Thank you for all the nice comments on my last post! I’ve propped my certificate up on my bookshelf for the moment, so I see it every time I walk past… I’m sad like that 🙂
It isn’t very rock ‘n’ roll to say that to celebrate on Friday, I went to the mad lengths of…. going to bed at just gone 10pm. Pathetic though it sounds, I’d not had much sleep on Thursday night 🙂
I had a lovely lie-in on Saturday and, despite the huge amounts of food downed on Friday, was well up for breakfast straight away.
On that note, although it might sound completely irrelevant, my dad dug up the rest of his root vegetables last weekend and among them was one of these:
More than one, to be honest; a lot more.
It’s also honest to say that beetroots and I have a love-hate relationship. And by that, I mean a love-hate relationship without the love part. It’s not my fault either, the beetroots just don’t want to compromise.
But there were so many, they needed eating, they’re being widely touted as having the most amazing health benefits – and they were free.
I took a deep breath – and the offending beetroot- and made breakfast:
I grated the beetroot really finely and cooked it in the microwave, then stirred it into porridge, made on the hob with ground flaxseed and ground mixed spice. I added some maple syrup, braced myself – and dug in.
I was impressed by the colour, although it’s fair to say my white sink didn’t look quite as impressed, and it was actually ok. The things I don’t like about beetroot are its “earthy” flavour and its texture but the texture wasn’t relevant because it was grated and although I could still taste the earthiness, the spice and maple syrup actually worked with it. I don’t think I could exactly be classified as a beetroot lover yet, but still. One step at a time 🙂
I went out for a few drinks on Saturday night, which was great, then made pancakes on Sunday morning, back with the safety of carrot cake for breakfast:
These are definitely my (current) favourite-ever pancakes. With maple syrup on top, it’s just like eating hot, crisp-edged carrot cakes for breakfast and the juicy blueberries on top just take them to new extremes of breakfast bliss 🙂
And of course, no Sunday is complete at the moment without making cookies. Or a version of these cookies, to be precise. This week’s attempt (and I don’t know how I didn’t think of this before) involved chocolate hazelnut butter:
Chewy, crispy and chocolatey – need I say any more?!
Cookes: soft and chewy or crispy?
Beetroot: love it or hate it??