The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Louise Gaunt on August 22, 2014, 06:42:04 pm
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As I had many beetroot and no one else eats them I wanted to find ways if using them in disguised form! There are several recipes on allrecipes.co.uk using puréed beetroot in chocolate cakes. The recipe I used seemed to have a lot if sugar, so I reduced the sugar content a bit, and substituted self raising flour for plain so they rose a bit. I made the mixture into buns rather than a cake, and iced them with melted dark chocolate. They were really good and a hit with my family! In view of the success I cooked the remaining beetroot and have puréed them and frozen in portions for future baking sessions. I might add a bit if chilli next time, and as a cake it would make a good pudding to serve warm with ice cream! So many ways to get one of your five a day!
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Sounds lovely Louise. I recently put 50g of beetroot powder in a chocolate cake. Very nice.
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I think I'm going to have to grow beetroot next year. :yum:
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So would you just team the beetroot as per usual, then peel and puree, ready to freeze?
Also I have got white, yellow and the usual purple beetroot... they need to get out of the ground or mice/rats will have a feast...
I was also thinking of just pre-cooking as per usual and then slice/cube and freeze for gratin later on? Anyone done that?
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We have too much too and I made a beetroot puree and added it to some meat juices a splash of port and some red/white current jelly to make a sweet BRIGHT sauce to go with a roast. I plan to make it again :)
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That sounds really good , mine might not all end up in chocolate buns. When I was cooking the beetroot I did wonder about using the water for dying wool!
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When I was cooking the beetroot I did wonder about using the water for dying wool!
It I not colourfast and turns brown almost straight away, then fades slowly. It's a nice reddish brown though... but photosensitive. If it would be colourfast it would also be in all the natural dyes books. (I have tried it).
MAK - III like your idea of using it in sauces for roast or similar!