Recipes: Beetroot Spread and Lemon Biscuits

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The Grower's Cookbook
by Dennis Greville and Jill Brewis, $35,
available only from the publisher, calicopublishing.co.nz

BEETROOT SPREAD

Makes about 2 cups

INGREDIENTS

500g beetroot, washed, leaves discarded
2 medium onions, peeled and chopped finely
200g brown sugar
1 tsp black peppercorns
1 tsp salt
1-2 red chillies, seeds removed, finely chopped
1 cup malt vinegar
2 tsp chopped coriander

METHOD
Grate the beetroot finely and put in a saucepan with the onions, sugar, peppercorns and salt. Add chilli to taste, using a second chilli if a spicier spread is desired.

Cover with the vinegar and bring to the boil.

Add coriander. Boil for 20-30 minutes until the beetroot is cooked and the mixture is thick.

Spoon into clean hot jars and seal if not required immediately.

Serve on crackers, toast or bread.

LEMON BISCUITS

Makes about 48

INGREDIENTS

100g butter or margarine
100g castor sugar
1 egg
Grated rind of 1 lemon
Pinch of salt
1 tsp baking powder
250g plain flour

METHOD
Preheat the oven to 175C. Lightly grease an oven tray.

Cream butter or margarine with sugar until light and white.

Beat the egg into the creamed mixture. Add rind and salt.

Sift the flour and baking powder together and stir into the mixture, which should be soft.

Shape into a roll and put into the refrigerator until firm enough to handle.

Cut thin rounds and put on to the oven tray.

Bake for approximately 10 minutes until just beginning to colour. Overcooking spoils the flavour.

Serve with desserts and fruit salad.

Will keep for several weeks in an airtight container.

Photo / Thinkstock