Tuesday, September 24, 2013

The Kitchen Series- Beetroot Brownies




Today another of the Kitchen Series Link ups. There is a lot growing in our garden at the moment, it's a lush green field of leafy greens of different heights, rows of beetroot and tall teepees with flowering snow peas and sunflowers swaying gently in the breeze. I feel such immense joy when l open my blinds in the morning and look out. The possibilities found in pulling vegetables everyday and harvesting before I stand in the kitchen and create. The act of harvesting, preparing food and practising simplicity in the everyday. I've been busy looking up recipes for seasonal produce when l can carve out some time and thinking about kid friendly meals, preparing a blog series on baby meals and first foods. My favourites over the last few days have been a beetroot relish here, beetroot hummus here, a hummus recipe in the thermomix, beetroot salad here and River Cottage Beetroot brownies that I'll share with you today. I'm a big fan of eating seasonally with mindfulness. Hugh Fearnley-Whittingstall and the River Cottage is a great inspiration, it's a dream to have land and space to cultivate a sustainable vegetable garden, orchard and chicken coup with a teepee standing tall for endless adventures outdoors. Today l share with you the River Cottage Beetroot Brownies, give them a go they are amazing and the kids loved it. 


Ingredients


250g unsalted butter, cut into cubes
250g dark chocolate broken into pieces or use chocolate buttons
3 free range eggs
250g caster sugar
a pinch of sea salt
150g self-raising flour
250g beetroot, boiled until tender, cooled, peeled and grated



how to make {in the thermomix}

  1. Grease a shallow slice tin, approximately 20 x 25cm, and line the base with baking paper. . Set the oven at 180 degrees. 
  2. Put the beetroot in the bowl with 1 MC of water and cook for 13 mins at 100 degrees on speed 1. 
  3. Add chocolate to the TM bowl and melt for 1 minute at 60 degrees on speed 1.
  4. Add sugar, butter, salt and whisk for 30 seconds on speed 3. 
  5. Add eggs, flour and stir for 30 seconds on speed 2.
  6. Use the spatula to make sure all ingredients are blended and scrape down sides.
  7. Pour mixture into the lined slice tin. Bake for 20-25 minutes; a skewer should come out cleanly when baked through. In my new oven l cook them for 22 minutes so it will largely depend on your oven. 
  8. Cool the brownies before you attempt to cut into squares or they will fall apart. Sprinkle with icing sugar and enjoy!


how to make {traditional method}
  1. Grease a shallow slice tin, approximately 20 x 25cm, and line the base with baking paper. Put the butter and chocolate in a heatproof bowl. Set the oven at 180 degrees. 
  2. Over a pot of boiling water, in a glass heatproof bowl, melt chocolate and butter until soft. Alternatively you can use the oven. What you do is put the bowl in the oven while it’s warming for a few minutes until the chocolate and butter start to melt. Take out of oven and stir then return to the oven to melt some more. Stir until melted through. Saves you using a saucepan and the stove. 
  3. Whisk the eggs and sugar together in a large bowl until combined, then combine the melted chocolate and butter until smooth. 
  4. Stir through the salt and the flour, sift them over the chocolate mixture, then fold in gently using a spatula. 
  5. Grate the beetroot using a grater and place in a bowl. 
  6. Fold in the grated beetroot in two or three stirs. Pour the mixture into the prepared tin and smooth the top with a spatula ensuring the mixture is even in the tin. 
  7. Bake for 20-25 minutes; a skewer should come out cleanly when baked through. In my new oven l cook them for 22 minutes so it will largely depend on your oven. 
  8. Cool the brownies before you attempt to cut into squares or they will fall apart. 


If your unsure about using beetroot then make the traditional brownie. The beetroot recipe is found here. I've blogged previously a more traditional version here along with a  Butterscotch brownie recipe too.



Now for the Kitchen Series Link Up:
All you need to do is link up your blog post and share your recipes and we will be on our way. Thanks everyone for your recent link ups I've made some of them and they have been amazing. Become a member of the blog or shoot me an email at poppyfoxathome@gmail.com and over on Instagram @thepoppyfox linking up using hashtag #pfthekitchenseries for all your foodie inspiration. 

For those interested we are offering free ad space, ad swaps for businesses/ blogs who are interested in collaboration, giveaways or guest blogging to celebrate starting The Kitchen Series, if interested please contact me at poppyfoxathome@gmail.com.

For Tuesday's in the Kitchen archives {go here} and for The Kitchen Series archives {go here}. Don't forget to leave a comment and enter our Spring gardening giveaway over here. Have a great week lovelies. 


x Mummafox




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