Although tomatoes are not yet at their best, I have the impression that the tomatoes here in Italy have a better taste than the ones which you find in Belgian supermarkets. Peter Gordon’s book, ‘Sensational salads’, inspires for this beautiful dish. Prepare a dressing with 300 grams of a ripe mango, 1 small garlic clove, … More Burrata and tomato, what a couple!
My first experience (a few years ago) preparing gnocchi was not very succesful and ended up as a puree in the oven! Since then I hesitate to make them, and that is probably silly. The gnocchi romana are different because they are not supposed to be cooked in water but to be baked in the … More Gnocchi adventure 😉
Spanakopita (or whatever own name you give it) is a superb Greek dish which you can prepare in a small version as appetizer or in a bigger version as a main course. As a main course for 4p start with 1kg of spinach. Blanch fresh spinach shortly in salted water (or defrost frozen spinach). Leave … More Let’s pretend we are on a Greek island…
Tuscany has many thermal resorts. Rapolano Terme is half an hour from Siena. You smell the sulfur kilometers away from your destination. http://www.termesangiovanni.it/it/home After my visit I am supposed to leave as a different person (that photo you can surely discover in the next local ‘Vogue’ or similar magazine), but the menu for today will … More Completely relaxed after a visit to Rapolano Terme
The italian version of an Indonesian recipe (or is it the Belgian version?) is a delicious way to use a lot of Italian ingredients in a different way. For 2p boil 120grams of basmati rice. Chop 2 garlic cloves, 1 small onion, 1 spicy little pepper. Fry in 2 table spoons of peanut oil in … More Nasi goreng
I am ready for long evenings outside, and so is our terrace. But maybe 9° is still a bit too chilly… Anyway I probably used muscles which I didn’t train yet, and I feel it, and tomorrow I am sure, even more. The menu of today respects my sore body. Slice 600 grams of courgettes … More Painful gardening, easy recipe 😉
Many thanks to the kitchen robot! Put 300 grams of boiled potatoes and 400 gram of white fish (no fish bones, and dried), a handful of fresh herbs (mix of parsley and basil), 2 garlic cloves, 1 slice of older bread, 3 pickled anchovies in the blender. Add 1 egg and zeste of 1 lemon. … More Finally, fish cakes!
This dish needs to be prepared in advance! For 2p chop a big eggplant, add salt and leave in a colander. Rinse and dry after min 30 mins. Bake them in olive oil on high temperature, portion by portion. When the eggplant starts to get ready, add 1 chopped big red onion, 3 garlic cloves … More Caponata, Sicilian capunata
For 2p cut a big fennel into tiny slices. Chop a shallot, 1 spicy little pepper and 2 garlic cloves. Marinate all together in lemon juice and zeste of 1 lemon, 3 table spoons of olive oil, ½ teaspoon of salt and a handfull of chopped parsley. Set apart and stir now and again. Clean … More Elegant squid fennel salad
Swordfish is a perfect fish to use in Sicilian dishes. The sweet and sour flavor of the Sicilian cuisine was originally a necessity to prepare cheap fish (and to camouflage the inferiority). Sweet and sour was introduced by the Mores. Cook 300 grams of peeled and sliced potatoes. Put them in an oiled oven dish … More Sweet and sour = Sicily
Doc V's Healthy Kitchen 