October | 2021 | Aunty G's Kitchen

We always make sweet biscuits at home, normally ones with chocolate! I saw a post from Gemma’s blog and she made cheese biscuits with her son so I thought we can try out her recipe as I have got all the ingredients at home! Something to make on a rainy day! 🙂

You only need 4 ingredients which are cold butter (115g), grated cheese (225g), plain flour (282g) and water (3-4tbsp). You put all the dry ingredients first in the food processor and add enough water until it turns into a dough. Then, wrap it with clingfilm put it in the fridge to chill for 20 minutes or so. We didn’t have the gold fish cutter so we used cutters that we had at home! Roll the dough as thinly as possible on a floured surface, ours was a bit thick! Cut them out and bake in the oven for 20 minutes until it is golden and crisp at GM4.

What was the outcome? They didn’t like it!!! Typical, they love to eat cheese in their food but not in a biscuit, their response was ‘it’s too cheesy!!’. I must admit, I am not a big fan of savory biscuits but they tasted really light and fluffy. Not sure if they were meant to be crunchy as my batch was quite soft, I think our dough was quite thick! We probably made around 25 biscuits or so which was alot to eat between me and my husband and i did not fancy having it the whole week! Luckily, I was able to give some of the cheese biscuits to my friends as their kids liked it! At least i tried so sweet biscuits next time! 🙂

I have been quite lazy lately with learning new vegetarian dishes and cooking the usual food for our ‘once a week veggie’ day like jacket potatoes with tuna or seafood pasta etc.

In my Good Food Magazine, August edition, I saw a recipe using beetroots, I only really eat beetroots in salads and the ones that I buy in the supermarkets are already diced or pickled. I have never used a raw beetroot before so it is a challenge!!! 🙂 I wonder what our kids would think of it as it would pink pasta! 🙂 I can’t wait to see what it turns out like!

Ingredients – 2 x large beetroots, peeled and chopped into chunks, 1 x tbsp olive oil, 2 x onions finely chopped, 4 x celery sticks, finely chopped, 4 x carrots, peeled and finely chopped, 1 small bunch of basil, 2 x garlic cloves finely chopped, 400g wholemeal pasta, 75g of creme fraiche and 100g feta.

Method:

Boil the beetroot in a pan of salted water for 5 minutes and use a slotted spoon to take the beetroot out and leave the water aside.
Put the olive oil in a large frying pan, add the onions, celery and carrots and cook for 8 mins until softened. Finely chopped the basil stalks and celery tops, and add the garlic and fry for a 1 minute.
Tip the pasta in the same water that you used to cook the beetroot and cook the pasta for about 20 mins. Drain and reserve 200ml of the pasta water and tip the pasta back into the pan.
Meanwhile, put the beetroot with half of the vegetables, most of basil leaves and crème fraiche into a food processor. Blitz until smooth and add the reserved pasta water to make into a thick mixture.
Stir this sauce through the pasta and add the remaining vegetables and season. Divide it up and crumble over some feta cheese on top and scatter with the remaining basil leaves. Enjoy!

It was nothing like I have made in the past, even Dan raised his eyebrow when he saw the dish and Gray kept asking why is it pink!! Lol! It was very delicious and felt extremely healthy to eat!! The pasta sauce is quite thick but really sweet! We had plenty for leftovers and it was more flavorsome the next day!! I would definitely be making this again!! It was just alotnof chopping required!