Beet & Carrot Raw Energy Salad

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This is a salad that even the most staunch non-beetroot eaters usually love.  It is tasty, tangy, fresh and just too delicious.   The following recipe is from Ripe Recipes Red Book- a first cookbook from Angie Redfern – Ripe is a cafe/deli in Auckland NZ, well known for its exceptionally delicious food.    I made this last week alongside quickly sauteed white cabbage to accompany individual leek and white bean galettes.  Definitely a winning combination.

I have made the galettes before and thought I had posted the recipe, but seems not, so check them out over on Smitten Kitchen who i think have the best galette recipes on the net!

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Raw Energy Salad

Serves 4 to 6

500g raw beetroot, peeled and grated – for me this is getting out the grating attachment on my food processor – makes all this grating too easy
700g carrot, peeled and grated
1 cup fresh mint leaves, roughly chopped
½ cup raisins
¼ cup (30g) sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
½ tsp salt

Dressing:
2 tablespoons pomegranate molasses (do not sub this – it absolutely brings the salad together)
2 tablespoons balsamic vinegar
¼ cup (60ml) orange juice
¼ cup (60ml) olive oil
1 tablespoon honey

Preparation:

Dressing – place all the dressing ingredients in a jar with a tight fitting lid.  Shake well to combine.

Salad – combine beetroot, carrot, mint, raisins, seeds and salt in a large bowl and mix.  Pour over the dressing – toss and serve.

If not serving immediately I tend to keep all the ingredients separated and combine just before serving.  That said,  this is one delicious salad the next day and the next………..

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Olive Tapenade

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Last year we were lucky enough to have a great crop of olives. And, sadly, now we have moved we don’t have any olive trees – though to be 100% honest I think I would be just as happy to buy or trade some fresh olives from someone – even 2 small trees provided far too many olives for just one person to plough through – Mr MWCED doesn’t like eating olives so that leaves them all for me.

The olives we picked were mostly very small.   I decided to brine them and now have a multitude of jars in the pantry. They really need to be used.   It is a labour of love using them in anything as it takes an age to stone them, but at the same time I know exactly where they came from and what has gone into them.  IMG_0867.JPG

I have to admit that the taste on their own isn’t amazing. I don’t know if it was the type of olive, or my brine.   They are fine cooked but I wouldn’t put them out for snacking on.   As they are fine when cooked I thought maybe a tapenade might be worth trying. Though not cooked, I thought a mix of other ingredients may work to create a tasty mix.

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An hour later (well, it felt like an hour!) after stoning a cup of olives we now have tapenade. Most recipes call for fresh garlic, however I had some roast garlic from the other night and it works fine, probably providing a somewhat more refined garlic taste.

Olive Tapenade 

  • 4 cloves roasted garlic
  • 1 cup pitted olives
  • 2 tablespoons capers
  • 3 tablespoons diced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons basil pesto (or to taste)
  • 2 fillets anchovies – rinsed
  • Black pepper (grind into blender – as much as you want)

I just put everything into the blender and mixed it up. The pesto was an addition at the end as I felt the mixture needed a bit of jazz.   It worked perfectly.   The recipe makes enough for two ramekins.

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The tapenade will go out on a cheese platter later this afternoon when we have some drinks on the deck.   And some of it might end up on the pizza I think we will make for dinner.

 

Hello Again! Another Galette…..

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Well it’s been a while between drinks, or more to the point, recipes.   Such a lot has happened since the last post. We have moved, Christmas and birthdays have been and long gone. Special friends have been to visit and are now home. Winter has turned into Spring, then Summer and it seems we are now getting into Autumn again.   The days of late dinners outside, salads galore, cold drinks seem to be waning.

And so it was on Sunday when I was faced with what to cook for dinner. It had been a dismal day, grey clouds and plenty of rain. My usual question around 4 o’clock “What to Cook? What to Cook?”.

Didn’t feel like meat, we had a chicken burger the night before (home-made) so it was going to be vege.   Put the ingredients into Google and POP, here is what came out. Didn’t need to do any surfing, I thought this was perfect. Of course there were a few wee changes – I’ll note them down through the recipe.   I have posted a galette recipe before, but they are so versatile, and anyway, you probably can’t be bothered trawling through the history.

Thanks to flourishingfoodie.com for the inspiration and the recipe.

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Here is my take:

CHEESY POTATO, CORN, AND ZUCCHINI GALETTE

serves 6

Pastry:  
2-1/4 cups all purpose flour I used half white and half wholemeal
½ cup grated parmesan cheese  
1 tsp salt  
1-1/2 sticks cold unsalted butter, cubed Equivalent to 126 grams of butter. I did not use unsalted (we never seem to have it when I want it!)  

I also subbed about 1/2 cup of sour cream for some of the butter

1 egg yolk  
1 tablespoon milk  
In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

 
   
Filling:  
1 tablespoon butter  
2 medium potatoes, peeled and chopped  
1 cup of corn I used corn straight from the husk, uncooked. If you use cooked I suggest you add this after cooking the veges.
2 small zucchinis, chopped Lucky for us these were straight out of the garden
7 white mushrooms We don’t eat mushrooms, so I left these out and subbed one small white onion, finely chopped
1 cup cheddar, grated  
Salt and pepper  
Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms/onions until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the grated cheese on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.

   
Egg Wash:  
1 egg yolk  
1 tablespoon milk  
In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash.

Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th’s and serve warm. 

You can use sour cream and “hot Sauce” as garnishes.   Luckily for me Mr MWCED had earlier that day made some chilli jam so that was our preferred garnish, and very good it was too.

And on the side we had a green salad.

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