We continue are roadtrip through Europe. Currently we are in Poland, a friendly country with an incredible history and amazing cities. Every night we enjoy campervan cooking in our dearest Gloria, the campervan. Wikipedia explaines : Farro is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is … More Farrotto instead of risotto
We are still in Norway, going further north. Let’s hope the weather improves so that we can admire nature at its best. Today I will prepare some pasta with green ingredients. I found some good looking broccoli, 2 mature avocado’s, some sugar snaps. Heat the simmer pan filled with salted water until boiling. Add 160 … More More green
Today we visited Stockholm. As we travel with our adorable dog Oskar, we visit a city in a different way. Our goal is not to see every little angle, but to sense the vibe. After our 17 kilometers of walking Iris found us an amazing spot outside the city where we could enjoy an incredible … More Italian cooking in the archipelago of Stockholm
Although even in the world of ‘fruit and vegetables’ seasons become more and more confusing, I try to cook with local and thus seasonal products. I surely don’t have to explain how all those winter ingredients influence our intestinal motility and flatulence🙃 and how welcome this Friday evening’s meal is : tagliatelle with oven baked … More So happy to see them 💓
Ignore the outside weather. Enjoy an awesome dish with lots of crispy vegetables. Green local asparagus, courgettes, fresh peas, fresh artichokes and some fennel are ready for a fabulous salad. Start with the artichokes. I bought 4 medium sized ones. Remove stem, outer leaves. Chop off the points. Fill a pan with the juice of … More Insalata primavera😍
My weekly chat with Mirco, the fishmonger, is often related to ‘what I will prepare with the fish I ordered’. This week he was really surprised I was going to prepare ray in the oven. He tried to convince me to prepare a typical pasta/soup (minestra) where you boil the ray wings in the stock … More A little conflict with the fishmonger
Beetroot is cheap, healthy and beautiful. I love the earthy taste which becomes even more intense by preparing in the oven. For 2p 400 grams is more than enough as starter. Remove the leaves. Wash the beetroot. Wrap them in aluminium foil. Add a teaspoon of olive oil. Close. Bake in the oven at 200° … More A beautiful starter
Google recipes for eggplant and tomatoes and you’ll find an incredible amount of variations. It’s really easy to create some more. For 4p you need : 4 large eggplants, 1 kilo of cherry tomatoes, 6-8 garlic cloves, 4 salted sun-dried tomatoes, 400 grams of mozzarella and 16 salted anchovies filets. Start the oven at 200 … More Unlimited number
Tomatoes are at their best. I know, I could consider my own production but I have a long list of good arguments against 😉. Ottolenghi has a personalized recipe. It’s really delicious. For 2p, roast 3 slices of ciabatta ( +/- 100 grams. Cut in cubes. Cut 600 grams of different salad tomatoes in chubby … More Panzanella
I’m always impressed by looking at the amount of fruit and vegetables we consume every week. One of the most used ingredient is for sure the small sized tomato. They have this amazing gift to cheer up every meal. It’s Wednesday and thus the fridge is almost empty. A portion ( almost 700 grams) of … More Cherry tomatoes
Doc V's Healthy Kitchen 