Tag Archives: beetroot

Favourite posts this week


:: Last night I made our rhubarb and ginger polenta cake, but this weekend I may try this strawberry and lemon version – sounds amazing.

:: I love washi tape :)

:: These crepes are possibly too beautiful to eat

:: I find Jack hugely inspiring – have you checked out her blog too?

:: This sounds like a lovely dessert, but anything with apricots works for me at the moment.

:: Beetroot Feta burgers – saves me getting a BBQ ;)

:: Found these guidelines for feeding children after a year interesting, but as with all baby advice take it with a pinch of salt (we also give C full fat dairy, for example).

:: Tin can ice cream? Genius!

:: Lastly, Clotilde is one of my all-time heroes :)

Have a lovely weekend!



Favourite posts this week


:: I really fancy making some jam and this rhubarb, vanilla and cardamom combination is just my sort of thing. Oooh but so is bacon jam – I don’t care if “it’s SO 2011″ :)

:: Would love to lick this bowl clean. Sorry, that may have been too much…

:: If I don’t make a dip with our next bunch of beetroot, I’m likely to make this gratin instead

:: Love Joel’s circus and can’t wait until C is ready for this kind of fun

:: Great photo project: Delicatessen with Love

:: How long has Geoguessr been around? It’s addictive! I’m useless!

:: Speaking of addictive, would you rather…?

Wishing you a very happy (long) weekend!



Beetroot dip


The beauty of having a fruit and vegetable box delivered each week is never knowing quite what we are going to be eating.

Even better is when your friend also has a box but doesn’t like something so willingly leaves you with a handful of fresh beetroot!

Shake isn’t the biggest beetroot fan and I didn’t really want to deal with the mess/stains with C so I selfishly ate them all myself :) Have to admit the colour also cheered me up on some miserable grey days this week.

Beetroot dip
serves 1 for lunch for 3 days (or one large bowl)

Beetroot, roasted (I had about 7 small)
3 tablespoons yoghurt (I used Greek)
2 tablespoons cream cheese
1 clove garlic, minced
Salt and pepper to taste

Add all to blender and process until you achieve the consistency you like.

Mine wasn’t completely smooth, but I liked the occassional chunk of beetroot.

Serve with crudités to dip or on toasted (sourdough) bread for a simple lunch.



Favourite posts this week

I’m sorry I missed the post last week. After some stormy days we lost normal internet for almost a week and Shake’s backup satellite internet for work was almost all used up by Skype (oops!) and what was left was too slow for me to use properly…

:: Guardian/OFM 20 best cookbooks of 2012. Do you agree?

:: What the British say and what they really mean! Very unlike the French who love to tell you how it is…

:: Mulled Wine – YES! Another reason I love this time of year.

:: Go Sainsburys! Great news about sustainable fish, which we are struggling to find over here…

:: We aren’t buying baby anything for Christmas, but will keep this post on ethical toys in mind in case anyone else wants to, and for next year too!

:: Ottolenghi’s spice cookies from Luisa look amazing!

:: Winter food in pictures. Cute.

:: Mmm another post from Mr Lebovitz this week. Looks delicious.

:: Caramelized beetroot tarte tartin – on my “to make soon” list.

:: I also have an avocado problem. This recipe won’t help, but will undoubtedly be yummy.

:: This video made us both chuckle – I am sure if I had Instagram I’d be doing all of this too…I’m friggin’ Michelangelo ;)

Right, have to dash, baby eating cat food (that’s ok right?), homework to be done, presents to be finished, rooms to be tidied, dinner to be prepped, siblings to be called….






Beetroot brownies

As I mentioned earlier, we received beetroot in our vegetable box this week with which I made brownies courtesy of a recipe from River Cottage Everyday.

I slightly over baked them as I used two smaller tins rather than the size specified in the original recipe (as below), but with a decent vanilla ice cream they were still very tasty.

You do notice a subtle beetroot flavour, but the following day my beetroot-hating brother still enjoyed a couple of slices!

Beetroot brownies

Approximately 20

250g beetroot – grated
250g 70% chocolate – broken into small pieces
250g unsalted butter – cubed
250g caster sugar
3 eggs
150g self raising flour
Pinch of salt


Turn oven on to 180 degrees Celsius/ gas mark 4.

Grease a baking tin, approximately 20 x 25cm in size and line the base with baking paper (if you’re being good – I usually skip this and pay for it later).

Boil the beetroot until tender. Once cooled, peel, grate and set aside. ( I actually prepared the beetroot the day before, when baby was napping, and kept it in the fridge until I started the recipe).

Over a pan of boiling water, melt the butter and chocolate in a heatproof bowl until you have a delicious looking chocolate soup. Leave to cool slightly.

In a large bowl, beat the sugar and eggs until combined. Stir in the slightly cooled chocolate/butter mixture.

Add the flour and salt and mix in until combined, making sure you don’t overwork the mixture.

Lastly, fold in the grated beetroot. Pour into prepared baking tray and bake for 20-25 minutes until the top is crumbly and an inserted knife comes out with some mix (you don’t want it to come out completely clean – it will be overdone).