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Creamy, dreamy (and really simple) Raspberry Yoghurt

To round off the parade of pink foods I served for a baby shower, I needed a simple, tasty desert. Something that could be prepared ahead and served in individual portions.

I really should be embarrassed that I served something this simple, but it tasted great and look lovely.

Ingredients
(hardly altered from the blog ‘I can cook that’)
Makes about 12 small shot glasses

3 tbsp cranberry juice
2 tbsp sugar
900g frozen or fresh raspberries, defrosted
250g vanilla yoghurt (choose a good quality, organic yoghurt)
For decoration: 12 fresh raspberries
Optional for decoration: whipped cream

 

Recipe

  1. Add the cranberry juice, sugar and the raspberries to a blender (reserve the 12 raspberries for decoration). Blend until smooth.
  2. Strain through a sieve and discard the seeds. (It takes a while to push the liquid through the sieve.)
  3. Combine liquid with the yoghurt.
  4. Fill the yoghurt into the shot glasses.
  5. Refrigerate for at least one hour or even over night.

Other pink foods for a baby shower:

Hummus with beets – popping in pink


I still remember how years ago I discovered how easy it is too make hummus: you throw some chickpeas and a little seasoning in a food processor; you whizz it all together  – that is all. Not much of a recipe really.

But now I discovered that adding roasted beets turns hummus a stunning pink. Now this is a recipe worth sharing….

 

Ingredients
(inspired by the blog ‘Our Share of the Harvest’)

2 medium beets
60 (-120) ml lemon juice
2-3 tbsp tahini (to taste)
1-2 tsp salt
2 tbsp water
optional: a few splashes Tabasco
2-4 cloves of garlic (depending on how much of a kick you would like)
2 cans of chickpeas (about 450g / 16oz each)
1 tbsp parsley
optional: 60ml-100ml olive oil

 

Recipe

  1. Preheat the oven to 190 C / 375 F. Wash the beets. Wrap them in a foil parcel and bake 20-60 minutes unitl tender (depends on the age of your beets). They are done when you can easily insert a knife. When the beets are cool enough to handle remove the skin (wear gloves).
  2. The trick to smooth hummus is the order in which you mix the ingredients: start with the tahini, lemon juice and water. Mix in a food processor until creamy, scraping the sides a few times.
  3. Then add chopped beets and process until smooth.
  4. Now add chopped garlic and chickpeas.
  5. Blend until you have a creamy consistency.
  6. If you would like a smoother consistency drizzle in the olive oil with the machine running.
  7. Before serving drizzle with olive oil. Chop parsley and sprinkle on top.


Tips & Variations

Leave out the beets and you have a quick and tasty hummus.

Serve with

Other pink foods for a baby shower:

Kofta all stunning in pink

These flavour packed little meatballs are versatile: you can serve them on their own as finger food or at a picnic; you can turn them into a evening meal by combining them with flatbread, pita or couscous salad.

Make a double batch and keep some in your freezer – pull them out in the morning and have them waiting for you when you get home from work for an effortless meal.

The other week I hosted a baby shower and discovered you can also make them fabulously pink!

 

…just as tasty plain…

Ingredients
(the basic kofta recipe is slightly adapted from ”Kitchen Classics: Picnic Hamper”
the inspiration for adding beet came from the blog “Off the Spork” and was in turn based on Nigel Slater recipe)
approx. 30

½-1 onion
2 garlic cloves
1/2 fresh red chili
2 tbsp fresh mint
1 tbsp fresh parsley
500g lamb mince (or beef and pork)
1 tsp coriander powder
1 tsp cumin powder
¼ cinnamon powder
1 tbsp tomato puree
a few dashes Worcestershire sauce
salt, pepper

For red meatballs:
150-200g raw beetroot

Recipe

  1. (For pink meatballs: peel and shred or grate the beetroot. Make sure you wear gloves.)
  2. Chop onion, garlic, chili, mint and parsley.
  3. Combine all the ingredients. (Do not overwork them meat.)
  4. Form little balls (using about 1 ½ tsp of meat at a time.) It is advisable to fry one ball to check the taste. I usually find myself adjusting the seasoning.
  5. You can let the balls sit in the fridge for an hour to make them easier to fry without them falling apart. (Although I usually do not bother).
  6. Fry the meatballs on all sides until just cooked.
  1. The meatballs can be made ahead and even frozen.
  2. If frozen, defrost (in the fridge).
  3. Place in an oven dish and cover tightly with aluminum foil.
  4. Heat at 180C for approx 10 minutes.

 


Serve with

  • Dip Sauce: Yoghurt, grated cucumber, chopped mint, salt pepper.
  • Bread: Spelt Yoghurt Flatbread or Pita
  • Or a filling salad: Couscous salad for example

Or as part of a pink-themed baby shower

Perfectly Pink Beet Bread

This Beet Bread is gorgeous looking (in a very shocking pink type of way) and ever so delicate and tasty. I made this bread for a pink themed baby shower and cannot wait for an excuse to make it again. What an incredibly fun (and delicious) discovery!

