Thursday,26th March 2009

Fast and inventive: The Beetroot Carpaccio

I have to admit: I am hooked. Hooked on cook-books and cook-magazines and all the recipes I can catch.
Always when I stroll through these books and magazines or look into the Internet for searching for recipes I get new ideas and inspirations. I have already real problems to store all the notices, copies and printouts of my recipe-information. My kitchen is small and the space limited. Sometimes it’s a real mess and I wonder how to recover certain sheets again. But I know it´s only a question of time, if I search long enough I will find what I am looking for.
After I found the object of desire and after a thorough study of the content, usually I am going to decide if I use it in the originally form or if I modify the recipe according my today need or gusto.
Of course this is sometimes difficult as I do not have normally all the required ingredients in stock. But if I am working on that recipe it sometimes happens that the result does not show the expected quality. In general my experimental work on the object leads to a satisfying result. I just remember the Chestnut-Cream-Soup with Sherry and Cinnamon and the Flaky Pastry filled with Custard-Mascarpone and topped with Advocaat and Berries.

After my Beef Carpaccio I decided to create a Beetroot Carpaccio.
This looks not only very appetizing but it tastes wonderful and is easy and fast to make.

Ingredients:

Directions:

1. Slice beetroot and fan it out on the plate. Season it with salt and pepper.
2. Mix vinegar and honey and add oil. Mix again.
3. Sprinkle it with walnuts.
4. Take Parmesan and shave off fine slices. Sprinkle beetroots with Parmesan.
5. You can also decorate it with rocket leaves.
6. Serve it with fresh baguette.