We’ve been traveling for 10 days in a few nearby provinces : Urbino, Cesena, Rimini, Ravenna, Pesaro, Ferrara, Padua, Vicenza, Verona, Mantua and some more villages in between. What a beautiful trip and how nice to be home. While traveling we really experienced the change in season. On the road I discovered a few new … More Back home
My family associates me with courgettes and pumpkin, although I’m much more than that🙃. A ‘normal’ sized pumkin weighs easily more than 3 kilograms. Once I start one, I have to continue because I know that frozen ready made food isn’t my thing anymore ( it used to be different). Slice the pumpkin in manageable … More Pumpkin soup, pumpkin puree, I can’t resist 😅
I definitely start my dinner with the vegetables I would like to use. I imagine certain people would start with the proteins, or even would think, let’s have some pasta today…. Anyway, my choice of today is squash, one of my favorites in colder seasons. A chubby tasty pumpkin of 1,2 kilo is the perfect … More How do you start to decide your dinner? What is your protagonist ingredient?
The deep orange color of pumpkin plays an important role in autumnal cooking and, of course also in Indian food. Cut a small pumpkin of approximately 600 grams in quarters. Remove the seeds. Put them on baking paper. Add a whole garlic, cut in halves, and put on the baking paper. Add a drizzle of … More Pumpkin soup with roasted garlic
For 2p mix 600 grams of pre-baked ( in the oven on baking paper with a drizzle of olive oil) butternut cubes with 50 grams of oatmeal, 1 drained can of chickpeas, 2 garlic cloves, 1 spicy little pepper, ½ teaspoon of paprika powder and 1 table spoon of dried basil in the blender. Add … More My love for squash is boundless 😉
Doc V's Healthy Kitchen 