beetroot and goat’s cheese carpaccio parcels

beetroot is such a wonderul vegetable, it is sweet, it is earthy, it is colourful, it is healthy and it is mega-yum! i especially like it raw as then it is most flavoursome and crunchy too.

BEETROOT AND GOAT’S CHEESE CARPACCIO PARCELS

beetroon

ingredients (serves 2-3 as a starter):

  • 1 fresh beetroot (raw and uncooked)
  • ca. 150 g soft goat’s cheese
  • cress
  • chili flakes
  • high quality olive oil

wash and peel the beetroot and then thinly slice it. arrange half of the slices on a plate and spread some soft goat’s cheese on each slice then sprinkle some creass and chili flakes and top it off with a dash of olive oil. cover each with another slice of beetroot and voila, it is ready to be served. it makes a great start to a meal.

the earthiness of the beetroot combines splendidly with the slight sharpness of the goat’s cheese, which gives it a milky richness as well. the cress adds some pungency and the chili some piquancy. a good greek olive oil, which is mild but fruity, rounds it all off. it is a simple starter but full of flavour – and most of all you can prepare it in less than 10 minutes … this is ‘fast food’ for the soul!

back with a vengeance … and a martini

oh dear … it has been nearly 12 months since my last post. i am still alive but the last year was incredibly busy (both in a good and in a bad way) – but i must get back to sharing culture and tasty things 🙂

as it is friday now, which means martini day, let’s start the new recipes with a

CUCUMBER AND ROSE MARTINI SLUSHY

cucumber-martini

as you can probably see in the back, i  acquired a smoothie maker … and apart from smoothies, it makes splendid cocktails too. here we go for the recipe:

  • 3 cl gin (best use hendrick’s for this, as it is already infused with cucumber and rose)
  • 0.5 cl dry vermouth
  • 0.5 cl rose water
  • a handful of diced cucumber (peel it before dicing), chilled
  • three ice cubes

add it all to a smothie maker or a high powered blender and whizz it well … it will come up deliciously frothy and flavoursome. like a liquidy sorbet!

i admit that rose water adds some perfumey floweryness to the drink, which i personally find enticing but some might find bothersome. if you don’t like floral notes that just skip the rose water and use more vermouth instead.

the taste of that cocktail is green and wonderfully cool on the palate, but with a heady fragrance. and what better to start a friday evening?

sip it and enjoy and fall in love!