Kale

Kale is an important ingredient in the Italian kitchen and is, in Tuscany, mainly used for the famous ‘ribollita’ ( = a thick all- in- one soup, literally translated as re-cooked). In the beginning of our Italian life, I experimented with this vegetable. Being used to cook al dente and to avoid waste ( one … More Kale

A Shepherd’s pie or hachis parmentier in a vegetarian version???

There is a major contradiction in the meaning of the original shepherd’s pie ( or hachis parmentier) and ‘vegetarian’ once you realize leftover meat should be the most important ingredient. So just ignore Wikipedia, and start making an oven dish with lots of vegetables and mashed potatoes. For 2 healthy people, wash 500 grams od … More A Shepherd’s pie or hachis parmentier in a vegetarian version???

New cookbooks 🙂

I could have waited until Christmas, but I decided not to 😉. Two lovely cookbooks will inspire me for the following weeks, and probably for much longer. Jamie Oliver and Ottolenghi know how to reinvent themselves and how to stimulate creativity in our daily menu. Let’s open ‘Ottolenghi test kitchen’ first. Leen, one of our … More New cookbooks 🙂

What a team!

Don’t worry, I’m not going to write about soccer, I’m definitely a foodblogger. Oskar, our sweet and energetic one year old puppy, is gifted with many talents. One of his talents is an incredible nose for truffles (and many other less tasty bites). Iris observes him when he’s exploring a certain area of the garden. … More What a team!

Filled portobello

Huge portobellos are only occasionally available in the supermarket. I can’t resist buying them. The target is to experiment with another filling. A lucious burrata of 150 grams is desperate to be used. Mix the burrata with 4 garlic cloves, the stems of the mushrooms, fresh basil, pepper and salt in a blender. Taste, add … More Filled portobello