A few days ago one of my best friends in Belgium, Liesbet, sent a message to ask me whether I was okay because she hadn’t received recent blog posts. That’s when I realized I took a break. 🙃 If you would consider that this implies I stopped cooking….ask my niece 😉. Ready made ravioli with … More I had no idea…
I rarely see white asparagus in Italy, but the green ones are available in different sizes and, above all, are much easier to clean. You only have to remove the back end (manually, which is always on the right spot). Chop 1 shallot and, of course, 4 garlic cloves, in 1 table spoon of butter. … More Green asparagus in a creamy sauce
What a special day : the first patient in my new practice, the first opening in our house, and above all a lovely sunny day to welcome all this and to do some studying and gardening outside. And, above all 😉, 1 kilo of green asparagus is waiting for a recipe. Remove the hard end … More A crispy package of asparagus
I haven’t seen white or purple asparagus here in Tuscany. The green ones of today are from Puglia. White asparagus are more common in Belgium but are often expensive. We were always lucky to get super fresh ones from one of the nephews of one of the monastic sisters who lived opposite our house. Tonight … More Green or white or purple asparagus?
It started early, my love for cheese. As a child I remember my grandfather eating French cheese, even if he wasn’t allowed for health issues. We always received a little piece to taste. French cheese was considered to be the number 1 but now we all know that every country has its own specialities. While … More Cheese, my guilty pleasure 😋
Swiss chard is a very common vegetable in Italy. The white part of the nerves is rather hard, so I removed it. Put the Swiss chard in salted water for approx 15 mins. Rinse, drain and chop. Put 250 grams of halved cherry tomatoes and 500 grams of asparagus on baking paper. Spread some olive … More Swiss chard, bietole in Italian
It’s time to use the cataplana. The Cataplana is a Portugese cooking dish, available in cupper (is the original), in inox, or in aluminium. The wonderful thing about travelling and food is buying a real genuine cooking tool in the country and using it to cook genuine but also non-genuine dishes. Split the cataplana into … More Shells in a creamy green vegetables mix made in a Portugese Cataplana and served with quinoa
Different structures, different ingredients, different colors, different flavors (but keep the same style), different diets. It sounds difficult, but in fact it is easier to think about all this than to serve 1 big meal and realizing that a few people don’t like it or cannot eat it for different reasons. Put all the dishes … More A wonderful buffet
Having visitors can be a reason to cook certain things which we normally wouldn’t. Honestly eating a T-bone on my own is exagerated ;-), knowing that Iris doesn’t eat that kind of food. Compensate the meat with a lot of vegetables. Cut 800 grams of courgettes and 500 grams of green asparagus in equal pieces. … More Awesome T-bone steak as guilty pleasure!
Everywhere real fresh peas… I have never seen so many in Belgium, and they are FRESH. So, the perfect occasion to use them today in a delicious risotto. For 4 p chop 1 white onion, 6 garlic cloves and fry them in a mixture of 1 table spoon of olive oil and 1 table spoon … More Fresh pea risotto, OMG that’s delicious