I love roses, most people do, although if Matt gives me flowers I don’t want roses because they don’t last as long as other flowers such as Carnations. Where I used to live in England we had a wonderful rose garden and not only that I decorated the living room, which looked out onto the garden, with rose patterned materials and it was known as the Rose Room. Then, when I had lots to pick, I could make lots of arrangements whilst they lasted. For you viewing pleasure, here are three slightly unusual roses.
How they achieved the last picture I have no idea, is it real, is it photoshopped, I don’t know, but they are rather lovely.
I love beetroot, or beets as they are always called round here, and I thought this seemed like a good way of preparing them. I have no idea what Persian feta is, but I assume regular Greek feta can be substituted.
Roasted beetroot salad with olive oil, lemon and Persian feta
Huey’s KitchenServes 4
Ingredients
- 6 medium beetroot, scrubbed
- olive oil
- juice of 1-2 lemons
- sea salt & freshly ground pepper
- Persian feta, crumbled
- 1 tbsp chopped fresh parsley
Method
- Preheat oven to 180°C fan forced (200°C normal).
- Roast the beetroot until tender and, when cool enough to handle, peel and cut into wedges.
- While the beetroot is still warmish, toss with oil, lemon juice and seasonings to taste.
- To serve, arrange the beetroot on one plate (or individual plates), scatter a generous amount of feta on top and sprinkle with parsley.
