Tag Archives: honey

Roasted Beetroot and Feta Salad

This is a centre of the table dish, we ate it with smoked mackerel and baked sweet potatoes. In Eastern Mediterranean cuisine it would be part of a mezzesomething I will develop on as the blog evolves. I have served this dish as a starter for which it also works well.  The beetroots take quite a long time to roast off so do them when you have the oven on for a chicken or something similar as the oven needs to be quite hot. They will keep for a day or so, so you don’t have to use them straight away,  just make sure they are at least room temperature when you serve them and not fridge cold.

Ingredients (serves 4 or 6 if part of a mezze meal)

400g beetroots (three large, six medium or eight small)
125g  feta cheese (real feta is sheeps milk or goat and sheep mixed)
150g salad leaves, any salad will do it – rocket and watercress works well
35g herbs, I have used chives but any soft herb will do the job
1 small teaspoon of honey
Olive oil
Black balsamic
Salt and pepper
Squeeze of lemon

Method

Wash and scrub the beetroots and trim up with a small knife. Cut into wedges and put in a bowl. Toss them with olive oil and season with salt and pepper. Put them onto a paper lined baking tray and roast at 200 degrees for about an hour.  Give them a good shake after 30 mins then after an hour take out of the oven. Put them back in the bowl and toss them in the balsamic vinegar. Leave them to cool down.

When you are ready to serve take a plater and cover the surface with the salad. Dress with olive oil and lemon juice. Scatter the beetroots evenly over the salad. Crumble the feta over that, then dip a teaspoon into the honey and swirl the spoon over the plate, you don’t want to put too much on. Finish off with the chopped herbs.

Cinnamon and Honey Cake

This is a tasty tea time cake with lots of cinnamon, which has strong resonances of a Moroccan kitchen.

Ingredients

250g ground almonds
1/4 tsp Maldon sea salt
1/2 tsp bicarbonate of soda
50g walnuts roughly chopped
65g dried raisins
60ml  organic sunflower oil
6oml good quality organic honey
2 large eggs

For the top;

2 tbsps ground cinnamon
2 tbsps oil
60ml honey
50g flaked almonds

Method

Preheat the oven to 175 degrees.  Mix together the ground almonds, salt, bicarbonate of soda, walnuts and currants together.  In a seperate bowl whisk together the oil, agave and the eggs.  Fold in the egg mix to the almond mix.  Pour this into a lined and greased 20cm springform cake tin.  To keep the recipe gluten free, I tend to use cornflour.

Now you want to prepare the topping for the cake.  Mix together the cinnamon, oil, agave and almonds.  Evenly distribute over the top of the cake and then put into the oven for 30 to 235 minutes.

Leave to cool in the tin for at least 40 minutes before removing.