Healthy cooking, tasty cooking-of course-, and colorful cooking are important, not only for special occasions, but for our daily menu. The real artistic presentation is not really one of my qualities, that’s more for outdoor eating. The purple red of red cabbage, the soft green of cucumber, the dark green of arugula, the bright red … More A rainbow dinner
A few days in Belgium- to celebrate the birthday of my dear mother, to see my girls, my family, a few friends- are always intense. The trafic in that small country is horrific. This journey I tried the smaller airport of Antwerp which is cosy but you hardly see or meet other nationalities than people … More Italy feels like ‘home’
The delcious of June is awesome. Sorry, cookbooks, you will have to wait a bit, I can’t stop being inspired. Eggplant salad with chickpeas, baby spinach and a dressing based on feta, Greek yoghurt, yummie. Of course, I will do it my way, and thus, I use the oven instead of a direct fire. … More A vegetarian salad
Put 100 grams of halved cherry tomatoes on baking paper with a drizzle of olive oil and some dried oregano. Cut a good quality chicken in parts. Keep the breast (with skin) and store the other parts in the freezer. Cut 4 smaller potatoes in Hasselback-style. Put on baking paper. Add some sea salt and … More Surf and turf
Every two or three days I make fresh bread. Italy is a wonderful country, Tuscany is a spectacular region, but…their bread culture could improve! Unsalted bread is normal, for two reasons. It started in the 12th century when the tax for salt was high and the people of Tuscany refused to pay, thus they ate … More A quick pizza
Pasta vongole is one of Iris’ favorites and I promised to prepare it again trying to find a little variation for my blog ;-). For 2p 500 grams of vongole is a large portion (although I do not have any idea about what the exact weight of the ‘real food’ is). For a little variation … More Fresh vongole and moscardini = Italy
A traditional Anglo-Indian dish was born in the 14th century. The main ingredients are rice, vegetables and smoked haddock. In the last magazine of Delicious.nl I find a version with asparaghus and instead of smoked bacon I prefer smoked salmon. For 2p, chop and fry 1 onion, 1 leek and 4 garlic cloves. Bake in … More Kedgeree
Organising dinners is one of my favorite activities, especially now in this episode of my life (spoiled with ‘time’, remember?). The hardest part of a menu remains the dessert. It’s not easy to find an elegant closure. Filo pastry is a wonderful ingredient. Why not use it more often? Wrap a few raspberries with some … More A little sweetie
For 2p, 3 medium sized bell peppers are a large dinner. The choices of filling are endless. Boil 60 grams of Greek pasta (you know, those little worms). Chop and fry 3 garlic cloves, 1 onion, 1 carrot, 2 celery stems and 1 chili pepper. Add 200 grams of minced chicken meat and 1 table … More Fill some bell peppers
Put 50 grams of cashew nuts in water for at least 4h. Drain the cashew nuts and mix with 1 avocado, 1 garlic clove, some lemon juice and 1 table spoon of fresh parsley. Taste, add pepper and salt. Store in the fridge. Chop 2 garlic cloves, 1 onion and 1 large fennel. Fry in … More Crispy chicken
Doc V's Healthy Kitchen 