winosandfoodies

Lunchtime Gnocchi

Black and white Wednesday at The Well Seasoned Cook.

 

Beetroot Cake Recipe

This morning Bryan said to me  what is the big attraction with beetroot these past few days. 'It's in season so I'm making the most of it' I replied.  Mostly we eat the base roasted and served as a salad with feta cheese.  I have even used the beet tops as a vegetable. Saute them as if it was spinach and add them to a couscous salad.

But I have to say this beetroot cake is by far my favourite way of eating beetroot.  The recipe is from Tina Richardson and was originally published on the website www.riverford.co.uk . It no longer exists on the site. 

I was a little concerned about the extra baking powder combined with self raising flour.  However the cake is quite dense and needs the extra raising agent. 
 

BEETROOT CAKE

INGREDIENTS

• 250 gr (8 oz) self raising flour,sieved
• 2 teaspoons baking powder
• 150 gr (5 oz) soft brown sugar
• 100 gr (3 1/2 oz) sultanas
• 200 gr (7oz) beetroot, peeled and grated (2 -3 medium size beetroots)
• 150 gr (1/4 pint) vegetable or sunflower oil
• 2 mediun sized eggs, beaten

METHOD

• Preheat oven to 180C, 350F, Gas Mark 4
• Grease and line an 8 inch loose based cake tin.
• Mix together the flour, baking powder and soft brown sugar in a large bowl.
• Add the sultanas, grated beetroot.
• Beat the oil and eggs together, and then add to the bowl.
• Combine with either a wooden spoon or electric mixer.
• Spoon the mixture into the prepared tin and bake for 1 - 1 1/4 hours. Insert a metal into the cake; if it comes out clean,  the cake is cooked. (I'd check at about 55 minutes. I cooked mine for an hour and it was just beginning to burn)
• Cool on a wire rack.
• Serve with cream if you wish. Bryan does, I prefer it without.

 I felt no guilt in eating this for breakfast on a couple of mornings.

 
I'm submitting this post to the blog event Sweet New Zealand  at Alessandra Zecchini.

 

Jugs On A Bar

JUGS ON A BAR

This weeks photo for  Black and White Wednesdays at The Well Seasoned Cook.

 

Community - Bloggers Without Borders

Have you heard about Bloggers Without Borders, a non-profit organization, for bloggers, by bloggers? Founded by Maggy, Erika and Aimee, it is not just about fund raising, it's also about connecting people.

One of their first projects is to help and support Jennie from In Jennies Kitchen . Jennie  recently lost her husband to a sudden heart attack. I didn't know Jennie but she was a friend of many of my American blogging friends.  One of those friends, Shauna from Gluten Free Girl, is the caring blogger behind the project, a fund for Jennie.  If you can donate please do.  Or you may like to bid on one of the donated auction goodies.

Please like there Facebook page and you can follow them on Twitter at @bloggerswob.

Sugar Sugar

                                           

SUGAR SUGAR for Black and White Wednesdays at Well Seasoned Cook.

Thursdays With Thermomix - Lemon Curd Recipe

It's been awhile since my last Thermomix post. Needing to use all the lemons I had in the pantry I tried this lemon curd recipe from the Thermomix forums.  Unbelievably easy and delicious.

TENINA'S LEMON CURD

INGREDIENTS

• 100 grams butter
• zest of 1 lemon
• juice of 2 lemons
• 2 eggs
• 1 egg yolk
• 150 grams caster sugar

METHOD

• Place everything into Thermomix. Chop 5 seconds on speed 7.
• Insert butterfly, cook 8 minutes, 80 degrees, speed 3.
• Pour into sterilised jars.
• Store in fridge. I don't know how long it will last as mine is used within a week.

It is my current favourit breakfast stirred into a bowl of plain greek yogurt a few strawberries and a sprinkle of meusli.

Other lemon cured recipes for those who don't have a Thermomix.

My microwave lemon curd.

David Lebovitz.

Thursday Night Smackdown.

 

 

 

Black and White Wednesday - Monkylicious With Camera and Pear

@monkylicious  With Camera and Pear at food photography workshop.

Black and White Wednesdays over at The Well Seasoned Cook.

 

Black and White Wednesday - Reflections in a Glass Of Red

This week's entry for the Well Seasoned Cook Black and White Wednesday.

Basket Of Oranges,Lemons and Jug by Margaret Olley

                                            Click on photo to enlarge

August's art photo is my recreation of the Australian painter   Margaret Olley, who passed away last week. In 1997 the Australian government declared her  a National Treasure.

Olley - who preferred to be known as a painter rather than an artist - saw beauty in humble items, reflecting this in her still life works of fruit bowls and flowers . (Quote from Sydney Morning Herald)

See more of her work  here.

Oops - I missed some greenery on the left hand side. I'm guessing it fell off when I was taking the photo and I only noticed it when I looked at the photos on the computer.

Basket of Oranges,Lemons and Jug

Madame S this one's for you - you're my very own Margaret Olley. <3