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Yorkshire puddings with Feta PDO and beetroot puree

Yorkshire puddings with Feta PDO and beetroot puree



For the beetroot puree:
• 500gr. Beetroot (peeled and diced)
• Juice of one large orange
• 80 ml 48% creme
• Zest of 1 lime
• Salt
• Pepper
• 5 gr. garlic

For the Yorkshire puddings
• 60gr. Feta PDO grated
• 140gr. All-purpose four
• 4 eggs
• 200 ml milk
• Some sunflower oil for baking



For the puree: place the beetroot in a saucepan and pour the orange juice. Add water until they are covered and simmer until they turn soft, then put them in a blender together with the cream and garlic and blend until they form a puree with a velvety texture. Add the zest and season to taste.
For the Yorkshire puddings: stir the flour and the eggs well in a bowl and after they incorporate add the feta. Then pour the milk slowly as you continue to stir, until you get a batter without lumps.
Preheat the oven at 230oC. and place the special baking utensil (Yorkshire pudding tins) in the oven with the tins greased with sunflower oil so that they heat through. Put the batter in a jug, take the hot pudding tins out of the oven and using the jug fill the holes. Bake for 20-25 minutes until golden brown and puffed up. Enjoy…!

*Note that beetroot is a seasonal product, while Yorkshire pudding is a traditional English recipe.