Filled courgettes is always a topper. You can prepare the whole recipe in advance. Cut 800 grams of medium sized courgettes lengthwise. Use a small spoon to remove the meat. Leave a long solid cup of almost 1cm. Drain the meat. Put in a blender. Add 40 grams of breadcrumb, 40 grams of grated parmesan, … More Another dish for an Ottolenghi summer buffet
Wash 350 grams of dark seedless grapes. Put them in a bowl. Add 2 table spoons of old apple vinegar ( I can’t find sherry vinegar here which, I think, is even better), 2 table spoons of olive oil, 1 teaspoon of brown sugar, a pinch of salt, lots if black pepper, 1 finely chopped … More Roasted grapes and fennel seeds
As second recipe for a delicious summer Ottolenghi buffet, a salad ( little gems or another solid alternative as iceberg or brussels chicory) prepare this exotic dressing in advance. Mix 1/2 avocado, 3 cm of peeled snd chopped fresh ginger, 1 garlic clove, 1 green chili, the zeste and juice of 1 lemon, 1 table … More Green dressing
Beetroot and leek combined in a starter seems rather unusual, but… If I would have to choose the best Ottolenghi cookbook until so far, although I haven’t seen the recent one ‘Flavor’, my favorite is ‘Jerusalem’. It was my first meeting, ‘the first cut is the deepest’-sensation. In search for a menu for friends (5p … More Ideal starter
Although buying mango is bad for my ecologic footprint, I knew this dish would be fabulous and thus, I decided to prepare it anyway. For 2p, slice 1 mango. Put 1 garlic clove, a handful of basil leaves, the zeste of 1 lemon, 1/2 teaspoon of fennel seeds, some chili flakes and a pinch of … More Mango caprese
Doc V's Healthy Kitchen 