Chocolate Beet Cake

2 cup all-purpose flour

1 ¾ cup sugar

⅔ cup cocoa powder

1 tsp baking powder

1 tsp salt

¾ cup unsalted butter at room temperature, cut into pieces

2 large eggs at room temperature

1 tsp vanilla extract

¾ cup finely grated cooked beets (about 2 large beets)

1 ¼ cup hot water

For the cake, preheat  oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess.

Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter has been worked into the flour (it will seem dry and crumbly).

Add the eggs and vanilla and mix in slightly, then mix in the beets. Add the hot water while mixing on low speed, then increase the speed to medium high and continue to mix for 2 to 3 minutes, until the batter is thick and fluffy. 

Scrape the batter into the prepared pans, spread to level the batter and tap the pans on the counter to knock out any large air pockets.

Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 30 minutes then turn them out onto a cooling rack to cool completely.

Frosting

Melt the butter in a medium saucepan, then whisk in the sugar and cocoa powder. Continue to whisk this over medium heat until the mixture begins to bubble, then whisk in the cream. Continue to whisk until the mixture returns to a simmer (gentle bubbles) and whisk for an additional minute. Remove the pan from the heat and stir in the vanilla and salt. Cool the mixture (it will look like a thick fudge sauce) to room temperature, then chill for about 1 hour, stirring occasionally while chilling. This will set the frosting to a spreadable consistency.

To assemble, peel the parchment from a cake layer and place it on a plate or platter. Spread an even layer of frosting over the top of the cake and place the second cake layer on top. Frost the top and sides of the cake, spreading until smooth. Chill the cake to set, but pull the cake from the fridge an hour before slicing and serving.

The cake will keep for up to 4 days, refrigerated. (freezes well too)

Beet cake with hidden loonies and toonies makes a great 12th  birthday cake for Tristan.

Kathy's Walnut, Chicken and Cherry Quinoa Salad

1 cup dry quinoa
2 cups  water
1 1/2 diced grilled chicken
1/2 cup dried cherries
1/2 cup celery, diced
1/4 cup sweet onion, minced
1/2 cup walnuts (pecans) toasted and coarsely chopped
chopped fresh thyme (optional)
(options to add- mandarin orange slices, pumpkin seeds, craisins)
Dressing

1/3 cup extra-virgin olive oil
1/4 cup white wine vinegar (or 3 tbsp. balsamic vinegar)
1 tsp. sugar
1/2 tsp. salt
1 garlic clove, minced
freshly ground pepper, to taste

Bring water and quinoa to a boil in a medium saucepan; reduce the heat and simmer, covered, for 12 minutes.  Let stand for 10 minutes, then fluff with a fork and let cool.

Place the cooled quinoa in a large bowl with the chicken, cherries, celery and onion.  (can prepare the quinoa the day before)

Prepare the dressing.  Whisk together all ingredients and pour over the salad; toss well to coat.  Cover and chill for at least 1 hour.

Add walnuts and thyme to the salad just before serving.  Makes 6 servings.

Tip: Replace the dried cherries with halved and pitted fresh  herries when they're in season.

Kathy's Hash Brown Crust Quiche Lorraine

Hash Brown Crust

4 cups frozen shredded hash browns, thawed (1 pkg of Golden Grill Hashbrown)

2 tsp.  butter, melted

1 beaten egg

1 tsp salt

butter, for greasing

oil spray (or olive oil)

Egg Mixture

4 eggs

1 cup milk (preferably cream, but low fat will also work)

3/4 cup cream

seasoning salt

1 tsp Johnny's garlic spread

options-onion powder, cayenne, red pepper flakes, etc.

1/2 tsp salt

black pepper

Filling

1/2 tbsp butter

6 oz / 180g bacon, cut into large dice (5 or 6 slices)

1 small onion, diced

1 garlic clove, minced

3/4 cup grated cheese (cheddar or gruyere)

(actually any quiche filling)

Preheat oven to 425F.

Grease pie dish with olive oil.

Hash Brown Crust

Grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds.

Take a handful of the rinsed grated potatoes or the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl.  Repeat with remaining potato.  (You should have about 4 cups)

Add melted butter and salt and mix.

Pour the shredded potato into pie dish and spread over the base and side.

Pat down  until firmly packed.  Bake the crust for around 30 minutes.

Filling and Egg Mixture

Melt 1/2 tbsp butter in fry pan over medium heat.

Add onion, garlic and bacon and saute until the onion is translucent and the bacon is starting to brown but not crisp.

Remove from the stove and set aside to cool slightly.  Place Egg Mixture ingredients in a bowl and whisk to combine.

Fill Quiche

When the crust is light golden brown remove from the oven and scatter the bacon onion mixture across the base, then the cheese.  Then pour the Egg Mixture in.

Baking the Quiche

Return the quiche to the oven and turn the oven down to 350.  Bake for 25 minutes or until set.  Let it rest for 5 to 10 minutes before serving.