After 1 year visiting the same supermarket at least once a week they probably recognize me (hopefully in a positive way). It’s fun to observe people while shopping for food. My attention tends to drift in the direction of the people who inspect food in many different ways. Since last week the fresh porcini have … More Observational study in the supermarket 😉
The smell of Thai rice and coconut cream is immediately in your nose when you think about it. Clean and cut 400 grams of fish (salmon, a good white fish, and of course for us, moscardini/squid) and marinate in a mixture of 1 chopped lemon gras, 3 cm of chopped fresh ginger, 1 chopped garlic … More At least one Asain meal a week, I promised Iris!
A group of Belgian friends is visiting Tuscany. One of those people is ‘my banker’. They asked me if DocV wanted to cook for them. Of course!! The recipes of most of the dishes can be already found on my blog. As appetizers, in small portions, I serve three different plates : -mackerel balls ( … More My first real ‘meal on order’.
While cooking for a large dinner for tomorrow…. Chop 4 cm of fresh ginger, 1 onion, 4 garlic cloves and 1 cucumber. Put everything in an oven dish with a drizzle of peanut oil. Bake at 180° for 20 mins. Stir now and again. After 20 mins mix with 300 grams of cherry tomatoes and … More Yes, fresh coriander!
Find a small tenderloin for 2p. Remove the greasy bits and open the filet (not completely). For the filling, mix 100 grams of ricotta with 6 chopped dried tomatoes (put the salty tomatoes first in water to get rid of the salt), 1 table spoon of the home made pesto (blogpost 18/9/2017). Close the meat … More Pork tenderloin, a piece of meat with ‘possibilities’
Prepare 2 beetroots in the oven. Wrap them in aluminium foil together with a bay leaf, 2 cloves of garlic and a drizzle of olive oil. Try to plan the baking while you need the oven for something else (the day before). Count approx 1h at 180° ( depends on their size). Cool the beetroot … More Funk-a-licious salad
The variety of pesto recipes is incredible. The absolute must for traditional pesto is : a bunch of fresh basil, a handful of pine nuts, 1-2 garlic cloves, a few table spoons of parmigiano and olive oil. Don’t make the pesto too salty (like ready- made- ones are). Against the holy rule, save your handpower … More The lovely smell of fresh basil
Homemade pasta can be made in different ways, if you check internet. The recipe which I found on the pasta flower package really works : 1 egg for each 250 grams of 00 flour and some water to get the right consistency. It’s difficult to prepare less than pasta made of 250 grams of flour, … More Ravioli made for the best teacher ever !!
Thanks to being addicted to cooking magazines I get familiar with other cooking styles. This recipe is originally made with rocoto, a spicy pepper which needs to be cooked in a sweet and sour (vinegar and sugar) liquid before filling in. I use normal bell pepper instead, which doesn’t need to be cooked in advance. … More Peruvian cuisine ?
Radicchio is normally rather bitter, but the long version, and especially the radicchio di Treviso, has a softer taste. For a lasagna for 2p put 400 grams of radicchio(remove the hard core) in the oven on a baking sheet with a drizzle of olive oil. Bake at 180° for 15-20 mins, and turn halfway. The … More What a lovely taste and texture : radicchio lasagna
Doc V's Healthy Kitchen 