Amuse Bouche!

Angel Blogger here – I thought today I would look at how the French start a special meal. You may have heard the word “Amuse Bouche” or “Mis en Bouche” the translation is to amuse, delight, or to put in the mouth. It is literally something to tease & prepare your mouth for what is about to be served.

Because it is the first food your eyes & mouth receives, the taste should be good but not too overpowering.

As we are enjoying a very warm spring I choose to do a chilled Beetroot & apple Gazpacho last night. Now normally I am not the biggest fan of beetroot, but this recipe is softened with the addition of apple juice. If you are a fan of beetroot by all means use less apple juice. This is very easy to make as well as being refreshing & nutritious. It is suitable for vegetarians & vegans too, so every one is happy.

RECIPE SERVES 8-10

450g cooked beetroot not pickled.

½ cucumber seeded & diced

2 Tbsp water

250ml Apple juice

! Shallot

4 mint leaves

1Tbsp lemon juice

METHOD

Put the cooked beets in a liquidiser, along with all the other ingredients. Liquidize till smooth. I prefer to now strain the juice through a Chinese sieve (large holes) you get a better texture, but if you prefer it pulpy don’t bother. Pour into a measuring jug, you need ½ litre juice, if necessary add more apple juice. Chill for at least 2 hours. Pour into small glasses or black coffee cups, garnish with a slice of apple.

Variations: if you want this as a health drink then it’s the perfect quantity, double or treble ingredients for a large bowl portion. It is an extremely healthy soup & perfect for the summer.

Note – I have gone to the trouble in the past to roast my beetroot, but to be honest the taste wasn’t any different & this way is so quick & easy.

Warning Beetroot stains everything so wear disposable gloves or be very careful.