Blood Orange, Beetroot and Feta Salad

Blood orange and beetroot salad

We are blessed with a fabulous farm shop just down the road and I find myself there often.  This point was proved, rather tellingly, the other day when my husband went in to collect “an order for Anna” to be told “oh yes I know her, she is in here all the time….”..

I do shop there a lot.  Since foxy got our chickens, the next best thing is to see those at Washingpool strutting, pecking and buy their spanking fresh eggs.  When I can’t be bothered to make bread, theirs is marvellous and when I want tip top, super-fresh fruit and veg that haven’t clocked up air miles I go there.  The problem is that I usually come out with more than I went in for.  Faced with amazing produce I am helpless and unable to resist.  So it was this week when I chanced upon fat globes of beetroot still with their frilly green and pink leaves (perfect in a stir fry) and one of my absolute seasonal favourites, blood oranges.

Once home I decided I wanted to combine the sharp juiciness of the oranges with the sweet earthiness of the beetroot.  I added a little spring onion and rocket for peppery bite and some soft salty feta.  It was a delicious lunch.

Blood Orange, Beetroot and Feta Salad

This is how I made the salad you see, it was enough for one but can easily be doubled or tripled.

1 cooked beetroot, peeled and cut into 8

1 blood orange, peeled and segmented

A handful of rocket

1 spring onion, finely chopped

About 25g feta

2 teaspoons rapeseed oil

1 teaspoon cider vinegar

Salt and pepper

Mix the oil and vinegar in a small bowl and add salt and pepper to taste.  Put the beetroot, blood orange, spring onion and rocket on a plate, drizzle over the dressing then add the feta at the last minute so it doesn’t all turn Barbie pink.

Blood Orange and Iced Tea Granita 3

For an unbelievable refreshing light pudding after this seasons hearty, cosy stews try my Blood Orange Granita (February 2013) show here in front of another crisp, cleansing number, Iced Tea Granita (July 2013).

Blood oranges

A final point, why have supermarkets started calling Blood Oranges Blush Oranges….?



Golden Syrup Sponge Puddings

Golden Syrup Sponge

I have avoided making steam puddings because despite finding them irresistible, the whole steaming for hours thing makes me nervous.  Recipes that implore me to keep the water in the pan at a certain level throughout or the pudding may explode make me want to turn the page.  Anything, other than a small child, that requires such focused and constant attention is not for me.  As such I have felt a whole range of  rib sticking treats out of reach unless I want to consider immediate redecoration due to wallpaper peeling from walls because of the steam (no I don’t have wallpaper in my kitchen but it is an image I am unable to shake from my mind) or the afore mentioned explosion and subsequent plastering of sticky dough to the ceiling and walls.

Somewhere along the line though I had heard or read of steaming puddings in the oven and had been meaning to try this for ages.   I regularly tear recipes from magazines and have stacks of these torn out pages waiting to be tried.  Of course, when I tried to find the bit of paper I wanted it was nowhere to be found (nor the beetroot, chocolate and yogurt cake which had been on my to do list for some months but more of that another time) so I had to experiment.

This is the result and I can’t convey to you how utterly delighted I am with it.  These puddings are a doddle to make, happily transform themselves in the oven and require no attention or subsequent redecoration.  They are unbelievably light and fluffy whilst still delivering that lip smacking golden syrup heavenly hit.    We had these for lunch on Sunday and were all literally a second away from licking the plates.

If there was ever a recipe to cheer up a cold, dreary and rain sodden January this is it.

Golden Syrup Sponge 2

Golden Syrup Sponge Puddings

I used 150ml metal pudding moulds and ramekins and they both worked very well.  Incidentally I reheated the two that were left in a pan of simmering water for five minutes the next day and they were still perfect.   Serve with cold cream or ice cream (or both).

