| Beetroot roasted with orange and ginger |
 I'm continuing to be inspired by Olive magazine - so much better than Delicious, though that does have the odd thing that catches my eye. A lot of the time I don't cook recipes directly from Olive, just nick ideas to mix up myself, but this one was made almost as it was written: beetroot roasted with orange and ginger. I couldn't get baby beets, which just need roasting whole for 20-30 minutes, so in the interests of eating at a reasonable time of night I quartered some older beets. Mix up a tablespoon of grated fresh ginger, the juice of 1 orange, 2 teaspoons of lightly crushed cumin seeds, a large pinch of chili flakes, 200 g of Greek yoghurt and a dash of olive oil. Toss this mixture over the beets in a roasting pan, then roast for 30-40 minutes, or until they are tender. Very nice, although I think it could be made without the yoghurt without much difference in taste. We ate this with couscous and a home-made green olive tapenade (green olives, capers, parsley, coriander, lemon zest, olive oil), which didn't go at all with the beetroots -but I was cooking at home so rarely that fortnight, I decided that if I craved both beetroot and green olive tapenade, then god damn it I was going to have them both while I had time to get into the kitchen.
April 2004
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I'm continuing to be inspired by Olive magazine - so much better than Delicious, though that does have the odd thing that catches my eye. A lot of the time I don't cook recipes directly from Olive, just nick ideas to mix up myself, but this one was made almost as it was written: beetroot roasted with orange and ginger. I couldn't get baby beets, which just need roasting whole for 20-30 minutes, so in the interests of eating at a reasonable time of night I quartered some older beets. Mix up a tablespoon of grated fresh ginger, the juice of 1 orange, 2 teaspoons of lightly crushed cumin seeds, a large pinch of chili flakes, 200 g of Greek yoghurt and a dash of olive oil. Toss this mixture over the beets in a roasting pan, then roast for 30-40 minutes, or until they are tender. Very nice, although I think it could be made without the yoghurt without much difference in taste. We ate this with couscous and a home-made green olive tapenade (green olives, capers, parsley, coriander, lemon zest, olive oil), which didn't go at all with the beetroots -but I was cooking at home so rarely that fortnight, I decided that if I craved both beetroot and green olive tapenade, then god damn it I was going to have them both while I had time to get into the kitchen.