A beautiful starter

Beetroot is cheap, healthy and beautiful. I love the earthy taste which becomes even more intense by preparing in the oven. For 2p 400 grams is more than enough as starter. Remove the leaves. Wash the beetroot. Wrap them in aluminium foil. Add a teaspoon of olive oil. Close. Bake in the oven at 200° … More A beautiful starter

Powerfood

Start the day before. For 2p put 125 grams of white beans in a large amount of water for at least an overnight. Boil 1 small sized frozen polpo (approximately 700 grams) for almost 1h, until tender. Drain and store in the fridge. Drain the beans. Put them back in the pan. Add water. Heat. … More Powerfood

They are back😋

Baby artichokes are awesome ingredients. I admit, there is more to throw on the compost heap. Tonight’s dinner is a pasta dish with artichokes and gorgonzola. If you agree with me that less pasta and more vegetables ( really not Italian style) is the best, clean 8 baby artichokes. Cut them in 4 or 8 … More They are back😋

Prepare a ‘cacio e pepe’ in advance…a contradiction?

A perfect cacio e pepe could seem easy, but it isn’t. To obtain the perfect creaminess you need to balance the right amount of cheese and the right amount of cooking water. A frittata of pasta cacio e pepe is not so delicate, and also be a perfect recipe to prepare in advance. For a … More Prepare a ‘cacio e pepe’ in advance…a contradiction?

Easy and delicious

The Ottolenghi’s test kitchen cookbook is amazing. I can’t repeat it enough. Tonight’s za’atar salmon with tahini is so 😋. I increase the amount of vegetables, decrease the amount of tahini and add roasted sweet potato as side dish. Remove the bones of a beautiful piece of salmon filet. Mirco, the fishmonger, already removed the … More Easy and delicious

New cookbooks 🙂

I could have waited until Christmas, but I decided not to 😉. Two lovely cookbooks will inspire me for the following weeks, and probably for much longer. Jamie Oliver and Ottolenghi know how to reinvent themselves and how to stimulate creativity in our daily menu. Let’s open ‘Ottolenghi test kitchen’ first. Leen, one of our … More New cookbooks 🙂

Autumn orange

Every season has a color, even on your plate. Orange is definitely a color connected to this season with as ingredient number 1, the squash.  During our road trip through a part of Italy we discovered local specialities. We had lunch on several different places as in Mantova. There we tasted the amazing ‘tortelli di … More Autumn orange

Cold mornings, warm and sunny afternoons and almost freezing nights

Autumn is fantastic, all those contrasts in one day, I love it. We have an amazing southwest oriented terrace with the best view ever. It’s probably too hot in summer for most people, but so lovely in spring and autumn. Anyway, we love it and nearby living friends are also impressed when they pass by. … More Cold mornings, warm and sunny afternoons and almost freezing nights