Certain recipes are less adapted for 2p, especially if you refuse to have leftovers. That’s why I often change the ingredients in order to get a similar effect. The recipe with balls based on halloumi and quinoa in delicious.nl of december looked really delicious, but instead of using breadcrumb and quinoa and only 150 grams … More Halloumi balls?
Butternut is the number 1 pumpkin, because of flavor, shape, variety in recipes. A small butternut of approx 800 grams is perfect for 2p. Wash the pumpkin, cut in two halves and remove the seeds. Put the two halves on baking paper. Spread olive oil, pepper, salt and chopped garlic. Cover and bake in the … More Filled squash
The first Middle Eastern meal which was introduced in Europe was for sure pita bread with shawarma meat and real garlic sauce. Prepare the garlic sauce with 4 table spoons of light yoghurt, 1 egg, 2 finely chopped garlic cloves, some olive oil, pepper and salt in a blender. Add some lemon juice and fresh … More Shawarma flavor and garlic sauce
For 2p, chop 2 medium sized eggplants in large cubes (approx 3/3cm). Mix the cubes with 1 teaspoon of salt and put in a aluminium colander or steam basket. Heat a large pan with 3-5 cm of water. Once the water starts boiling, put the colander in the pan. Close the pan to steam the … More So inspiring, the Ottolenghi ’s cookbooks
There are plenty of baby artichokes in the supermarket, so it’s time to prepare my favorite recipe again. This recipe is always a bit different and, although it could seem complicated while explaining, it’s super easy. Chop the end of the stems of 10 baby artichokes (quantity for 4p, = ideal as a starter). Wash … More Fresh baby artichokes
A thick and rich soup can be promoted to a main course. Deliciousmagazine.nl of Oktober shows me a few nice ideas. For 2p, put 1 kilo of halved and seedless yellow (or red ) bell pepper on a baking tray. Roast in the oven at 220° until the skin becomes here and there black. Put … More Soup as main course
After our first truffle hunting I learned that the best way to store the truffle (fresh truffle can be stored for maximum a week) is in a glass recipient with a perfect lid together with rice, barley or spelt in the fridge. The rice, barley or spelt gets the awesome flavor of the truffle and … More Barley with a flavor of truffle
Bananas are an easy fruit to buy and to eat, but very often I find them almost brown in the fruitbasket. ‘No waste’ is an important rule in my kitchen and thus, when I search for recipes with ‘mature’ bananas banana cake is often where my search leads to. Put all the ingredients at room … More Bananas in a cake
First frost in winter as initial start for Brussels sprouts doesn’t count anymore as ‘rule’, but let’s agree that we are in that kind of season now. For Iris those cute vegetables ask for mustard, so let’s find something more sophisticated. Libelle lekker.be has a whole edition with Pascale Naessens (cook/model/ceramist/popular). This idea of mustard … More Brussels sprouts… nostalgic mood???
I love gratins, not only in winter. As for many recipes there are rich versions, and less rich versions. My preference is obvious, the less rich versions, but still ‘gratin’. For 2p, cut 2 fresh fennels, 2 sweet potatoes (approx 300-350 grams in total) and 1 large onion in slices of 0.5cm. Put the slices … More Gratin
Doc V's Healthy Kitchen 