Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Friday, March 25, 2011

Beetroot Carpaccio with Walnuts and Feta

This recipe was quite a surprise.
A surprise of the very pleasant kind...

Beetroot Carpaccio with Walnuts and Feta

Ingredients for 2 servings:

200g cooked beetroot
200g feta cheese
1 tablespoon chopped walnuts
1/2 red chilli (thinly sliced in stripes)
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
20g lamb's lettuce
1/2 tablespoon olive oil
1/2 tablespoon honey


1 tablespoon white wine vinegar
1 tablespoon walnut oil
1 1/2 tablespoon olive oil
1 clove garlic
1/2 teaspoon acacia honey
1/2 teaspoon mustard
1/2 lemon


Cut the cooked and peeled beets into paper-thin slices, season with salt and pepper and lay on plates.
Place the well rinsed lamb’s lettuce in the middle.

To prepare the vinaigrette, mix vinegar with mustard and honey. Then add the juice of half a lemon, walnut and olive oil with peeled and diced garlic. Season the vinaigrette with salt and pepper and whisk well. Drizzle over the beets. And add some chopped walnuts.

Then cut the feta into slices and lay in a baking dish. Drizzle honey and oil over the cheese and sprinkle with thinly sliced strips of chili, rosemary and thyme.
Bake for 10 to 15 minutes at 180 ° C.

Now place the warm feta on top of the lamb’s lettuce and beetroot. Add a splash of olive oil and some freshly ground pepper.

Enjoy with some crisp bread.

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