Nothing fancy, nothing exotic: today we eat carrots, potatoes and fish. Sometimes a traditional dish is a good in between. Yesterday we already cleaned the fridge. Carrots are the real leftover vegetable. Boil 750 grams of chopped carrots and 200 grams of potatoes (dish for 2). Boil them in salted water until they are really … More Why not a fish dish today?
After a day chasing from one place to another, to another, to another hoping to obtain an Italian number plate, we will have an easy dish tonight. Cook rice or noodles. Heat a drizzle of peanut oil in a wok. Fry 4 chopped garlic cloves, 5 cm of chopped ginger, 1 chopped spicy little pepper. … More Italian bureaucracy, what an adventure 
While waiting to start cultivating our own coriander we love to eat the food of the Middle East and use parsley instead of the delicious coriander (which is not the same, but…). The books of Ottolenghi and Tamimi, especially ‘Jeruzalem’ remain a wonderful source of inspiration. Today: a mixture of some salads with an open … More Official first day of Spring 2017
In the cold department of the supermarket you will find a lot of different wrap-like types of prepared dough (piadine). I was curious to find out how a ‘kamut-piadina’ would taste and decided to use this as an altnernative for a pizza bottom. Kamut is a kind of wheat, but per definition organically grown. To … More Healthy pizza variant
A stew of chicken, little meatballs and mushrooms filled in a ‘vol au vent’ (= puff pastry-cup) is a very traditional Belgian first course ( flemmish name = videeke =‘koninginnenhapje =the queens’ bite;-)). The wife of king Louis XV, Marie Leszczynska, was the first person to have the idea of filling the vol au vent … More Let’s be proud of a Belgian classic
Because of the early start of spring we long for another kind of food. Today we will serve a beautiful green dish with fish. Cut a green cauliflower in little roses and put them in a large oven dish. Add 2 tablespoon of chopped fresh herbs (rosemary, parsley, thyme), 1 chopped garlic glove, 1 tablespoon … More Green, color of ‘la Primavera’
Chickpeas (and personally, also coriander) is probably the only constant ingredient in falafel. There are so many different recipes that you will never eat them exactly the same way. Yesterday I decided to make (1 can of chickpeas will be good for 8 normal size falafels) them with 1 teaspoon of curry, 1 teaspoon of … More Falafel = king of chickpeas recipes
Mozzarella, tomato, aubergine and basil are probably the most known ingredients of the italian cuisine. Put them all together in a dish and you will end up with the delicious parmigiana di melanzane. Cut the aubergines (2 for 4p) in slices of 1 cm, put them in a colander and add salt on every … More Italian classics, Parmigiana di melanzane
Checking the fridge while making my shopping list for next week provides the following loot : 1 courgette, 1 fennel, 2 enormous yellow sweet peppers, 4 purple carottes, cherry tomatoes and a few spring onions. 1 Yellow sweet pepper will make a delicious soup for tomorrow and all the other vegetables will make a colorful … More Pure and healthy!
Today let’s go for pasta. Checking my cupboards I often find some leftover small amounts of pasta of different shapes which I then try to remember when we have a pasta for 2 (would be great to find smaller portions of only 150 grams). A ‘torta della pasta alla Norma’ will be a perfect choice … More Craving for some carbs
Doc V's Healthy Kitchen 