Beetroot, Mushroom and Dill Canapés for Hoots Snacks.
Makes: Approx 30
Ingredients:
Hoots Snacks
150g / 5oz vacuum-packed beetroot, roughly chopped
3 tablespoons crème fraîche
120g / 4oz ricotta
Small bunch dill, half roughly chopped
40g / 1½oz butter
250g / 9oz button mushrooms, sliced
3 garlic cloves, finely chopped
Method:
1. Place the beetroot, crème fraîche and ricotta cheese into a medium bowl and pulse with a
handheld food blender until it appears smooth and evenly blended. Season according to taste, stir and ...
Continue Reading
Hoots Snacks.
Hoots Snacks invited me to create a canapé or dipping recipe using one of their 5 baked wholegrain snacks which are available in either salt & pepper, smoked bacon, salt & vinegar, pickled onion or cheese & onion and are both suitable for vegetarians and vegans.
I decided to use the salt & pepper snack and created a recipe using beetroot, mushrooms and dill. The topping also works really well with gluten-free toast or crostini if following a free from diet. The recipe ...
Continue Reading
Savoury tuiles with beetroot cream, mushrooms and dill (GF).
These distinct festive nibbles are sure to catch your eye over the Christmas period and get the thumbs up if you are coeliac or following a gluten-free diet. The savoury tuiles are peppered with black sesame seeds and filled with neon pink beetroot cream, topped with sautéed button mushrooms and dill.
Makes: Approx 18-20
Tuile Ingredients:
65g / 2½oz plain flour, (I used gluten-free plain flour)
15g / 1oz caster sugar
1 teaspoon salt
115g / 4oz butter, softened
2 large ...
Continue Reading
Heavenly Chocolate Brownies (GF)
Makes: 8 Squares
This cheeky chocolate fudge brownie recipe uses beetroot to give it a moist fudgy texture and a deep colour as well as adding hidden vitamins.
Ingredients:
110g / 4oz gluten-free dark chocolate
110g / 4oz butter
140g / 5oz caster sugar
3 medium eggs, beaten
75g / 3oz gluten-free cocoa powder
1 medium beetroot, cooked and finely grated
1 teaspoon vanilla extract
Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4
Method:
1. Grease and line an ...
Continue Reading
Oven Baked Root Vegetable Crisps (GF)
Makes: 4 Portions
These crisps feature in Eating & Living Gluten-Free magazine this month. They make a healthier alternative to crisps as we know them. Why not experiment with other vegetables such as carrots or turnips to create a colourful savoury picnic snack? A simple way to get your little ones to eat more vegetables.
Ingredients:
1 large sweet potato, peeled and sliced wafer thin
1 large beetroot, peeled and sliced wafer thin
1 parsnip, peeled and sliced wafer thin
L...
Continue Reading