Do you, like so many Mums have trouble getting your kiddie winks to eat their veggies? I know, I know, it’s tough isn't it? I remember when our son was little we would go out to a restaurant, trap him in his high chair and order him a side of steamed vegetables that he would seriously hoe into. Then something happened, out of the blue, he developed his own little mind and all of a sudden started to order his dinner based on price in order of the most expensive dish if you please! Atlantic Salmon, Fillet Mignon, Barramundi etc, etc and we would shrug our shoulders and pay the bill, secretly happy that he was developing a sophisticated palate. But when he started leaving his veggies on the plate that was the end of it. “If you are going to order an adult meal then you must eat it, vegetables and all.” we would say.
Nowadays we don't have that sort of trouble, not since we discovered how yummy green smoothies can be and how easily we can incorporate at least two vege and two fruit into a drink we have at afternoon tea time.
Also we have discovered the very best chocolate cake in the world which is loaded with beautiful beetroot puree. I have made this cake for an adult friends birthday dinner and served it up to my husband’s Board of Directors. The children across the street are putting in requests for me to make it again on the weekends, and our son has it in his lunchbox most days. I recognise that it is just a chocolate cake after all, filled with butter and sugar and all sorts of other not so healthy ingredients (if not taken in moderation), but this is a seriously deliciously addictive cake with the benefit of containing vegetables!
CHOCOLATE BEETROOT CAKE from current issue of Earth Garden Magazine
Ingredients:
100gm dark chocolate
3 medium free range eggs
300gm brown sugar
180 gm butter
300gm cooked beetroot
1 tsp vanilla extract
30 gm cocoa powder
100 gm almond meal
100gm plain flour
1 1/2 tsp baking powder
1/4 tsp salt
Method:
1. To cook the beetroots wash thoroughly and place in a pot full of cold water. Bring to the boil and cook until soft when poked with a knife. Cool, rub off skins, and then blend to make a puree.
2. Preheat oven to 180 C. Grease and line your cake tin, either one square 20 x 20cm or 2 x 22cm tins.
3. Melt chocolate and butter in a double boiler and leave to cool to room temperature. I use the microwave and heat for thirty seconds, give it a stir and another fifteen seconds and stir again.
4. In a separate bowl, lightly whisk together the eggs and sugar.
5. Slowly add the cooked beet puree, the melted chocolate and vanilla into the egg mixture. Beat until just combined.
6. Sift the cocoa, flour, baking powder. Add this the almond meal and salt to the beet batter. Fold until just combined, do not over mix.
7. Pour into the cake tins and bake for 35-45 minutes, or until the cake just springs back if you touch it. Leave to cool then ice if desired. We just dust with icing sugar and serve like a brownie, with a dollop of double cream! YUMMMMMM!
No trouble getting kids to eat this one. Give it a try and let us know what you think.
