Another week, another recipe with beetroot! As you can probably guess if you’ve read my previous posts recently, we had beetroots in the veg box again this week. I love beetroot, so this isn’t a problem, I just don’t know many recipes that use them, so we often eat them roasted as a side veg. Having already made chocolate beetroot cake and savoury beetroot crumble, I had a brainwave for this week’s beetroot: red + white = pink! I knew that Andrew would love pasta (his favourite food) even more if it was brightly coloured, so I thought why not cook the red beetroot in a milky sauce and add pasta to make a pink dish. The addition of red kidney beans as well as the deep red/purple of the beetroot chunks complimented the pink colour very nicely.
I’ve not done much pasta cooking in the slow cooker because I’ve heard that it can be very difficult to get it just right in texture between being crunchy and mushy, but I was impressed by how good Aly’s macaroni cheese recipe over at Plus 2.4 turned out when I made it, so was motivated to try one myself. The pasta turned out quite well, though on the mushier end of normal for someone who usually likes quite al dente pasta – next time I would have the pasta in for a little less time. But it was perfect for Joel to try sone, so I wasn’t disappointed. Andrew was very impressed with his pink pasta – he even managed to eat some beetroot, which hasn’t always been his favourite vegetable. So an all round good family meal. If Andrew was into a certain pig called Peppa, I might have called it Peppa Pig pasta! Maybe worth a try if you have a Peppa Pig fan who is a fussy eater?
Here’s the recipe – it did us two meals
- About 400g beetroots
- 200ml boiling water
- 450g pasta shapes – we had shells
- 500ml milk
- 1 tbsp cornflour
- 1 tin red kidney beans
- 1 tsp chilli powder (optional – we like spicy food)
- 100g soft cheese
- Chop the beetroots into chunks (I left them fairly large) and place in the slow cooker pot with the boiling water. Cook for 2 hours on high.
- After the 2 hours, add the rest of the ingredients except the soft cheese and stir well.
- Cook on high for a further 2 1/2 hours (more like 2 hours if you want firmer pasta).
- When it’s cooked, stir in the soft cheese and serve immediately.
Linking up with Slow Cooker Sunday
This week in the veg box we got some beetroots. Last time we had beetroots in the box, I made a chocolate beetroot cake (it was so much yummier than it sounds!) But this time, as much as I was tempted to make another amazing cake, I decided we really needed a good all in one pot meal from them, that I could prep quickly in the morning and it would be ready for dinner. So of course in came the slow cooker.
I love crumbles, and think they work just as well as a savoury dish as with fruit in a sweet dish (here’s a previous recipe that I blogged). They are real comfort food, and if you slow cook it, you don’t have the hassle of having to cook it about an hour before you eat in the evening when the kids are tired and hungry and therefore you get some stress mixed in with your comfort. Andrew was also very interested to watch me chop the veg and make the crumble, so I let him ‘help’ rub the crumble together (it was already done really, but he dipped his hands in and copied me for about 10 seconds).
I was originally thinking of this recipe as a ‘traffic lights’ one – toddler-friendly you see – as it has beetroots, carrots and green pepper in. But once it was cooked, the beetroot colour basically took over the dish and made it look completely red. This was a hit with Andrew, who loves bright colours, though perhaps not so much actually eating beetroot! He didn’t put up much of a fight though, and was easily persuaded to put the exciting looking red bits in his mouth once the offer of some of his favourite fruits was mentioned for pudding, if he ate all his main course. The red colour also makes this savoury crumble look like a more common fruit crumble that has berries in.
As always with my slow cooker recipes, it was so simple to make….
- 4 medium beetroots
- 2 medium carrots
- 1 small green pepper
- 100g dried red lentils
- 900 ml hot stock (I use low salt)
- 2 tbsp cornflour
- 270g plain flour
- 100g margarine
- dried mixed herbs
- Wash the lentils thoroughly and leave in water whilst you prep everything else.
- Chop the beetroots, carrots and peppers into small chunks.
- Make the crumble topping by rubbing the margarine with the flour and a good sprinkling of herbs until you get a bread crumb texture.
