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Recipe: Beetroot and Pear Salad Healthy, easy to

Recipe: Beetroot and Pear Salad

Healthy, easy to make and delicious as it is pretty, this is the perfect winter salad. Great on its own, or as an accompaniment to something like smoked fish or chicken, this is a handy recipe to have up your sleeve over the coming weeks. From my cook book Home Made – which I will happily sign for you, if you follow the link in my bio.

Check out the ingredients for the recipe in the post above then follow the steps below!

Dressing:

Put all the ingredients for the dressing into a clean jam jar along with a good pinch of salt and shake vigorously to mix. Taste and adjust the seasoning if necessary.

Salad:

For the salad, quarter and core the pears (if the skin is tough, peel them too). Slice each quarter into 2 or 3 wedges, then chop these into chunks. Toss the chunks in the lemon juice in a large bowl.

Coarsely grate the beetroot and add to the bowl. Slice the sugar snap peas diagonally into 4 or 6 and add to the bowl. Mix everything together until evenly distributed and season well.

Dress the salad with the dressing, taste and season again if needed.

Transfer the salad to a serving platter, then scatter over the toasted pine nuts, feta and mint. Give it one last gentle toss and serve. Any leftovers will still be delicious the next day if stored in the fridge overnight.

The image above was taken by the amazing @montgomeryphoto

#homemade #recipebook #katehumble #octopusbook

What a morning! Sun, snow, rosy cheeks, happy hou

What a morning! Sun, snow, rosy cheeks, happy hounds. Have a lovely day.

A wild & crazy Saturday night.... #knackered

A wild & crazy Saturday night.... #knackered

Mouse not at all sure of the merits of a Friday af

Mouse not at all sure of the merits of a Friday afternoon kitchen cuddle. I liked it though!

Recipe: Autumn/Winter Board 🍂 If you are loo

Recipe: Autumn/Winter Board 🍂

If you are looking for an idea for a deliciously beautiful way to round off a meal that takes almost no time to prepare, is super simple, yet looks and tastes stunning, this is the recipe for you! It comes from my book Home Made – and personalised signed copies can be ordered via the link in my bio – just in case you’ve got any shopping that needs doing…!

Meringues:

Prepare the oven to 120ºC (250ºF) Gas Mark ½, and line 2 baking trays with baking paper.

In a large, clean bowl, whisk the egg whites until frothy. Add the lemon juice and continue to whisk until double in size.

With the whisk still running, slowly add the sugar 1 spoonful at a time, whisking until all the sugar has been added and you’ve reached a glossy, stiff peak.

Spoon the meringue mixture into a piping bag with a 1cm (1/2-inch nozzle). Secure the baking paper to the trays using a dot of the meringue mixture in each corner, then pipe meringue mix onto the trays at intervals, leaving a small gap between each. You’re aiming for meringues about 2cm (3/4 inch) wide at the base.

Bake in the oven for 1 hour. Then turn off the oven, leave the door ajar and leave the meringues inside the oven for a further 2 hours until completely cool. Once cool, they can be kept in an airtight container for up to 2 weeks.

The Board:

Once ready to serve, arrange all the fruit in a lovely pattern on a board, except for the pomegranate seeds which you’ll use later. Finely chop or grate the stem ginger balls and mix into the yogurt along with enough syrup to sweeten it to your liking.

Dot the ginger yogurt over the fruit or serve it in a small bowl for dipping. Crumble the meringues over the top, then finish with a sprinkling of the orange zest and the pomegranate seeds.

The image above was taken by the talented @montgomeryphoto 📸

#homemade #recipebook #katehumble #octopusbook

Look who I found!! Christmas is coming to Longleat

Look who I found!! Christmas is coming to Longleat & Animal Park is here to celebrate! #backtogetheragain

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