Friday, August 22, 2008

Time to Choose

Apologies for giving this in 'cup' measurements, but 1 cup - 8 fl oz (fluid not solid ounces), about the size of a teacup or small mug. Personally find using a dry glass Pyrex measuring jug the easiest way to measure first the dry, then the wet ingredients.
Chocolate Beetroot Cake:
2 cups pureed cooked beetroot
1 1/2 tsp bicarbonate of soda
2 cups sugar
1 1/2 cups olive or sunflower oil
4 eggs
half cup cocoa powder
2 tsp vanilla extract
2 tsp salt
2 1/2 cups self-raising flour
Mix together the sugar, oil and eggs. Sift together the flour, cocoa, bicarb and salt. Fold this alternatively into the egg mixture with the pureed beetroot.
Pour into a greased and lined largish tin, or springform tin (no size given), and bake at 180C, 350F, gas 4 for 45 minutes to one hour. Cool on a wire rack.

The dessert recipe today is basically a fruit crumble with a difference. It works well with apples, but rhubarb or pears would take the topping flavour just as well - reminiscent of flapjack. Good dish for this time of year.
Autumn Apple Crumble: serves 4
2 lbs (1 kg) crisp eating apples, peeled, cored, sliced
2 - 3 tblsp runny honey
zest and juice of 1 orange
4 oz (100g) porridge oats
3 oz (75g) plain flour
half tsp cinnamon
3 oz (75g) butter
3 oz (75g) sugar
1 tblsp black treacle, warmed
Mix the apples with the honey and orange juice. A put these into a buttered, fairly shallow ovenproof dish.
Level the surface.
Sift the cinnamon with the flour and mix together with the oats, orange zest and sugar, then rub in the butter. Drizzle over the treacle, stirring to incorporate it evenly. Tip the crumble mixture onto the apples and spread evenly over. Bake for 30 or so minutes at 180C, 350F, gas 4 or until the fruit juices begin to bubble up. Leave to cool slightly, then serve with creme fraiche, yogurt, cream, custard, ice-cream...