NicolaGalloway.com newsletter December 2011
*Marinated Beetroot
Hello summer! Yesterday was officially the first day of summer and I can already feel it in the air. The garden is looking great after the moist spring weather and ready for the summer heat to grow the produce. This year we added a 4-metre long tunnel house for growing tomatoes, cucumbers, peppers and chilies. These warmth-loving plants are thriving in the sheltered heat.
Thank-you for the wonderful response to my new book Feeding Little Tummies. This is the updated and revised edition of Cooking for your Child. Five years on from the first edition I have drawn from my own experience of becoming a parent, adding new recipes and ideas particularly to the first foods section. Visually the book has also changed with a photo for almost every recipe and coloured tabs for the recipe sections. See the book order page for a christmas special price when purchasing 2 books.
I have recently added a first foods section to my website including tips on starting babies on solids, recipes, and an article about Baby-Led-Weaning - fast becoming a popular way to introduce food to babies. Feeding Little Tummies includes ideas for purees and finger foods, as well as sections on breakfasts, snacks & lunches, dinners and desserts, therefore is useful for everyone feeding babies and toddlers (and a family!).
The recipe below is possibly our family’s favourite kitchen essential. Beetroot grows almost all year round so this can be a staple in the fridge for adding to sandwiches or as a side dish. Our daughter has been enjoying this as a finger food since around 8 months and she just can’t get enough of it, even one year on!
Happy Cooking and enjoy the early summer weather.
Marinated Beets* |
Top and tail the beetroot and scrub to remove dirt. In a saucepan cover the whole beetroot with water, season and boil until tender - about 30-40 minutes. Alternatively use a pressure cooker to cook in 8-10 minutes. Remove from the heat and cool beets in the cooking water. Once cold, easily peel away the skins and discard. Slice into 5mm rounds and pack into a jar. 3/4 fill with reserved cooking water and top up with vinegar and a generous drizzle of olive oil. Season with salt and add a combination of flavours as desired. *Store in the fridge, preferably marinating untouched for several days to intensify the flavours. Consume within 2-3 weeks. More Beetroot recipes |
Previous Newsletters
Oct 2011
Gluten-free Pumpkin Lasagne. Check out my new website including a blog... Read More >
feeding-little-tummies
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Jan 2012
Chilled Cucumber Soup Read More >
April 2012
Join me on Facebook and win a copy of the OURS nature DVD. Recipe this month is Brown Rice Sushi. Read More >