120g soft butter

100g caster sugar

120g self-raising flour

2 eggs

1/2 teaspoon vanilla bean paste or extract

2 tablespoons milk

Pinch of salt

6 tablespoons of golden syrup

Preheat the oven to 180 and butter 6 moulds or ramekins then put a tablespoon of golden syrup in the bottom of each one.  You will also need 6 pieces of tin foil big enough to loosely cover the puddings.   Cream together the butter and sugar until fluffy, add the eggs one at a time with a little flour and mix well followed by the remaining flour and salt.  Add the vanilla and milk and incorporate it.  Divide the mixture between the moulds and then cover with the prepared tin foil, fix it loosely so they have room to rise a little.  Put into a baking tray, pour in boiling water to half way up the ramekins or moulds and bake for 40 minutes.  When done, run a knife around the edge of the puddings and turn out onto a plate being careful not to spill any of the hot runny syrup or burn yourself with it.  Serves 6.

Golden Syrup Sponge 3

My Favourite Green Salad

Green Salad 1

Happy New Year!  Are you looking for something fresh, green and crunchy? After the Christmas cake which I ate almost entirely myself I know I am.  I love salads all year round and eat them in one form or other several days a week.   However right now my craving knows no bounds.   After what feels like weeks of rain the sun is out and the sky is blue.  Tom and I went for a fabulous walk up beautiful Lewesdon Hill this morning and following a  hose down (Tom, not me) I felt like something healthy, raw (mostly) and fresh to eat.

This is the sort of salad we often have for a weekday lunch, perhaps with the addition of a few chunks of feta, maybe with soup if it is chilly or just good bread.  Whatever the weather we often have this for a weekend lunch alongside a roast chicken, my children invariably picking out the bits they like best.  It makes a lovely change from the usual roast with vegetables and feels a bit lighter – without losing out on the gorgeous golden roast chook.  Perfect with a steak for supper, no need for chips because of the croutons and it is just the thing with any barbecued meat (I know, I know, barely a sign of Spring outside and I am already talking barbecues, I can’t help myself).

Green Salad 4

I suspect you may have spotted the croutons so I must state that this is not diet food per se but it is so delicious, crisp and clean that I would certainly term it healthy.  Whatever, this is the green salad I turn to most often and usually have the ingredients in my fridge. No spring onions or avocado?  No matter, use what you have or what you like best.   This is enough for my lunch just as it is, the croutons, seeds and avocado giving it substance but as ever, it is just a guideline, an idea to share.

My Green Salad

4 slices of baguette or similar, cubed  (a little stale is fine)

1 tablespoon oil

1 small clove garlic, crushed or very finely chopped

1/2 teaspoon sugar

1/2 teaspoon dijon mustard

Juice of 1/2 lemon

3 tablespoons oil (I use 2 of good extra virgin olive oil and one of a plain oil)

Salt and pepper

1 tablespoon each of sunflower seeds, pumpkin seeds and pine kernels

1 little gem

A handful of baby spinach

A handful of rocket

2 spring onions, finely chopped

1 avocado, peeled and cubed

Small chunk of cucumber, peeled, deseeded and chopped

Chives, a small handful (parsley, mint or oregano work well or a combination of any)

Preheat the oven to 200.  Turn the cubes of bread in the tablespoon of oil, put in a small tin and bake for 5 minutes until golden, then sprinkle with a little salt.   In a small bowl mix the garlic, sugar, mustard, lemon juice a good pinch of salt and some black pepper.  Slowly add the 3 tablespoons of oil mixing well until emulsified.  In a small frying pan heat the seeds until just turning golden.   Cut up the little gem put it into a large salad bowl with the spinach, rocket and avocado.  Add most of the dressing and toss the salad, you may not need it all but I find this amount just right.  Scatter over the croutons and seeds and trickle over the rest of the dressing if you want.  Snip the chives or other herbs over the top.  Serves 2 for lunch or 2 adults and  2 children as a side dish.

If you are looking for more healthy New Years’ crunch, try my carrot salad which I posted in January 2013.