200g beetroot, peeled, chopped
175g butter, chopped
255g brown sugar (1 ¼ cups)
200g 70% cocoa dark chocolate, chopped
3 eggs, lightly whisked
75g plain flour (1/2 cup)
35g cocoa powder (1/3 cup)
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
100g walnuts, chopped (1 cup)
Icing sugar, to dust
Pre heat oven to 180 degrees.
Grease and line a 20cm square cake pan with baking paper, allowing sides to over hang.
Process beetroot in a food processor until finely chopped.
Place beetroot, butter, brown sugar and dark chocolate in a saucepan over medium low heat. Stir for 5 minutes or until melted. Transfer to a bowl. Stir in the egg.
Combine flour, cocoa powder, nutmeg and cinnamon in a separate bowl. Sift the flour mixture over the chocolate mixture and stir to combine. Stir in the walnuts.
Pour mixture into the prepared pan. Bake for 30 minutes or until the center is just firm.
Cool in the pan. Cut into squares and dust with icing sugar.
1 tablespoon of olive oil
1 large brown onion
250g shortcut bacon, chopped
½ cabbage shredded (500g)
2 potatoes, peeled, cut into 1cm cubes
6 cups of chicken stock
2 tablespoons of flat leaf parsley leaves, chopped
Crusty bread to serve
Heat oil in a large saucepan over medium high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until onion is soft.
Add cabbage and potatoes. Cook, stirring, for 2 minutes. Add the stock and bring to the boil. Reduce heat to medium-low.
Simmer, uncovered, for 15 minutes or until the potato is tender. Season with salt and pepper.
Sprinkle with parsley and serve with crusty bread.
650g cauliflower, trimmed and chopped
1 egg, lightly whisked
50g grated parmesan (2/3 cup)
80ml passata (1/3 cup)
60g green pitted olives (1/3 cup)
1 chorizo, sliced
Fresh thyme sprigs
Process the cauliflower in a food processor until finely chopped. Place into a microwave safe bowl. Cover and microwave for on high for 8-10 minutes or until very tender. Drain through a fine sieve, pressing down with a wooden spoon to remove excess liquid.
Combine cauliflower, egg and half the parmesan in a bowl.
Preheat oven to 230 degrees (210 degrees fan forced). Line a 30cm pizza tray with baking paper. Press cauliflower mixture firmly onto the tray. Bake for 20 minutes or until golden.
Spread passata over the base and sprinkle with olives, chorizo, thyme and remaining parmesan. Bake for 7 minutes or until chorizo is golden.