Bibimbap is a popular Korean dish often served in a real hot stone recipient. Meat is optional, egg is optional, rice and vegetables are the main ingredients. The first step is the sweet and sour mixture to marinate the vegetables. Mix 250 ml of rice vinegar with 125ml of water, ½ table spoon of sugar … More Korean food
Special request, don’t you think? Fresh swordfish, potato wedges baked in the airfryer and a real mushroom sauce (and some green salad for the color ;-)). 400 grams of whole Parisian mushrooms for 2p, 2 table spoons (or less) of green pepper balls, a few dried porcinis for extra flavor, 1 spring onion, 2 garlic … More Real mushroomsauce, nothing light, please?;-)
Cook 2 medium sized beetroots in salty water until al dente. Peel and slice thinly. Peel and slice 500 grams of potatoes. Mix the leftover of the feta dressing from 2 days ago with some low fat Greek yoghurt, a few chopped garlic cloves, a drizzle of olive oil, 1 teaspoon of dried basil, pepper … More Potato beetroot crumble
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
Doc V's Healthy Kitchen 