Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Beetroot and Feta Flan March 13, 2015

Beetroot & Feta

Cheese is an ideal partner for sweet beetroot. Serve hot or cold. It’ll keep for 2-3 days in the fridge.

Ingredients

175g vacuum-packed beeroot, roughly chopped

400g shortcrust pastry

2 large eggs

200g creme fraiche

1 tsp chopped thyme

100g red leicester cheese, grated

50g feta, crumbled

Method

Preheat oven to 200c/gas 6.

Put the beetroot in a greased roasting tin and cook for 15 minutes. Mash slightly.

On a floured surface, roll out the pastry to line a 23cm flan tin. Prick the pastry base with a fork.

Cover with a sheet of baking parchment then fill with baking beans. Bake for 10 minutes. Remove the beans and bake for another 5 minutes.

Turn the oven down to 180c/gas 4.

Beat the eggs and creme fraiche together. Season with pepper and add the thyme and 75g of the red leicester cheese. Pour into the pastry case.

Top with the beetroot, the remaining red leicester and the crumbled feta.

Bake for 25 minutes, or until just set.

 

Beetroot and Rosewater Cupcakes July 25, 2013

Beetroot

These are lovely for the summer and no one will guess there’s beetroot in them 😉

 

Ingredients for the cupcakes

 

175g caster sugar

175g butter

3 large eggs, separated

175g self raising flour

175g plain cooked (vacuum-packed) beetroot, drained (keep a few drops of the juice to use as colouring) and pureed

1 Tbsp vanilla extract

 

Ingredients for the frosting

 

300g icing sugar

150g butter, slightly softened

1 tsp rose water

a few drops of beetroot juice, to colour

 

Method

 

Pre heat the oven to 180C/gas 4. Line a 12 hole muffin tin with paper cases. Blend together the butter and sugar until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla extract, then beat until smooth.

In a clean bowl and with a clean whisk, beat the egg whites until fairly stiff. Take a large spoonful of egg white and beat into the cake mixture to loosen it a little. Using a large metal spoon, fold the remaining egg whites gently through the mix, taking care not to beat the air out of your mixture.

Spoon the mixture into the cake cases and bake for 20 minutes or until the cakes are firm to touch. Remove from the oven and leave to cool on a wire rack.

To make the frosting beat the icing sugar and butter. Add the rose water, then a few drops of beetroot, just enough to give a pale pink colour. Spread generously or pipe swirls onto the cooled cupcakes.

 

 

 
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