The only challenge with this recipe was that I do not own a kitchen aid stand up mixer. So I had to knead the dough by hand. Usually I enjoy feeling a dough slowly becoming soft and pliable. But in this case I had to wear gloves to protect my hands from the beets. However the dough started out so sticky that at first I could only work it with one hand ;  I needed the other one to hold up the glove! For ages I kept on adding a little flour and a little more (in the end I used about twice as much flour as the recipe asked for.) But the result was just stunning and worth the effort!

Ingredients
(Slightly adapted from the blog ‘Taste for Adventure’)
2 small loaves

300g beets (about 3 medium beets)
120ml milk
190ml warm water
2 1/2 tsp active dry yeast
1 1/2 tsp sugar
650-1000g unbleached all-purpose flour (the recipe asks for 500-650g)
2 tsp salt
2 tbsp olive oil
250ml boiling water

Recipe

  1. Peel beets (use gloves). Cut into pieces and puree in a blender with the milk until smooth.
  2. In a small bowl combine water, yeas and sugar. Let rest for 5-10 minutes until mixture turns frothy.
  3. In a stand up mixer with dough hooks or in a bowl combine flour and salt. Add yeast mixture, beet puree and olive oil. Mix to combine.
  4. Knead by hand (with gloves) or in the mixer for at least 10 minutes until the dough becomes soft and pliable.
  5. Place dough in a bowl greased lightly with oil. Cover with cling film and allow to rise until doubled, about 1 – 1 ½ hours.
  6. Cover a baking sheet with parchment paper. Punch down the dough and shape into one or two round or oval loaves. Place on the baking sheet and cover loosely with lightly oiled cling film.
  7. Allow to rise until it has doubled, about 45 minutes to 1 hour.
  8. Preheat oven to 190C with an empty oven dish placed in the bottom of the oven.
  9. Cut slashes or a cross into the loaves.
  10. Place the baking sheet with the bread into the oven. Pour the boiling water into the oven dish. Immediately close the oven door.
  11. Bake 30-35 minutes or until a thermometer inserted in the bottom center of loaf reads 85C.
  12. Remove the loaves and allow bread to cool before slicing.

  

Serve with

Other pink foods for a baby shower:

Perfectly Pink – Beet Bread and Beet Meatballs

Beautiful amuse bouch: Quinoa Beet Verrine with Smoked Salmon

Beautiful looking, healthy (well, if you omit the cream), and very tasty Quinoa and Beet Verrine with Smoked Salmon. I stumbled across this recipe because I was looking for baby shower foods. This amuse turned out not only to be pretty and pink, it is a great combination of flavours and textures. I will certainly make it again.

The topping of pink whipped cream makes this amuse look gorgeous and adds a beautiful smooth texture. So if you are preparing this dish for a dinner party do add it. But this dish also tastes fabulous without the cream (my lunch the day after the party). If you then also omit the salmon, the quinoa “salad” makes a fabulous side for roast chicken (my dinner a couple nights later).

 

Ingredients
(Hardly adapted from the blog ‘La Tartine Gourmand’)
12-14 amuse bouche or 4 for lunch

200g (7 oz) red beets
6 slices (150g) smoked salmon
150ml (2/3 cup) whipping cream
200g (7 oz  / 1/2 cup) quinoa
3 tbsp chives
2 tbsp parsley
1 spring onion
1/2 tsp horseradish, grated  (I used some from a jar) (DE: Meerrettich, NL: mierikswortel)
Juice of 1 lemon (about 4 tbsp)
2 tbsp olive oil
Salt and pepper
Optional: a few sprigs of chives for decoration

 

Recipe

  1. Pre-heat the oven to 190C (375F).
  2. Wash the beets. Place them in an aluminium foil parcel. Add a splash of olive oil. Close the parcel tightly. Cook the beets (20-) 60 minutes until they are tender. (The cooking time depends on the size and age of the beets.)
  3. Allow the beets to cool and remove the skins (wear gloves).
  1. Puree half the beets with 1 tbsp of the chives until very smooth. Season with salt and pepper.
  2. If using a siphon: add the cream to the beets. Strain through a sieve and pour into the siphon. Refrigerate horizontally for a minimum of two hours.
  3. If using a piping bag: whip the cream until stiff. Fold in the beet puree. Spoon into piping bag.(If you are making this dish ahead then prepare the cream not too long before serving.)
  1. Cook the quinoa in salted water. Allow to cool.
  2. Cut the remaining beets into very small dices. (Wear gloves).
  3. Chop spring onion, parsley and 1 tbsp chives.
  4. Mix lemon juice, oil, salt and pepper.
  5. Combine beets, herbs and dressing with quinoa.
  6. Refrigerate until you are ready to assemble the dish (can be made day ahead.)
  1. Cut the smoked salmon into thin slivers.
  2. Chop remaining 1 tbsp chives. Add to the salmon.
  3. Season with horseradish, salt and pepper. (Can be prepared a few hours or if necessary even a day ahead.)
  1. Top quinoa with salmon and then pipe on the beet cream.
  2. Decorate with chives.

