Location: "Der Kretaner" eating greek & chic

First of all: Happy new year! 

As I am working now, I am so sorry that I can not post more these weeks. 

I am diving into food business and am not able to tell you about it right away. 

Resolution #3 ( 1 and 2 are eating healthy, sports, etc. you know...) writing more 

regular and often in this blog. 

So to continue, I found a chic greek restaurant in Berlin Zehlendorf: 

Whats so interesting about it? 99% of the greek restaurants here in town are 

more rustic, family style with loud music, free ouzo, singing waiters and large 

helping. Please don't get me wrong - I love them being like this! It brings 

happiness, fun and great food for little money. But I also enjoy feeling special, 

being served decently and smaller helping combined with a little bit more 

refinement concerning the food. 

See this plate with skewer (juicy meat) homemade tzaziki and oven-roasted 

potatoes with rosemary. Nothing special. But made with diligence and attentively 

served in an elegant ambiance. Prices are slightly higher compared to other 

greek restaurants, since you will also find authentic rarely served and fresh 

made appetizers like fried feta cheese with honey or beetroot salad with garlic 

-  both delicious. 

Be curious and try something new & authentic (not necessarily Gyros), 

as you will not be disappointed! More informations: http://www.derkretaner.de/

Cooking: Red Beet Risotto with Roasted Vegetables

My simple, tasty and veggie winter recipe:

For 4 Persons:

- 80g Abrorio Risotto per Person

- 200ml white wine

- 100ml redbeet juice

-30g Parmiggiano Riggiano

- 8 mushrooms

- 1 carrot

- 1 red beet (middle size)

- 2 onions

- fresh thyme

- rosemary

- one pinch of lemon zest

- olive oil

- 400 vegetable or chicken stock

-2 Tblsp white balsamic vinegar

Salt & Pepper

1. Cut the red beet, mushrooms, carrot and one onion in mouthsize pieces. 

Then season with vinegar, salt, pepper, thyme and rosemary, drizzle with 

olive oil and roast at 200°C in the oven for about 45-60 minutes.

2. After 20-30 minutes cut the other onion very small and fry it for 1 minute 

with the rice and a pinch of salt in 3 tablespoons of olive oil.

3. Add 100ml of the white wine, then continue adding 50-100ml of the stock 

and the white wine every time the liquid gets absorbed by the rice. 

Don't forget to stir, otherwise the rice likes to stick to the base.

4. Add the red beet juice to the rice and stir. Now it gets a beautiful 

rose color and a slightly sweet taste. Test the rice, it should be cooked 

and sticky, but not to mellow in the middle of the corn. 

5. Grate most of the parmiggiano in the rice and stir, then serve with 

the roasted vegetables on top and finish by adding the rest of the grated cheese.

Bon Appetit!