Pizza bianca

Again, a recipe based on the latest Ottolenghi, pizza bianca. Iris is waiting for our future ‘cinema’-room to be ready. The boxes with DVD, CD and old video tapes will be unpacked soon. The red velvet sofa (also sleeping chair for guests) may soon be freed from its removal packaging. This pizza bianca will be … More Pizza bianca

Gremolata

Gremolata is a mixture of fresh parsley, lemon zeste and garlic and is a wonderful way to give a fresh flavor to a lot of dishes. Mix 1 finely chopped garlic clove with  a handful of finely chopped parsley and the zeste of 1 lemon. Boil  a portion of pasta in salted water. Add 450 … More Gremolata

One huge pumpkin gnocco (singular of gnocchi) or better ‘polenta pumpkin gratin’

Gnocchi alla romana are prepared in the oven and therefore my prefered gnocchi. The recent magazine of the supermarket Coop inspires for a version with pumpkin. Remember the pumpkin of last week? This recipe is ideal for the 400 grams of ovenbaked pumpkin meat stored in the freezer. Defrost the pumpkin (or prepare fresh pumpkin) … More One huge pumpkin gnocco (singular of gnocchi) or better ‘polenta pumpkin gratin’

A little secret

It’s about time to be honest about my blogposts. In the beginning I managed a daily post of the menu of the day. We eat fairly late and thus, after cooking, eating, cleaning up, I had to start with my blogpost of the day (the recipe is only ‘done’ after the cooking, and not the … More A little secret