Lush recipes here. Have rather a glut of veg and only want to eat chocolate.
Beetroot haters’ soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 potato, peeled and diced
- 2.5cm piece of fresh ginger, grated or finely chopped
- grated zest of 1 orange, plus extra to serve (optional)
- juice of 2 oranges
- 3 medium beetroots, cooked (see pages 21-23) and cut into small dice
- 1.2 litres water
- a little cream or yoghurt, to serve (optional)
- Cook the beetroot – gently wash leaving roots and an inch or so of stalk and boil for 30 minutes. Slip out of their skins by squeezing them under a cool tap. Heat the oil in a large pan, add the onion and fry until soft but not coloured. Add the potato and ginger and fry for 3 minutes.
- Add the orange zest and juice, plus the beetroot and water, then bring to the boil and simmer for 20 minutes, until the potato is tender. Blend until smooth. Reheat gently and season to taste.
- Serve garnished, if you like, with a swirl of cream or yoghurt and a little grated orange zest.
Chocolate beetroot brownies
- 250g dark chocolate, chopped
- 200g unsalted butter, cut into cubes
- 1 tablespoon Tia Maria or other liqueur (optional)
- 250g beetroot, cooked (instructions here)
- 3 eggs
- a drop of vanilla extract
- 200g caster sugar
- 50g cocoa powder,
- 50g rice flour (ground rice)
- 1 teaspoon baking powder
- 100g ground almonds
- Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat and stir in the Tia Maria, if using.
- Purée the cooked beetroot in a food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.
- Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.
- Use baking parchment to line a rectangular tin, roughly 28 x 18cm. Pour in the mixture and place in an oven preheated to 180°C/Gas Mark 4. Bake for 30–35 minutes, until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.