I didnt
Happy New year Beeties and may the lurve of the beet continue into 2010
its great with some meals and very tasty - try the beetie folks
hope we still have members enjoying the red stuff
Z.
Z.
where have all the beeties gone tis the start of the new beet season
anyway I popped in to say did anyone see the Beetroot Cocktail on the one show
tonight - looked fab
so nice to see there are some of us left to enjoy the wonderful BEET
Robby
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..
Beetroot cake is the hero of vegetable-based cakes â 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)
8 tablespoons icing sugar
a little lemon juice or orange blossom water
poppy seeds, to garnish
Preparation method
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.
Sift together the flour, bicarbonate of soda, baking powder and cinnamon.
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.
Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting.
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.
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.
I've got lots of little beetroot seedlings in my growhouse ready to be planted out so I can have lots of lovely beetroot
I've got lots of little beetroot seedlings in my growhouse ready to be planted
And you know what those ickle seedlings will grow into......
Lots of lovely Zaph-phobic
Well well well I never thought I would find Zaph posting or even starting a beetroot thread I have some wonderful recipe's for him I have posted them many times for him but as he seems to enjoy them so much I will go and hunt them out again for him........................... See ya
cant really believe any of you give a stuff whether folk on here love, loathe or are indifferent to a bit of beet
apparently if I mix a bit of beetroot juice in a little water it will keep my hair luscious and red
Gah!!!!... *Hawk Spit* .. is this thread still here?
Z.
apparently if I mix a bit of beetroot juice in a little water it will keep my hair luscious and red
Fine and dandy Pengy, but only if you wanted red hair in the first place!