Make a hash of it: how to make the most of beetroot leaves – recipe
by The Guardian
The Guardian— Beetroot leaves are nutritious, thrifty and work brilliantly mixed into a hash with other leftover vegetables. Just top with a fried egg and away you go Hash is a clever way to use up the day before’s leftovers, because almost any combination of chopped meat and vegetables, all fried together and topped with a fried egg, is scrumptious. I’ve focused today’s recipe around a whole beetroot, including its leaves, which are even more nutritious than the root itself, full of vitamins A, B6, C and K,...
The Guardian—How to make American baked cheesecake – recipe. Baked cheesecake, American-style, is a classic for good reasonCheesecake, which in reality is more a tart than a cake, comes in many forms, from the creamy, set fruit-topped numbers in the freezer section of the supermarket to the magnificently charred Basque variety that the Observer’s Jay Rayner complained was “bloody everywhere” last year. This is a simpler baked version, based on a classic American recipe and perfect for pairing with seasonal fruit.Prep 25 minCook 1 hr 50 minMakes 1 cake,...
The Telegraph—Whipped beetroot dip with radishes recipe. Straight from your garden or the greengrocers, this smooth sauce can be served with any crudité or flatbread
The Guardian—How to make the perfect vegan meringues – recipe. Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringuesThe egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean ability to morph from rich custard to airy mousse – and its removal from the equation leaves a gaping culinary hole. And, though plant-based fats are pretty easy to find, for a long time recreating the sturdy foam of whisked egg whites in particular was a challenge that had chefs, scientists and hungry vegans...