Thursday, 19 July 2007

The Blueskin Bayleaf column for August: Beetroot

Beetroot are beautiful and delicious and are easy to grow from seed.
It's a perfect time of year to use up those beetroot still lurking
around in the garden or they are available at a good price at the
Farmers Market right now. Try these tasty winter treats for something
divine and different.

BEETROOT GNOCCHI

Fun to make with kids!

3 small fresh beetroot, peeled and chopped
1 large potato, peeled and chopped
1/6 of the combined weight of the potato and beetroot in plain flour,
approx ¾ cup
75g butter
4 tsp fresh sage, chopped
50g Stilton cheese, crumbled
salt and freshly ground black pepper
extra flour, for rolling

1. Fill two medium pans with salted water and bring to the boil.
2. Cook the beetroot and potato until tender separately in the two pans.
3. Drain, return to one pan and mash.
4. Beat in the flour.
5. On a floured surface, knead the mixture for 1-2 minutes.
6. Divide into strips, roll and cut into 3cm cubes.
7. In a separate pan of salted water, boil the cubes for 2-3 minutes,
stirring occasionally to prevent sticking.
8. Meanwhile, in a small frying pan gently melt the butter. Stir in
the sage and season with black pepper.
9. Drain the gnocchi.
10. Serve drizzled with sage butter and a scattering of stilton.

CHOCOLATE BEETROOT CAKE

¾ cup oil
¾ cup packed brown sugar
2 large eggs
2 medium beetroot, peeled and grated
½ cup currants
1¼ cups plain flour
½ cup walnut pieces
¼ cup cocoa
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon

1. Heat oven to 160°C. Grease a 20cm ring tin and dust with flour.
2. Combine oil, sugar and eggs in a bowl and beat until pale. Stir in
grated beetroot, currants, sifted flour and remaining dry ingredients.
3. Spoon mixture into prepared tin and bake for 30 to 40 minutes or
until a skewer inserted comes out clean but moist. Cool in tin for 10
minutes before removing to a wire rack to cool completely. Ice with
chocolate icing once cold.

Chocolate icing:

1 cup coarsely chopped dark chocolate, or 'Chocolate Melts'
½ cup cream
¼ cup strong coffee

1. Place all ingredients in a bowl and over a saucepan of gently
simmering water or microwave in short bursts to melt. Stir until
smooth, cool a little, then drizzle over cake.

by Rowan Holt

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republished. If you want to credit the source it's "blueskin.co.nz".

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