Chef's Secrets
The title of this recipe book comes from an old family joke: as my children were growing up, they often asked, Papa, “What’s for dinner?” Since I usually hadn't started anything yet, I would reply: “Papa’s Secrets!” A secret to both me and them is what I really meant.
The recipes on the following pages are mostly the ones that my kids have requested. One if not all of them liked the recipe, so I want to pass them all on to them for their future reference.
This book is also dedicated to my friends and family. Thank you all for being such a special part of my life. May this bring happiness to everyone in the kitchen and out.
The title of this recipe book comes from an old family joke: as my children were growing up, they often asked, Papa, “What’s for dinner?” Since I usually hadn't started anything yet, I would reply: “Papa’s Secrets!” A secret to both me and them is what I really meant.
The recipes on the following pages are mostly the ones that my kids have requested. One if not all of them liked the recipe, so I want to pass them all on to them for their future reference.
This book is also dedicated to my friends and family. Thank you all for being such a special part of my life. May this bring happiness to everyone in the kitchen and out.
Beetroot Carpaccio, Feta Cheese and soaked with Raspberry
Ingredients
500 grams beetroot, trimmed
2 cups raspberry vinegar
125 grams brown sugar
3 cups water
1 tablespoon olive oil
200 grams feta cheese, crumbled, cubed
20 grams pine seeds
20 grams baby mint leaves
Raspberry Vinaigrette
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
15 grams chopped tarragon
Procedure
To make the Raspberry dressing, place the raspberry vinegar, olive oil and sugar in a small bowl and stir until
sugar is dissolved. Set aside. Place the beetroot, raspberry vinegar, sugar and water in a saucepan over high
heat and bring to the boil. . Cook for 20–25 minutes or until the beetroot is tender. . Drain the beetroot and
set aside to cool. . Peel and thinly slice the beetroot using a mandolin slicer. . Heat the oil in a large non-stick
frying pan over medium heat. Add feta cubes. Drain on absorbent paper. . Layer the beetroot on plates and
top with the feta and mint. . Drizzle with raspberry vinaigrette to serve
Ingredients
500 grams beetroot, trimmed
2 cups raspberry vinegar
125 grams brown sugar
3 cups water
1 tablespoon olive oil
200 grams feta cheese, crumbled, cubed
20 grams pine seeds
20 grams baby mint leaves
Raspberry Vinaigrette
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
15 grams chopped tarragon
Procedure
To make the Raspberry dressing, place the raspberry vinegar, olive oil and sugar in a small bowl and stir until
sugar is dissolved. Set aside. Place the beetroot, raspberry vinegar, sugar and water in a saucepan over high
heat and bring to the boil. . Cook for 20–25 minutes or until the beetroot is tender. . Drain the beetroot and
set aside to cool. . Peel and thinly slice the beetroot using a mandolin slicer. . Heat the oil in a large non-stick
frying pan over medium heat. Add feta cubes. Drain on absorbent paper. . Layer the beetroot on plates and
top with the feta and mint. . Drizzle with raspberry vinaigrette to serve