 

Tips & Variations

  • Leave off the cream for a healthier dish and serve for lunch
  • Serve the quinoa without cream and salmon as a side dish for supper


Serve with

Other pink foods for a baby shower:

Delicate Devilled Eggs….either plain….

….or pretty in pink…

I love making Devilled Eggs for finger-food parties. Granted they are a little old fashioned. Or maybe I should say they are a classic – at every party they disappear within no time.

This recipe is a gorgeous looking twist on the usual plain eggs. The eggs are pickled in beet juice and turn a stunning pink.

If I am totally honest personally I prefer the delicate flavour of plain deviled eggs, but these eggs look so stunning I am sure I will make them again.

 

Ingredients
(Pickling recipe from blog ‘Go Lightly Gourmet
Devilled Egg recipe from “Komm Koch und Back mit mir” – my first cookbook ever)
6 eggs

Pickled eggs:

30ml (1/4 cup) of agave syrup (or 30g sugar)
125ml (½ cup) of apple cider vinegar
125ml (½ cup) of water
½ teaspoon of sea salt
½ teaspoon of whole cloves
½  teaspoon of whole allspice
1 cinnamon stick
3 medium beets
½ onion sliced into very thick slices
6 large farm fresh eggs, hard boiled, cooled and peeled

Devilled egg filling:

3 tbsp mayonnaise
1,5 tsp mustard
Salt, Pepper

Recipe

Pickled eggs:

  1. To make the pickling mixture, add all the ingredients except for beets, onion, eggs to a saucepan.
  2. Bring to a gentle boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from the heat.
  3. Wash the beets. Cut off the ends and cut into quarters. (Be carful not to touch the cut surfaces or use gloves.)
  4. Place in a pot and cover with water. Bring to the boil. Reduce heat and simmer for 10-15 minutes until beets are just tender.
  5. Pour off water and allow beets to cool slightly.
  6. Place hard-boiled eggs, onion, cooked beets in a large glass jar or a zip lock bag. Pour in the pickling mixture.
  7. Place in the fridge and pickle for a minimum of 24 hours and up to 2 weeks. The longer the eggs pickle the deeper the pink will seep into the egg. (The eggs on the photograph were pickled whole for 48 hours. I then cut them open and removed the egg yolk to make the deviled egg filling. I returned the egg white halves to the pickling mixture for another 24 hours.)

Devilled egg filling:

  1. Carefully cut the eggs open lengthwise. (I wipe my knife in between eggs as not to transfer egg yolk onto the white.)
  2. Use a teaspoon to remove the egg yolk.
  3. Use a tablespoon to push the egg yolks through a sieve.
  4. Add mayonnaise, mustard, salt and pepper to the yolks and combine. Adjust amounts to suite your taste.
  5. Spoon the mixture into a piping bag and decorate the eggs (alternatively you can use two teaspoons to place the filling into the eggs.)
  6. The eggs can be prepared earlier in the day and stored in the fridge. I have even made them the day before despite the fact that I always read that eggs, once boiled and peeled, should be refrigerated in water.

 
Serve with

Other pink foods for a baby shower: (recipes will follow over the next few days)

This dreamy, creamy Salmon Mousse can be whipped up in no time

Last weekend I hosted a baby shower for my dear friend M JvL. The challenge I set myself was to have a table filled with pink foods. One dish I will certainly make again is this incredibly simple and quick Salmon Mousse.

I served this mousse as a healthy canapé on slices of cucumber. But the next day I also discovered that it makes a fabulous sandwich spread.

 

Ingredients
100g (light) cream cheese
1 tbsp whipping cream
Juice of ½ a lemon
100 g smoked salmon
Salt, pepper
1 cucumber
Optional: capers

 

Recipe

  1. Using a blender, mix cream cheese, cream and lemon until smooth.
  2. Slice salmon and add together with salt and pepper.
  3. Refrigerate mousse for at least half an hour (I placed the mousse in a piping bag and refrigerated it overnight).
  4. When you are ready to serve your canapés, slice the cucumber into thin slices.
  5. Using a piping bag decorate the cucumbers.
  6. Optional: add one caper to each canapé.

 

Serve with

Other pink foods for a baby shower:

Ton sur ton: Pale Pink Salmon Mousse and Shockingly Pink Beet Bread