Beetroot Bourguignon

There has been an awful lot in the media recently about the healthy/’clean’ eating craze. Foodies and cookbook authors have been getting a lot of bad press. The thought is that the ‘clean-eating’ phase is getting taken to the extreme by some people, resulting in eating disorders. The media deems it necessary to target the current top ‘wellness’ stars and pick faults. It saddens me that as a nation we always need to pick a target and point the blame at someone. Some of the people who are being targeted are some of my main inspiration sources. They do not tell you what will work for you, just what has worked for them. They believe in a balanced lifestyle and use natural ingredients and healthy fats. If that encourages someone to cook a homemade meal instead of a ready meal then I think that’s fantastic. I have never been on a diet in my life, and don’t intend to. As soon as I tell myself I can’t have something, it is all I want. Moderation is key. I listen to my body, some days it needs extra carbs, some days it’s happy on salads. My plant based diet, and regular exercise, makes me feel good, in my mind and in my body. I also love cake. Life is about balance. As Michael Pollan said; Eat food, not too much, mostly plants.

Beetroot Bourguignon // roughmeasures.comBeetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

If you are a regular here, you’ll know my love for beets is high. Those pure purple hearts with their bright pink juice. I love it in stews, salads and this awesome hummus, yeah, beets are my bag! We eat salads a lot here in our floating abode. We pretty much have the same 5 salads on rotation every week. It’s easy for dinner and sometimes we are both too exhausted after work to cook anything different. Every now and again, I fuel us up with a hearty stew, something a bit comforting after a long day at work.

I was recently sent this gorgeous Le Creuset cast iron casserole dish from Steamer Trading. The dish is from their Vida Brazil range. I’m totally crushing on the colour – Marseille Blue – it reminds me of roaming French hypermarkets as a child and gazing at all their kitchenware. Steamer Trading Cookshop have a vast range of kitchen cookwear. Set up in 1985 by Liz and David, they opened their first store in Sussex. Now with multiple stores across the UK, they’re firmly established as one of the nation’s favourite cookshops. I’ve currently got my eye on a shallower casserole dish to match the one I made this stew in. I need more baking tins and adore this cute heart shaped one! They also offer free delivery on orders over £45 – all the more reason to stock up your kitchen supplies.

This Beetroot Bourguignon is an adaption of a lovely recipe from A Modern Way to Cook by Anna Jones.

Beetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

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Beetroot Bourguignon
 
Prep time
Cook time
Total time
 
A hearty stew for any season. Vegan.
Rough Measures:
Serves: 4
Ingredients
  • Glug of extra virgin olive oil (or 2 tablespoons coconut oil)
  • 2 shallots
  • 2 garlic cloves (peeled and finely chopped)
  • 3 large beetroot
  • 2 carrots
  • 1 small sweet potato
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • 2 tablespoons tomato puree
  • 1 tablespoon harissa
  • 500ml vegetable stock
  • ¾ cup pearl barley
  • S+P
  • OPTIONAL - 150ml red wine
Method
  1. First, finely dice your shallots.
  2. Then, peel and roughly chop your beets, carrots and sweet potato.
  3. Place a casserole dish on a medium heat on the hob, add in a glug of oil and throw in the shallots. Stir well to coat them. Add in a good pinch of salt and pepper. Cook the onions for 5 minutes.
  4. Next, add the garlic, stir well and cook for another 5 minutes.
  5. Now, add all your vegetables, stock, tomato puree, harissa and pearl barley. If using, add in the wine.
  6. Simmer gently for 40 minutes. Enjoy with some crusty bread.
 

I’m adding my recipe to these awesome link ups;

#recipeoftheweek

#extraveg

Steamer Trading Cookshop sent me the Le Creuset pan you can see in my images. I was not paid to write a positive review, and of course, all opinions are entirely my own. Happy cooking!

Butternut Squash and Carrot Pancakes

Some things need testing, a bit of tweaking here and there, a little bit of adding and subtracting. Mixing, making, eating. Jotting down tweaks, re-doing the recipe, scribbling all over your notes. Some things take some work. Some things work the first time around, but some things don’t. This weekend was a lot of trial and error. A lot of washing up the same bowls, heating up the same gadgets. Only for it to continuously not work. I take my hats off to anyone who creates a recipe book. Here’s me, on a Saturday, practically throwing my mixing bowl through the window in frustration, all for one recipe.

