I'm growing beetroot and will have to decide later in the year what to do with them. Never really had them before, except thoe pickled in vinegar, but I can't eat vinegar now, so will need to do something else with them.
Maybe just boiled or roasted.
I have a pressure cooker, havent used it in a while. They are great for cooking lamb. I once was making some which had a large bone in it for making a stock first and i forget to let the steam out before I attempted to open it. This is hard work, I thought as I pulled the two handles apart. It dawned on me just as it released why it was so hard (still under pressure) and then the lid (in my hand) shot up and luckily didnt rip my arm off with it, and the lamb bone shot up like a rocket and smashed noisily into the ceiling along with the stock which went EVERYWHERE. I had a friend over at the time who found it very ammusing. I was not hurt, luckily and it was very funny actually. But the point is, they are safe so long as you're not a forgetful idiot.
1¼ oz Cocoa powder 4¼ oz Plain flour 1½ tsp Baking powder 1 Pinch salt 5¼ oz Caster sugar 8½ fl oz Corn oil 1½ tsp Vanilla essence 3 eggs beaten 1 pack or (9oz) cooked beetroot, pureed 4oz Plain dark choc (60% +), broken into small pieces
Method
Preheat the oven to 375F/190C/Gas 5 and grease an (7") round cake tin. Sift the cocoa, flour, baking powder and salt into a bowl and mix with the sugar. Add the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well. Pour into the cake tin, put on a baking tray and bake for 50 minutes, or until a skewer comes out clean.
No not yet Forester, only bought them, but am saving up all my beetroots in the fridge at the moment to try it out this weekent. You can do it with any root veg ie parsnips etc
Posts
I'm growing beetroot and will have to decide later in the year what to do with them. Never really had them before, except thoe pickled in vinegar, but I can't eat vinegar now, so will need to do something else with them.
Maybe just boiled or roasted.
I have a pressure cooker, havent used it in a while. They are great for cooking lamb. I once was making some which had a large bone in it for making a stock first and i forget to let the steam out before I attempted to open it. This is hard work, I thought as I pulled the two handles apart. It dawned on me just as it released why it was so hard (still under pressure) and then the lid (in my hand) shot up and luckily didnt rip my arm off with it, and the lamb bone shot up like a rocket and smashed noisily into the ceiling along with the stock which went EVERYWHERE. I had a friend over at the time who found it very ammusing. I was not hurt, luckily and it was very funny actually. But the point is, they are safe so long as you're not a forgetful idiot.
Glad I'm not the only dipstick Snowathlete - it does terrify me, but use it as it cuts down tremendously on the beetroot cooking time.
chocolate beetroot cake, doesn't hang around for long tho!
My take on chocolate and beetroot cake:
Chocolate & Beetroot Cake
Ingredients
1¼ oz Cocoa powder
4¼ oz Plain flour
1½ tsp Baking powder
1 Pinch salt
5¼ oz Caster sugar
8½ fl oz Corn oil
1½ tsp Vanilla essence
3 eggs beaten
1 pack or (9oz) cooked beetroot, pureed
4oz Plain dark choc (60% +), broken into small pieces
Method
Preheat the oven to 375F/190C/Gas 5 and grease an (7") round cake tin.
Sift the cocoa, flour, baking powder and salt into a bowl and mix with the sugar.
Add the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
Pour into the cake tin, put on a baking tray and bake for 50 minutes, or until a skewer comes out clean.
beetroot crisps Yum
What a great idea Gina. I have just looked up how to make them and will wait till I have very large beets. Have you ever made them to pass on tips?
No not yet Forester, only bought them, but am saving up all my beetroots in the fridge at the moment to try it out this weekent. You can do it with any root veg ie parsnips etc
David K the cake looks so delicious, than you for posting
Parsnip chips are good Just cut the parsnip into thin sticks, deep fry and enjoy as a second veg with all meats, but very good with beef
Let us know how you get on then - good luck.
It's amazing what us old uns can do, Pansy.....can't be doin with that grams & stuff.
The cake is very rich & moist and particularly yummy with a splash of double cream.