Category Archives: VEGGIES

This is a story of beetroot meets caramel

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!

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Chilli Tofu in Coconut Broth

This dish is so eeeeeaaasssyyyy! It is a wee gem of a dish, very tasty, warming and would be good for student budget too! It’s from the Marie Claire Flavours cookbook.

2 red chillies, seeded and chopped

3 Tbsp soy sauce

1Tbsp grated ginger

2 Tbsp sugar

2 Tbsp lime juice

600g silken tofu, drained and chopped

1/3 cup fresh basil leaves

coconut broth:

2 1/2 cups coconut milk

2 1/2 cups vegetable stock

4 kaffir lime leaves, shredded

500g kumara, peeled and sliced

500g broccoli, chopped into bite sized pieces

For the broth, place coconut milk, vegetable stock and lime leaves in a deep frying pan or wok over medium heat. Add the sweet potato and cook, covered, for 8 minutes. Add the broccoli and cook for a further 4 minutes.

To cook the tofu, place the chillies, soy sauce, ginger, sugar and lime juice in a frying pan over medium heat and allow to cook for 3 minutes. Add the tofu to the pan and cook for 1 minute each side or until coated with the chilli sauce. To serve, place coconut broth, sweet potato and broccoli into bowls. Top with the chilli tofu, sprinkle with basil leaves and serve. Serves 4.

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Vege feast!

Again in the bleak midwinter I made a vege feast for ma famille. What we have here is a mushroom and cabbage galette courtesy of Smitten Kitchen. I completely and utterly recommend that you follow her pastry recipe. The result is gorgeous, rich yet light pastry that melts in your mouth. It is delicate and the perfect casing for the mushroomcabbage party! The horseradish cream to go with it is well worth making, too.

The rest of the plate consists of spinach quickly cooked with some garlic and a warm, roast vege salad. For this, I just roasted some parsnips, carrots, yams, kumara and fennel (yum yum!) until scrumptiously soft with some garlic roasting in there as well and a drizzling of balsamic and olive oil. When it had finished doing its merry cooking thang, I simply chucked it around in a bowl with some crumbled feta. Eeeeasy and filling and delishimo! Try it, do try it- also roast vege salad is a good cheap student dish, yay! Would also be good with some orange juice squeezed over the top methinks, cos yeah Vitamin C!! See this post on My New Roots for info on how good carrots are (also an amazing meal, do try it). GET IT IN YA.

 

 

Musics:

I can’t get this song out of my head! I think it suits the hot weather and also the misty, humid weather we’ve been having recently.

 

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