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Recipe Journal

Scandi Beetroot Latte


Scandi Beetroot Latte 

In Scandinavia beetroot is a staple in home cooking. With my Nordic background we use Beetroot often in salads, soups, roasted and pickled. We always  use it as a food colouring in cakes, cake or cup cake icings and where I long for a red or pink food colour. This versatile vegetable has so many delicious uses.The root has a sweetness to it and is high in antioxidants therefore very good for your health. I love the colour of it, it makes everything beautiful and visually pleasing.

I whipped up this beetroot latte for myself instead of my regular afternoon tea latte.


1 cup organic milk or enough milk to fill your mug reserve 1 tbsp.

1 tsp organic beet root crystals (crunchy sweet little things) 

Instructions:    In your mug, add beet root crystals and1 tsp of milk and mix together.

Heat the remaining milk in a small saucepan, gently whisking. Do not bring the milk to a boil.

Once your milk is heated, froth up your milk with a milk frother.

Gently pour frothed milk into your mug, this will create the marbled pink and white effect.

Give the latte a little mix with a spoon before you drink it and top with dried beet crystals for a sweet finale.       


Note: Alternatively use homemade or store bought almond milk.




How to Make the Rose Apple Pie 

Recipe found here http://piebox.com/wp-content/uploads/2016/02/rose-pie-0188.jpg 



Bebe Pastry

Traditionally this pastry is filled with butter cream a lengthy process in making. The confectioner Fazer in Finland has been making these pastries since the1880s it is a real labour of love.  

We created a simple version of the pastry that tastes similar by using ready made tart shells. 

1 package frozen mini tart shells (Tenderflake).

2 dl whipping cream

2 dl devon custard or vanilla pudding


8 dl icing sugar (sifted)

8 tsp milk

6 tsp beet juice 

1 tsp real vanilla

4 tsp cake sprinkles 

Preheat oven to suggested temperature on the package.

  1. Bake tart shells according to package.
  2. Let cool on a wire rack.
  3. Whip the cream until thick and fluffy. Fold in the devon cream or vanilla pudding.
  4. Fill the tart shells with the vanilla filling.
  5. Whip the sifted icing sugar with milk and vanilla, slowly add beet juice one tsp at a time for desired pink colour (the beet juice will not alter the taste of the icing).
  6. Glaze the tarts with the icing and scatter some sprinkles on top (while the icing is still setting).
  7. Let set. 

Makes 18 tarts. 

Note: For any leftover vanilla filling it will keep in the fridge for 3-4 days. 



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