‘In zimino’ derived from the Arabic word ‘samin’ and stands for : preparing fish in butter or olive oil with a sauce of bitter vegetables. Ursula Ferrigno describes this lovely dish in one of her cookbooks ‘Buonissimo’. Clean and chop 500 grams of small squid ( totani or small calamari or moscardini). Store cool. Clean … More Totani in zimino
I will never leave the market without fresh beetroot as it’s available. I adore the deep warm color, the earthly flavor and the variety of recipes is incredible. Tonight’s dinner is a vegetarian savory pie. I bought 3 medium sized beetroot ( 600-700 grams of weight without the leaves) . The leaves are so fresh … More Beetroot and gorgonzola dolce in full summer
What a diversity of local fruit we’re having now. It’s really awesome. As I probably have written before, desserts are not really my favorite course, but for a dinner with guests I always try to find an appropriate closure. Sabrina Ghayour gives me a few super simple and delicious ideas. Count 2 apricots per person. … More Summer fruits
The bright green color of spring is gradually changing in a darker green. The vineleaves have grown already large enough to protect the future bunches of grapes against the burning sun. I really hope that I will not influence this precious process by stealing a few of those larger leaves for a try out recipe … More Fresh vine leaves
While preparing the menu of this week I find a recipe of grilled mackerel with a salsa in Ottolenghi’s first cookbook ‘Ottolenghi ‘. So I remove the frozen palamita filets from the freezer for tonight’s dinner. For the salsa, chop 4 stems of white celery, a handful of fresh parsley and 30 grams of black … More What did I prepare with the other portion of the palamita?
Thanks to Mirco I widen my choice of fish. Everyone knows mackerel and tuna, but one of their relatives was unknown for me until today. Although there are lot’s ofm more traditional recipes, I prepate a simple all in one dish with Bonito ( the English translation for palamita or sarda sarda). As mackerel and … More The Palamita or Sarda sarda
Shakshuka has become a very popular dish thanks to cooks as Sami Tamimi and Yotam Ottolenghi. The list of varieties is impressive. Today’s recipe is a green one with a huge amount of vegetables. Chop and fry 4 garlic cloves, 1chili and 1 leek in 1,5 table spoons of olive oil. Bake and stir. Add … More Shakshuka in a green version
One of my goals to travel to Belgium were North Sea shrimps, not only to eat them but also to bring some back home. With a double fridge box and some cooling elements, this job was perfectly feasible 🙃. Although the original filled tomatoe looks much better, my quick lunch for today has the same … More What a lunch😍
Red and green curry paste are permanent ingredients in my storage. I buy those larger pots and store them in the freezer. Exotic cooking has never been easier. Wash and chop 1 celeriac of approximately 600 grams in cubes ( no need to remove the skin). Spread the cubes on baking paper. Sprinkle 1 table … More Easy curry
I’m completely out of my routine after 6 days of traveling to Belgium. Nobody forced me, so I have no reason to complain, and I can’t say that my dear wife didn’t try to convince my that I would better wait a little longer…. Anyway, I did it, enjoyed my awesome stay in Bazel with … More Hi, I’m still there 😉
Doc V's Healthy Kitchen 