Recipe of the Week: Chocolate Beetroot Muffins
You will not be able to taste the beetroot, but you will enjoy these delicious, moist muffins. -- EclecticCooking.com
Ingredients:
- 2 ½ ounces cocoa powder
- 6 ½ ounces plain flour
- 2 teaspoons baking powder
- 8 ½ ounces caster sugar
- 8 ½ ounces cooked and peeled beetroots
- 3 large eggs
- 7 ounces fl corn oil, (2 Cups + 2 Tbsp / 4 dl + 2 Tbsp)
- 1 teaspoon vanilla extract
- icing sugar or confectioners sugar, for dusting
Preheat the oven to 350°F (150° C)Line paper muffin cases in a 12-mould muffin tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Make a well in the center of the dry ingredients, add the beetroot mixture and lightly mix.
Divide this mixture over the 12 muffin cases. Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger. Cool on a wire rack and dust with icing sugar to serve.
(Serves 12)
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Recipe of the Week: Chicken in the Green
The chicken can be marinated ahead of time and then cooked in a skillet for a few minutes. The sauce gives a piquant flavor to the chicken which can be served with either rice or small potatoes. -- EclecticCooking.com
Ingredients:
- 4 chicken breasts
- 2 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped (or ¼ tsp dried)
- Freshly ground black pepper
- 2 tablespoons olive oil
- Juice of ½ a lemon
- Sauce
- 2 cups rocket salad
- 1 clove large of garlic, peeled
- ½ cup fresh basil, or 1 tsp. dried
- Small bunch of parsley, or 1 tsp. dried
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Juice of ½ lemon
- 1 chopped tomato
Cut each chicken breast into 3-4 pieces. Place them in a bowl. Mix the thyme, freshly ground black pepper lemon juice and olive oil and pour over the chicken pieces. Cover the chicken and let the meat marinate for 1 - 2 hours. Turn the chicken now and again.
Meantime make the sauce by placing the rocket salad, garlic, fresh or dried basil and parsley, Dijon mustard, lemon juice and tomato and until smooth. Season with salt, freshly ground black pepper and a dash of sugar. Set aside to let the flavors blend.
Heat a heavy skillet over medium heat and cook the chicken pieces for about 5-10 minutes or until done. Season the chicken with salt and freshly ground black pepper and serve immediately with the cold, green sauce. Good with rice, small potatoes and a salad.
(Serves 4)
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