Local brother-and-sister foodie tag team, Callie Maritz and Marie-Louis Guy, have just released their latest recipe book: Cooking for Crowds (Human & Rousseau, R215. Photography by Melody Deas). Just in time for lazy summer days filled with family and friends and end-of-year bashes, it is filled with a gourmet arsenal of sweet, savoury and spicy crowd pleasers. From old-school cool Life Buoy Doughnuts to more exotic flavours like Mu Shu Pork, Thai Lettuce Wraps and Bulgogi. What makes this book so great, is that the pair has done all the mathematical legwork for us: each recipe comes with quantities for serving 12, 25 or 50 people, making entertaining a cinch.
Here they share one of their favourite recipe with Elle Deco.
“Wheat-free, gluten-free and the only complete plant protein, quinoa is our favourite ‘new’ ingredient. We’re pairing it with beetroot, our favourite ‘old’ ingredient.”
Callie and Mari-Louis
Beetroots 1 Bunch (about 6) / 2 Bunches / 4 Bunches
Olive oil 1 Tbsp / 2 Tbsp / ¼ cup
Water 2 cups / 4 cups / 8 cups
Quinoa 1 cup / 2 cups / 4 cups
Juice and zest of lemons or oranges 1 / 2 / 4
Finely chopped flat-leaf parsley 1 Tbsp / 2 Tbsp / ¼ cup
Freshly ground black pepper
Beetroot micro-herbs for serving (optional)
Preheat the oven to 180 degrees Celsius.
Wash the beetroots, toss with olive oil and roast on a baking tray(s) for 30 minutes, or until cooked.
Leave to cool slightly, then peel the beetroots and mash them into a puree (add a splash of olive oil if required).
Boil the water, stir in the quinoa and simmer for approximately 15 minutes, until the germ splits from the seed and become opaque. Quickly fluff the quinoa with a fork to separate.
Fold the beetroot puree into the cooked quinoa. Add the fruit juice, zest and parsley. Season with salt and pepper to taste. Garnish with beetroot micro-herbs, if using, and serve.
*First quantity is for 12 people, second quantity for 25 and third quantity for 50.
Compiled by Estee Kershoff
For some more beetroot recipes try these: