Hake has a nickname ‘beautiful girl’ 😍. They are often considered to belong to the cod family, but officially they are a separate group. The fishmonger Mirco prepared me 2 beautiful filets, enough for 2p ( approximately 400 grams). In the awesome cook book of Alain Ducasse ‘Pure Nature’ I find inspiration for our dinner. … More Hake or ‘beautiful girl’
1 kilo of fresh peas (pod included) is waiting in the fridge. My initial idea of a kind of pie doesn’t feel like the proper recipe for those green delights, so while having my breakfast in the sun, I decided on the following one. Shell the peas from their pod ( Oskar loves to chew … More Improvisation
Mango, avocado and lime…so delicious, but so bad for the planet…I hope you will understand. The combination of mango, avocado, chili, garlic, lime, fresh coriander and shrimps is more than awesome. It’s the perfect compensation for the cold temperature outside. Marinate 400 grams of peeled raw ( defrosted is perfect and surely intestines free) scampi … More Craving for the sun
Hand hygiene has become common sense in Covid times. So using your hands while preparing your dinner is less risky. Anyway, this recipe cannot be made without. When I ordered the calamari, I definitely planned to fill them, not quite decided how. Mirco, the fishmonger, explained me the traditional way with bread, parsley, garlic, tuna … More Don’t be afraid to use your hands
When I started this blog, I posted every evening what we just had eaten, which was almost a ‘full-time job’. After a while I started to program my recipes. And nowadays, although our daily menu is almost always different, I only post a few recipes a week. I still keep on writing them in the … More It’s about time to be transparent 😉
An afternoon teatime has become a holy ritual. On Fridays it’s less ‘mindful’ during the doggies playdate. Bonnie, Aragon and Oskar are real buddies, as Anria, Diane and myself enjoy an afternoon walk/chat/teatime together. Today I’ll prepare a juicy ricotta cake, without butter. Put 500 grams of cold fresh ricotta in a bowl. Use a … More Mindful moment
The Middle East has never been so far away. Thanks to cooks such as Sabrina Ghayour, Yotam Ottolenghi and Sami Tamimi we get a glimpse of the fabulous mixture of flavors. Sharing food has become more popular recently but in certain parts of the world it has never been different.What will docV serve tonight? Cod … More The Middle East & beyond
Mirco, the fishmonger, explained to me that toothless shark has the most delicate flavor because they only eat plankton. So, he showed me the head to prove that I bought the real dogfish or palombo in Italian language and he explained to me how to prepare this fish with garlic, tomatoes and fresh parsley. Chop … More Shark with or without teeth? 🤔
Cold, rainy and dark weather is not exactly what we want in april. Thanks to Oskar we go for a nice walk and earn extra ‘bonus excercise’ to compensate an all inclusive afternoon tea. Strolling through a cook book of Ursula Ferrigno, I find a perfect recipe for an apple pie. Melt 115 grams of … More Rainy Sunday
A bunch of green wild asparagus is waiting for a dinner. Remove the hard parts manually to avoid endlessly chewing those awesome vegetables. Put in cold water. Drain. Chop 4 garlic cloves. Mix with 2 fresh eggs ( thanks to Stefania we have the best local eggs ever), 200 grams of squaquerello ( one of … More Wild green asparagus 😍
Doc V's Healthy Kitchen 