Beetroot and cake

One is a sharp-tasting vegetable, the other a rich sweet treat - so why does beetroot and chocolate make such a good combination? 


Adding beetroot to your chocolate bakes, such as cakes, cupcakes and biscuits, doesn't actually make them taste of beetroot, it simply brings a lovely rich depth of flavour and makes sponge cakes extra moist. So just add a little of beetroot juice to your cake batter to pump up the flavour.




Comments

Post a Comment

Popular posts from this blog

I found my soulmate

Image
Soul Garden Bistro ‘Soul Garden Bistro is an all-day resto-cafe offering a quirky ambiance with laid-back interiors and delicious vegetarian food from all around the globe. The place serves a variety of Continental dishes along with an arra... y of mouth-watering Indian dishes and chaats. The pure veg menu caters to people of different age-groups. The additional feature is the Live music performances hosted there and the beautiful outdoor seating area is perfect for one and all. Soul Garden Bistro is located adjacent to Oyster Kids Montisori School in Alwarpet, Chennai.” Doesn't this sound like a dream eatery you always wanted to go and eat chill? Because that's how i felt when i read this overview of the restaurant before going there. Honestly speaking i was just searching for a vegetarian restaurant to eat with my friends who are haters of the meat and i happen to stumble upon this restaurant. The moment i saw picture of this restaurant it was love at first side. Just ...
Read more

The very hungry frenchman

Raymond Blanc: the Very Hungry Frenchman (BBC Two) was a food programme with too many ingredients. Stirred together to form a near-indigestible stew, it combined elements of a traditional cookery series with those of a TV travelogue and a Who Do You Think You Are?-style documentary, as Blanc revisited the areas of France that inspired him to become a chef. Blanc is jolly company and never shy of playing to stereotype – he said “Ooh la” seven times and drove a misfiring Citroën – but unlike his cuisine the whole enterprise was horribly overcooked.
Read more

Greek week

Baklava is an ancient Greek delicacy, valued for it's rich culture and references in history. It is a soft, flaky pastry with pistachio paste and caramel. This recipe serves 18. Ingredients  250g butter, melted 500g chopped walnuts 1 teaspoon ground cinnamon 1 packet filo pastry 200g caster sugar 250ml water 8 tablespoons honey 1 large piece of lemon peel Directions Preheat oven to 180 C. Butter the bottom and sides of a 23x33cm baking dish. Toss nuts with cinnamon. Set aside. Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife, cut into diamond or square shapes al...
Read more