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
Today let’s go to the Middle East. What do you think about falafel, roasted cauliflower and roasted eggplant, a yoghurt sauce and a tahini sauce? For the falafel I start the day before. 350 grams of dried chickpeas from the Crete Senese will be too much for 2, but a falafel the following day, for … More Tahini, the smell of the Middle East
Iris adores gnocchi, but since my first disastrous experiment, I’m in a constant search of trying to find other ways to be guaranteed not to serve a puree instead (although I managed already). Especially if you notice the paste is a bit to liquid, instead of adding loads of flour, it’s always better to have … More Gnocchi ‘au bain-marie’ in a silicone form, why not?
‘In a bowl’ is another new way of serving food, it looks good and is so much easier. Above all, the colors of the ingredients are much more visible. Now and again, I love sushi, but the amount of rice/vegetable balance for me is not ideal. Serving the ingredients in a bowl is a great … More Sushi in a bowl
I don’t know why but you can’t find chicken breast with skin here in Italy. I found this great macelleria in Taverna d’Arbia and hope to convince them soon to do this for me ;-). Although I know that for Iris the white of a chicken leg is not the same as chicken breast, I … More Easy cooking, broccoli chicken and rice, all-in one
Green asparagus are avalable in different colors of green, different sizes. They are so fresh for the moment and so delicious, in so many combinations. In the cooking magazine of Coop I find a lovely recipe of a ‘lasagnette’. Put the wooden parts of 1 bunch of asparagus with 1 chopped carrot, a few stems … More Lasagnette with green asparagus
A muffin baking tin is ideal to create the perfect size of the baskets. Oil each filo pastry sheet with a brush. Fold a few times to obtain a small square which fits in each muffin hole (oil the tray as well). Mix 2 chopped garlic cloves with 1 teaspoon of dried basil and 1 … More Caprese in a crispy basket
Vichyssoise is a classical cold (mostly) soup based on leek, potato and cream. In the following recipe, based on the cookbook ‘Nopy’ written by Ottolenghi and Scully, it’s more like a fish dish with a beautiful sauce. Let’s go for a simplified version. Blanch 125grams of arugula and 100 grams of parsley during 30 sec … More Vichyssoise and turbot
Doc V's Healthy Kitchen 