inely.
Add greenpeas and beetroot.
Dip the bread slices
o taste.
Place the beetroot in a grilling or roasting
Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
Pour into hot sterilized jars and seal when cold.
llow to cool. Prepare the beetroot by trimming and washing the
f the vegetables, except one beetroot, into strips.
Heat the
lices.
To boil fresh beetroot, the roots are placed in
Peel the beetroot and chop into small chunks.
he leaves and stems of beetroot, leaving 2-3 cm stem
Preheat oven to 200c. Put salt, white peppercorns, cardamom seeds, coriander seeds and chilli flakes in a mortar. Using a pestle, grind ingredients well.
Cut beetroot into wedges or thick slices, peel if desired. Put in a large roasting pan. Add the oil and toss to coat. Sprinkle the spice mixture over the beetroot. Bake for 40-45 minute or until tender. Serve.
Prepare potatoes to boil and boil them before you start your soup.
Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
Boil eggs into water about 7 minute.
Cut each egg into 12 peaces.
All cut ingredients put into pot and add a little bit of salt.
Mix everything and add buttermilk and then mix again.
And you can eat it.
This soup you also can eat fresh mashed potatoes.
Skanaus!
Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
Butter the bread on one side only. Cover the butter on one slice with the peanut butter and top with the sliced beetroot. Place the second slice of bread on top (buttered side down) and transfer the sandwich to the toaster. Close the lid and cook for 3 minutes until crisp and golden.
Gently saute onion in olive oil til soft.
Add rice and fry for about 3 minutes til coated.
Add beetroot and 1 cup of stock.
stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.
cook beetroots in boiling water for about 20 mins until soft, cool then peel.
place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
pour into bowl and stir in the gound walnuts.
In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
ough is rising, prepare the chutney.
Light a grill for
br>Meanwhile, combine all the chutney ingredients in a food processor
arge pieces of mango chutney.
Stir chutney into cranberry mixture.
ccasionally, 30 minutes.
Make chutney while shrimp marinate:
Toast
owl, combine all ingredients except chutney; mix well.
Gently shape
Heat oil in a large saucepan on medium heat. Cook onion, ginger and sugar, stirring, for 3 mins or until soft. Add curry paste and spices; cook, stirring, 1 min or until fragrant.
Add tomatoes, cherry tomatoes, 1 cup water, coconut milk, lentils and chickpeas to pan; bring to a boil. Boil, uncovered, 10 mins or until thickened slightly. Remove from heat; let stand 10 mins.
Meanwhile, for the chutney yogurt, mix yogurt and chutney in a small bowl.
Sprinkle dahl with cilantro. Serve with chutney yogurt.
Sprinkle each minute steak with sage and top with a slice of prosciutto. Pound lightly to combine meats then set aside.
To make the red pepper chutney, combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 mins, until tender. Let cool.
When ready to serve, heat oil in a frying pan over high heat. Cook steaks for 30 seconds per side, or until cooked to your liking.
Stuff rolls with mixed greens, steak, fried eggs, onion and chutney.