Chocolate Beetroot Cake with Candied Beetroot

Learn how to do Chocolate Beetroot Cake with Candied Beetroot for your friends and family. this revenue from Chocolate Beetroot Cake with Candied Beetroot it is delicious

Make Chocolate Beetroot Cake with Candied Beetroot

Chocolate Beetroot Cake with Candied Beetroot

Chocolate & Beetroot is a wonderful combination! The beetroot gives the cake a lovely sweet stickiness as well as plenty of vibrant colour!

Makes 16 slices

Preparation time:  30 minutes

Cooking time:  2 hours

Ingredients

For the cake:

250g chocolate, chopped (minimum 60-70% cocoa solids)

3 eggs

250g light muscovado sugar

4 tbsp clear honey

½ tsp vanilla extract

80g plain flour

50g ground almonds

1 tsp baking powder

¼ tsp salt

25g cocoa powder

250g raw beetroot, washed, trimmed & finely chopped

50ml strong black coffee

30ml sunflower oil

1 tbsp Chambord

1 tbsp red food colouring

For the chocolate icing:

150g chocolate (minimum 60-70% cocoa solids), chopped

3 tbsp strong black coffee

1 tsp vanilla extract

3 tbsp clear honey

For the candied Beetroot decoration;

100g granulated sugar, plus 2 tbsp for coating

100ml water

100g raw beetroot, peeled & grated

Preparation method

1.    Preheat the oven to 170ºC/150°C Fan/335ºF/Gas Mark 3 and line a 20cm cake tin with baking parchment.

2.    In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water.  Remove from the heat and set aside to cool.

3.    In a large bowl beat the eggs, sugar, honey and vanilla extract using a wooden spoon or electric whisk until light and fluffy.  Fold through the flour, ground almonds, baking powder, salt and cocoa until thoroughly combined.  Stir in the melted chocolate, beetroot, coffee, sunflower oil, Chambord and red colouring.

4.    Pour the cake mixture into the cake tin and bake in the oven for 1 ½ hours, cover the cake with foil and bake for a further 30 minutes.

5.    Remove the cake tin from the oven and set aside until cooled slightly and turn out onto a wired rack to cool.

6.    For the chocolate icing, melt the chocolate, coffee, vanilla extract and honey in a bowl over a pan of simmering water, stirring until fully combined and melted.  (Make sure that the bowl does not touch the water).  Remove from the heat and leave to cool and thicken.

7.    In a separate bowl beat the butter until soft and then gradually beat in the icing sugar.  Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).

8.    For the Candied Beetroot decoration, place the sugar and water in a pan and bring to the boil, stir to dissolve the sugar.  Add the beetroot and cook for 10-15 minutes or until the beetroot softens then drain and leave to cool slightly.  Coat with the extra sugar and set aside.

9.    To assemble the cake, spoon the icing on the top of the cake easing it down over the sides to cover the whole cake.  Arrange the candied beetroot on the top of the cake to decorate. Enjoy!

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Learn how to do Crunchy Raspberry Ripple Terrine for your friends and family. this revenue from Crunchy Raspberry Ripple Terrine it is delicious

Make Crunchy Raspberry Ripple Terrine

Crunchy Raspberry Ripple Terrine

A delicious dessert with the wow factor!  Even better you can prepare this in advance and it will keep in the freezer for up to a month.

Serves 8

Preparation time:  25 minutes, plus freezing time

Cooking time: No cooking

Ingredients

350g raspberries

3 free-range eggs

100g golden caster sugar

300ml double cream

2 meringue shells, crushed into small pieces

Preparation method

1.  Line a 1 litre loaf tin with cling film.

2.  Mash 150g of the raspberries and pass through a sieve, discard the seeds and set aside. 

3.  Place a large bowl over a pan of simmering water, whisk the eggs and sugar continuously until it has doubled in volume and thick.  Remove the bowl from the heat and continue to whisk until it has completely cooled.  The whole process should take about 10 minutes.

4.  In another bowl whisk the cream until it has thickened and then fold the egg mixture until fully combined; now fold through the meringue pieces.

5.  Pour the raspberry puree over the mix in a zigzag; gently pour into the lined loaf tin.  Freeze for a minimum of 4 hours.

6.  Serve the terrine in slices with the remaining whole raspberries, enjoy!

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Learn how to do Prawn & Chorizo Rice for your friends and family. this revenue from Prawn & Chorizo Rice it is delicious

Make Prawn & Chorizo Rice

Prawn & Chorizo Rice

A delicious, quick & easy to make dish!  Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Preparation method

1.  In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour.  Add the onion and cook for 3 minutes or until softened.  Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2.  Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste.  Reduce the heat and simmer for 10 minutes with the lid on.

3.  Stir in the prawns, cover and cook for a further 5 minutes until the rice is tender.

4.  Serve in warmed bowls, enjoy!

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Learn how to do Red Wine Risotto with Gorgonzola, Walnuts & Orange for your friends and family. this revenue from Red Wine Risotto with Gorgonzola, Walnuts & Orange it is delicious

Make Red Wine Risotto with Gorgonzola, Walnuts & Orange

Red Wine Risotto with Gorgonzola, Walnuts & Orange

This risotto is full of flavour, in each mouthful there is a different flavour.  It is definitely one to try!

Serves 4 (8 for starter)

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1.5 litres of chicken or vegetable stock

2 tbsp olive oil

75g butter

2 shallots, peeled & chopped

350g risotto rice

200ml red wine (full-bodied works best)

Salt & freshly ground black pepper

2 oranges, zest only

200g Gorgonzola

100g Parmesan cheese, grated plus extra to serve

100g crushed walnuts

Preparation method

1.  In a large pan bring the stock to the boil.

2.  Place a large frying pan over a medium heat; add the oil and half of the butter.  When the butter has melted gently cook the shallots for 3 minutes or until softened.  Now add the rice and stir through until fully coated with oil and butter.

3.  Increase the heat to full and add the red wine.  Stir continuously until the wine has been fully absorbed.  Now gradually add the stock a ladleful at a time.  When a ladleful has been absorbed add the next, don’t stop stirring the risotto.

4.  After 14 minutes of stirring add the orange zest, another ladleful of stock and crumble in the Gorgonzola and stir through. Season to taste!

5.  When the rice is cooked add the remaining butter and the Parmesan cheese.  Stir through and serve with extra Parmesan and crushed walnuts.  Enjoy!

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