Beetroot with Orange Sauce

M

montyracing2

At the Start
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I watched Saturday Kitchen this weekend and was interested in beetroot knolis with orange sauce. Not being a fan of pasta, I put the beetroot blitz into mashed potato and cabbage to make a different bubble and squeak (used worstershire sausage). Certainly, it added to the traditional taste and was gorgeous with the orange and sage sauce.

Strangely, although massive portions the meal left me 'hungry'. Wonder if the combination of beetroot and orange sauce does that?


Can recommend - MR2 (don't pay too much attention to the recipe on the BBC, they have got it wrong, tuna????)
 
Sounds intriguing MR2. I've tried beetroot in juices, but generally find it a little too sweet for my taste, the orange would certainly give it a tang, though.

(Thought when I opened it you were promoting a new flavour for crisps!)
 
Yes it does, Trudi. A friend of mine found a recipe and tried it out on us last year.

A really intriguing one that she found but has not dared to try is a tomato soup cake (honest).
 
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Hmmm yer man or Yer Man ( ;) )- no I havent Colin,might have to come to that though!! (though he was mighty interested in the giant rolo I made for work on my birthday...)

Tomato soup cake?? Have to give that a go - sounds so awful it might just work!!!
 
[SIZE=-1]Here we go.......

Tomato Soup Cake[/SIZE]
[SIZE=-1]Serves: 8[/SIZE]
[SIZE=-1]Preparation time: 10 mins[/SIZE]
[SIZE=-1]Cooking time: 60 mins[/SIZE]
[SIZE=-1]Cooking method: Bake[/SIZE][SIZE=-1]INGREDIENTS:[/SIZE]
[SIZE=-1]Cake mix
Half a cup margarine
1 cup sugar
1 small tin tomato soup
1 tsp bicarbonate of soda
2 cups plain flour
2 tsp baking powder
1 tsp ground cinnamon
Half tsp groundcloves
1 tsp ground nutmeg
1 cup raisins
1 cup chopped walnuts
Frosting (optional)
1 tub cream cheese
1 tblsp melted butter
1 tsp vanilla essence
Enough icing sugar to spread
[/SIZE]
[SIZE=-1]METHOD:[/SIZE]
[SIZE=-1]Blend the margarine with the sugar using an electric mixer or a wooden spoon, until soft.[/SIZE]
[SIZE=-1]Add the tomato soup into which the bicarbonate of soda has been stirred. Next, sift the dry ingredients (excluding the nuts and fruit) and add to the mixutre.[/SIZE]
[SIZE=-1]Now stir in the raisins and nuts. When it has been mixed thoroughly, pour the mixture into a greased and lined baking tin.[/SIZE]
[SIZE=-1]Bake in a moderate oven (350F) for 50-60 minutes.[/SIZE]
[SIZE=-1]Frosting (optional)[/SIZE]
[SIZE=-1]Beat one tub of cream cheese and add one tablespoon of melted butter and one teaspoon of vanilla essence. Add enough icing sugar to make a spreadable consistency.[/SIZE]
[SIZE=-1]Decorate the top of the cake. Enjoy![/SIZE]
[SIZE=-1]To see Danny Thompson talk about this recipe in Video Nation, use the link on the top right-hand side of this page.[/SIZE]
 
Beetroot crisps are yummy! Although you generally have to buy them with parsnip and carrot crisps, too. The Jonathan Crisp range is pretty good - have them in a right-on veggy shop down the road. Mmmm... and beetroot and cheese is my favourite sandwich (well, mashed sardines in tomato sauce, with a touch of vinegar and pepper, probably dead-heat with them). Oh, yes, count me in for fine dining!
 
I am a Beetroot lover signing in, great to see so many other Beetroot lovers in one place.

Where can I buy these Beetroot crisps?
 
IS - well, as I said, there are Jonathan Crisp crisps, which you can get in organic delicatessen-type shops. Terence Stamp (yes, the actor!) has a range of mixed root vegetable crisps (which include beetroot), too. I get mine from Infinity Foods, North Road, Brighton, but you might be able to find other distributors if you Google them by name. They are really lovely. Actually, they're very nice crumbled and sprinkled onto the top of soups, into sandwiches to give them a bit of zip, and even onto things like Philly cheese or cottage cheese, to brighten them up.
 
krizon said:
IS - well, as I said, there are Jonathan Crisp crisps, which you can get in organic delicatessen-type shops. Terence Stamp (yes, the actor!) has a range of mixed root vegetable crisps (which include beetroot), too. I get mine from Infinity Foods, North Road, Brighton, but you might be able to find other distributors if you Google them by name. They are really lovely. Actually, they're very nice crumbled and sprinkled onto the top of soups, into sandwiches to give them a bit of zip, and even onto things like Philly cheese or cottage cheese, to brighten them up.
Click to expand...

Cheers I am about 30 minutes from Brighton anyway so will pop in some time
 
Italian Stallion: forgot to mention, that a company called Tyrrell's also make a super beetroot, carrot and parsnip bag of crisps. In fact, bought one tonight from the petrol station after working at Lingfield.

And for anyone who loves potato crisps, I can recommend the new brand 'Red Sky' - very, very crisp and thin, delicious flavours. I've been test-eating the different flavours, and they're all yummy!
 
Aldi do a very nice own-label line in vegetable crisps. I'm thinking of doing my own - I have a slicer slot on my 47 year old grater that makes perfect crisps/Rosti slices. (The grater is ex MOD married quarters issue and dated 1962, which is how I know. I also have a 54 year old carving knife.)
 
I laid Mother's all-purpose kitchen knife to rest when she went into care, And. I recalled it as well-worn when I was a kid, so God knows how old it was! I've retained her 'London Tennis Club' spoon from the 1930s, though, as it's still very serviceable. I've still got spatulas from 20 years ago (mostly due to the advent of the microwave!).
 
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