We continue are roadtrip through Europe. Currently we are in Poland, a friendly country with an incredible history and amazing cities. Every night we enjoy campervan cooking in our dearest Gloria, the campervan. Wikipedia explaines : Farro is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is … More Farrotto instead of risotto
We crossed the famous bridge between Copenhagen and Malmö Friday evening. The sun was shining ( for the 📷) and allowed us to have breakfast outside the following morning. Since then…..💦, but let’s not complain. The Scandinavian people still give us the impression summer is in the air by wearing shorts and sandals. It’s a … More Our first days in Sweden
I love the umami flavor of anchovies, which brings me back to the first time I tasted ‘bagna cauda’ in Torino, an amazing city in the Piemonte. I gradually found my ideal mixture between canned anchovies, dried spices, garlic and light cream ( instead of butter). The original recipe is meant for a dip sauce … More With the idea of ‘bagna cauda’ in my mind
Remember older shakshouka recipes mainly prepared in the oven? This time I will ( have to) cook in a more traditional way, but still my way. After a rather long drive, a short visit of Dijon, we found an amazing spot, 15 minutes outside of the city, to spend the night. We only hope the rain … More I love shakshouka
It’s been awhile since I have been posting. As some of you know already, we will soon leave for a roadtrip in a campervan to the North of Europe. This implies a completely different way of life and a different way of cooking : I will have no oven, no kitchen filled with lots of … More New adventures ahead
Doc V's Healthy Kitchen 