My next holiday cooking project comes from my new absolute favourite cookbook, Treats from Little and Friday. Little and Friday is a legendary bakery set up by Kim Evans. If the recipes in her book are anything to go by, she is a fairy with mystical culinary powers. The recipes are absolutely mouthwatering and have great step by step instructions. The photographs are divine and the book itself is so pretty i’m scared of bringing it into the kitchen! I was lucky enough to be given this book for my birthday and have been obsessed with it ever since.
Seeing as I had a large amount of time on my hands today, I tried making a caramelised beetroot and blue cheese tart from the above cookbook. I made pastry, caramelised beetroot and put it together in a quiche form.
I need to take a second to talk about caramelized beetroot. Let us all pause with solemn faces.
Now, I love beetroot in any way shape or form and thought caramelized beetroot, yeah, cool.
OH MY LORD CARAMELIZED BEETROOT IS THE BEST THING PERHAPS EVER
Seriously, seriously!! I did not think beetroot could get any better, oh how I was wrong and foolish to think so.
Plus it’s seriously amazing with some creamy blue cheese. Oh what? Yeah, hi it’s Claire’s palate and I have matured. Yeah who would have though I would delight so much in blue cheese? Not me.
It’s cool, I’ll give you the recipe, ain’t no thang… but I plead with you, make this and prepare to be amazed.
Caramelized Beetroot Recipe from Treats from Little and Friday by Kim Evans
6 big-ish beetroot
2 Tbsp balsamic vinegar
3 Tbsp brown sugar
Preheat oven to 180°C. Give the beetroot a quick scrub, then chop off the tops and bottoms and chop each into 6-8 wedges. Pop them into a large saucepan and cover with water, adding a good pinch of salt. Bring to the boil and boil for 10 mins.
Drain the beetroot, reserving 2 cups of the cooking water. Place the beetroot in a roasting pan, spread them out and pour the reserved cooking water and balsamic vinegar on top and sprinkle the brown sugar over them.
Pop into the oven and cook for 10 mins. Baste and return to the oven, removing to check and baste every 10 mins (mine took about 40 mins all up). The beetroot are ready when they look gooey and sticky and the liquid is reduced.
I used most of the beetroot in a tart with blue cheese and baby spinach (oh yeah, I made the pastry too, just casually, cos I’m on holiday and I can). What’s more is that I have some leftover which I shall be enjoying with leftover blue cheese mmmmmmmmmmmmmmm!