I can't quite get enough of beetroot at the moment. And these little rosti cakes would make a sweet brunch idea, or make a big batch for bite size nibbles to go with your beetroot croutons! 

Ingredients: (Makes One 15 inch tray bake or would make approx 12 mini rostis) 

• 2 baking potatoes
• 1 large fresh beetroot
• Black pepper
• Zest 1 lemon
• Zest 1 lime
• Drizzle olive oil
• Baking paper
• Optional - fried egg topping with chopped baked prosciutto and chives.

Pre heat your oven to 180 degrees/Gas Mark 4. 

Peel your potatoes and beetroot. Using the large holes side on your grater, grate the potatoes and beetroot into a large bowl. You might want to wear a clean rubber glove to hold the beetroot as the juices do stain!

Place the grated mix into a piece of muslin or an old tea towel and over the sink, squeeze out the excess liquid. Potatoes and beetroot are surprisingly juicy!

Return to the bowl and add pepper and finely grate the zest of 1 lemon and 1 lime. Stir the mix through.

Line your baking tray with a sheet of baking paper and drizzle olive oil over the paper to stop the cakes from sticking.  

To form your mini rosti cakes use a circular cookie cutter or shape with your hands. I used a cookie cutter and pressed the mix into the shape with a pestle. Gentle lift your cutter away to ensure the mix holds it shape. 

Bake for approximately 20 minutes. Checking occasionally. 

I also made a large flatter version. I lined a small baking tin with baking paper and drizzled with olive oil. 

I chose to top my little ones with little heart shaped eggs which I cut out from one large fried egg (1 egg per 4 rosti cakes) and baked a slice of prosciutto for 5 minutes to chop up with the chives.

The tray bake is beautiful all by itself! 

The tray version would be a great way to get lovely seasonal beetroot into a family dinner! 

Are you using any seasonal ingredients? I'd love to hear your recipe ideas.  

I am off to Cake International so it's all about baking and sweet things for me today! 

I love nibbles. Nuts, crisps and dips are my weakness. 

Beetroot is at it's best in the Winter, so why not try this seasonal nibble instead of ripping open a packet?  

Usually I am all for cheating but these are beyond moorish.

Ingredients: 

• Fresh beetroot (I used one whole for approx I bowl of nibbles)
• Crusty loaf (I used 3 slices)
• Mixed spice with chilli flakes
• Olive oil

Pre heat your oven to 180 degrees/Gas Mark 4. 

Peel and dice your beetroot into cubes. Repeat the process with thick slices of bread. 

Lay your cubes of bread and beetroot in a baking tray and sprinkle with spices and drizzle with olive oil. 

Bake in the oven for 15 mins or until the bread croutons are crispy and golden.

Serve with picks so everyone can dive in at once! 

I served mine on a lovely cabbage leaf plate I found in the local charity shop for £1. I am on the hunt for a set so if you ever see one give me a shout! I think they make a beautiful mini serving platter. 

I promise there isn't a Halloween takeover on this blog, despite 2 posts in a row being full of the H word! 

But I have a few cute and super simple ideas to share, however I promise to spread them out!

Macarons. I adore them. Their delicate presentation, delicious texture but not the price. Yes I know I could make them but who keeps almond meal in the cupboard?! 

I am all for making life as easy as possible. 

I spied these in TK Maxx who have an excellent foodie section full of brightly coloured pasta and interesting products, and at a couple of pounds for a pack of 6, almost half the price of the fresh versions in the supermarkets, I couldn't resist. Whilst they don't have fresh cream in them they are absolutely delicious and made perfect zombies!

I have very limited time at the moment. Every day there are a million things on the rolling to do list. We have big changes going on at home and at work which I will let you all in on soon. All good. 

You can use any sweets you like, liquorice would be great but I used the following ingredients.  

• Green macarons
• Jelly tots for eyes  
• Sugar rocks for teeth
• Black icing pen
• Dried Spagetti and Chocolate coffee beans for the bolts

Using your icing pen put a blob under each jelly tot eye and secure. Pipe a small dot in the centre of the eyes. Draw a mouth and add the sprinkle sugar crystals for teeth.  Draw on a scar and with a cocktail stick gently make a hole in the coffee beans. (Careful not to push too hard). Take a length of dried spaghetti about 1.5cm long and push into your macaron and the coffee bean to make the bolts.

Eat. 

Are you busy practising Halloween delights or have you made something Autumnal? 

I am hosting #TastyTuesdays for Vicki who blogs at Honest Mum this week. So please do link up your lovely recipes!