Prepare 2 beetroots in the oven. Wrap them in aluminium foil together with a bay leaf, 2 cloves of garlic and a drizzle of olive oil. Try to plan the baking while you need the oven for something else (the day before). Count approx 1h at 180° ( depends on their size). Cool the beetroot … More Funk-a-licious salad
The variety of pesto recipes is incredible. The absolute must for traditional pesto is : a bunch of fresh basil, a handful of pine nuts, 1-2 garlic cloves, a few table spoons of parmigiano and olive oil. Don’t make the pesto too salty (like ready- made- ones are). Against the holy rule, save your handpower … More The lovely smell of fresh basil
Homemade pasta can be made in different ways, if you check internet. The recipe which I found on the pasta flower package really works : 1 egg for each 250 grams of 00 flour and some water to get the right consistency. It’s difficult to prepare less than pasta made of 250 grams of flour, … More Ravioli made for the best teacher ever !!
Thanks to being addicted to cooking magazines I get familiar with other cooking styles. This recipe is originally made with rocoto, a spicy pepper which needs to be cooked in a sweet and sour (vinegar and sugar) liquid before filling in. I use normal bell pepper instead, which doesn’t need to be cooked in advance. … More Peruvian cuisine ?
Radicchio is normally rather bitter, but the long version, and especially the radicchio di Treviso, has a softer taste. For a lasagna for 2p put 400 grams of radicchio(remove the hard core) in the oven on a baking sheet with a drizzle of olive oil. Bake at 180° for 15-20 mins, and turn halfway. The … More What a lovely taste and texture : radicchio lasagna
Ricciola is a big fish, also called ‘yellow fin’. It belongs to the mackerel family, but looks more like spada. The taste is even better, at least less dry. The friendly lady of the fish market explained me all this. I am always easy to convince to try something new (to cook and to eat!! … More A fish called ‘Ricciola’
Tonight I prepare smaller portions of different dishes, mezze. -Tzaziki and a Greek salad: recipes are already on the blog (post of 1st of April). -Patates tiganites = fries Peel the amount of potatoes you need, 400-500 grams for 2p. Cut in wedges and soak in cold salted water, to reduce the starch, for 30-60 … More Mezze night
An oven, an oven tray and baking paper cannot be missed anymore in the daily kitchen to avoid burning ;-), to save extra kcal by reducing oil or butter, and often to intensify the taste of lots of vegetables. Marinate 250 grams of chicken filet in juice of ½ lemon, 2 chopped garlic cloves, a … More Baking paper, what a tool
Cut a tasty pumkin in cubes of 3 cm. Put on baking paper. Add 4 table spoons of coconut oil and bake in the oven at 180°. Stir now and again. After 20 mins remove the pumkin out of the oven and mix with 1 can of drained chickpeas, mangochutney made of 1 mango ( … More Orange is today’s color
After a long day of travelling, Siena-Rome-Brussels-Machelen, my daughters are waiting for me in the appartment of one of my best friends ever, Ingrid, who is spending some time at the seaside in Belgium. I know it’s decadent but one of the ingredients in Italy I miss most are North Sea shrimps. Lisbet prepared me … More Spoiled by my lovely daughters
Doc V's Healthy Kitchen 