Two ways with beetroot

Leafing through my Riverford Farm cookbook the other day it struck me that I don't think I've ever eaten a beetroot. The strong smell and psychadelic colour of the pickled variety have always put me off, and I'd never really considered it as a stand-alone vegetable. Still, I'm all for trying to challenge my taste buds these days, so I resolved to cook beetroot next time I found it for sale. Funny how as soon as I decided that, I spotted it in the farmshop.

The recipe I chose was a beetroot gratin, from the Riverford cookbook. I wasn't sure I was ready for cooking the beetroot and eating it whole and unadulterated, so a slight dilution with cream, garlic and summer savoury from the garden seemed a good beginners beetroot choice. I did also cheat a little by using 350g beetroot and 200g potato rather than all beetroot.

I have to say, I was worried. The thought of dinner potentially being disgusting when you are really hungry is not funny. I should have trusted in Riverford though. Afterall, they haven't let me down before.

Despite the dish coming out of the oven looking distinctly alarming:


And staining both the smoked haddock and cabbage which I served with it a vibrant shade of pink:


It was actually a really lovely dish. Subtle flavoured, creamy, and a lighter and less stodgy version of a dauphinoise. If I feel like staining the kitchen and my fingers bright pink again I'll make this for dinner. Very tasty.

As the beetroot was sold by the bunch I was left with a couple of beetroot globes to use up. I keep reading how good beetroot is in cake - like carrots it helps fruit or chocolate cakes stay wonderfully moist. Further on in the Riverford book I discovered a recipe for a carrot/beetroot cake. Dan had requested cake for work as he's leaving for a new job, so I figured I had to live up to my reputation for providing unusual foodstuffs. No standard Victoria sponge for the office then: they were going to get a beetroot and carrot cake. And if they decided it was too wierd to eat then all the more for me!

The batter was a truly alarming bright pink colour, but I'm pleased to say that once it was baked it had only a subtle pink tinge, which was much more appealing!



Apparently some people did turn their noses up at the cake. Wierd how the thought of beetroot in a cake is repulsive to some people, but eating food stuffed full of chemicals is just fine with them! Those that did try the cake did like it, and Dan even had a request for the recipe.

My assessment of the recipe is that it either needs the addition of some spices, like nutmeg or cinnamon, or it needs a cream cheese icing. So, some tweaking required, but a fairly decent cake.

The recipe can be found here.

Blackberry and apple season

Its harvest time of year, and around our village there is plenty of evidence of an abundant year for apples. Lots of houses have big boxes of bramleys and assorted eating apples outside with 'please help yourself' signs. And if they're offering...well, it would be rude to turn them down!

I've noticed blackberries have been less successful this year. I've managed a couple of tubs full, but not the quantities that are normally easily found at this time of year. Still, for this week's recipe apples were the key ingredient, blackberries just the finishing flourish. A classic combination, and one I never get tired of, but this time I used them in a different way (normally the pudding at this time of year is Blackberry and apple crumble). There was finally space in the freezer, so I decided to try making Hugh Fearnley Whittingstall's recipe for Bramley yoghurt Ice with Blackberry sauce swirl.

I stewed the apples with sugar, purreed them, added a little honey (things seem less sweet when frozen so a little extra sweetness seemed appropriate - Hugh suggests icing sugar but I prefered the idea of honey) and left them to cool while I went out blackberry picking.



Fresh blackberries acquired I set about making a blackberry sauce by stewing them with a little sugar and cinnamon, then sieving them to leave just a thick blackberry juice.



While this cooled I mixed the apple puree with a little yoghurt and churned it in the icecream maker:



When it had finished I drizzled the blackberry sauce over the top and transfered it to the freezer for a few hours.


(sorry - not focused, but this was the only snap I took!)

Mine actually ended up sitting in the freezer for a few days before we got round to eating some of it, so it needed to sit at room temperature for 10 minutes to soften a little before eating. I loved this. Its one of my favourite flavour combinations anyway, and a healthy, creamy, frozen pudding is a beautiful thing.

Steamed pudding

There are a number of items that have been sitting on my 'to do' list for quite some time. One of these was steamed syrup sponge - a childhood favourite of Dan's. I tried it once last year, but my recipe turned out more like sticky toffee pudding. Nice, but not what I was after.

Given that Dan had spent 2 weekends and every evening last week under my car trying to get it roadworthy I felt that he definitely deserved a treat, so on saturday I made a second attempt at the pudding.



This time is was declared a winner: better than his mum's version! So all credit to Delia Smith, who's recipe I used. It gained me major brownie points and a boyfriend who was no longer in a stinking bad mood.

We were super-indulgent and served the recipe with double cream, although I think that custard is the more traditional choice. I did adapt the recipe slightly and cut down the quantities, so here's the method I ended up with:

Steamed Syrup Sponge
Serves 5-6

20g black treacle
50g golden syrup
115g self-raising flour
2/3 teaspoon baking powder
115g butter (softened)
2 eggs
115g soft light brown sugar

Grease an 800ml capacity pudding basin. Spoon the golden syrup into the bottom of the basin.
Sift the flour and baking powder. Add all the other ingredients and beat well for several minutes.
Spoon the batter into the pudding basin and level the top.
Place a sheet of foil over a sheet of greaseproof paper, make a pleat in the centre, and place this foil-side uppermost on top of the pudding basin. Pull it down the sides and tie round the basin with string. Make a string handle for lifting the basin.
Steam for 1 1/2 hours, checking the water level half way through to ensure it doesn't boil dry.
To serve, loosen the pudding all round using a palette knife, invert it on to a plate. Delia suggests spooning more golden syrup over the top at this stage, but I didn't do that and it was plenty sticky and sweet anough as it was.
Serve warm with cream, custard, creme fraiche, or vanilla icecream.

Do expect to have to go on a diet after eating just a single helping, but it will be completely worth it!

Crafting

My corsetry course back in August seems to have had the desired effect, in that it has inspired me to do more sewing. No, the corset isn't finished yet, but that's largely because I've had several other projects on the go at the same time. (Its not far off though, so I hope an update will be forthcoming soon!)

The first sewing project to actually get finished was completed this morning:



A toy rabbit for Dan's niece's 1st birthday.

I was really quite pleased with how he turned out, and Dan seems amused and charmed by the dandily dressed and dapper little toy. I'm not sure if it really shows up in this picture, but I sewed his niece's name onto the bottom of the jacket to make it a bit more customised and personal.



The instructions came from a wonderful book full of craft projects which I bought recently called Everything Alice. You can find out more information about the book here.

I think a lot of people I know will be getting hand-crafted Christmas presents from the book this year - hope they don't mind!

10 on 10

10 photos on the 10th September; one an hour through the day for 10 consecutive hours. Check out the other project participants here:























And a few of the out-takes:

On tuesday I ate a mushroom

A field mushroom.

Actually two of them, stuffed with a mix of pork mince, apple and red onion.


I didn't gag.

Hurrah! I must be growing up.


That is all.