Beetroot Gazpacho for Pink October

We all knew that Pink October was created as awareness for Breast cancer throughout the world.  My Little contribution to this Pink October is this refreshing Beetroot Gazpacho. There is a good saying that Prevention is better than cure.  To defend our body from these horrifying diseases it's always good to look out for what we eat.  We are what we eat.  To keep our body sound and health, it's good to have a well balanced nutritious diet.

Beetroot is one of those super vegetable which has loads of vitamins and minerals.  Raw beetroot gives most of the vitamins and minerals.  Read more about beetroot here.
Gazpacho is a Spanish style cold soup.  This is traditionally made with tomatoes and now we have many variations using avocado, carrot, beetroot etc.

At my first glance I too had a lots of doubts with this, a soup with no cooking, cold and beetroot as a star ingredient is it going to be too sweet with dominating beetroot flavours.  I was completely wrong, with a touch of few other ingredients, this is a bowl of refreshment to start your day.  One more good thing about this soup is since it's served cold, it can be made well ahead and you can store it in the refrigerator.  When you try it you'll see the wonders.

Source: Culinary Anthropologist
Serves 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Beetroot- 2 medium sized
Cucumber- 1 small sized
Tomato- 1 medium sized
Garlic- 4 cloves
Olive oil- 4 tsp
Water- 150 ml
Bread - 1/2 of 1 slice
Croutons- to garnish on top
Coriander leaves- to garnish on top
Salt and pepper to taste

Method:

Preheat the oven to 220 degree Celsius.  Loosely cover the beetroots in foil paper.  Place it in the preheated oven for about 20 minutes.  Let it cool down, peel and chop it roughly.  Roughly chop 1/4 of cucumber and 1/4 of tomato.  Add the beetroot, roughly chopped cucumber, tomato, garlic, bread, olive oil, water, salt and pepper to taste.  Blend it until you get a smooth puree.  The consistency shouldn't be too thick like a cake batter or runny like a milk.  It should be just thick enough to fall of from the spoon.  You can serve the soup immediately or chill and serve.
Just before serving chop finely the remaining cucumber and tomato.  Add the finely chopped cucumber and tomato along with croutons and coriander leaves on top of the soup.

This soup goes to VFAM- Beetroot/ Cranberry hosted by Sumee's Culinary bites originally started by Priya.  
Also sending this soup to Power Of Pink Challenge and The Soup Kitchen- Double Bubble.

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Beetroot Chocolate Brownies

Time surely flies, isn't ?  Almost each and everybody will say this, I have no time, I have done nothing, OMG! time just flies.  In the last few weeks or may be last few months I have been lagging a lot in blogging and I have a lot lot to catch up.
I couldn't keep up the schedules promptly and post recipes on time.  My apologies for having Any One Can Cook on hold for long time now.  I promise that it'll be surely on next week no matter whatever the situation.

Today I'm going to post Beetroot chocolate brownies.  This is been on my drafts for a long time now, so decided to go ahead today.  This recipe is adapted from Chef in You, I don't think anybody needs introduction about Chef in you, even if you are beginner in cooking, when you follow her recipes you'll be a great cook.  Do check out her site for all yummy recipes with easy instructions.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 15 to 16 squares

Ingredients:
2 medium sized beetroots
Flour- 100 g
Butter- 100 g
Sugar- 150 g
Egg whites- 3
Cocoa powder- 3 tbsp
Dark chocolate chips- 75 g
Walnuts- 10 to 12 ( optional )
Vanilla extract- 1 tsp

Method:
Peel and wash  the beetroots.  Chop the beetroots into cubes and steam it for 10 to 15 minutes until they become soft.  Puree the cooked beetroot in a blender without adding any water.
Preheat the oven to 180 degree Celsius.  Beat together butter and sugar, until it looks creamy.  Beat it in the eggs one by one until it looks fluffy.  Add the beetroot puree and mix it to combine.  Sift together flour and cocoa powder in a large bowl.  Fold in the flour mixture into the egg mixture.  Finally fold in the chocolate chips and chopped walnuts.  Grease and line a 9 inch square cake tin.  Pour the mixture into the  prepared tin and bake it in the preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean.  Take it out from the oven, leave it cool down in the tray and cut into squares.  Once cooled completely, store it in a air tight container.

reade more... Résuméabuiyad