Spanish-Scented Contest Winners and a Beet Cocktail

First, a few words about the contest. Thank you all for taking part. There weren't crowds, but at least those who entered had better odds ;) I'm glad you liked my suggestions. The photos only reminded me how much I love dishes from Spanish cuisine.

It wasn't easy to choose the most interesting entries, but the winners have been picked.

The book prize was given away by chance, using the slips-of-paper method.

The book "Tapas" by Richard Tapper and a paella seasoning go to:

"For the love of deliciousness and…". Congratulations, and I wish you many delicious evenings with tapas :)

But wait, because Paula J. went to the trouble of choosing something not so simple for her first dessert, namely crema catalana, we decided to give her a consolation prize: a paella seasoning and 1 vanilla bean. I hope they will motivate and inspire her to make more delicious things.

It was harder to choose the more interesting idea for using saffron. Both entries are very interesting, and M. and I debated which one to pick. In the end we chose WegAnka's idea, because Advent baking is very dear to us, and I've been wanting to make Lussekatter buns (Swedish saffron buns) for a long time. So the package of saffron goes to WegAnka.

But that's not all:

However, Katarzyna, as a thank-you for taking part in the contest, will also receive 1 vanilla bean.

Phew, the prizes are handed out! I have to admit that giving out prizes turned out to be harder than I expected :)

Thank you all once again and congratulations. I hope your prizes will inspire you in the kitchen! As I wrote before, the prizes will be sent around the middle of August. If I manage, earlier.

And now it's time for the recipe:

A beet cocktail may sound a bit strange, but it's actually a refreshing drink full of vitamins. M. and I drank it with some amazement, and it surprised us with its flavor. The colder, the better!

Beet cocktail

Directions:

Blend the juice, buttermilk and horseradish, add the finely chopped dill, season with salt and pepper, drop in a few ice cubes and serve the cocktail garnished with a sprig of dill.

Enjoy!

Source: Viva 10/2006