27 May

Beetroot Rosti Made this for posh guests recently. Its beautiful- a lovely, life affirming red (or a bit like a circle of baked blood said one diner, who had three helpings). Hand remain horribly pink for a few days and pee too. But it is v good especially when served with Greek yoghurt with mint, red onions and chopped green chillis mixed in

6 chubby, cooked beetroots ( not with vinegar)

6 equally chubby boiled potatoes ( boile them in their skins and peel)

1 tsp cumin powder

salt, pepper and chilly flakes

4 tbsp Chilli infused olive oil- Waitrose sells this

1 tbsp plain olive oil

2 eggs beaten

.

Grate the beetroots and potatoes

Mix in cumin, salt, pepper and chilli flakes, mix it in well but without completely mashing the veg

Preheat oven to 180 degrees Celsius

Heat the oil in a large flat pan which can later go into the oven

Press in the mixture and faltten it with a wooden spoon. Try to get it to the edge of the pan

Cook over medium heat without touching it for 11 minutes

Brush olive oil on top and pour over the egg

Bake in the oven for a further 12 minutes or until the egg look cooked.

Serve as a starter or for lunch.

 

 


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