Beetroot Chips

Ingredients

500 g beetroot, peeled
750 ml vegetable oil, to fry

Method
Use a sharp knife to cut the beetroot into paper-thin slices. Preheat the oven to 180C
Heat the oil in a frying pan over high heat and cook the beetroot slices, in batches, until they are crisp and browned. Drain on paper towels and keep warm in a 120C oven while cooking the remainder.

Back Sapote Cake

Serves 4 people

Ingredients

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 1/2 cups SR flour
• pinch salt
• 2 tbsp milk
• 1 tsp vanilla essence
• 4 medium ripe black sapotes
• Chocolate Fruit Sauce

Method

Cream butter and sugar.
Add eggs and beat well.
Mix in fruit pulp and add sifted flour alternately, with milk and salt.
Beat until well mixed. Bake in a moderate oven for 45 minutes.
Alternatively, bake in muffin tray for 15 to 20 minutes or steam in individual pudding moulds.
Serve warm with Chocolate Fruit Sauce and cream.

Taken from: http://www.tropicalfruitworld.com.au/recipes/recipe.asp?recipeID=10

Chocolate Beetroot Cake

Ingredients

300g Finely Grated Fresh Beetroot
3 eggs
1/4 cup Cocoa
160g Plain Flour
1 1/2tsp Baking Powder
1/2 cup Caster Sugar
1/4 cup loosely packed brown sugar
35g Dark Chocolate, melted
50ml Olive Oil
60g Almond Meal

Method

1. Preheat the oven to 180 degrees, grease and lightly flour a cake tin
2. Sift all the dry ingredients into one bowl
3. Add the Beetroot, Oil,chocolate, and eggs and mix to combine
4. Pour into the cake tin, and place in oven for about 30-40 minutes, or until it springs back when touched AND when a skewer is inserted into the middle, it comes out clean.
5. Rest on bench for 10 minutes in tin, then invert onto a cooling rack.
6. Serve.

Taken from: http://iatebrisbane.com/2009/07/chocolate-beetroot-cake/

Wild Rosella Cheesecake

Serves: a 23cm (9inch) cake

Ingredients:

» 1 ¾ (330gm) cream cheese
» ¾ cup (170gm) castor sugar
» 2 egg yolks
» 2 ½ cups (600ml) thickened cream
» 3 teaspoons (25gm) powdered gelatine
» ½ jar (145gm) OS Wild Rosella Jam for cake

Biscuit base
» 1 pack crushed sweet biscuits (eg, arrowroot, marie)
» Unsalted butter, melted to bind biscuits

Mirror Jelly top
» ¼ jar (75gm) OS Wild Rosella Jam for jelly
» 2 cups (500ml) water
» 3 teaspoons (20 gm) additional powdered gelatine


Preparation:

To make biscuit base
1. Mix the melted butter with the crushed biscuits. Press evenly into the base of a 23cm spingform tin. Refrigerate until firm.


To make the cheesecake
1. In an electric mixer, cream the cream cheese and castor sugar until light and runny in texture, with no lumps.
2. Add egg yolks one at a time, mixing each one into the mix well.
3. In a large, clean bowl whip the cream until just thick and fold through the cheese mix. Now fold through the OS Wild Rosella Jam until completely mixed.
4. Dissolve the 15gm gelatine according to packet instructions. When completely dissolved whisk quickly and thoroughly through the cheesecake mix. Pour into the prepared springform cake tin, ensuring the surface is smooth and level.
5. Refrigerate for at least two hours before topping with the mirror jelly top.


To make the mirror jelly top
1. Bring the water and the jam together to the boil and then strain through a fine sieve to remove the solids. Let the syrup cool to room temperature before adding dissolved gelatine (according to packet instructions).
2. Once cool . test that the mirror jelly will set by pouring a dessertspoon onto a saucer and refrigerating. If the jelly sets, proceed to next step.
If not setting add a further teaspoon of dissolved gelatine, according to packet instructions.
3. Carefully pour the mirror jelly over the set, cold cheesecake. Place carefully on a flat surface in the refrigerator and allow to sett for at least 1-2 hours before serving.
4. When ready to serve, carefully run a thin bladed knife inside the rim of the springform and carefully release the cake tin from the cake.


Taken from: http://www.outbackspirit.com.au/product-type/preserves/wild-rosella-jam/wild-rosella-cheesecake/