I could eat courgettes every single day, but there are a few good reasons why I don’t 😉. The smaller sized, a bit ‘hairy’ variety, is commonly available with the attached flower. According to me, they are less watery and thus, have more taste. Wash 900 grams of those courgettes. First, chop off the flowerpart. … More Crispy courgettes
Those huge mushrooms are not common at the local (super)markets. But, once I see them, I can’t wait to fill them as starter. Put 2 portobelli filled with a mixture of 1 sliced of bread, 2 garlic cloves, 1 chili, 20 grams of grated parmigiano, lemon zeste, chopped parsley stems and some olive oil in … More Portobello 😍
The evening before we leave our house in Italy to go to Belgium for 10 days, the whole fridge will be divided in dinner, our lunch and snacks for the following day. Soak 150 grams of breadcrumb with 100 grams of sour cream, 100 grams of Greek yoghurt, a leftover of a tofu spread, 4 … More The whole fridge in one dish😂
For 2p, remove the skin and chop 1 small butternut pumpkin( approx 800 grams of pumpkin left). Put the cubes on baking paper. Add 4 peeled garlic cloves and a drizzle of olive oil. Bake in the oven at 200° for 25-30 mins. Cool down. Boil 120 grams of integral spaghetti in salted water al … More Pumpkin spaghetti pie
For 2p, chop 1 medium sized cauliflower in roses, and don’t forget to chop the stem. Mix the cauliflower with 4 chopped garlic cloves, 1 chopped red onion, 2 table spoons of sriracha, the juice of 1 lemon, 3 table spoons of bread crumb, 3 table spoons of grated parmigiano and 2 table spoons of … More Sriracha sauce, Thailand’s number 1 sauce! Recipe 1, thanks to my youngest and dear brother in law, Dennis.
Broccoli looks good, tastes delicious and is super healthy food. Whole grain pasta is perfect in combination with this top ingredient. Boil 70 grams of whole grain pasta pp in salted water. Add 400-500 grams of chopped broccoli pp (no waist!!) during the last 4-5 mins of cooking time. Drain and keep some of the … More Another Italian tradition in a different coat
“The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The … More Cordon Bleu, traditional French cuisine