Recipe cooking beetroot - Make playdough without cooking.

Recipe Cooking Beetroot

recipe cooking beetroot

  • The variety of beet that produces this root

  • The edible root of a kind of beet that is typically dark red and spherical and eaten as a vegetable

  • beet having a massively swollen red root; widely grown for human consumption

  • beet: round red root vegetable

  • The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet, is one of the many cultivated varieties of beets (Beta vulgaris) and arguably the most commonly encountered variety in North America and Britain.

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • directions for making something

  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.

  • Something which is likely to lead to a particular outcome

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  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

  • A medical prescription

Ricotta-Beetroot Ravioli (with poppy butter sauce)

Ricotta-Beetroot Ravioli (with poppy butter sauce)

So, today I have tried a new recipe and of course I had to change it my way. ;) Here it is:
You will need...
For the dough:
1 egg
400 g of flour
about half a cup of water
pinch of salt
(in the original recipe there was also olive oil, two eggs and 500g of flour, but I prepare it the way my grandma did it)

For the filling:
250 grams of ricotta
2 cooked lovely beetroots

For the poppyseed butter:
Well, poppyseeds and butter :)

Actually it is pretty easy (if you are familiar with this kind of recipes), but of not, I will tell you how it works.
Sift the flour, make a little hole in the flour and put the egg in it, add a pinch of salt and then, either with a fork or a mixer (you need those dough hooks) start on a low level to mix the egg, carefully adding the flour from the sides. If it gets too thick and you have still a lot of flour left, start to add the water bit by bit. After a couple of minutes you shoud have a lovely smooth dough, not too sticky and still soft and shapable. Let it stay for a half an hour under a tea towel or sth.

(While the dough is resting prepare the filling. Put the ricotta cheese in a bowl and grate the beetroots. Add salt and pepper and try if it is tasty. I bet it is. )

Then take it and knead it for a couple of minutes, add some flour if it is too sticky. Then roll it out, take a glass and cut the raviolis. Take then a teaspoon of the filling, place it in the middle and stick the edges together. Pay attention to the filling, it should stay inside.

Let some water boil, salt it a bit and add the raviolis (or whatever you might call them, Maultaschen, Vareniki :). Boil them for five to seven minutes.

Meanwhile, melt the butter and add the poppy seeds. Get the raviolis out if the water, put them on a lovely plate and pour some poppy butter over them.

Chocolate, Chilli, Beetroot Cupcakes

Chocolate, Chilli, Beetroot Cupcakes

For the cupcakes:
175g sugar - half muscovado, half granulated works well.
175g (200g) self-raising flour mixed with 1 tsp baking powder. (Use the extra flour if the beetroot is 'wet'.)
175ml sunflower oil which has been infused with a red chili pepper. (Warm oil carefully, add chopped chilli, leave until oil is cool and remove chilli, or add a couple of drops of chilli oil)
3 large eggs
140g cooked, cooled, grated beetroot (3-4).
100g dark chocolate, chopped into chocolate chips

For the topping:
250g cream cheese
125g butter at room temperature.
50g icing sugar
50g dark chocolate, finely chopped

Preheat oven to 180 degrees C (or 160 if fan assisted)
Mix the eggs, sugar and oil together in a bowl until lightly beaten.
Stir in the flour and mix properly.
Mix in the beetroot (drained of excess liquid) and chocolate chips.
Mixture should be soft but not liquid. If liquid, add the extra 25g flour.
Spoon into cupcake cases on a baking tray and bake for 10-15 minutes (11mins in my oven); check by sticking a skewer into a cupcake, it should come out cleanly.
Allow cupcakes to cool.

For the topping, cream the butter and sugar and mix thoroughly with the cream cheese. Allow to set in the fridge.
Spoon into piping bag and decorate cupcakes.
Sprinkle chocolate on top.

Makes about 20 cupcakes.

recipe cooking beetroot

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