I have a friend[name withheld for obvious reasons] who has a very interesting palate. Her habits are sometimes questionable but at best, very interesting. She came to visit me some time ago and had some leftover stew I had made the previous night. I also offered her scones too which, I assumed, she’d have after her stew. She proceeded to put her scones IN THE STEW! She explained that the sweet and savoury combo just worked for her and that’s how she enjoyed her food. Ummm….really?? I have an overly active imagination so my mind started racing – there I was, imagining my sticky toffee pudding and ice cream in the same plate, and spoonful, as my green Thai curry. No. Some things just don’t go.
There are, however, some not-so-conventional combos that do work. Beetroot and cheese on toast is one of my recent discoveries and a new favourite. Beetroot used to be, and still is a staple in my mother’s house. I’ve always disliked the way it discolours anything it comes in contact with on the plate. Now that I’m a grown up myself, I choose NOT to have it on Sundays, or any other day of the week for that matter - except when it’s combined with cheese on toast. It sounds strange but it works, for some reason.
The recipe is quite simple. You need equal amounts of beetroot (premade and grated from the shop will do) and grated cheddar cheese.
· Mix 2 heaped tablespoons of beetroot and cheese together
· Add a tablespoon of mayonnaise to the combo and mix well
· Add a bit of salt and pepper to taste
· Chop a spring onion (as much as you can stomach) and add to mix
· Place the filling on your bread of choice (I use ciabatta) and toast
