Kitchen gar­den cook

Country Life Every Week - - Contents -

Me­lanie John­son makes beet­root meringue kisses

Beet­root meringue kisses

(be­low) Use an elec­tric mixer to whisk 2 egg whites into stiff peaks, then add 125g of caster sugar and con­tinue whisk­ing un­til glossy. In a blender, blitz 75g of cooked beet­roots with a splash of wa­ter un­til smooth. While whisk­ing, add the beet­roots, a tea­spoon at a time, to the egg whites un­til the mix­ture is bright pink. Pipe the meringue in even-sized cir­cles onto a sil­i­cone mat and bake for 3 hours at a re­ally low heat, then re­move from the oven and cool. Whip cream cheese to­gether with gar­lic and herbs, then pipe a small amount onto a meringue, top­ping with a pea shoot and a sec­ond meringue for the per­fect lit­tle pre-din­ner bite.

Beet­root salad with lentils, spring veg­eta­bles and

bur­rata Cook 250g of beet­roots as per the main recipe, with red onions and bal­samic vine­gar, then cool to room tem­per­a­ture. Slice into smaller pieces and, in a bowl, mix to­gether with a cou­ple of hand­fuls of fresh baby spinach leaves, basil, a sa­chet of mi­crowave­able puy lentils (or a healthy grain), steamed as­para­gus, slices of heir­loom tomato and bur­rata. Sea­son well, driz­zle with olive oil and bal­samic vine­gar and serve.

Beet­root-cured sal­mon

Grate 3 beet­roots into a bowl with the zest of 1 lemon. Add 100g each of sea salt and caster sugar and mix well. Cover a large dish with a few lay­ers of cling­film, then sprin­kle with half of the beet­root mix­ture. Place a large sal­mon fil­let on top and fin­ish with the re­main­ing beet­roots. Wrap the cling­film around the sal­mon to en­close it fully and re­frig­er­ate for 3 days to cure. Wash the salt off, dry well and serve with horse­rad­ish, pea shoots and brown bread.

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