Beetroot soup

Fresh from the garden:  beetroot, kale, chives, thyme

Recipe source: Melissa, kitchen specialist at Bondi PS

This recipe is an easy variation of the Eastern European soup called Borscht. It is usually made with beef broth or stock but with a garden full of veggies I can’t go past using our rich vegetable stock!

Equipment: Chopping board and knife Garlic press Kitchen paper Grater Tablespoon measure Measuring jug Stockpot Wooden spoon Stick blender Teaspoons Serving bowls

Ingredients: 1 medium onion 3 cloves garlic 4 sprigs thyme Small bunch chives 3 large or 6 medium beetroot 3 tablespoons olive oil 1lt beef or rich vegetable stock 1 tin chopped tomatoes salt and freshly ground black pepper Crème fraiche or sour cream

What to do:

• Peel and chop the onion. Peel and squeeze the garlic through the press.
• Wash the chives and lay out on a piece of kitchen paper to dry, then snip or chop finely. Wash and dry the thyme and pick the leaves, then chop finely.
• Wash and peel the beetroot. Chop into 1cm cubes or grate.
• Warm olive oil in the stockpot over medium heat. Stir in the onions and garlic and cook until soft but not browned, about 5 minutes. Stir in chopped & grated beetroot and the chopped thyme and cook for 1 minute.
• Stir in tomatoes and stock and season with salt and pepper. Bring to the boil and then cover and simmer until the beetroot is tender, about 20 minutes. Remove from heat and allow to cool slightly.
• Whizz the soup with the stick blender, stirring to get all the solids mixed in. Check the seasoning, then ladle into bowls and garnish with a swirl of the crème fraiche or sour cream and sprinkle of chives.

 

Notes: What other dishes have their original names in a different language?

 

Beetroot and chocolate cupcakes

Fresh from the garden: beetroot, edible flowers

Recipe source: adapted from Stephanie Alexander ‘Kitchen Garden Cooking With Kids’

The cupcakes need to cool before topping with a little cream or labna (hung yoghurt) and decorating with edible flowers or honeycomb.

Equipment: Peeler & grater Bowls – 2 big, 2 med Sieve & whisk Metric tablespoon, teaspoon Metric cups – ½, ¼ Measuring jug Kitchen Aid Chopping board & knife Spoons Plastic scrapers Paper cupcake cases Muffin tins Wire racks Serving plates

Ingredients: 1 large beetroot (about 250g) 2 tablespoons cocoa powder 175g plain flour 1 teaspoon baking powder 1 egg 1/4 cup milk 80g soft unsalted butter 1/4 cup vegetable oil ½ cup brown sugar 1/4 cup caster sugar 50g dark chocolate 100ml cream Icing sugar Edible flowers to decorate

What to do:

• Preheat the oven to 180C.
• Peel and grate the beetroot. Set aside in a medium bowl.
• Sift the cocoa powder, plain flour and baking powder into the large mixing bowl.
• Place the milk and egg in another bowl and whisk until combined.
• Combine the butter, vegetable oil, brown and caster sugars in the bowl of the Kitchen Aid. Beat on the lowest level until pale and creamy.
• Turn up another level & gradually add the milk and egg mixture. Continue until just combined.
• Gently fold in the sifted flour mix then stir in the grated beetroot by hand.
• Roughly chop the chocolate and fold it into the mixture.
• Line the muffin tins with the paper cases & using the spoons, spoon in the batter to 2/3 full.
• Place in the oven and bake for 12-15 minutes until springy to touch. Leave to cool for a few minutes, then place on wire racks to cool further.
• Wash & dry the mixing bowl, remove the creamer attachment and replace with the whisk attachment. Whip the cream until thick.
• When the cakes are cool, place them on the serving plates and decorate each with a small amount of cream, dust with icing sugar and add an edible flower.

 

Notes: What other veggies can be made into sweet dishes? What flowers are edible?