I harvested the beetroot; they have done well this year. Rob gave me a recipe for beetroot that we really love, so I made it then used the rest for soup [borsch]. Rob's recipe is:
a carton of cream 300mls
a head of garlic
a sprig of thyme
simmer for 5 minutes then leave to infuse for at least 20.
season layers of thinly sliced beetroot and potato
add cream
Oven 200C for 30 mins
The photo is from London last week. Walking along the South Bank nowadays is a great experience. The Tate, the Millenium Bridge, the new Hungerford Bridge, the wheel; it is a wonder.
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