Sweet and crunchy beetroot salad

Sweet and crunchy!

Sweet and crunchy beetroot salad

Mrs NMFS loves beetroot so we try to have it at least once during the week. Our favourite is the sweetfire beetroot since it is not too acidic. I made this for a quick lunch and tried to come up with something that was crunchy and sweet to countract the acidity of the main ingredients. 

Ingredients:

75g pecans
1 tsp honey
360g sweetfire beetroot
1 tsp cumin seeds
1 tsp olive oil
2 oranges
2 carrots
1 handful mint

Drizzled pecans

Preheat a medium grill. On a tray arrange the pecan nuts and drizzle the honey all over. Give the pecans a quick stir and then pop into the oven for a few minutes until the nuts start to brown but do not burn. Transfer to a bowl and set aside to cool. 

Roasted pecans!

Arrange the beetroot on the same tray and half or quarter depending on how large the beetroot is. Sprinkle the cumin seeds on top and season to taste. Pop into the oven for a few minutes to allow the cumin to warm. 

Roasted cumin!

Peel the oranges and cut into mini bite-sizes. 

Juicy oranges

Wash and trim the carrots and grate.

Crunchy carrots

Assemble all the ingredients into a large mixing bowl. Wash the mint and chop coarsely and add to the mix. Add olive oil to taste and mix to combine. Enjoy with some toasted bread. 

Lovely salad

So, do you think orange and beetroot is a good combination?

Rhubarb and orange muffins with coconut crumble

Rhubarb and orange muffins with coconut crumble

Rhubarb is back in season so what better way than to start a week of rhubarb recipes. Rhubarb crumble is a childhood classic which fills some with dread especially those who cannot fathom why sour sweets are so popular. Rhubarb can be difficult to work into sweet dishes as the knack is in adding sweetness without overpowering the sour essence of rhubarb. It must be hard trying to sell the rhubarb taste to children but it is a fruit which offers traditional medicinal benefits.

The first offering is a muffin which is not too sweet but at the same time brings lots of flavour and texture in a form which might appeal to children and adults alike!

Ingredients:

180g dairy-free margarine

180g caster sugar

3 eggs

300g self-raising gluten-free flour

few drops vanilla essence

Grated rind from 1 orange

3 rhubarb stalks

75g dairy-free margarine

75g plain gluten-free flour

20g caster sugar

2 tbsp dessicated and toasted coconut

Prepare the crumble mix by rubbing the margarine and gluten free flour together in a bowl with cold hands. Mrs NMFS has the coldest hands that I know of so hers are ideal! Once you have what looks like fine breadcrumbs stir in the sugar and toasted coconut. Set aside in the fridge until you need it later.

Preheat the oven to 180C and pop 12 muffin cases into a muffin tray. Now to prepare the easy muffin mix.

Cream the margarine and sugar together until soft and light. Slowly add the eggs, one at a time. Add the flour and fold into the mix together with the orange rind and vanilla.

Wash and cut the rhubarb into pieces.

Spoon 1 heaped tablespoon of the mix into each muffin case until all of the mix is used up. Lightly press 3-4 pieces of the rhubarb on top of the mix depending on how large you cut the rhubarb. Spoon 1 even tablespoon of the crumble on top of the rhubarb.

Place in the oven for about 45-50 minutes.

Mrs NMFS's response when I told her of the combination of flavours and as she tried a piece was to say "It's interesting!" I was left to ponder for some time whether that was a good thing or not! Apparently it was a good interesting which was such a relief.

Have you tried a new flavour combination which also interested others?