Baked Beetroot and Apple Soup

I love farmers markets! Driving through country Victoria I stumbled across a market and of course I had to stop and stock up on some fresh produce. Considering it is now Autumn, there were root vegies, brassicas,  apples, pears and the last of the stone fruit.

Pan-Fried Salmon with Textures of Beetroot (and why you should K.I.S.S.)

Too much food!

This is what happens when:

a) I visit a farmers market and get a little too excited by the produce

and

b) I visit a beautiful restaurant and get a little too inspired (i.e. overambitious) 

3 Days, 3 Salads

I love spring! Finally there are decent fruits and vegetables back in season. Although I love soup, after six months worth I crave salads.

I'm not one to follow recipes, I prefer to buy food then decide what to cook. Armed with a vegie drawer full of fresh vegetables, I set about to make myself some yummy dinners. Here is the result:

Day 1: Fennel & Orange Salad

 Thinly sliced fennel, orange, goat's cheese, craisins, slivered almonds with a citrus dressing

Day 2: Barbecued Vegetable and Barley Salad with a Lemony Pesto Dressing

Barbecued zucchini, corn & asparagus, blanched broad bean, avocado, feta, pearl barley, lemon juice, pesto.

Day 3: Roast Beetroot Salad

Roast beetroot, chickpeas, baby spinach, feta, za'atar,  pomegranate molasses, verjuice, tahini. 

Sarah xx

P.S. Sorry for the lack of posts recently!

Masterchef Risotto

I love beetroot. I think it has overtaken eggplant as my favourite vegetable. Beetroot salad, dip, relish and RISOTTO! This recipe is only for beetroot lovers so steer clear if you're a fence sitter!

Beetroot Risotto (adapted from this one)
serves 4

3 large beetroot, roasted then diced (or use tinned but it wont taste as good!)
1 onion, quartered
2 cloves garlic
40g olive oil
250g arborio rice
1 tbsp chopped fresh thyme
100ml red wine
600ml vegetable stock
400ml beetroot juice (or extra stock)
100g walnuts, roasted
125g goat's cheese
rocket leaves
balsamic glaze

Put onion and garlic in Thermomix and chop on speed 6 for 5 seconds. Add oil and cook for 2 minutes at 100 degrees on speed 2. Add rice and thyme and cook for 2 minutes at 100 degrees on reverse + speed 2. Add wine and cook for 1 minute at 100 degrees on reverse + speed 2. Add stock and juice and cook for 15 minutes at 100 degrees on reverse + speed 2 or until most of the liquid has absorbed. Add beetroot and some ground pepper and leave to sit for 5 minutes.

Serve into dishes and sprinkle with walnuts and goat's cheese. Serve with dressed rocket.

Sarah xx