Vegan Cream ‘Cheese’, Spiced Pickled Beetroot & Lettuce Sandwich

Vegan Cream Cheese, Spiced Pickled Beetroot & Lettuce Sandwich

Dip, Lunch, Preserves, Sandwich, Vegan | 20th November 2018 | By

This vegan cream cheese, pickled beetroot & lettuce sandwich is fabulous for packed lunches. Indeed it’s a good standby for any time you need a quick meal in a hurry. The recipe for vegan cream ‘cheese’ is super simple to prepare and is made with only 3 ingredients (not counting salt and water). If you’re a beet fan like me, you’ll also find an easy recipe for spiced pickled beetroot.

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Roasted Beetroot Galette, a Review of Higgidy The Cookbook & Giveaway

Roasted Beetroot Galette

Beetroot is like marmite, you either love it or hate it. Are you a beetroot lover or hater? We’ve got one of each in our household. This easy roasted beetroot galette taken from the new edition of Higgidy: The Cookbook is a bit of a miracle. It was so delicious even beetroot hating CT liked it. Read on for the recipe, a review and an opportunity to win a copy of the book. Hang on, make that two.

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Beet Kvass – An Unbeetable Traditional Ukranian Health Drink

Beet Kvass

It’s been a while since I last made beet kvass. Every few months, I get the urge to make some and this month of May was one of them. It must be my body telling me I’m in need of something therapeutic. Beet kvass, which is thought to have originated in the Ukraine a long time ago, is a probiotic drink that is chock full of health-giving properties and made using the humble beetroot.

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Beetroot Juice with Orange and Ginger – A Beetiful Purple Zinger

Drinks, Vacuum Blender | 27th March 2018 | By

There’s been enough chocolate decadence on Tin and Thyme this month, so with a pre-Easter cleanse in mind or even a post-Easter one, I’m giving you an easy to make beetroot juice with orange and ginger. This juice is loaded with vitamins, minerals and antioxidants and it tastes good too. So what are you waiting for?

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Beetroot Leaf Green Smoothie and the Nutri Force Extractor

Beetroot Leaf Green Smoothie in the Optimum Nutri Force Extractor

This beetroot leaf green smoothie was one of the recipes I tried when putting Froothie’s new Optimum Nutri Force Extractor through its paces. Read on for a review of this small but powerful blender and grinder set as well as the recipe for a nutritious green breakfast smoothie.

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Best Beetroot Chutney and the Benefits of Using Glass

Beetroot Chutney

In this season of abundance and mellow fruitfulness, my mind very quickly turns to thoughts of preserving. I was just thinking it was about time I made some apple chutney, when a bunch of beautiful beetroot turned up in my veg box. My plans did an about turn and I ended up making the best beetroot chutney ever. As I spooned my finished chutney into jars, I couldn’t help but give thanks for the wonders of glass.

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Black Bean & Bulgur Wheat Feta Salad for Canned Food Week

Black Bean Salad

Lunch, Salads, Speedy | 3rd April 2015 | By

Growing up in a Cornish cottage, just outside of the village, the importance of having a well stocked larder was something drummed into me from an early age. Canned food, with its long shelf life, was ideal and I don’t ever remember a time when there wasn’t a cupboard full of tinned tomatoes. It was my job, when new ones were bought, to bring the oldest to the front and put the newest to the back to ensure the tins never passed their use by date. Tinned tomatoes have played an important role as one of my larder staples ever since, along with canned beans and coconut milk. And where would I be without a handy tin of baked beans to put in my Granny’s Shepherd’s Pie?

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Orange and Beetroot Cupcakes with a Plum Surprise

Cupcakes | 21st September 2014 | By

 

It’s the last day of National Cupcake Week and I’m just getting in by the skin of my chinny chin chin. With the Great British Bake Off in full swing everyone seems to have gone baking mad. Home Bargains is one such and they have given me a helping hand with my cupcakes by sending a box full of baking goodies. Their brief was to create a Home Bargains showstopper.

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Beetroot, Walnut, Wild Garlic and Goat’s Cheese Brunch Muffins

Beetroot, Walnut, Wild Garlic and Goat's Cheese Brunch Muffins

Savoury muffins for brunch are a wonderful thing. They taste good and you can pack in whatever vegetables you happen to have to hand. They make an interesting and easy packed lunch too and they’re ideal for picnics. These beetroot, walnut, wild garlic and goat’s cheese brunch muffins are particularly particularly fine ones.

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Beetroot and Orange Brownies – We Should Cocoa #38

Along with the courgette glut in August and September this year, I ended up with a beetroot one too. This was good news. Last year was such a rubbish one down at the plot, we hardly got any courgettes and even less beetroot. So I was very pleased to be able to puzzle over what I could turn my surplus beets into. I had a go at making beetroot brownies a few years ago and seem to remember thinking they were more like cake than brownies. However, that was a while ago and I thought another attempt was in order. Orange is a classic flavouring to pair with beetroot, so this seemed like a good place to start. I had some orange and almond Lindt chocolate I thought would work and I reasoned that adding some orange liqueur could only make things better.

These brownies were definitely gooey rather than cakey and they had the classic crackly top; after due deliberation, I awarded them full marks. Even more remarkably, CT, who is not at all a beetroot fan gave them the thumbs up. The chocolate contributed to the texture with crunchy pieces of almond which added to the overall pleasure.

Ness over at JibberJabberUK is hosting We Should Cocoa this month and has chosen vegetables as the surprise ingredient. This gives plenty of scope and is just right to showcase my beetroot and orange brownies.

All made from scratch and our own beetroots too, I’m submitting these to Javelin Warrior’s Made with Love Mondays.

With all those home grown beetroot, this is a slightly cheaper brownie than it might otherwise have been, so I am submitting it to Credit Crunch Munch which is hosted this month by Michelle of Utterly Scrummy Food For Families. This is a monthly challenge normally hosted by Fuss Free Flavours or Fab Food 4 All.

I’m also entering these into the No Waste Food Challenge with Turquoise Lemons as the theme is root vegetables this month and I had a mass of beetroot I did not want to waste.

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Beetroot and Orange Brownies

by August-25-2013
A soft but gooey brownie with a good orange flavour and a delightful purple colour.
Ingredients
  • 4 medium sized roots, weighing in at 350g once topped, tailed and skinned) Beetroot – boiled
  • 200g Dark Chocolate (half orange flavoured, half 70% plain)
  • 100g Unsalted butter
  • 1 tbsp Orange liqueur
  • 3 Eggs
  • 200g Light brown sugar
  • 50g Dark brown sugar
  • 100g Flour (half wholemeal spelt, half plain white)
  • 25g Cocoa powder
Instructions
1. Melt the chocolate and butter together in a pan over very low heat. Stir until smooth, then allow to cool.2. Puree the beetroot with the orange liqueur – I used a stick blender.3. Whisk the eggs and sugar together until the mixture is thick and has doubled in volume.4. Fold in the chocolate mixture, followed by the beetroot trying not to stir all of the air out of the egg mixture.5. Sieve in the flour and cocoa and fold in until just combined.6. Pour into a 9″ sq silicone cake mould and bake in the middle of the oven at 180°C for about 30 minutes when the top is firm, but the middle is still a bit squidgy.7. Allow to cool in the mould, then cut into 16 squares.
Details

Prep time: Cook time: Total time: Yield: 16 pieces