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
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
Doc V's Healthy Kitchen 