View allAll Photos Tagged beetroot
live @ Alcatraz (Milan, Italy) on Nov. 11th 2013.
More The Bloody Beetroots photos
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This image is copyright © Francesco Castaldo. All right reserved. This photo must not be used under ANY circumstances without written consent.
Questa immagine è protetta da copyright © Francesco Castaldo. Tutti i diritti sono riservati. L'immagine non deve essere utilizzata in nessun caso senza autorizzazione scritta dell'autore.
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?
a base of mashed potato topped with carrot, green pepper, cheese, beetroot, celery and plum butter, all seasoned with salt
the precooked potato microwaved on 'high' to get hot
hot potato sprinkled with vegetables and cheese
heated through gently in the microwave on 'low' for a short time
topped with plum butter
sorry, photo taken today but for some reason the date showing is incorrect. hopefully it will correct itself next time i upload some photos
i've just corrected the date on the camera fingers crossed all should be ok next time. i had been fiddling about with changing the batteries for outside use and messed up with the date
precooked potato flic.kr/p/2kNjRwo
preprepared carrot, green pepper and celery flic.kr/p/2kNjRwo
plum butter flic.kr/p/2kNwSa4
homemade pickled beetroot flic.kr/p/2jXD79n last batch made recently
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
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?
Roasted beetroot hummus garnished with pistachios.
Ingredients: dried chickpeas, garlic, lemon juice, tahini, roasted beetroot, salt, baking soda, olive oil
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)
ready for roasting!
For me it has been a great year for beetroot. I grew 3 varieties but this gold variety is one I will def stay with for next year.
First Aid Kit - Stay Gold
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.
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!)
Salted print from a calotype negative. Testing materials I needed to make a couple of exposures and verify if the Silver Nitrate solution (12%) was still OK to use. Exposure made a day after sensitization, on Pelegry dry paper method. Proved clean and more sensitive than expected. Therefore, the white of the fennel was veeeery hard to print. Also the blade of the knife where there are two droplets of water is a challange. The beetroots were dark red so I spayed them with water and give them more lively texture. The knife is my favoured root knife, used daily in making food.
Half plate size. Paper Hahnamühle Platinum Rag.
3% Ammonium Chloride with 2% Sodium Citrate (no gelatin) sensitized with 10% Silver Nitrate (no citric acid) exposed over 4 hr. under a strog lamp (36.000 Lux) . The long printing time adds to the cool tone. First time using 2% Sod. Citrate to influence contrast.