- Drain the lentils and add them with the veg and stock to the slow cooker pot.
- Mix the cornflour with a small amount of water to form a paste, then add to the pot and stir all the ingredients together.
- Cook on low for 4 hours.
- Then add the crumble topping and cook for a further 4 hours.
- Serve as it is – it’s a one pot meal!
I’ve been thinking about baking a beetroot cake for a while now, since I saw the idea somewhere online – I can’t actually remember where exactly I saw it, but the picture looked good and I didn’t hang around long enough to look at the recipe in detail as I think I was looking for something else at the time. We’ve had beetroot a few times in the veg box, but as it’s usually just the right amount of veg for a week of meals, I haven’t felt like using some of it in a cake. However, since I was ill last week and didn’t eat anything for a couple of days and then moved on to a plain toast diet for a couple more, we had a bit of a glut of veg, including some beetroot, so I seized this opportunity now that I’m feeling better to have a go at what I’d wanted to do for a while.
From my googling, I figured out that there were 2 ways in which people recommend using beetroot in cake: 1) similarly to carrot, by grating it raw and baking it in a fairly light sponge; or 2) pureeing it when cooked and adding it to chocolate cake to make a very moist and dense sponge. I thought the second option looked the most yummy, so I went for that. The recipe I came up with is loosely based on Nigel Slater’s recipe which I found on the BBC Food website.
I wasn’t too sure what to expect from the finished cake, though I’d seen it written online that this kind of beetroot cake doesn’t have much, if any, traces of beetroot taste, rather it’s a fudgey chocolate cake in taste but the beetroot gives it a lot of moistness. And now that I’ve made one myself, I concur with this description – it is incredibly moist and dense without being greasy like some fudge cakes. If I didn’t know it had beetroot in, I wouldn’t have guessed that it does, though the slight red tinge in the right light gives it away a little.
You could try and argue that this is a good way to get kids (or adults) to eat some veg, but I’m not sure whether the almost equal quantity of chocolate to beetroot really makes it that ‘healthy’ (‘everything in moderation’ is my approach to a balanced diet). I personally love beetroot simply roasted in some olive oil, though I can’t sand it pickled in vinegar (*shuddering at the thought*). Andrew has been known to eat it and refuse it, and in general we can’t complain at how much fruit and veg he eats, so I’m not about to give him this cake just because I think he needs a veg top up…. he can have a slither as a treat anyway.
Here’s the recipe. It’s not the simplest cake I’ve ever made, with quite a few stages and techniques, so make sure you give yourself enough time if you have a go yourself.
- 200g margarine
- 300g raw beetroot
- 250g dark chocolate
- 4 tbsp milk
- 150g plain flour
- 5 eggs, separated
- 225g golden caster sugar
- 60g margarine
- 120g icing sugar
- few drops vanilla essence
- Pre-heat the oven to 170ºC (fan). Grease 2 medium cake tins (I have silicone moulds so I didn’t grease).
- Cut the beetroot into small chunks and boil for about 8 minutes until just tender.
- Blend the beetroot with the milk in a food processor to a rough purée.
- Melt the chocolate in a microwave or over a pan of hot water on the hob.
- Cut the margarine into small chunks, and stir into the molten chocolate until it too melts. Leave to cool slightly.
- Separate the eggs.
- Beat the yolks in a bowl, then stir them into the chocolate and margarine mixture.
- Add the beetroot, flour and sugar to this mixture, and mix until well combined.
- Whisk the egg whites until stiff peaks form when the whisk is removed.
- Fold the egg whites into the chocolate mixture, being careful not to over mix and lose all the air you whisked into the egg whites.
- Pour the mixture into the prepared tins and bake for about 40 minutes, until a skewer inserted comes out clean.
- Leave to cool completely and remove from the tin/mould.
- Meanwhile, make the icing by beating the ingredients together in a bowl until smooth and fluffy.
- Spread the icing over the top of one cake, and place the other cake on top to make a sandwich cake with icing in the middle.
- Eat! You can also freeze this – it makes quite a big cake, so you might have to!