Recipes
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Ingredients
- 75g 2½oz cocoa powder
- 180g 6½oz plain flour
- 2 tsp baking powder
- 250g 8½oz caster sugar
- 250g 8½oz cooked beetroot
- 3 large eggs
- 200ml 7fl oz corn oil
- 1 tbs vanilla extract
- icing sugar for dusting
Ingredients
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Instructions
- Preheat the oven to 180C. Arrange paper muffin cases in a 12-mould muffin tin
- Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside
- Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth
- Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases
- Bake for 30 minutes or until the top is firm when pressed with a finger
- Cool on a wire rack and dust with icing sugar to serve
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Ingredients
- 25 g butter
- a little vegetable oil
- 350 g asparagus spears stalks chopped, woody ends discarded, tips reserved
- 1 onion finely sliced
- 2 garlic cloves crushed
- 2 large handfuls spinach
- 650 ml vegetable stock
- 50 ml double cream
- olive oil for drizzling (optional)
Ingredients
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Instructions
- Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
- Add the onion, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add cream. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve.
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