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This will never do - no postings in almost 2 weeks! I can now reveal that today I met a couple where the husband hates beetroot and the wife loves it. Well, they seem to be happy enough, but I'm a bit concerned as I haven't seen the husband for a week now. The wife says he's down with a bit of a tummy bug. Maybe she's be feeding him with beetroot cunnungly disguised as something else, but I don't know what one could disguise it as. Any suggestions anyone?
El Loro
I've got a bit of a leak in the outside water supply pipe. The workmen are out there as I type this. They have sent a mole down to investigate the leak - very clever how they train moles to do this work and moles are much cheaper than humans. But they have reported back to me that the leak has been caused by roots, possibly beet roots - we'll see. .
El Loro
Scientists have found that people with high blood pressure can lower this by drinking beetroot juice. This is because of the high nitrate content. See this BBC news article
The effect is more pronounced for men. The higher the blood pressure, the greater the effect of the beetroot in lowering it.

Scientists are continuing their research, but this could well result in major changes in how people are treated for high blood pressure..
El Loro
This is the recipe for Nigel Slater's beetroot seed cake which he demonstrated on BBC's Simple Suppers the other day.

Beetroot cake is the hero of vegetable-based cakes – moist, tasty and full of goodness. Nigel Slater shows you how.

Ingredients

  • butter or oil, for greasing

  • 225g/8oz self-raising flour

  • half a teaspoon bicarbonate of soda

  • a level teaspoon baking powder

  • half a teaspoon ground cinnamon

  • 180ml/6žfl oz sunflower oil

  • 225g/8oz light muscovado sugar

  • 3 free-range eggs, separated

  • 150g/5oz raw beetroot, peeled

  • juice of half a lemon

  • 75g/3oz sultanas or raisins

  • 75g/3oz mixed seeds (such as sunflower, pumpkin and linseed)

For the icing
  • 8 tablespoons icing sugar

  • a little lemon juice or orange blossom water

  • poppy seeds, to garnish

Preparation method

  1. Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment.

  2. Sift together the flour, bicarbonate of soda, baking powder and cinnamon.

  3. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined.

  4. Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting.

  5. Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack.

  6. To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating.

El Loro

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