Favourite Beet Quinoa Salad Print What a beautiful gorgeous red salad!! Author: Lynda Ingredients Salad Ingredients ½ cup quinoa (mixed: white / red / black) ½ cup mixed rice, your choice (brown basmati, brown, wild, etc...but not black) 1 tsp vinegar 1 tsp salt 3 cups (or more) peeled, chopped beets Dressing ½ cup Perth Pepper and Pestle Horseradish Black Peppercorn Red Pepper Jelly Garnish kale (optional) fresh basil sour cream, toasted caraway seeds pomegranate arils Instructions In a rice cooker, add quinoa, mixed rice, beets, vinegar, and salt to your water. Cook as usual. Make sure you cook them together, the rice and quinoa will take on the beet colour to become a beautiful gorgeous festive red. Remove from rice cooker and let cool. While cooling, add Horseradish Black Peppercorn Jelly to the salad and mix until it is lightly melted in. The red pepper jelly will make the beets 'bleed' and create an even more beautiful red colour. TO SERVE Garnish with kale, fresh basil, sour cream, toasted caraway seeds, and pomegranate and serve. 3.5.3208
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- ½ cup quinoa (mixed: white / red / black)
- ½ cup mixed rice, your choice (brown basmati, brown, wild, etc...but not black)
- 1 tsp vinegar
- 1 tsp salt
- 3 cups (or more) peeled, chopped beets
- kale (optional)
- fresh basil
- sour cream, toasted caraway seeds
- pomegranate arils
- In a rice cooker, add quinoa, mixed rice, beets, vinegar, and salt to your water. Cook as usual. Make sure you cook them together, the rice and quinoa will take on the beet colour to become a beautiful gorgeous festive red.
- Remove from rice cooker and let cool.
- While cooling, add Horseradish Black Peppercorn Jelly to the salad and mix until it is lightly melted in. The red pepper jelly will make the beets 'bleed' and create an even more beautiful red colour.
- Garnish with kale, fresh basil, sour cream, toasted caraway seeds, and pomegranate and serve.
The post Favourite Beet Quinoa Salad appeared first on Perth Pepper and Pestle .
]]>Festive Christmas Custard Print This is quite a stunning dessert when served in unmatching wine goblets. Give special attention to the garnishes you choose. It's so easy to dress this up for most demanding occasion. Author: Lynda Serves: 4 Ingredients ½ cup Perth Pepper and Pestle Moroccan Tangerine Red Pepper Jelly (or any of the 7 variations...see below), heated slightly to melt 2 cups custard (Bird’s Custard Powder is our favourite) fresh whipped cream or Floating Island Meringue Pomegranate arils or cranberry (for a bright red finish !) OR try our recipe for Christmas Clementines...very yummy and so pretty ! Instructions Spoon Moroccan Tangerine Red Pepper Jelly into 4 medium sized wine glasses, then spoon a layer of warm custard, finishing with a little drizzle of warm jelly. TO SERVE: Serve warm or cold with a dollop of whipped cream or meringue, a sprinkle of pomegranate arils OR Cranberries or both ....gorgeous!! VARIATIONS: Raspberry Chipotle Red Pepper Jelly Blueberry Sambuca Red Pepper Jelly Papaya Lime Red Pepper Jelly Mango Ginger Red Pepper Jelly Spicy Tart Cherry Red Pepper Jelly Balsamic Fig Red Pepper Jelly Ruby Red Grapefruit Red Pepper Jelly 3.5.3208
What you need to make this recipe
[wpsc_products product_id='1708']
[wpsc_products product_id='1714']
[wpsc_products product_id='1704']
[wpsc_products product_id='1703']
[wpsc_products product_id='1702']
[wpsc_products product_id='1715']
[wpsc_products product_id='1704']
[wpsc_products product_id='1706']
Try our other Red Pepper Jellies
[wpec_product_slider category="Red Pepper Jelly"]
The post Festive Christmas Custard appeared first on Perth Pepper and Pestle .
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- ½ cup Perth Pepper and Pestle Moroccan Tangerine Red Pepper Jelly (or any of the 7 variations...see below), heated slightly to melt
- 2 cups custard (Bird’s Custard Powder is our favourite)
- fresh whipped cream or Floating Island Meringue
- Pomegranate arils or cranberry (for a bright red finish !) OR try our recipe for Christmas Clementines...very yummy and so pretty !
- Spoon Moroccan Tangerine Red Pepper Jelly into 4 medium sized wine glasses, then spoon a layer of warm custard, finishing with a little drizzle of warm jelly.
- Serve warm or cold with a dollop of whipped cream or meringue, a sprinkle of pomegranate arils OR Cranberries or both ....gorgeous!!
- Raspberry Chipotle Red Pepper Jelly
- Blueberry Sambuca Red Pepper Jelly
- Papaya Lime Red Pepper Jelly
- Mango Ginger Red Pepper Jelly
- Spicy Tart Cherry Red Pepper Jelly
- Balsamic Fig Red Pepper Jelly
- Ruby Red Grapefruit Red Pepper Jelly
What you need to make this recipe
[wpsc_products product_id=’1708′]
[wpsc_products product_id=’1714′]
[wpsc_products product_id=’1704′]
[wpsc_products product_id=’1703′]
[wpsc_products product_id=’1702′]
[wpsc_products product_id=’1715′]
[wpsc_products product_id=’1704′]
[wpsc_products product_id=’1706′]
Try our other Red Pepper Jellies
[wpec_product_slider category=”Red Pepper Jelly”]
The post Festive Christmas Custard appeared first on Perth Pepper and Pestle .
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