The Middle East has never been so far away. Thanks to cooks such as Sabrina Ghayour, Yotam Ottolenghi and Sami Tamimi we get a glimpse of the fabulous mixture of flavors. Sharing food has become more popular recently but in certain parts of the world it has never been different.What will docV serve tonight? Cod … More The Middle East & beyond
Our WhatsApp contacts in Belgium are in love with the temporary snow while we had a sky-blue Saturday with 20° on our terrace ( the sunny part of course ). While enjoying my breakfast outside, a chubby polpo was boiling ( only water and some bay leaves) for approximately 1h ( it’s important that a … More Polpo, grapefruit and fennel to celebrate a lovely Saturday
Strolling through a whole year of Libelle lekker’magazine, I find some elegant recipes to try. For 2p, clean 800 grams of mixed fresh shellfish (vongole and mussels). Heat a pan with a drizzle of olive oil. Add the shellfish and 100 ml of white wine. Once most of them are opening, stop the fire and … More I’m pretty sure you’ll also love this recipe.
During my last Belgian visit I had the pleasure to dine in one of the best Italian restaurants I’ve ever been, Trattoria Bazalia. My brother Ivan and his man Peter are so lucky to live on the same square as where the restaurant is. Although we didn’t know then, last monday the government decided to … More Remember my visit to Belgium
Hoisin is seafood in the Cantonese language which is weird because there is no seafood involved. There is only one shop in Siena where I could possibly find readymade hoisin sauce so, thanks to delicious.nl I make a home made version today. As ingredients you need brown miso (which I store in the freezer), rice … More Sweet spicy salty sauce = Hoisin sauce
A side dish for 4p or a main dish for 2p with a long lasting fabulous smell while cooking, and probably a possible ‘after smell’ in the following hours😏.Healthy food is often combined with some extra flatulence. For certain people it’s embarrassing, for other people it’s a perfect natural function of our intestines. Even being … More Spanish influences
As you know, I’m from Belgium. So if we travel by car we ‘import’ some ingredients. The North Sea shrimps are so delicate, so delicious, so much more flavor than the scampi, especially in their purest version. Avocado is also one of those ingredients which are bad for your ecological footprint, but they can be … More Awesome imported food
My mother used to prepare fennel and gorgonzola in a crispy oven dish. It was a really fancy combination 40 years ago, and still is an awesome marriage of flavors. My mother hates pasta, so the lasagna version would never have been her kind of thing. For 4p, chop 1,5 kilo of fresh fennel. Steam … More Gorgonzola and fennel
One of the best starters ever my dear friend Alejandro, living in Spain for many many years, prepared us on one of our visits. We worked in the same village, he as the local dentist and I as the new coming female family physician. He left the country many years before us. His move was … More Sweet heart of little gem
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?
Doc V's Healthy Kitchen 