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Beetroot Baked in Cream and Lemon ~ Gooseberry Fool - Organic Box News 12th - 16th July 2011

Mattby Matt, 8 yr, 7 m ago in Blog
Comments | Tags: Box News, summer season, Local, UK, desserts

The ‘Nicola’ potatoes in this week’s box are Yorkshire grown, and are, like most new potatoes, quite waxy in texture and best for boiling. It will be a few more weeks before the potatoes mature and develop a skin, and become more suitable for baking and roasting. Also Yorkshire grown are the cauliflowers, bunched beetroots and the tomatoes in the larger boxes. Remember that if (fingers crossed) the beetroot tops arrive in decent condition they make an excellent spinach substitute. The celery, cucumbers and lettuces in the no-potatoes boxes are from Herefordshire. In the fruit boxes we have, again from Herefordshire, gooseberries and some more very early plums. The variety is ......

Beetroot Baked in Cream and Lemon

A very simple but tasty side dish, and a beautiful colour too ... id=

  • 5oog beetroot boiled until just tender (about 45 mins to 1 hour should do, depending on their size) slipped from their skins and quartered,
  • 100ml single cream,
  • salt and pepper,
  • the grated rind of 1/2 a small lemon ...
  1. Lay the beetroot pieces in the bottom of a small ovenproof dish.
  2. Sprinkle on the lemon rind and season, and pour on the cream.
  3. Bake in a moderate oven (180c) for about 25 minutes.

id=Gooseberry Fool ...

  • 1 pot gooseberries,
  • 150ml double cream,
  • 2 tbsp sugar,
  • 1 tbsp lemon juice (unless the gooseberries are quite sharp).
  1. Top and tail the gooseberries and cook for 10 minutes with the lemon juice, sugar and a tablespoon of water.
  2. Cool in the fridge.
  3. Beat the cream until thick.
  4. Fold the cream and gooseberries together; don’t mix too much, as you want ‘ripples’ of fruit in the cream.
  5. Serve in posh shallow glasses.
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