Tomorrow I leave for an intensive training, in the framework of the master course, to Rome. Everyone seems very excited but I still have my doubts, especially because the renovations will continue, and I would have preferred to be around. What we will eat during that week is up to Iris who will be responsible … More A blog break
Although our kitchen is really dirty, I manage to prepare us some food. Luckely we have this little supermarket on walking distance to get some fresh food. The builders disconnected one fridge coincidentally and thus, we have less storage. How to keep on eating fairly healthy in rather inaccessible kitchen? Chop and fry 4 garlic … More A lot of progress and a lot of mess
They are all over the place, there is hardly a spot for us left now. Tonight I have no access to the kitchen and thus, a good reason to go to one of the local restaurants in the village for a real pizza. Buonissimo 😋.
Capres are in fact unopened flower buds of the Capparis spinosa. To conserve them they can be put on salt or in vinegar. Rinse 500 grams of cherry tomatoes. Halve them. Put in an oven dish. Add 4 chopped garlic cloves, a handful of chopped fresh basil, 1 chili, 3 table spoons of chopped drained … More Capres
Canned tuna can be really yucky ( even worse than cat food) or incredible yummy. It helps to see that it still is tuna. The Italians eat a lot of good quality canned tuna and buy often those huge vases filled with chunks of tasty tuna commonly with olive oil. This olive oil adds to … More Little tuna balls
A while ago we enjoyed a dinner at ‘Graanmarkt 13’ in Antwerp, the restaurant of Seppe Nobels. We had a delicious evening which we ended with a coffee and delicious ‘madeleines’. The recipe was a little gift. Although my adapted cake form is still somewhere in boxes, waiting to be unpacked after finishing the renovations, … More The flavor of happiness