View allAll Photos Tagged Beetroot
I took my mum's recipe for victoria sponge and adapted it with chocolate and beetroot. They were so delicious. You don't really taste the beetroot; it makes the cakes more moist.
Chocolate Free
If you want remove the chocolate just replace it with the same amount of flour.
Gluten Free
I made these with gluten free self raising flour (Doves Farm) and it worked beautifully.
Ingredients
170g butter
170g caster sugar
120g cooked beetroot puree
3 eggs
1 pinch salt
30g pure cocoa powder
140g self raising flour
1 tablespoon milk
Method
1. Preheat oven to 180° C (350 F)
2. Cream the butter and sugar together until light and a little fluffy
3. Add the beetroot and mix in well. It doesn't need to be a perfect puree, mine has a few small chunks of beetroot.
4. Whisk the eggs well in a separate bowl and then add to mix
5. Sieve the flour, cocoa and pinch of salt on to the mixture
6. Gently fold in the flour/cocoa and the milk into the mixture for a with a metal spoon. Take no more than 15 seconds to do this to keep as much air in the mixture as possible.
7. Put mixture into cupcake cases, fill about 3/4 as they will rise
8. Baked in the center of the oven for 15 minutes if small and about 18-20 minutes if large.
This makes approximately 10 large cup cakes or 16 small cup cakes
A shot from our allotment one evening last week - one of our freshly grown beetroot being proudly held aloft by julie (it tasted lovely btw - roasted it, and added to a salad with a little crumbled wendsleydale cheese).
This is the first year we've had a go with an allotment (tho in previous years i've grown veg in our garden in small raised beds), so still very much a learning process, but enjoying it immensely.
taken from "gelatine home cooking secrets". The white layer is made from mayonnaise, cream cheese and gelatine, and the bottom layer is beetroot jelly.
Real Bread Campaign member Tom Baker making experimental beetroot bread at Loaf social enterprise, Birmingham UK, August 2010
beets, mushrooms, carrots, onion, garlic, bay leaf, lemon zest, lemon juice, salt & pepper, veggie stock, fresh mint, butter, sour cream, peprika : really simple dish but tastes super fancy and gourmet.
Real Bread Campaign member Tom Baker making experimental beetroot bread at Loaf social enterprise, Birmingham UK, August 2010
To read more about this meal, please CLICK HERE
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
link to the original Rote-Beete-Suppe mit Kichererbsen recipe
preparation 30 min + cooking 35 min
Ingredients, serves 4:
500 g beetroots
1 onion
1 tsp cumin, grounded
600 ml vegetable stock
400 ml coconut milk
3 scallion stalks
flesh of a 1/2 coconut or dried and roasted coconut chips
200 g chickpeas
salt, pepper