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Blitz-and-Bake Beetroot & Chocolate Cake
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
Beetroot, Horseradish & Crème Fraîche Dip
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.
Vanessa Kimbell makes Chilli Chocolate Cake
Tuesday, July 19, 2011 at 03:14PM
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CERTAINLY not for the children - this is a cake for grown ups. You get your sweet fix, followed by a chilli hit and chocolate burst to finish - just how I like it. Intense. It is a rich cake so it's worth the calories to indulge in just one. Two words of warning - don't get carried away with the chilli. Use the exact amount. Too hot is not nice. Secondly don't get mixed up and use picked beetroots!
Preparation notes:
Makes two cakes
Preparation time is 10 minutes for the cakes and 15 minutes for decoration
Cooking time is 25 minutes
Suitable for freezing before decorating
Make an extra one - to freeze
Ingredients
For the cake:
150ml rape seed oil
3 eggs
300g grated, drained, cooked beetroot
225g self-raising flour
75g cocoa powder
1 level tsp chilli powder
280g caster sugar
1 tsp bicarbonate of soda
For the icing:
150g icing sugar
60g egg white
50g cocoa powder
Chilis:
Two small packets of florist icing paste
One red, one green
For the filling:
150g dark chocolate
50ml double cream
Method
1. Preheat the oven to 170C/350F/Gas mark 4.
2. Sift all the dry ingredients for the cake into a bowl.
3. In a separate bowl place the 3 eggs and whisk. Add to this the oil and beetroot.
4. Add the dry mixture into the wet ingredients. Mix well.
5. Divide the mixture between two 8ins tins and bake in the oven for 25 minutes until they have risen and spring back into shape if touched.
6. Leave to cool on a wire rack.
7. For the filling, melt the chocolate in a bain marie and add the cream. Mix well until the chocolate thickens. If it is a little too runny, pop it in the fridge to cool down. Cut the cake in half and spread in the middle before sandwiching back together.
8. Mix the egg, cocoa powder and icing sugar together. Adjust the consistency to get a good thick icing sugar and spread generously on top.
9. To make the sugar chillies, break off small pieces of the red sugar paste, roll in your hands to a chewing gum consistency and roll into a chilli shape. You have to work quickly as it dries out. Keep what you are not using covered. Make a stalk using the green paste. Using the end of a chopstick push a small dent in the top and using a really tiny drop of water as glue stick the two together. Voila - top your cakes with chillies!
Organic Vegetables v Tesco Price Comparison
Tuesday, September 8, 2009 at 02:44PM
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Transition Exeter
A Low Carbon City
Price Comparison : 05 September 2009
Local Organic Vegetables & Tesco
Shillingford OrganicsLarge Veg Box |
Weight/Count |
Tesco Metro Central Exeter |
Price(Weight Equiv.) |
|
Vegetable |
|
Vegetable |
|
|
Potatoes Onions Carrots Beetroot Courgettes Hispi Cabbage Mini-Cucumbers Little Peppers Cherry Tomatoes (with fresh basil) Runner Beans Parsley Lettuce (Lollo Verde) |
1.75kg 0.60kg 0.70kg 0.85kg 0.55kg one two two 0.425kg
0.45kg 0.245kg one |
Potatoes* Onions Carrots Beetroot * Courgettes * n/o Cabbage n/o Whole cue'* Single pepper * Cherry Tomatoes Runners * n/o Parsley * n/o Lettuce (Romaine) * |
£1.46 £0.75 £1.11 £3.40 £1.00 £0.78 £1.00 £0.79 £1.81 £2.00 £4.77 £1.28 |
TOTAL |
£13.00 |
TOTAL |
£20.15 |
All vegetables grown in the UK
n/o = non organic (organic unavailable)
* = pre-packed
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Seasonal Roasted Organic Vegetables
Saturday, January 1, 2005 at 09:20PM
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Ingredients
Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !
Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)
Cooking Instructions
Peel or wash a selection of seasonal organic vegetables and prepare as follows:
- Cut vegetables into large chunks (see Tip)
- Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
- Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
- Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
- To avoid overcooking add Courgettes and Aubergine half way through cooking.
(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry)
Exeter Steiner School
Wednesday, November 12, 2008 at 02:23PM
Filed in: Diary
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A Day to Remember
An historical day, which will be remembered for generations to come, took place on Wednesday, 5th November 2008. On this day Barack Obama was the first African American to be elected President of the United States. Bonfire night was celebrated in the usual way with spectacular firework displays and the Steiner School launched the beginning of organic lunches at its Exeter School.
I was honoured to join the staff and children for lunch to mark this special occasion. Maxine Spurr cooked up a delicious mixed squash soup with homemade rolls, a bean and onion dish, mixed salad leaves and a beetroot & carrot salad. As the children tucked in I could not help but think how wonderful it was to see them enjoying fresh, local organic produce, much of which was supplied by us at Shillingford Organics. We would like to take this opportunity to wish Maxine great success with her new venture and I am sure Jamie Oliver would be suitably impressed.
More photographs from the launch day.
