As reader follower you know that we really eat an incredible amount of vegetables, preferably cooked in the oven. Today’s dinner starts with a combination of 2 eggplants, 2 courgettes, 1 bell pepper, 1 red onion, 4 garlic cloves and 1 chili. It’s cold and wet outside, thus some comfy cheese and pasta is exactly … More Old recipes, new version
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
This recipe was sent by Greet, one of my dear followers in Belgium who shares my love for cooking. She’s probably expecting a kind of makeover, but the few changes I decided to make are the amount of vegetables, a different fish and a home made pesto. For 2p, remove the skin of 2 medium … More Parmentier of sweet potatoes
One cute butternut and one round green pumpkin were the two survivors in my green yard, explained by the extreme late plantation because of impressive garden works. The green one weighs 1,5 kilograms, looks great outside, is pale yellowish inside and needs to be prepared because of a large crack. Luckily enough there are no … More Meager pumpkin harvest 😏
Agretti belongs to the salicorne family. It’s often eaten as a side dish. The cleaning process takes a bit of time, you have to remove the hard parts and the yellow parts. Apart from being a bit salty, it has no particular flavor. My idea for tonight is a lasagna with agretti and green asparagus … More Agretti or monk’s beard
The gluten free and lactose free hypes are gradually influencing the Italian cooking style. I’m not really into those hypes but I’m generally into healthy cooking which implies an overdose of vegetables. Now and again I love an overdose of spaghetti which I try to compensate with a veggie starter. Spaghetti aglio olio peperoncini is … More The pure Italian cuisine
I don’t think I ever tasted black cabbage before we moved to Tuscany. It’s one of the protagonist of the famous ribollita, a traditional Tuscan soup. You can find my first cooking experiment with black cabbage at the beginning of the blog. It wasn’t really successful 🤓, too much and not enough cooked, it tasted … More It’s about time to give black cabbage a second chance
I had a lovely afternoon. My dear friend Anria invited me to her class. I had the opportunity to talk about the living will and advance directives, the subject of my thesis in counseling. I really managed to catch the attention and introduce the delicate matter to young people. Coming home, I decided to prepare … More My favorite cooking style: all in one dishes
For 2p, chop 2 garlic cloves. Heat a large pan. Add a drizzle of olive oil. Add the garlic and 500 grams of fresh, clean spinach. Bake until the spinach has reduced until 3 handfuls of vegetables. Drain. Mix with 175 grams of ricotta, pepper and salt. Put 2 garlic cloves, 1 large handful of … More Spinach, tomato sauce and ricotta in a delicious vegetarian pasta dish
Today I really crave for vegetables. Steam 300 grams of green beans and 1 large chopped bell pepper. Cut 400 grams of chicken breast in cubes. Mix with 1 teaspoon of mix of 5 spices, 4 chopped garlic cloves, 1 chopped red onion and allow to marinate for approx 30 mins. Bake in a drizzle … More Full fridge, new inspiration
Doc V's Healthy Kitchen 