roast vegies and baby beetroots

September 19, 2011 § 4 Comments

I pulled these little beets from the garden today. So sweet!

A friend recently told me about roasting them stalks and all with a dash of vinegar and salt.

Without enough to make a meal of them, here is what I did. Popped them in a tray with pumpkin, sweet potato, carrots, cherry tomatoes, garlic, fresh thyme and rosemary. Sprinkled them with salt, a generous helping of olive oil and a dash of balsamic vinegar. And into the oven at 200°C/390°F they went.

1 hour and 25 minutes later, our old gas oven taking longer than most, out they come.

I stirred together a handful of chopped coriander, some mint, 2 tablespoons yoghurt, a dash of olive oil, salt and pepper to taste and served it with the vegies.

It made for a fine lunch on a warm windy day.

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Everything Pink: Chocolate Beetroot Cupcakes

February 22, 2011 § 3 Comments

Pink is beautiful! I have only just noticed this.

My love affair with pink has crept up and surprised me, slowly taking form, settling into the back-seat of my mind, organising itself, getting comfortable before revealing itself to me.

Perhaps the seed was planted recently when I loved the paper curtain in our laundry.

Floral and patterned and pink.

Or when I started taking photos of pink roses.

Velvety and creamy and pink.

Or perhaps it was some years ago when I bought this dress.

1950’s and vintage and pink.

Or way back when I admired the stain of beetroot on everything it touched.

Bright and earthy and pink.

Either way, I have been told that pink is the colour of universal love and you should bring pink into your life when you want calmness, relaxation, acceptance and contentment.

Well that suits me just fine. Any excuse to make Chocolate Beetroot Cupcakes in a pink dress!

Recipe for Chocolate Beetroot Cupcakes with Orange Spiced Chocolate Mousse Topping

200 g dark cooking chocolate, I used Green and Blacks Organic 85% Cocoa
80 g butter
200 g dark brown sugar
3 free range organic eggs
1 tsp pure vanilla extract
200 g raw beetroot finely grated
1 Tbsp natural yoghurt
Dash of milk if needed
80 g almond meal
80 g plain flour
2 tsp baking powder
1/2 tsp cinnamon

Method

Pre-heat oven to 170°C/340°F

Melt the chocolate in a bowl over a saucepan of boiling water.

In a large mixing bowl cream together the butter and sugar. Add the eggs and vanilla extract and beat until fluffy. Mix in the grated beetroot, yoghurt and milk. Add the melted chocolate and combine well. Add the almond meal and sift in the flour cinnamon and baking powder. Stir until just combined.

Place 16 – 18 cupcake cases in a muffin tray. Spoon mixture into the cases until about 3/4 full.

Bake for 25 to 35 minutes or until cooked when tested with a skewer.

Chocolate mousse topping

100 g dark chocolate (85% cocoa)
200 ml sour cream
Zest of 1/4 orange
1 tsp pure vanilla extract
Pinch ground cloves
2 Tbsp honey

Method

While the cupcakes are cooling, make the topping by melting the chocolate along with the orange zest in a bowl over a saucepan with boiling water. Remove from heat and gradually stir in the sour cream. Add the cloves, vanilla extract and honey and smooth over the cooled cupcakes. Store in the fridge.

Enjoy!!

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