Saturday morning I start my course in the afternoon. Thus, in the morning there is still some time to prepare our Sunday evening meal. Iris will take care of meatballs covered with grated coconut. I take care of the side dish. Remove the skin of 600 grams of beetroot. Slice and put in an oven … More Another pre-prepared dinner
This weekend I’ll be having my counseling course in Florence. Although I know Iris can cook, I plan the weekend menu in order to have more quality time together tomorrow and Sunday evening. With a bit of delay I received the February and March editions of my favorite cooking magazine ‘Delicious.nl ‘. The gnocchi recipes … More Cooking in advance
He can do it, the one and only Jamie Oliver! His last cookbook, a tribute to his masters Contaldo and Carluccio (who was also one of my ‘teachers’ on television, ages ago 😉, is full of fantastic recipes ins pired by the nonna of different areas in Italy. Today is Friday and thus a perfect … More Viva l’Italia
For 2p, cut 600 grams of washed potatoes in quarters. Cut 2 red onions in quarters. Cut 1 large fennel in slices. Put all together in an oven dish. Add a drizzle of olive oil, 4 chopped garlic cloves, 1 table spoon of dried basil. Bake in the oven at 200°for approx 45 mins. Stir … More Potatoes, fennel, courgettes and gorgonzola dolce😍
For 2p, chop 2 garlic cloves. Heat a large pan. Add a drizzle of olive oil. Add the garlic and 500 grams of fresh, clean spinach. Bake until the spinach has reduced until 3 handfuls of vegetables. Drain. Mix with 175 grams of ricotta, pepper and salt. Put 2 garlic cloves, 1 large handful of … More Spinach, tomato sauce and ricotta in a delicious vegetarian pasta dish
Sorry that I’m repetitive, but my secret friend Ottolenghi is an expert in salads, perfectly to be prepared in advance and to be served at room temperature. The couscous salad with cherry tomatoes makes everybody happy, in combination with fish or meat, in combination with other side dishes, or as a separate light meal. For … More What a passe-partout side dish!
It started early, my love for cheese. As a child I remember my grandfather eating French cheese, even if he wasn’t allowed for health issues. We always received a little piece to taste. French cheese was considered to be the number 1 but now we all know that every country has its own specialities. While … More Cheese, my guilty pleasure 😋
It feels like summer, those Caribbean ingredients. Fishcakes are a perfect reason to buy a kitchen robot. Fill the small blender with 300 grams ( 2p) of white fish cubes, 1 egg, 2 chopped garlic cloves, 1 chili, the zeste of 1 lime, 1 teaspoon of roasted cumin, 1/2 of a bunch of coriander. A … More Fishcakes, mango and coriander😍
Swiss chard is a very common vegetable in Italy. The white part of the nerves is rather hard, so I removed it. Put the Swiss chard in salted water for approx 15 mins. Rinse, drain and chop. Put 250 grams of halved cherry tomatoes and 500 grams of asparagus on baking paper. Spread some olive … More Swiss chard, bietole in Italian
I’m a big fan of Ottolenghi and I love Italy, for many good reasons. In his last book “Simple’ I discover, every time I stroll around the book, new dishes to try. Today, on page 206, a dish with lamb gets my attention. We have guests tonight ( they are curious about our home cinema … More Ottolenghi meets Italy
Doc V's Healthy Kitchen 