Thread: Beetroot Jelly

Because I am basically on strike regarding Christmas Dinner this year, I will not be making my beetroot jelly but thought I would share the recipe. No photos, sorry...

1 glass bowl, greased lightly with butter. Do the butter thing only if you intend to use the bowl as a mold for the jelly.

1 can of beetroot slices, drained and sliced thinly or worked through blender

Dissolve in 1 cup of off the boil hot water

3 good tsps gelantine powder
1/4 cup caster sugar

then add 1/2 cup white or white wine vinegar

Pour over the beetroot, stir a little and put in the fridge until set.

when set, dip the bowl into hot water very briefly then invert the bowl and place the beetroot jelly on a plate lined with lettuce leaves. I tart the mold up by piping florets of cream cheese (around the base of the beetroot), into which has been added a skiff or two of paprika, or some finely chopped parsley. The neat thing about this recipe is that there is no danger of having your beautiful damask tablecloth splattered with beetroot brine as if often the case!! It is such a mother dastard to get the stain out..

Ooo! this'll be useful! Cheers eebees!

Sounds good!

Why are you on strike ?

ebf, for the last ten years I have been hosting the Christmas lunch; no one had to bring anything, just be there...I thought that after a decade of endeavour I would pass the job onto the Sisters!! They were happy to do so and I cannot bear the fact that Sister 2's tiromisu was better than my own...or perhaps the fact that she puts alot more Marsala in hers than I do mine...

ooooh, Tiramisu

we did traditional trifle this year: figs, jelly, custard, boudoir biscuits cream, mmmmmm

pudding can never have too much booze in it

Pudding is for eating, booze for drinking. The trouble starts when that isn't adhered to.

EB, you are a tease.