You already know how I love to share.
You already know how my basis for cooking and indeed this entire space is to share.
To share my cooking, yes.
But it is to share LOVE that really matters.
Food is just an expression of that.
It doesn't have to be complicated.
It is the intention that is what matters.
Yes, I love to make my food look pretty.
I am an aesthetic person and I love to look at pretty.
But I appreciate food beyond this just as I do with other things in life.
It is the sharing that is the MOST important thing.
I read this caption below in one of my very favourite magazines.
I have read the book that the quote comes from too.
The quote resonated with me so very much.
It is people that we need to invest in.
This magazine is full of pretty but it is SHARING that is at the heart of it.
The simple act of sharing as love.
That is why I LOVE it so much.
The lovely folk at Kinfolk have given me a copy of the latest issue to share with you!
How ace is that!
It's because I LOVE you!
All you need to do is leave a comment below about how you invest in those you LOVE and I will pick a winner!
NB: To be eligible to win I need to be able to contact you via email so we can organise delivery of your copy!
Entries close Wednesday 5th September 8pm.
GOURMETGIRLFRIEND'S BEETROOT TARTE TATIN with FETTA & THYME:
I LOVE beetroot.
I used to despise it.
The canned sliced variety made me shudder. Many years later I discovered REAL beetroot.
It was a revelation.
So many beautiful things grow beneath the earth- garlic, spuds, jerusalem artichokes, horseradish and BEETROOT amongst many others.....
I came up with this recipe last night for dinner after buying two glorious organic bunches of Beets at the market.
Today it is in lunchboxes.
It would be the BEST picnic dish.
So pretty and just as delicious cold as it was hot.
I served the hot version with the leaves and stems that i panfried in a little butter and a teaspoon of cumin seeds. DELISH.
DON'T throw away the stems or the leaves. They are delish (and super pretty) in salads or cooked up in anyway that you would normally cook spinach.
Maybe you can make this to take on a picnic to share with someone you love.
WHAT YOU WILL NEED:
- 2 bunches of small beets
- 1/4 cup of red wine vinegar
- a good glug of Balsamic vinegar
- 2 tablespoons dark brown sugar
- 3 stems of fresh thyme
- 200g fetta (100g goes in to cook and 100g to crumble over later)
- 2 cloves garlic, chopped fine
- EVOO (extra virgin olive oil)
- 2 sheets of puff pastry
- 1 egg
Preheat your oven to 180C.
Trim the stems & leaves of the beets and set aside to use later.
Steam the beets skin on (if you peel the beets the colour will all leech out while they cook) for about 20 minutes or until just soft .
Take out of the pan and rub the skin off gently- when cooked it should just slip off.
Slice in half.
Place a good glug of EVOO into a non stick pan on medium heat.
Add garlic and fry for a minute or so.
Add beets and red wine vinegar & sugar.
Cook for 5 minutes or until all the sugar has dissolved and the sauce is looking syrupy.
Add the Balsamic and cook or another 2 minutes and remove from the heat.
Place the beets in a pie dish. They do not need to touch but need to be fairly uniformly placed around the dish. (I put them in so the flat side was facing up- I wanted the lovely round beets to be facing up when the tart was inverted, but this is totally up to you)
Crumble 100g of fetta around the beets.
Pour over the syrupy sauce.
Now place the puff pastry over the top of the beets and tuck in around the edges. It doesn't need to be perfect- this will end up being the base of your tart.
Brush the pastry top with egg wash & place in the oven for 30 minutes or until it is nice and brown.
Remove from oven and place a plate over the pie dish (it needs to be a little bigger than the pie dish) and invert pie dish & revel in your awesomeness!
Now add the extra fetta & some thyme.
My music post is a little different today. Not so much a song. But something very special nonetheless.
I first saw it ages ago.
It has been around a while but maybe you haven't seen it.
It REALLY is worth watching from beginning to end. It makes me cry at the loveliness.
It is one of the most lovely things I have seen on the internet EVER.....