Recipe:
Turkey Meatballs with Guava Sauce (Albóndigas de Pavo con Salsa de Guayaba)
I served them with guava sauce on the side and absolutely loved the combination of the sweet guava sauce with the turkey.
Blog Post & Recipe:
Emma’s Vanilla Beet Cake (Gluten-Free)
It is a wonderfully moist cake that I think would lend itself beautifully to a nice cream cheese frosting. You don’t taste the beets in it, if anything; the beets add an extra wonderful earthy sweetness.
Blog Post & Recipe:
The Perfect Roast Beef
One of the best parts of the roast beef is the slightly caramelized outside and to get that we want to keep moisture away and prevent steaming the meat. Roasting at the higher temperature at first will help with the channelization and starting with a dry piece of meat is important.
Blog Post & Recipe:
Beetrooted bliss
Here the fragrant creaminess of herb butter and the savoury moreish-ness of melting charred onion acts as a delicious smokescreen for discovering the real star of the show.
Beetroot with shallots and herb butter
Blog Post & Recipe:
Recipe: Trina Hahnemann’s Slow Roast Whole Celeriac with Salt Crust
Preperation time for this is 5 minutes, tops. Clean your celeriac and cut off only the most grizzly bits. Leave the skin on, it’s delicious, nutritious and gives the crust great texture.
Blog Post & Recipe:
guavas poached in vanilla syrup with star anise
I made a sugar syrup with 2 cups water and 3/4 of a cup of sugar and brought this to the boil adding a split and scraped vanilla pod and 3 star anise pods. I didn’t bother peeling the fruit, just sliced off the ends, and added this to the syrup allowing it to gently simmer for about 10 – 15 minutes.
