Carb Conscious Archives

New Year's

Easy lamb casserole with brown basmati rice

1 hour

Ostrich recipes

Ostrich fillets with pizzaiola sauce

15 minutes

Soup recipes

Roasted tomato, red bean and feta soup

45 minutes

Brinjal recipes

Madras curry with coconut milk and pomegranate

Beef recipes

Matured sirloin steaks with cracked black pepper and buttery beans

10 to 15 minutes

Pears and beetroots poached in gluhwein

Serves 4

Difficulty Easy

Cooking Time 1 hour

Ingredients

4 to 6 whole beetroots
water
4 to 6 pears
gluhwein

Method

Trim and wash 4 to 6 whole beetroots and place in a deep saucepan. Add enough water to just cover the beetroots. Bring to a boil and simmer until the beetroots start to soften. Remove and rinse carefully under cool running water. Carefully remove the skin of the beetroots and rinse again.
Using a vegetable peeler, remove some of the outer skins of 4 to 6 pears. Empty a bottle of gluhwein into a large saucepan. Add the pears and beetroots and bring to a boil.
Turn down the heat and simmer until the pears start to soften. Remove from the heat and slice through some of the pears and beetroots.
Add pomegranate rubies and serve warm for breakfast, as a dessert, or as a soup with melting Brie and warm crusty bread on the side.
Alternatively, remove all the stalks and pips from the pears and beetroots, and purée in a blender. Serve as a warm soup or drink garnished with pomegranate rubies.

Cook’s tip: For a little indulgence, add a dollop of cream.

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Easy lamb casserole with brown basmati rice

Ostrich fillets with pizzaiola sauce

Roasted tomato, red bean and feta soup

Warm brinjal dip

Madras curry with coconut milk and pomegranate

Matured sirloin steaks with cracked black pepper and buttery beans

Oven-roasted red pepper and chilli bangers with lentil salad

Middle Eastern herb and feta eggah

Organic vegetable fritters

Pears and beetroots poached in gluhwein

Pears and beetroots poached in gluhwein

Ingredients

Method