Two earthy flavors reunited in a soft puree with oven grilled fresh salmon seems a lovely dinner for a Thursday evening. Remove the skin of 500 grams of Jerusalem artichokes and 500 grams of celeriac and you end up having a nice portion of vegetables for 2p. Chop everything in little cubes. Put in a … More Celeriac and Jerusalem artichokes
Today, I’ll share 2 different recipes with cauliflower as protagonist. Last week, I saw a recipe of fritters, which I remember to have tried already. I made the same mistake by not draining the cauliflower enough. Instead of cookies, I made one large cookie ( which is of course less attractive, less crispy, but much … More Cauliflower, she can do it all
They are cute, elegant, delicious, healthy, never boring,…and internationally famous. Traditionally they were often served over cooked which leads to their smell being much more pronounced. For 2p, clean 750 grams. Cut in halves. Spread on an oven dish. Add a drizzle of olive oil and 2 teaspoons of savory. Stir. Bake in the oven … More Lovely Brussels sprouts
Strolling through a whole year of Libelle lekker’magazine, I find some elegant recipes to try. For 2p, clean 800 grams of mixed fresh shellfish (vongole and mussels). Heat a pan with a drizzle of olive oil. Add the shellfish and 100 ml of white wine. Once most of them are opening, stop the fire and … More I’m pretty sure you’ll also love this recipe.
My family associates me with courgettes and pumpkin, although I’m much more than that🙃. A ‘normal’ sized pumkin weighs easily more than 3 kilograms. Once I start one, I have to continue because I know that frozen ready made food isn’t my thing anymore ( it used to be different). Slice the pumpkin in manageable … More Pumpkin soup, pumpkin puree, I can’t resist 😅
Certain dishes are so typically prepared in wintertime and others only in summertime, and there are dishes which can be eaten in any kind of season. Caponata is one of those. Serve it hot, cold, as side dish or as individual plate. Knowing that there are so many variations, it can always be a little … More Summer or winter dishes
I bought 2 stems of tiny beetroots. They are so fresh, so the beautiful leafs can be used too. Boil the beetroots separately in salted water, until al dente ( depends on the size). Rinse the leafs, drain and chop. Heat a pan. Spread a drizzle of olive oil. Add 4 chopped garlic cloves and … More Fusion
Roasted celeriac steaks are popular and, really, for obvious reasons, what a flavor! Wash the entire celeriac properly. To save time and electricity, cut the celeriac in slices of 1-1,5 cm. Put them on baking paper. Spread some good olive oil on the slices. Season with salt. Turn the slices in order to cover both … More Roasted celeriac and mushroom sauce
Certain autumnal and winter vegetables can be kept, on a cool spot, for a few weeks as pumpkin, savoy cabbage, celwriac, white and red cabbage. For today’s recipe take the bigger outerleaves of a savoy cabbage. Store the leftover in the fridge and use in a puree, a paste or even in wintersalad. 10-12 outerleaves … More Barley, lentils, savoy cabbage and lots of cheesy sauce
I have a few tagines in my kitchen cupboards, a really huge one for an open fire, and three smaller ones. I often use them as oven dishes, without the lid. Cooking with the lid is a perfect way to reduce the chance to burn your food, thus cooking without watching. For 2p, chop 1 … More Cooking in a tagine
Doc V's Healthy Kitchen 