I am so pleased you have joined me once again for a peek into my kitchen…Welcome…I am still pickling… almost run out of fridge space. I think I need a third fridge maybe one like a wine cooler would be good for pickles and things…What do you think? Bearing in mind I live in tropical climes so much has to be refrigerated…
I have always loved beetroot but it has only been since living here that I have used beetroot in different ways…I had only ever eaten it pickled with a salad…
Beetroot grows here which is good it seems that only the root vegetables that need a frost or cooler which don’t, Beetroot is also very healthy and my new favourite smoothie is Beetroot and Orange…
A little about the beetroot before I show you some recipes…Packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. They are low in calories and high in vitamins and minerals…
Beets have high water and low-calorie content. Both of these properties are beneficial for weight loss. I wonder if drinking the juice is what has helped kickstart my weight loss now I am drinking it regularly…
What’s more, they are delicious and easy to add to your diet.
Beetroot Chutney…I first made this when we lived in Phuket and had a request from one of our customers who was an Australian who love beets and even have beetroot in their burgers…I mean I love beetroot but in a burger but customers come first so my first foray into beetroot chutney was born and it was a hit and from that day forward on the menu at Sugar Reef…
- 1.5k Beetroot.
- 3 Brown Onions.
- 3 Apples (Granny Smiths)
- 450ml Balsamic vinegar.
- 80ml Fresh Orange Juice.
- 350gm raw sugar.
- 1/2 tsp ground cloves.
- 2 large sprigs Rosemary.
Set oven to 200c. Wrap Beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.
Chop Onions and Apples finely, chop cooled Beetroot and put in large pan.
Add remainder of ingredients. Except for Rosemary.
Stir until sugar dissolves, add Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly. When ready, remove Rosemary and spoon into sterilised Jars.
Store in a cool, dark place and once open refrigerate…Can be added to your burger or eaten with cold meats…
Beetroot Tartare. The first time I made this was for Christmas last year I now make it if we feel we want a light starter or if I want just a starter and a pudding…
• 160 gm of cooked beetroot.
• 1 tsp of extra virgin olive oil
• 1 tbsp of double cream or horseradish cream( our preference)
For Fried Capers:
• 10 capers
• Oil to fry about 3 tbsp.
For the crisp bread:
• 2 very thin slices of stale bread
• 1 tbsp of olive oil.
Make the crispbreads by cutting the bread into squares allow 3 to 4 squares per person.
Heat the grill on its highest setting and put the bread on a tray and drizzle with the oil. Grill on each side for 1-2 mins until crisp and golden being careful not to burn (like I did)
To make the tartare, finely chop half the beetroot and blitz the other half with the olive oil to make a rough paste, and then combine with the chopped beetroot and cream and season to taste.
Rinse the capers and pat dry then heat the oil in a frying pan over high heat add the capers and fry for 30 seconds until they have started to open up then drain on kitchen paper.
Our favourite bakery is still not open it went from opening April to now opening soon and it is July…
So time for me to get baking…Buttermilk Bread…
- 2 1/2 cups of lukewarm water.
- 1 cup of Buttermilk.
- 1 tbsp quick yeast.
- 1 tbsp salt
- 1 tbsp sugar
- 6 1/2 cups of unbleached bread flour.
Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol
Just combine all the ingredients together..lightly cover the bowl and leave to rest/rise for 2 hrs.
The bonus of living here is dough rises quickly...I love using yeast now.
You can use the dough immediately, store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.
If you are using now preheat oven to 350 degrees.
Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.
Oh, and I made a cut into the top of my dough just like a cross.
Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.
Remove from the oven and brush the top with melted butter.
Leave to cool before slicing.
I am now going to sort out my Kombucha and get this starter going…More on that next week…
I hope you have enjoyed this week in my kitchen if you have any recipe requests please let me know and I will be happy to find them and try them…x
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
The environment is also something I am passionate about and there will be more on this on my blog this year
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on mewe.com/i/caroltaylor3
Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS
Connect to Carol
Thank you once again for reading this post I hope you all have had a creative week and enjoy the weekend xx