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Beetroot with Orange, Balsamic Vinegar & Toasted Almonds
Saturday, January 1, 2005 at 09:20PM
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Ingredients
Beetroots
Orange Segments
Balsamic Vinegar
Olive Oil
Toasted Almonds
Cooking Instructions
- Peel and grate the beetroot.
- Add segments of Orange.
- Drizzle with Balsamic Vinegar and Olive Oil.
- Garnish with Toasted Almonds
Toasting Almonds:
Cut the Almonds into pieces, put into a dry frying pan and cook on a low heat.
Beetroot and Red Wine Rissoto
Saturday, January 1, 2005 at 09:20PM
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Ingredients
Serves 4
3 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
250 g/9 oz aborio rice
150 ml/5 fl oz gusty red wine
600 ml/1 pint hot vegetable or chicken tock
175 g/6 oz cooked beetroot (not pickled), diced
3 tbsp chopped fresh dill
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve
Cooking Instructions
- Heat oil in a heavy-based saucepan, add the onion and celery and cook gently for 5-10 minutes.
- Add the rice and stir well to coat with the oil.
- Add the red wine, bring to the boil and bubble for a couple of minutes, then reduce the heat and gradually add the hot stock: do this a ladleful at a time, allowing each ladleful to be completely absorbed before adding more.
- After 15 minutes stir in the beetroot and dill, than continue adding stock until the rice is tender ? the whole dish should take no more than 30 minutes to cook.
- Season to taste with salt and pepper and then stir in the extra virgin olive oil.
- Cover and leave for five minutes before serving straight from the pan, sprinkled with grated Parmesan cheese.
Beetroot & Carrot Coleslaw
Saturday, January 1, 2005 at 09:20PM
Filed in: Diary Recipes
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Ingredients
1 Beetroot
1 Carrot
Dressing (a splash of balsamic vinegar or lemon and extra virgin olive oil, your own home made dressing)
Cooking Instructions
- Grate carrots and beetroot in roughly the same quantities.
- Mix loosely together.
- Add your dressing.
You can use any homemade dressing, stick with the classic lemon or balsamic vinegar and oil combo for best results.
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.
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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
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.
