quote:

Originally posted by Dragonlady 25:

quote:

Originally posted by Barolo:
I can feel a trip to Tesco's coming on . . . right out of beetroot I am!

It's the middle of the night!!

I can't get used to posting after the midnight hour!!!

I'm away to my cave before I decide to stay all night!!

quote:

Originally posted by pgtips:
Morning Beet lovers.... yes a lovely day for a beetroot lunch MrsH.. x

quote:

Originally posted by SazBomb:
I'm just watching Saturday Kitchen and they have made beetroot gnocchi, which looked gawjuss I bet Z is gutted he missed it

quote:

Originally posted by Mount Olympus:
hahaha Saz I just saw that

Shame Zaph would have missed it

quote:

Originally posted by MrsH:
thanks as ever Kasper

quote:

Originally posted by kasper:
Beetroot Gnocchi and orange
For the gnocchi
1 kg/2lb 4oz floury potatoes, such as King Edward, peeled and roughly chopped
400g/14oz cooked beetroot, peeled and roughly chopped
1 free-range egg, lightly beaten
300g/11oz plain flour
25g/1oz canned tuna in extra-virgin olive oil, well drained and finely flaked
1 tbsp finely chopped fresh flatleaf parsley
pinch salt
For the sauce
110g/4oz butter
6 sage leaves
1 orange, juice only, plus zest of 2 oranges, to serve
salt, to taste
4 tbsp freshly grated parmesan cheese



Method
1. For the gnocchi, place the potatoes into a pan of salted water and bring to the boil. Simmer for 15-18 minutes, or until tender.
2. Drain the potatoes and return them to the heat to drive off any excess moisture. Allow them to cool for a minute and then mash well using a potato masher or ricer.
3. Blend the beetroot and in a food processor to a purée. Pass the purée through a fine sieve.
4. Tip the flour onto a clean work surface and make a well in the centre. Add the mashed potato, beetroot purée, tuna, parsley and salt to the well.
5. Using your hands, mix well until the dough reaches a smooth consistency. Split the dough into 4-6 pieces and roll each piece out into a long sausage shape.
6. With a sharp knife, cutthe gnocchi 'sausages' into 2cm/1in pieces and set aside.
7. Bring a large saucepan of lightly salted water to the boil. Add the gnocchi and simmer until they float back up to the top. As they come to the surface, lift them out with a slotted spoon. As soon as you drop the gnocchi into the boiling water, start making the sauce - you need to work quickly because the gnocchi will rise to the top after only a minute or so.
8. For the sauce, melt the butter in a large frying pan and add the sage leaves. Allow the sage to infuse for about 30 seconds and then add the orange juice and salt, to taste.
9. Scoop out the cooked gnocchi with a slotted spoon, allowing them to drain a little, and then add them to the sauce, mixing well. Cook for a minute or so until the sauce begins to thicken slightly.
10. Remove the pan from the heat, stir in the parmesan and serve immediately, sprinkled with orange zest.

quote:

Originally posted by SazBomb:
That would be me, I'm a Saturday Kitchen addict

quote:

Originally posted by SazBomb:
That would be me, I'm a Saturday Kitchen addict

quote:

Originally posted by pgtips:
Morning all lover's... loving the receipes... I think I read Z is on hols for two weeks... he will no doubt enjoy a whole day catching up on his favourite veggie !!!!!

quote:

Originally posted by Zaphod:
Well.. admit it.. you hate it !!!



Z.

quote:

Originally posted by kasper:
Beetroot and Horseradish Gratin

40 g butter
40 g plain flour
450 ml milk
2 tbsp creme fraiche
3 tbsp horseradish sauce
salt and freshly ground black pepper
300 g pack beetroot, chopped into large pieces
100 g fresh breadcrumbs
2 tbsp freshly grated parmesan cheese



1. Preheat the oven to 200°C, 400°F, Gas Mark 6.

2. To make the sauce, melt the butter in a saucepan add the flour and mix to a smooth paste.

3. Cook for 1-2 minutes stirring continously.

4. Remove the saucepan from the heat, and gradually blend in the milk.

5. Return to the heat and bring gently to the boil, stirring continuously until the sauce thickens.

6. Stir in the creme fraiche, horseradish sauce and seasonings.

7. Place the beetroot chunks into an ovenproof dish, and pour over the sauce.

8. Sprinkle the breadcrumbs and parmesan over the top and bake for 25-30 minutes until golden brown.

Enjoy this is very nice and of course Zaph will enjoy this with relish

quote:

Originally posted by Tinkerbell:
Horrible smell
Allergic to it
Tastes disgusting
Eat it? Bin it more like

I think it tastes like drinking vinegar
Throw it away!

I suspect when Zaphod comes back he will be shocked at you lot. lmao

quote:

Originally posted by kasper:

We are trying to educate people who dislike the beet and give guidance where needed

quote:

Originally posted by MrsH:

quote:

Originally posted by kasper:

We are trying to educate people who dislike the beet and give guidance where needed

and Zaph is getting there we justs winds us up saying he doesnt like it

Kasper

quote:

Originally posted by MrsH:

quote:

Originally posted by kasper:

We are trying to educate people who dislike the beet and give guidance where needed

and Zaph is getting there we justs winds us up saying he doesnt like it

Kasper

quote:

Originally posted by Pengy:
I've run out of beetroot