Remember the blogpost of 17/2( Tarocco is the most popular table orange in Italy and is a ‘half- blood’ orange)with tarocco, a delicious recipe of delicious.nl? This time, no pomegranate, no pistachio nuts but still, yummie. Remove the skin, also the white parts, of 2 tarocco oranges (1pp). Slice thinly and put on baking paper. Spread … More The tarocco is back
Inspired again by Ottolenghi’s cookbook Simple, I decide to prepare a stew with squid. Instead of calamari I buy moscardini, super fresh and only 10 euro per kilo. 500 grams of moscardini is, after cleaning a nice portion for 2p. Prepare this recipe for the same day, or the following day (even better). Chop and … More Stew with moscardini
Again, a recipe based on the latest Ottolenghi, pizza bianca. Iris is waiting for our future ‘cinema’-room to be ready. The boxes with DVD, CD and old video tapes will be unpacked soon. The red velvet sofa (also sleeping chair for guests) may soon be freed from its removal packaging. This pizza bianca will be … More Pizza bianca
The more I read in the last cookbook of Ottolenghi, the more I’m in love. A beautiful piece of burbot requires an appropriate recipe. For 2p, chop 400 grams of burbot in 4 pieces. Chop and fry 2 garlic cloves, 2 spring onions and 1 chili in a drizzle of olive oil. Add 2 cans … More Yes, I’m a real fan!
Sprouts, green/white/red cabbage, romanesco, cauliflower, celeriac, chicory, pumpkin….don’t tell me that winter cooking is boring, even if you stick to the seasonal offer. Tomorrow shopping day, and sprouts and pumpkin is everything what there is left. Clean 500 grams of sprouts and cut them in halves. Chop 400 grams of a butternut pumpkin (use ½ … More Roasted evening meal
Vegetarian, vegan, flexitarian (I don’t even know whether this is a proper translation), I hope you already know that I’m willing to try almost every kind of cuisine, as long as it respects the scientifical standards of the NICE (National Institute for Health and Care Excellence) guidelines. Although tofu is a very old ingredient based … More Tofu tasty??
Filled green cabbage rolls in a classical bechamel sauce has always been one of my favorites. My mother used to prepare this recipe so deliciously. Her bechamel sauce was probably richer than mine, as most of the classical recipes contained more butter, more fat than we try to use now. I have different versions, also … More A winter classical
While running on the treadmill I watch series or cooking programs. Recently Julia Child joined me and inspired me for this recipe. Mix 120 grams of selfraising flour with 2 table spoons of coconut powder, 300 ml of coconut milk, a pinch of salt, 2 eggs and 2 teaspoons of sugar. Mix and store in … More Coconut pancakes in layers
Clean 10 baby artichokes. Cut each one in 8. Put them immediately in a recipient filled with water and the juice of 1 lemon (keep the zeste ). Chop and fry 4 garlic cloves and 1 pepperoncini in a drizzle of olive oil. Add the zeste and the drained artichokes. Add a few chopped black … More Another awesome pasta dish
I’m not really a fan of puree. In my years of working in a hospital the classical side dish was often puree, every day a different color. It’s possible that in the future this way of preparing food will have to become my favorite, but as long as I have teeth I prefer to use … More Puree?
Doc V's Healthy Kitchen 