Fennel and gorgonzola, heavenly combination. Yes, I know, I probably did something similar already. Puppy school finishes at 8.30 PM and it’s dark already. Oskar is really doing well, as long as he gets little pieces of wurstel during his training😉. Although those wurstel are perfectly eatable for human beings, I prefer other ingredients. Slice … More I did it again!
Tomatoes are probably one of the most combined vegetables ( or is it fruits) in the entire world. The Italians are experts in cultivating and preparing this ingredient. Cut about 800 grams (for 2p)of roma tomatoes in halves. Spread on an oven dish. Chop 4 garlic cloves, 1chili and spread on the tomatoes. Season with … More Italians and their beloved lovely tomatoes
The most known version of radicchio is the red one of Treviso. The radicchio Milano is less bitter and can be used in salads or in warm dishes. An anchovies parmesan dressing (inspired by delicious.nl) and fresh swordfish will be perfect company for a fabulous salad. Spread 500 grams of radicchio Milano on a large … More Radicchio Milano o pan di zucchero
Cooking for 2p is mostly more difficult than cooking for 4p. Knowing that one of my rules is ‘no waste’ and another rule is variety, I cook the ingredients in a different way. The original paella recipe was based on couscous instead of rice. Instead of considering to reduce the choice of vegetables, I skipped … More Inspired by a paella recipe, I made this one 😅
I can’t say that I’m a fan of tofu, but living with Iris who is a vegetarian, I have to pay attention to her balanced diet. Mix 2 chopped garlic cloves, 2 chopped chili, 4 cm of grated ginger, 1 teaspoon of dried lemon grass, 2 table spoons of lemon juice, 1 table spoon of … More Marinated tofu
Iris is taking an official break for 2 weeks. We have several good reasons for staying at home. Although it seems to me that I have a permanent staycation, being off together creates another vibe. The weather is still really nice. Most of the day we’ll spend outside, near the swimming pool. A good book, … More Our summer holiday has started
Severine and Bert are enthusiastic after visiting Siena. We start our evening dinner with a simple first course, awesome local melon seasoned with pepper, topped up with roasted pine nuts, grated pecorino and/or parmesan, arugula, olive oil and balsamic vinegar. Sabrina Ghayour’s vegetarian cookbook ‘Bazaar’ is a real treasure, as are her other cookbooks. Our … More Second dinner with Severine and Bert
At day 1, I decide to start with an Italian dinner. Bagna cauda with different raw vegetables is a perfect starter to catch up after 4 years. The North Italian recipe is available in different version. A mixture of 1 pressed garlic clove, anchovies paste, oregano, pepper and cream is what you need to prepare … More What did I prepare for our guests, Severine and Bert?
Remember, if, by chance, you’ll visit us, and, you don’t want to travel ‘light’, bring me some of those 😜. Anyway, thanks to Dorianne Aussems, one of my lovely nieces, I still have a few halloumi portions waiting in the fridge. Inspired by Sabrina Ghayour, spicy halloumi salad is a perfect lunch for 4p, or … More Halloumi and all- in-bread- mix from AVEVE
You know that classical question : ‘What would you order in case it would be your last meal?’ I can only hope my appetite hasn’t gone by then, so I prefer not to wait until that day, but Middle Eastern food would be on my bucket list. The colors, the flavors, the mezze style, ..I … More Lebanese food
Doc V's Healthy Kitchen 