07:31AM
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Ingredients
- 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
- 3 onions, chopped
- 3 eating apples , peeled and grated
- zest and juice 3 oranges
- 2 tbsp white or yellow mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 700ml red wine vinegar
- 700g golden granulated sugar
Method
- In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
- While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.
Tuesday, April 27, 2010 at 07:28AM
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Ingredients
- 4 small diced cooked beetroot
- 8 chopped spring onions
- 1 seeded and chopped red chilli
- 2 tbsp chopped fresh mint
- 2 tbsp lemon juice
- 5 tbsp olive oil
- 4 fillets of unskinned firm white fish
- a little plain flour
- 25g butter
Method
- Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
- Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.
Tuesday, April 27, 2010 at 07:24AM
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Ingredients
- 1 large cooked beetroot about 175g in weight, roughly chopped
- 200g plain flour
- 100g cocoa powder
- 1 tbsp baking powder
- 250g golden caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 200ml sunflower oil
- 100g dark chocolate , (not too bitter), chopped into pieces
- crème fraîche or clotted cream, to serve
Method
- heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
- When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer
Tuesday, April 27, 2010 at 07:19AM
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Ingredients
- 300g plain flour
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 200g soft brown sugar
- 4 eggs
- 250ml oil
- 1 orange, zested
- 1 lemon , zested
- 200g carrots , finely grated
- 150g walnuts , chopped
- 227g tin pineapple pieces, well drained and chopped (optional)
For the Cream Cheese Frosting:
- 125g unsalted butter at room temperature
- 50g icing sugar
- 250g cream cheese
Method
- Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.
- For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.
Tuesday, April 27, 2010 at 07:12AM
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Ingredients
- butter
- onion, finely chopped
- 2 garlic cloves, finely chopped
- 350g risotto rice carnaroli or arborio
- 1 large glass dry white wine
- 1½ l vegetable stock , made up from fresh, cube or concentrate , kept hot
- 50g parmesan or Grana Padano, grated , plus extra to serve
- 2 Little Gem lettuces , torn into small pieces
Method
- Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent.
- Stir in the rice until coated with the butter. Add the white wine and stir until evaporated.
- Add the stock a ladle at a time, until the rice is cooked but still with a little bite (you might not need to use all the stock).
- Stir through the cheese and the lettuce to gently wilt the leaves. Serve with extra cheese if you like.
Tuesday, April 27, 2010 at 07:08AM
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Ingredients
- 16 halved pearl onions
- 300g frozen peas
- 2 tbsp olive oil
- 3 Baby Gem lettuces , finely shredded
Method
- Cook the pearl onions for 5 mins and the peas for 2 mins in separate pans of boiling water until the onions are soft and the peas are just cooked.
- Heat the olive oil in a frying pan, brown the onions, then add the peas and shredded Baby Gem lettuce. Cook just to heat through lettuce, then season and serve.
Tuesday, April 27, 2010 at 07:04AM
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Ingredients
- 400g fusilli pasta spirals
- 225g bag of baby spinach
- 1 garlic clove
- 250g tub mascarpone
- juice of ½ large lemon
- 30g grated parmesan, plus extra to serve
- 55g pine nuts , lightly toasted
Method
- Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and parmesan, then whizz to a smooth sauce.
- Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra parmesan sprinkled over.
Tuesday, April 27, 2010 at 06:55AM
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Ingredients
- 500g spring greens or spinach, roughly chopped
- olive oil
- butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g risotto rice
- 150ml white wine
- chicken stock fresh, cube or concentrate made up to 600ml, hot
- 4 tbsp chopped flat-leaf parsley
- 150g blue cheese (such as dolcelatte), crumbled
- 25g pine nuts , toasted
Method
- Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
- Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
- Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
- When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.
Tuesday, April 27, 2010 at 06:46AM
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Ingredients
- 850ml milk
- 50g plain flour
- 50g butter , plus 1 tbsp
- 1 tsp Dijon mustard
- 100g extra mature cheddar , grated
- 25-50g blue cheese
- ½ tsp finely grated nutmeg
- 250g penne
- 1kg Cauliflower (2 medium ones), cut into florets
- 750g Spinach (whole leaf), if using from frozen, squeeze dry
- 25g toasted pine nuts
For the Tomato Sauce:
- 4 garlic cloves, 3 sliced, 1 left whole
- 2 tbsp extra virgin olive oil
- 700g jar tomato passata (or you can make your own)
Method
- For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
- Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
- Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
- Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.
