CREAMYBEETROOT
& SOURCREAM DIP
SERVES 6
2 largebeetroots,washed
(^1) / 2 cup(125ml)extravirginoliveoil
4 garliccloves,finelychopped
4 long green shallots, thinly sliced
2 tspDijonmustard
1 tspredwinevinegar
1 tsptoastedcarawayseeds,
roughlycrushed
100gsourcream
2 tbsfinelychoppeddill
30gfinelygratedpecorino,to
Crackers and grissini, to serve
Preheattheovento200°C.
Wrapbeetrootsinalarge
andplaceonabakingtray.Roa
1hour30minutesoruntil
tender (test by piercing with th
a smallsharpknife).
Meanwhile,heat^1 / 4 cup (60m
frypanovermedium-lowheat.
and shallot and cook, stirring re
6-8minutesuntilverysoftandf
not coloured. Remove from the
cooltoroomtemperature.
Removebeetrootsfrom
toroomtemperature.Wearing
peel the beetroots and cut into
pieces. Place beetroot in a foo
andwhizuntilfinelychopped.
andshallottothefood
bymustardandvinegar.Addre
(^1) / 4 cup(60ml)oilandcaraway
combined.Foldthroughhalfof
creamandseasontotaste.
servingdishandripplethrough
50gsourcream.Topwithdill
Servewithcrackersandgrissini
RASPBERRY,VERMOUTH
ANDROSÉ SPRITZ
SERVES 8
Sodawateraddseffervescence
thedrinksuperlightand
250graspberries,plusextra
6 thyme sprigs, plus extra flo
thymetogarnish
Finely grated zest of 1 lemon
(^1) / 4 cup(55g)castersugar
(^1) / 2 cup(125ml)chilleddrywhite vermouth
2 cups(500ml)chilledrosé
(^1) / 4 cup(60ml)Aperol
2 cups(500ml)chilled soda water
(optional)
Ice cubes