A couple of my pictures are in the Show Us Your Art exhibition this weekend!
A friend gave me some home grown beetroot so I decided to make a bit of Borscht, or beetroot soup!
Ingredients – Makes enough for 3-4
600g (3-4 large beets), peeled and grated coarsely
500g (around 5-6) of ripe tomatoes, halved (I suppose if you’re really lazy you could use a tin of chopped tomatoes)
2 cloves of garlic, roughly chopped
1 medium onion, peeled and chopped
A bit of olive oil
500ml of vegetable stock (I used 2 ‘Knorr Stock Pots’)
Freshly ground black pepper
Some feta cheese
Place the halved tomatoes in an oven dish, pour a little olive oil over the top of them and throw on the chopped garlic.
Place in the oven at 190C (I’ve got a fan oven) until they’re soft, it took me about 30 minutes.
Place the tomatoes in a sieve and rub through into a bowl to remove the skins and pips.
Put a little more oil in a pan and sweat the onion with a twist of black pepper.
Add the stock and beetroot, give it all a stir and bring to the boil for about 10 minutes or until the beetroot is tender.
Stir in the tomato purée.
Using either a stick blender or a normal blender process the soup until completely smooth. If you’ve got white walls take care, it’s easy to spray the soup all over if you’re using a stick blender!
Transfer the soup to warmed bowls and crumble a little of the feta cheese on top.
Serve with crusty bread!
You might also want to…
- Add a shot of vodka
- Chill in the fridge and serve cold
A Coronation Chicken alternative for veggies, pretty damn tasty!
Ingredients – Makes about enough for 8 people to dip into at a party!
4 tins of good quality butter beans, drained
1 large tablespoon of mango chutney
2 large tablespoons of Greek yogurt
2 large tablespoons of good mayonnaise
1 large tablespoon of madras curry powder (hot)
A sprinkling of flaked almonds
1 large carrot, peeled and grated
1 small red onion, thinly sliced
A handful of chopped coriander
You might also want…
Flat bread, pitas or naan
Place the mango chutney, Greek yogurt, mayonnaise and curry powder in a large bowl, mix until combined.
Taste the mix to see if it’s to your liking, add a bit more curry powder if you like!
Add the butter beans and flaked almonds, stir until coated.
If you’re ready to serve now, then carry on, if you’ve got a few hours, cover and place in the fridge for the flavours to get into the butter beans.
Transfer the mixture to a serving dish, sprinkle on the grated carrot, sliced red onion and grated coriander.
Serve with flat bread, pitas or naan!
I made this (without the peanut butter) to give as Christmas presents to friends last year. It’s gooey and incredible, the peanut butter gives it a lovely taste and crunch!
300g of unsalted butter
300g of good dark chocolate
135g of plain flour
60g of cocoa powder
120g of good white chocolate, chopped into small pieces
120g of good milk chocolate, chopped into small pieces
A large handful of milk chocolate drops
6 medium free range eggs
410g of caster sugar
A jar of good crunchy peanut butter (Meridian brand if you can get it)
Cut up the butter and chop the dark chocolate into chunks, add them both to a heavy pan and melt slowly over a low heat. Use the bain marie method if you can be bothered. When melted, leave to cool.
Sieve the flour and cocoa into a bowl and set to one side.
Break the eggs into a bowl, add the caster sugar and beat with an electric mixer until the mix has doubled in size. If you lift the beaters from the mix and it leaves a trail for a few seconds, it’s done!
Pour the cooled chocolate over the eggs and sugar. Gently fold it in to avoid knocking all the air out of the mixture.
Hold the sieve over the eggy chocolate mixture and re-sieve the flour and cocoa into it, gently fold it into the mixture to avoid knocking more air out.
Add the chopped white and milk chocolate to the mix and stir in.
Line a 3cm high brownie tray with baking parchment and pour in the mixture, ease it in to the corners and smooth out the top.
Place dots of peanut butter on top of the mix (I did half with peanut butter and half without) then sprinkle the chocolate drops on top.
Place the tray in the oven at 175C (I’ve got a fan oven) for 30 minutes.
Leave to cool, cut up into chunks!
Quick and easy, much more satisfying than buying a pack! These can easily be made vegan by substituting butter for vegan spread.
Ingredients – Makes 30 – 40 depending on size
225g of self raising flour
225g of sugar
225g of good whole porridge oats
1/2 teaspoon of bicarbonate of soda
225g unsalted butter
1 tablespoon of golden syrup
1 tablespoon of hot water
Place all the dry ingredients into a large bowl.
In a pan melt the butter, syrup and add the hot water.
When melted add to the dry ingredients.
Mix well, make into small balls and place on a greased baking tray, flatten slightly.
Bake at 180C for 15 minutes or until golden brown.
Cool on a rack and nom!