The evenings when I only cook for myself I try to ‘serve’me a dish which I would not prepare for the two of us. Tuscany sausages are one of those delights. For myself 2 round courgettes, halved and hatched. Cut the flesh of the courgettes and mix with 4 chopped garlic cloves, 1 chopped spicy … More Salsicce toscane with fennelseeds as a private pleasure
Boil 400-500 grams of peeled potatoes until almost ready to eat. Drain and cool down. Prepare a crumble with old bread (or panko), 2 chopped garlic cloves, 3 tablespoons of chopped fresh herbs (parsley, chives, basil,..), 1 table spoon of grated parmigiano, pepper, salt and 1 table spoon of olive oil. Use a flat oven … More Belgian tradition : fish or meat, potatoes and vegetables all visible on your plate!
Everywhere real fresh peas… I have never seen so many in Belgium, and they are FRESH. So, the perfect occasion to use them today in a delicious risotto. For 4 p chop 1 white onion, 6 garlic cloves and fry them in a mixture of 1 table spoon of olive oil and 1 table spoon … More Fresh pea risotto, OMG that’s delicious
For 2p, bake 150 grams of old bread with garlic on baking paper, with fresh thyme, pepper and olive oil at 180°. When crispy, put in the blender to cut. Use ½ of the amount to mix with zeste of 1 lemon, drained chickpeas (1 can) and some extra olive oil. Bake at 120° in … More Do not forget that chickpeas are proteins!
Primavera is asparagus, fresh peas, …and is beautiful green. For 4p, 500 grams of fresh green asparagus, 700 grams of courgettes, 700 grams of fresh peas (unpeeled). Clean, chop, and bake everything with 4 chopped garlic cloves and a good drizzle of olive oil in the oven at 180°. Boil fresh pasta ‘integrale’ (250 grams). … More Real primavera recipe to share with good friends in wonderful Napoli (let’s wait to die;-))
This is a recipe which I prepare already since years. Serve it as appetizer, or serve the bell pepper without burrata as side dish (with meat, fish, as part of a barbecue buffet). Try to find similar bell peppers in different colors. Halve them and put in an oiled dish or on some baking paper. … More Bell pepper Piemonte with heavenly burrata, yummie…
For 2p marinate 500 grams of boiled beetroot in chopped garlic cloves, fresh basil, pepper, salt and olive oil. Boil 125 grams of good quality lentils in water, with a bay leaf, fresh thyme, 1 chopped garlic, 2 chopped garlic cloves, 1 chopped shallot until al dente. Bake the beetroot in the oven at 180°. … More Lentils, beetroot, on request
For approx 750 ml of delicous pea soup, fry 3 chopped shallots, 2 chopped garlic cloves and 1 spicy green pepper. Add 300 grams of frozen peas. Stir and add 400-500 ml stock (real or a cube and water ;-)). Cook for 5-10 mins. While cooking, clean 400 grams of fresh peas (total weight). Mix … More Fresh peas…taste of ‘la primavera’!
So many possibilities if you can think ‘out of the box’. Eggs, pancetta, cheese and pasta…. Let’s keep the eggs, the cheese and the pasta and empty our fridge instead ;-). Mushrooms, cherry tomatoes, courgettes, or whatever you may find in your fridge are prefect ingredients for this carbonara. Smoked salmon? Of course, ideal for … More Be creative with your pasta carbonara recipe
Eggplant is an adorable protagonist in a lot of different cooking styles. Cut 3 medium sized aubergines (if you have had appetizers before, then this is probably a bit of a large portion, but..) in halves and make a few incisions in the flesh. Use a little brush to spread the olive oil. Bake in … More Elodies favourite, the eggplant!
Doc V's Healthy Kitchen 