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【差不多食譜】甜菜根麵包 Beetroot Bread
「紅」是甜菜根天生的胭脂，但埋藏地下的「土味」卻讓許多人離她而去。這一回「差不多食譜」的「甜菜根麵包」，要挑戰大地的泥土味，把土味的另一個意涵——質樸、未經修飾的簡單味道——轉換成麵包的香氣。只可惜天然的甜菜紅（betalain）挺不過烘焙的高溫，最後僅能在表面留下一絲嫣紅，但是土味卻被麵包給吸納，散發出的是麵粉的香味。
材料：
甜菜根、水、高筋麵粉、鹽巴、酵母粉、橄欖油
做法：
kuanming-style.blogspot.com/2014/06/beetroot-bread.html
#差不多食譜
When I was a child, my grandmother Goddard used to grow her own beetroots in her garden at Cliffsend, near Ramsgate in Kent.
Now my aunt and uncle live there, and still grow beetroot.
A recent visit provided me with not only some beetroot, but the leaves as well.
So, for the first time in probably forty years, I've been able to have beetroot leaves.
They are delicious, either steamed with butter, or steam and with bacon and peppers.
And you won't find this in many cookbooks!
This fabulous winter starter is a stunner: deliciously sweet, mildly earthy beetroot is balanced by creamy, slightly mineral fresh goat’s cheese while walnuts add a nutty crunch as well as a little tannic bitterness. Beetroot carpaccio/ will also serve as a nice side salad or if you ask me, a great vegetarian lunch.
I wanted to try a beetroot dip without any sour cream/cream cheese/yogurt for a change. Here's the recipe www.geniuskitchen.com/recipe/beetroot-dip-beet-dip-346743
The only change I made was to use the pre-cooked beetroot you can buy at the fruit shop, rather than canned, but I bet it would be really good with home made roasted beetroot.
Curing salmon with beetroot adds a bright red tint to the salmon and also adds an extra flavor to the salmon. It only takes 10 minutes to prepare. You have to try this recipe. Here's how I make it:
Ingredients:
800 g salmon (sashimi grade)
1 beetroot (blended)
pepper
150 g salt
150 g sugar
coriander seeds
1 zest of lemon
2 tablespoons kirsch
1. mix all the ingredients together (except for salmon) into a paste
2. marinate the salmon with the beetroot mixture, making sure all sides are covered, then wrap with cling film, refrigerate for 2 days (use a plate with sides to hold the salmon)
3. rinse the salmon under cold water, dry with kitchen towel, cut the salmon into thick slices, then serve with salad leaves
4. serve!
My other recipes:
www.flickr.com/photos/12124433@N06/sets/72157616619214661/
Tips: You will probably have some extra beetroot mixture left over, for extra flavor, wash the salmon once after 1 day of marinating, then reapply a new layer of beetroot mixture for extra flavor.
Roasted beetroot hummus garnished with pistachios.
Ingredients: dried chickpeas, garlic, lemon juice, tahini, roasted beetroot, salt, baking soda, olive oil
The Bloody Beetroots
Home Festival 2017 - Day 2
Treviso Italy IT
31 August 2017
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I love the bright summery colours of this risotto, especially contrasted against the green soybean salad. I added some wild rice that I had in the cupboard this time. Perfect for a grey, wintery day!
Tried a new recipe from www.deliciousmagazine.co.uk/recipes/chocolate-beetroot-cake
Really gungey and chocolatey (made with real chocolate, rather than cocoa), pretty yummy - but you *can* taste the beetroot! I smothered it in ganache!