View allAll Photos Tagged Beetroot
Bon appetite, it's enough for everyone.
I'll get some time to upload new pictures, am once again in default to read your comments.
Homegrown beetroot often have the most beautiful leaves that they seem good enough to eat. They are! That whole beet family gets odd names around the World. Here the most common leafy variety is called silverbeet. Elsewhere it might be Swiss chard, just plain chard, bette or blette. Goodness, the French even make it into a sweet pastry: tourte de blettes.
Rushed, as you can see from this ordinary image, I opted for the minimum fuss, maximum ease alternative of an open tart — a little French-inspired tart.
I've made these sort of things before. The leaves and stems just need cleaning, chopping and sweating down. This one is using the last sheet of frozen pastry. More time saved…more economy. The French might put in some pinenuts and currants. I'd normally put a confit d'oignon — fancy title for slow cooked caramelised onions — on the pastry before laying in the beet mixture. More economy comes from my niece's chutney — jam packed with stewed-down onion, sugar and sultanas — it's quicker too! I've used commercial onion "jam" sometimes too. Instead of pinenuts I've used walnuts broken into smaller pieces and a little caramelised balsamic vinegar — to make the tart more tart. It's getting a herbal lift from tarragon and thyme, fresh of course; fragrance from pepper. On top there's chevre — fresh goat cheese — because everything is better with a little goat.
There you have it my little French inspired beetroot top tart. Perhaps it would sound more appetising as tarte de feuilles de betterrave façon bette à carde?
Pickled Beetroot, Caramelized spring onions, boretsch and lavender flower
For More information visit my website www.stauffersimon.com
Just playing around with some of my manual lenses to submit for #FlickrFriday submission to #What'sForDinner?
It was a brave idea to make a toy, taking into consideration zero experience in sewing plus a crawling baby. Don't ask me why is it a beetroot! I don't know. Maybe because I'm a crazy fan of healthy food, maybe because beetroot is one of our favourite Russian vegetables (do you remember the red soup?).
Our baby girl Evdokia loves everything big and red. Big and red it is!
So, here she is, my first ever toy – The Antie Beetroot. I said to myself not to be strict and avoid curing imperfections ;) LOL Hand sewn.
loads of them in the polytunnel
we boil these then roast with balsamic and oil
the boiled beets freeze really well for future roasting so the current glut is welcome.
Stiff Little Fingers - Roots Radicals Rockers And Reggae
One of the courses on our private Nobel dinner while watching the Nobel banquet in Stockholm on TV (December 10, every year).
Recipe from the book Food Pharmacy, a book about gut flora, good bacteria, scientific research, and anti-inflammatory food.
foodpharmacy.blog (website in English, Swedish and Polish)
Our beautiful valentine's amaretto truffles are delicious and super easy to make. They make a great gift. They are naturally vegan and gluten-free.
Roasted beetroot hummus garnished with pistachios.
Ingredients: dried chickpeas, garlic, lemon juice, tahini, roasted beetroot, salt, baking soda, olive oil
Skin 3 or four beetroots, steam until almost 'al dente'. Soak some chickpeas overnight, boil until almost tender (≠20 minutes).
In a good sized pot, toast some cardamon seeds, mustard seeds, fennel seeds, and cumin seeds until the mustard seeds start to 'pop'.
Add in a good splash of rice bran oil, some ground fenugreek seeds, and stir well.
Sauter some garlic, onion, and shallot in the oil, and when translucent, add a small (400g—14oz) tin of diced tomatoes — you could also use diced fresh tomatoes.
Add in a coarsely chopped green bell pepper.
Add some cashew bits.
Add a good glug of V8 (Original) juice, salt, pepper, Maggi, and lots of curry spices to taste. I used a tablespoon of GFresh curry, Keen's curry, a bit of GFresh hot Madras curry powder, and a heaping tablespoonfull of Patak's Bengal curry paste. Stir it all up, and let it simmer.
When the sauce is all good and mushy, and the beetroot and chickpeas nicely softened, combine the whole thing to let the flavours blend.
I suppose adding in some fine potato chunks would be nice, for carbohydrates, but I served it over a bed of rice.
Top with finely chopped hard boiled egg.
(Some diced cilantro would be good, but I din't have any!)
... for vegetarian lobscouse
Notice how the potato on the far right does not enjoy being in this pot! ;-)
Me having an experiment with beetroot and blue cheese burgers. I will definitely be making them again.
...I was shooting for a magazine again, and at the end I made a simple story for myself too... A simple shot again. How do you like it?
Beetroots turned crispy alias baked beetroot chips! A fun and fat free winter treat using local plants!
Recipe is on the blog: www.aspoonfulofphotography.blogspot.de/2014/02/baked-beet...