More than 5 years in Italy, more than 5 years I stopped working as a passionate family physician, more than 5 years I practice to live with the flow….it all seems yesterday, incredible. Nowadays I’m finding a new balance between daily life as ex pat in Italy, my personal professional project ( 😉 check my … More Cooking 4friends…I love it
Autumn is fantastic, all those contrasts in one day, I love it. We have an amazing southwest oriented terrace with the best view ever. It’s probably too hot in summer for most people, but so lovely in spring and autumn. Anyway, we love it and nearby living friends are also impressed when they pass by. … More Cold mornings, warm and sunny afternoons and almost freezing nights
I’ve been a bad blogger during the last few months. Cooking is no effort, blogging seems to be so. I have a few loyal followers I don’t want to disappoint. Once I will be back in my routine, it will be much easier 😊. What about another variation with eggplant and tomato? For 2p, chop … More Gradually getting into routine
I love cheese cakes and tried already a few different recipes. The Japanese cheese cake or cotton cake is probably one of my favorites. I find a few recipes online and the bottom line is always similar. Let’s start. What do you need : 250 grams of Philadelphia ( or 125 grams of Philadelphia light … More Fluffy cotton cheese cake
The first pumpkins are available. Although the original recipe uses a butternut, I use a a small local one which is probably a bit dryer. Heat the oven at 220°. Mix 1 sliced pumpkin with 2 sliced red onions, 4 chopped garlic cloves, a handful of sage leaves, salt, pepper and 2-3 table spoons of … More One more
I will never leave the market without fresh beetroot as it’s available. I adore the deep warm color, the earthly flavor and the variety of recipes is incredible. Tonight’s dinner is a vegetarian savory pie. I bought 3 medium sized beetroot ( 600-700 grams of weight without the leaves) . The leaves are so fresh … More Beetroot and gorgonzola dolce in full summer
Thanks to Mirco I widen my choice of fish. Everyone knows mackerel and tuna, but one of their relatives was unknown for me until today. Although there are lot’s ofm more traditional recipes, I prepate a simple all in one dish with Bonito ( the English translation for palamita or sarda sarda). As mackerel and … More The Palamita or Sarda sarda
I’m completely out of my routine after 6 days of traveling to Belgium. Nobody forced me, so I have no reason to complain, and I can’t say that my dear wife didn’t try to convince my that I would better wait a little longer…. Anyway, I did it, enjoyed my awesome stay in Bazel with … More Hi, I’m still there 😉
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
A bunch of green wild asparagus is waiting for a dinner. Remove the hard parts manually to avoid endlessly chewing those awesome vegetables. Put in cold water. Drain. Chop 4 garlic cloves. Mix with 2 fresh eggs ( thanks to Stefania we have the best local eggs ever), 200 grams of squaquerello ( one of … More Wild green asparagus 😍
Doc V's Healthy Kitchen 