I was trying to make waffles. I love waffles. If I could, I would eat everything in waffle form. Something about them just gets to me. Their perfect shape. Full of corners and squares. Their crisp shell with a fluffy inside. I’m drooling just typing about them… sorry too much information. So, here I was this weekend, trying to make these waffles work. Every single attempt resulted in me scraping them out of the waffle iron, in a thousand little pieces. The shame of it was, they tasted SO GOOD, but they looked so bad. I eventually admitted defeat, this mix and my £20 waffle iron just weren’t meant to be, not for now anyway. Instead, this mix and PANCAKES. Because whats nearly as good as waffles? You got it, PANCAKES.

Butternut Squash and Carrot Pancakes // roughmeasures.com

So here we are, a tasty, veggie packed snack. Be it for breakfast, brunch or dinner. The flavours from the veg are subtle, and a great way to sneak in some extra goodness into your day.

Butternut Squash and Carrot Pancakes (v)

Notes; These can be made gluten-free by swapping spelt flour for buckwheat flour. I used a flax ‘egg’ to help bind the mix, don’t have ground flax? Just add one egg instead. 

Makes 6 – 10 pancakes

INGREDIENTS:

300g (2 cups) spelt flour
250ml (1 cup) unsweetened almond milk
1 medium carrot (scrubbed and grated)
50g (1/2 cup) grated butternut squash
1 flax ‘egg’ (1 tablespoon ground flax + 3 tablespoons water)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
70g coconut sugar
1 teaspoon baking powder

Topping suggestions: Cacao nibs, banana, peanut butter, maple syrup, yoghurt, plums, mango, ice cream…

METHOD

First off, make your flax ‘egg’. Mix the ground flax with the water in a cup, and leave to one side for 5 minutes.

Add all the ingredients, except the milk, into a bowl and give it a really good mix. Make sure the carrot and squash get evenly distributed throughout the flour.

Add the flax ‘egg’ to the bowl.

Slowly add the milk, a little at a time, until you have your desired pancake mix consistency. I like mine a bit thicker.

On the hob, heat some coconut oil in a large frying pan. Once hot, ladel some of the mixture into the pan.

Leave to fry on one side for around 3 minutes, until bubbles start to appear in the pancakes.

Flip them and cook on the other side for another couple of minutes.

Keep them warm in a low oven while you cook all your mixture.

Serve with ALL THE TOPPINGS!

Butternut Squash and Carrot Pancakes // roughmeasures.com

Butternut Squash and Carrot Pancakes // roughmeasures.com

Butternut Squash and Carrot Pancakes // roughmeasures.com

 

Don’t forget to hashtag #roughmeasures on Instagram if you make any of my recipes!

Love adding veg into your pancake creations? Here’s some more fun recipes:

My Courgette Quinoa Waffles 

Falafel Waffles from Veggie Desserts

Wholewheat Pineapple Carrot Cake Waffles from Ambitious Kitchen

Vegan Gram Flour Pancake from Planet Veggie

Potato Egg and Cheese Waffles from Little Sunny Kitchen

Spiced Carrot and Cashew Salad

As you read this, we will be cruising the snowy (hopefully), sunny (even more hopeful) slopes in the French Alps. We are off for a weeks snowboarding holiday, to a town we know and love well, Morzine. Having spent 3 winter seasons working there, I can’t wait to get back and smell the mountain air, catch up with old friends, and drink a nice, cold demi peche. Not to mention take in those breathtaking mountain views.

Tonight I am frantically trying to find all my old kit, trying to decide which outfits I may or may not (60’s shift dress??) need. Bursting with excitement about the week to come.

CarrotandCashewsalad2

 

CarrotandCashewsalad4

This is a flavoursome salad, which I like so much I have re-created a number of times in a matter of weeks. It is very loosely adapted from Anna Jones’ “A Modern Way To Eat”. If you don’t own this recipe book, stop what you are doing right now and go and buy it. Now. It has so many exciting, eye watering recipes. I literally want to make every recipe in the book. Every day. 

