For baking inspiration ‘Sweet’ written by Ottolenghi and Helen Goh is a wonderful source.The coconut cake with blueberries and almonds is awesome.Grease a springform of 23 cm with butter and cover with baking paper. Mix 180 grams of almond flour, 60 grams of grated coconut, 250 grams of sugar, 70 grams of self raising flour … More What a sweetie 🥰
Purple and orange carrots are a beautiful combination. Our menu of tonight will at least be beautiful. For 2p, clean 400 grams of orange and 400 grams of purple carrots. Chop in smaller pieces of 3-4 cm. Put in an oven dish or on baking paper. Add 1 table spoons of cumin seeds and a … More Roasted carrots in different colors
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
It’s winter and Iris doesn’t eat enough fruit (I always have my daily amount). So I decided to prepare 3 portions of this super easy recipe with 1 chopped mango, 250 grams of raspberry and 125 grams of blue berries. Make a mixture of 2 eggs, 200 ml of coconut cream and 1 table spoon … More You want a delicious breakfast/dessert/snack?
Still to many fresh ingredients in the fridge, so no need to discuss the menu, pizza today!! A ready made rectangular pizza with spinach, ricotta, almond flakes and fresh salmon filet is no ‘second hand’ menu, but the ingredients which I can still find in the fridge. Chop and fry 4 garlic cloves, 1 red … More My turn, pizza with ‘fridge’
Inspired again by this great book (thanks to Katrin, my youngest daughter, for this lovely present last Christmas xx) of Jamie Oliver, the menu of today is a cauliflower oven dish. The original recipe is a side dish for 8p. Split everything in two and you get a full meal for 2p (little variations on … More Side dishes in bigger portions as full meal, why not?
I’m not an expert in discovering eatable plants (although I try;-)), but wild fennel is an easy one with its combination of the typical smell and shape. Walking a few meters outside our living place here in Siena I discovered several little bushes of that fabulous wild herb. The edition of June 2017 of my … More Sardines, tomato, wild fennel and pasta? Real Italian!!!