Dug up some horseradish, washed, peeled and grated it, the smell drilled through my sinuses. Made a sauce that keeps in the fridge for almost ever and is pretty addictive in cheese sandwiches, mixing grated horseradish, powdered mustard, a little cider vinegar, crème fraîche (sour cream), with a little salt and pepper. Used some to mix with flecked smoked mackerel and more crème fraîche, to make a pretty delicious pâté.
And then inspired by a lovely recipe by Cheryl Sternman Rule, I concocted a most delicious spread substituting ready cooked beetroot for the original fresh spinach.
PRETTY in pink SPREAD
2 oz/56g cooked beetroot
1/2 cup whole roasted, unsalted cashews (I roast them at 160 degree Celsius for about 10 minutes and let them cool)
1 clove garlic, roughly chopped
2 tablespoons sour cream
1 oz/28g cream cheese
1 teaspoon fresh lemon juice
1 tablespoon (or to taste) freshly grated horseradish
pinch of salt/fresh black pepper to taste
I started by reducing the cashews and the garlic into powder in the food processor, and then added the rest of the ingredients, it is necessary to stop and scrape the ingredients back from the sides where they will aim to escape. The resulting colour is pretty lovely and it tastes absolutely delicious (and quite sweet) with or without horseradish. When spinach is in season where you are, you may like to make a green spread and a pink spread the same day for the same meal and rejoice in the joy of natural food colours. Toast your bread ! Play with your food !
These past couple of weeks have been warmed with the nearness and kindness of friends and the smile of strangers, are my planets particularly aligned ? How easy it is sometimes to be alive (and grateful).