Spiced Carrot and Cashew Salad (v) (gf)

INGREDIENTS:

3 large carrots (scrubbed)
1 tablespoon agave (or honey)
2 teaspoons cumin seeds
2 teaspoons fennel seeds
½ cumber (peeled into ribbons)
2-4 large vine tomatoes (chopped into chunks)
½ red onion (finely diced)
1 large red chilli (de-seeded if you want it less spicy)
2 limes
Thai basil (or coriander)
100g desiccated coconut
Olive or Coconut oil
Sea salt

For the cashews
5 kaffir lime leaves
1 teaspoon ground turmeric
½ onion
150g cashews

METHOD

Preheat oven to Gas Mark 5 / 180 C

Chop the carrots into chunks and put in a roasting tray. Scatter over cumin and fennel seeds, and pour over a good glug of olive/coconut oil. Roast for 35-45 minutes.

In a bowl, mix together the ribboned cucumber, tomato chunks, red onion and chopped chilli. Add the zest and juice of one lime. Add a little olive oil if desired. Set aside.

In a frying pan, heat a little oil and fry the kaffir lime leaves and turmeric. You want the leaves to start to crisp slightly, releasing their aroma. Add the onions and fry for 2 more mins. Chuck in the cashews, mix well, and fry until cashews are slightly toasted and golden in colour. Season with salt. Set to one side to cool down.

Take the carrots out of the oven and add the cucumber mix.

Serve on plates, and scatter with desiccated coconut and herbs. Squeeze over the juice of the second lime. Enjoy.

CarrotandCashewsalad

Carrotandcashewsalad3

 

Carrot and Celeriac Slaw

Yesterday I was feeling like a domestic goddess. I finished work early, got back to the boat before dark and had a sudden burst of energy. I decided I would sweep the chimney. A job that has needed doing for a while but we hadn’t quite found the time to do it yet.

I was up on the roof, chimney hat off, with my make shift chimney sweep (the joys of gaffa tape!), sweeping away. I felt rather proud of myself that I was doing a pretty grotty job. Practical goddess if you will. Once swept I knew I was going to have to go inside and clear out the fire before I could light it and warm myself up. It took me about 45 mins of sticking my arm up the fire and scooping out charred ash. After what seemed like forever, I was pretty certain I’d cleared it out completely.

So I lit a nice fire to get toasty. Then the problems started. Smoke started billowing out of the bottom vents, into the boat. Not the chimney as it should do. So what did I do? Well I opened the fire door didn’t I… let’s just say it took me a long while to get the fire alarm to stop going off.

By this point it was getting late and I was getting even colder. I felt like a practical-goddess-failure. I called SOS (my SOS being Charlie), put the kettle on and warmed my hands up over the hob.

Charlie, being the clever man that he is, managed to fix the chimney within 5 minutes, and soon the fire was roaring again.

Anyway, the moral of this story is, (in my case) stick to what you’re good at…

CeleriacSlaw

Celeriac is such a great vegetable, pretty ugly to look at, but great in all other aspects. It’s a nice winter vegetable, with an earthy flavour and can be used in anything from slaws to soups.

I’ve paired the veg with a vegan cashew ‘mayo’ to add extra vitamins and nutrients.

Carrot and Celeriac Slaw (V)

INGREDIENTS:

1 large carrot (scrubbed)
½ celeriac

Cashew ‘mayo’
Handful cashews (soaked for 1-3 hours)
1/2 cup cold water
1 tablespoon whole grain mustard
Splash extra virgin olive oil
Pinch salt and pepper

METHOD

First, using a sharp knife, peel the celeriac.

Using a Julienne peeler, or a grater, grate up your carrot and celeriac. Add to a mixing bowl.

Drain and rinse your soaked cashews.

In a blender, add cashews, water, s+p and olive oil. Blitz until it forms a creamy, smooth consistency.

Add mustard and blitz for 20 more seconds

Scoop the cashew mix out of the blender and add to the veg.

Mix well and serve with salad, on a burger or as a side.

 

 

Special thanks to my ever so talented friend Josie, for the gorgeous handmade, lino print tea-towel. You can find more of her beautiful creations over here.

CeleriacSlaw3

CeleriacSlaw2

CeleriacSlaw4