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Thursday, 17 September 2015


250g/8oz beetroot
1 onion
2 tbsps olive oil
1 tsp caraway seed
½ tbsp vagetable stock granules
Pinch powdered cloves
Pinch cre’me fraiche
Juice lemon
1tsp grated horseradish
4slices mixed grain bread
10g/ ¼ oz softened butter
1tbsp chopped chives
50g/2oz Emmental cheese
Preparation time:
30 menites
Coolong time:
30 minutes
Nutritional value:
Analysisi per serving,approx:
·          110kk/260kcal
·          8g protein
·          14g fat
·          26g carbohydrate

To make :
·          Pell the beetroot, rinse and grate coarsely. Peel the onion,chop finely and fry in the oil untile it becomes soft.
·          Add the beetroot,caraway seeds,stock granules,powdered clove and allspice. Pour in half a cup of water and cook for 15 minutes stirring frequently.
·          Add the creme frainch to the vegetables. Season the beetroot white the lemon juice and horseradish, leave to cool
·          Butter the bread thinly and the spread white the cooled beetroot mixture,Spikele over tha chopped chives and decorate with triangles of emmental cheese.

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