I’m going offline for a few months. While I enjoy getting new recipes and pictures up, I’ve decided to take the summer to play in the kitchen. I’ll be back in winter with all those experiments made into new recipes and pictures ready to share. Thanks for reading so far and hope you’ll stay subscribed for when I’m back.
I was looking for a way to use up the cooked beetroot in the fridge and came across this recipe (http://www.bbcgoodfood.com/recipes/778659/beetroot-meatballs-
) which I modified. To complete the comfort food I had gluten-free pasta (shop bought because I don’t know how to make normal pasta, never mind gluten-free). Having used beetroot in chocolate fudge cakes before, it had never occurred to me to put it into meatballs – it works!
400g beef mince
2 beetroots, cooked, grated
50g almond flour
garlic (fresh or dried)
2 tbsp corn flour
2 tbsp olive oil
1 400g can chopped tomato
1. Put the beef mince, grated beetroot, almond flour, mixed herbs and garlic in a bowl. Mix well with your hands.
2. Form into small balls – roll them so they are tightly formed.
3. Put the cornflour on a plate and roll the meatballs in the cornflour.
4. Heat 2 tbsp olive oil in a frying pan and brown the meatballs for 2 – 3 minutes. Take them out the pan to a plate and set aside.
5. Add the chopped tomato and a little water if desired to the pan. Bring to a boil. Reduce the heat to a simmer and add the meatballs – carefully so they don’t splash tomato sauce everywhere. That’s a nightmare for cleaning up.
6. Put on a lid and let simmer for 30min for small meatballs but for bigger ones, cook longer.
7. Serve either by itself or with some gluten-free pasta or a vegetable mash.
Coming out of the Christmas holiday indulgence, I wanted some nice wholesome foods with a warm, winter comfort food feel. I’ve been thinking about other ways besides cornflour to thicken sauces. Which brought me to milled flaxseed to thicken my Bolognese sauce for courgettes with Bolognese. Two dessert spoons into the mixture and letting it slowly cook up, and there is a lovely sauce at the end. I should have used slightly less water but the recipe is modified here below to the right amount:
Time: 1 hour 15 minutes
Oil/coconut oil/cocoa butter
1 onion, chopped fine
1 x 410g can of chopped tomatoes
2 tablespoons of milled flaxseed
250ml beef stock
2 teaspoons Balsamic vinegar
Black pepper, salt, garlic and mixed herbs to taste
3 courgettes, spiralised or grated or sliced julienneMethod:
- Fry onion in a little oil or coconut or cocoa butter.
- Add mince and fry until turning brown.
- Add remaining ingredients except the courgettes. Stir.
- Bring to boil.
- Reduce the heat and simmer for 45 minutes, stirring occasionally.
- Remove from the heat.
- Microwave courgette for 30 seconds. They can also be steamed if preferred.
- Serve together.
This sauce will store in the fridge in a lidded container for 2 – 3 day. Courgettes are best eaten the day they are sliced.
© Whisked Lemon 2017
I’m headed offline for the coming week. I’ll be deep in my recipe book so I can get that out next year. See you all in the New Year!