I've cooked 2 large pots of beetroot leaves and stalks in the Instant Pot with chilli, pomegranate juice and orange juice. It's delcious and will go in the freezer for things like raita, pasta sauces, or mixed with white beans or hummus for a dip, or in soups, .....

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Here's the recipe. Very simple. I didn't add any sugar. It doesn't have eggs so the texture of the bread is quite soft and very enjoyable on a cold winter morning. Equally good no doubt on a lovely, not too hot, summer evening.

The recipe is really flexible, I suspect. I used olive oil instead of butter, but put a few dots of butter on top. I kept the crusts on, added some of my dried herb, lots of my fermented chilli sauce, and the parmesan over the top. I imagine garlic and other goodies would be nice also, depending on what you are eating it with.

There are fancier versions. I like the look of this cheesy one with eggs, using roasted tomatoes and bread toasted in the oven before using in the pudding.

https://chewingthefat.us.com/2024/08/tomato-bread-pudding.html

Enjoy!

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For reasons, I didn't get to have the leftover spinach topped with eggs for breakfast this morning. So I've baked a frittata for an early evening meal. Very simple - I was inspired by Maddy Goldburg who often makes huge ones when cooking for her 100 people at her local food shelter. ( https://www.youtube.com/@MaddyGoldberg1 )

I laid the cooked spinach (with pinenuts) in an oiled oven pan, mixed its juices with eggs and some spices, sprinkled parmesan cheese from the freezer on the spinach and in the egg mix, poured the eggs over the spinach, more parmesan on top. That's all. Into the oven. Baked until puffy and golden.

This so tasty, and so much more tasty than it should be for something so simple. Salad on the side.

Leftovers for supper.

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I had some of the raisins soaked in pomegranate juice on top of porridge for breakfast this morning - wonderful! The tartness of the juice, the sweet of the raisins and the creamy porridge 😋😋😋

Tonight I cooked lovely leafy spinach and pine nuts in pomegranate juice, orange juice and a touch of fermented chilli sauce, in the Instant Pot. The Instant Pot does greens quickly and well 😋 and it pushed the pomegranate/orange/chilli flavours into the spinach. 😋😋😋 I'll be using the IP more for greens in the future.

Leftovers will be breakfast, topped with eggs.

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I've made a jar of Preserved Oranges, and they look so cute and colourful.

The oranges are fewer this year, but make up for it in sweetness and juiciness. They are DIVINE. Eating one this afternoon, I had juice running down my chin.

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