| BORSCHT - BEETROOT Soup  | TAGLIATELLE ALLA CARBONARA |  |  |

BORSCHT - serves 4-6

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500g raw beetroot, peeled & grated

500g red cabbage.finely shredded

3 tabspoons tomato puree

2 tabspoons red wine vinegar

125g butter

1.2 litres beef or vegetable stock

1 medium onion grated

1 carrot grated

salt & ground pepper

1 tabspoon brown sugar

To Garnish : Sour Cream

Put the beetroot & red cabbage in a large saucepan.Stir in the tomato puree, vinegar, half the butter & the liquid stock. Cover, bring to the boil & simmer gently for 1 Hour.

Melt the remaining butter & saute the onion & carrots until golden brown. Add the beetroot & red cabbage mixture. Cover & simmer gently for a further 15 minutes. Taste for seasoning & add the brown sugar Serve garnished with sour cream.( For smooth texture pass through blender & sieve)

TAGLIATELLE ALLA CARBONARA - serves 4

1 Ib Tagliatelle

Salt

4 oz Streaky Bacon diced

1 tabspoon Olive Oil

4 eggs

2 Tabspoons Fresh Single Cream

3 oz freshly grated Parmesan Cheese

Freshly Ground Pepper

Boil the pasta in a large saucepan of salted water until it is cooked through but still firm to bite.

Meanwhile, fry the bacon gently in the oil until the fat is translucent.

In a large serving bowl beat the eggs with the cream, the grated cheese, salt & pepper to taste.

Drain the cooked pasta thoroughly,return to saucepan & immediately toss it with the egg & cheese mixture so that the heat of the pasta 'cooks' the sauce. Add the hot bacon. Toss again & serve immediately , accompanied with a bowl of grated parmesan cheese. & pepper mill.

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