Thread: Peppers Bakery & Cafe, Ubon Ratchatani

I must admit to having beetroot in a burger only in Thailand and every time it has been beetroot that has been stored in water, which tastes shite. Do you Aussie chaps use proper pickled beetroot normally or are you as tasteless in your food as you are in your beer?

^ Pickled beetroot, of course. It's actually very nice with a burger- think of it as our version of a gherkin. Surprised really it's so rare overseas- beetroot goes well with several sandwiches, and nice with a salad too.

Originally Posted by sabang

Pickled beetroot, of course.

Can someone tell those chaps at Bradman's Bistro then, as they use beetroot that has been stored in water?

i know what to bring you mate, 'golden circles ' finest

Sounds great mate! I could serve it up with a spread of vegemite from the big jar I keep out the back for special customers!

Originally Posted by MeMock

No on second thoughts you do need to come in and really get to taste our food instead of after a 25km drive in a polystyrene box!

Good advice mate and the lazy bastard should get off his arse and come down and see you.

By the way now that Sabang has a vegetable garden he may be able to supply you with fresh greens at competitive prices!

Originally Posted by MeMock

a spread of vegemite

Originally Posted by MeMock

for special customers!

May I ask if these are the ones with no taste?

He has a vegetable garden does he? I wonder if he is growing beetroot or not?

For some strange reason we have only had one request for our vegemite and he was a eastern European kick boxer who was next travelling to Australia and wanted to get acclimatised before arriving.

I'm cooking a batch of fresh beetroot right now, am going to pickel them using this recipe.

Beetroot preserve

300 g beetroot
250 ml brown vinegar
200 g white sugar
1 ml salt

Cut off the beetroot tops, wash the beetroot and place in a saucepan.
Add water to cover. Boil the beetroot for about 30 minutes or until soft.
Drain, reserving 250 ml of the liquid. Remove skin from the beetroots. Dice some beetroot, grate others and leave small ones whole.
Heat the brown vinegar, white sugar, salt and beetroot liquid in a saucepan until all the sugar has dissolved. Stir continuously.
Boil for five minutes. Add the beetroot to the syrup and bring to the boil. Layer the beetroot in a sterilised jar and screw on the lid immediately. Makes 500 ml beetroot preserve. Serves 4.

If you'd like to try a little variation, add a bay leaf and two whole cloves to your beetroot preserve and replace 1/2 your vinegar with wine. I have found real grape vinegar to have a better preserving quality than spirit vinegar and of course a far better taste!

How did it turn out PP?

I forgot to mention that we have a website as well. Still early days and some things need to be changed but at least it is up and running. Peppers Bakery Café for breakfast coffee and cake in ubon

Yummy MM. get yourself to Makro and knock up some beetroot. I kept some fresh and Pickled some.
Made some magnificent SD bread and will have the fresh on on sandwiches later this arvo.
I reckon the beetroot will be a hit for your Ozzie/ Kiwi customers around Ubon.

Obviously I missed this thread. Looks really great, Memock. Too bad it is very unlikely I will be in that area.

So you a pastry chef now.....hmmmm.

You have vegemite there ?? Where you get it from ?? How much ??

Any tosated veg and cheddar sanga's ?

Well I ain't the chef but the one we have is very good.

Yes we have vegemite on the menu available free of charge and also sell toasted sandwiches with hot chips so a vegemite and cheese one (my favourite) is not a problem.

The vegemite I got a friend to bring over a few weeks ago.

why not try 'vegemite and cheese scrolls', piece of piss to make, and are very yummy fresh out of the oven

Oh yes! Vegemite scrolls - I had totally forgotten about them! I doubt that there are enough Aussies in Ubon though to warrent making them as I will just end up eating all of them myself.

One thing Ubon lacks is a Sunday roast- wonder if there might be an opportunity there?

Sunday is our busiest day of the week by far so unless people were up for a Tuesday or Wednesday roast.....