Tarte tatin in a modern version
9 December 2018
Tarte tatin… yummie, so easy. This version is a bit more fancy, using the seeds of a pomegranate to create some extra color. I love sundays!
Category: Blog
I did this one before, but it’s really worth to prepare it once more
8 December 2018
Chicory doesn’t belong to the ‘exotic’ department in Italy, but this recipe is for sure not familiar in this country of foodies. I bought 1 kilo of fresh chicory (recipe for 2p). Chop off the little brown end, make a few incisions in the hard part. Blanch or steam the chicory al dente. Drain and … More I did this one before, but it’s really worth to prepare it once more
Help, a vegan in the family
7 December 2018
For years I was used to prepare a vegetarian alternative for Christmas dinner. Recently Emilie decided to eat vegan and thus, let’s try. Eating vegan in a balanced way is not easy, and for sure, I would not recommand this diet for children. No meat and fish, okay, but vegan is much more than that … More Help, a vegan in the family
You want a delicious breakfast/dessert/snack?
6 December 2018
It’s winter and Iris doesn’t eat enough fruit (I always have my daily amount). So I decided to prepare 3 portions of this super easy recipe with 1 chopped mango, 250 grams of raspberry and 125 grams of blue berries. Make a mixture of 2 eggs, 200 ml of coconut cream and 1 table spoon … More You want a delicious breakfast/dessert/snack?
Sole meunière
5 December 2018
A delicate fish, sole, is at it’s best in a real traditional recipe, sole meunière, but….Let’s prepare it a little lighter, but still ‘à la meunière’ which means ‘the miller’s wife method’. Season each side of the sole (without skin) with pepper and salt. Put then some flour at both sides. Bake in a mixture … More Sole meunière
Pea soup
4 December 2018
The beautiful green soup of peas was always a real winter soup if combined with meat or bread crusts. This soup is perfect for any season, and above all it’s a great way to use the ends of parmigiano cheese. I usually use those ends in my tomato sauces and soup, for extra flavor, but … More Pea soup
After a lovely day in Florence
2 December 2018
1h and 20 mins in the car and we are in Florence. We leave our car near Piazza Michelangelo, enjoy the amazing view and walk to the centre. After a few hours of walking, shopping and a visit to the impressive exposition of Marina Ambramovic we arrive back home late, but , no problem my … More After a lovely day in Florence
Dinner for 4
1 December 2018
Elodie is leaving the company and says goodbye to the team in Siena. It’s nice to see her and to show her our house in progress. Bruschetti with fresh porcini are a perfect starter, cfr blogpost Porcini and truffle after a trip to Assisi and Perugia. The november edition of delicious.nl magazine inspires me for … More Dinner for 4
Special lasagna today
30 November 2018
What more can I do with a white truffle? A small pumpkin of approx 1.2 kilo with a rich sweet-nutty taste is ideal for a lasagna for 2-3p. Instead of making a puree slice the pumpkin thinly (approx 5mm) and remove skin and seeds. Oil the slices and put on baking paper. Bake in the … More Special lasagna today
Our first real guest
29 November 2018
The chaos in the house is still guaranteed. In a few days a lot will be done at the same time (new floors and installation of the new windows). Symbolically we wanted one of our dearest friends, Leen, to be our first guest to stay for a few days, as she was our first guest … More Our first real guest
Doc V's Healthy Kitchen 