So first off, I’m sorry. I’m sorry for not posting for so long. I really do enjoy doing this, but sometimes I get caught in this crazy life and I forget to do those things that are for me, that I enjoy. So I’m going to try harder to make that time, and really to find the energy to dedicate to myself. Why is that so hard??!! Well we know why, I just wish it wasn’t so hard.
Kris is away this week in Sweden. Even when he is traveling, I do try to still cook for myself. I can’t eat toast every night for a week… well I can but I’m trying to be better. So on Monday during nap time, I made up a big batch of pot pie mix using all sorts of vegetables that are in season now and and have been making myself and the boys hand pies for dinner all week. This has been one of the most successful things I have ever made my toddlers. They loved it, fed themselves and told me after each bite that it was “delicious” and that they “liked it”. If you have ever (or never have) had two 2 year olds say this about their dinner than you know what a big deal it is! But mostly its so good because we all enjoy it. After 3 nights (and one day where I had the “soup” for lunch also) I’m making up the rest and freezing the individual hand pies for easy weeknight dinners when Kris is away next week. 🙂
- 3-4 large cooked and peeled beetroots cut into quarters
- 2 red onions finely sliced
- 2 tablespoons sugar
- 3 tablespoons butter
- pinch of salt and pepper
- 1 roll of puff pastry rolled and cut to fit your oven proof pan
- 2 handfuls of arugula for serving
- 80g Blue Cheese
- 100g Creme Fraiche
- 1 cup Balsamic Vinegar
- 1/4 cup honey
- Preheat your oven to 190C
- Cook your butter, sugar, beets and onions in a oven proof pan on the stove over medium heat until the beets and onions are nicely caramelized.
- Remove from the heat and place your puff pastry directly on top of the beets and fold under the edges.
- Put in the oven and cook until crisp and brown at the edges - around 40 minutes.
- Remove from the oven and let stand for 10 minutes before turning out onto a plate.
- Meanwhile, place balsamic vinegar and honey in a sauce pot and bring to a boil, then reduce to low and let simmer until it has reduces to 1/3 cup. About 10 minutes.
- Combine the cheese and creme fraiche in a bowl and mix with an electric mixer until smooth and creamy.
- To serve, top with crema and arugula and drizzle with balsamic reduction.
- Store leftovers (if there are any!) in an airtight container and reheat in the oven.
Nice fresh chicken stock is hard to come by in the stores here so usually I make my own, but If I don’t have any to hand or not enough, I use the poaching liquid with a cube of bouillon to make my sauce. Tastes great!