Honestly, only few people don’t like pasta cacio e pepe. Some people can’t eat it because of the cheese ( lactose), but let’s not consider them. If you prefer more vegetables, then this version is perfect to reach your vegetable quote. For 2p, chop a medium sized cauliflower in roses and cubes ( don’t forget the … More Cacio e pepe with vegetables
Since we know that cauliflower is at its best when roasted in the oven, the amount of recipes has increased impressively. Tonight we’ll have a crumble with cauliflower ( you can also use broccoli or romanesco), pecorino, basil, curry, pine nuts and raisins. Put 50 grams of raisins in lukewarm water. Set aside. Wash and … More Versatile cauliflower
It could be the name of a poet, but it’s a fish. Pagello fragolino is a beautiful sea bream. I asked Mirco, the fishmonger, to bring me a local, seasonal whole fish. What a name! Reading online the most common way to prepare would be ( again) with tomatoes. A gorgeous cauliflower is our side … More Pagello Fragolino
After a few years of blogging and looking for other recipes and fusions, I have a large stock of ingredients. Thanks to the organization of the kitchen most of those ingredients are visible in glass containers. So tonight we’ll prepare some buckwheat. For 2p, boil 120 grams of buckwheat al dente in salted water seasoned … More What about buckwheat?
Roasted vegetables are so much tastier than cooked or parboiled, that is undeniable. Tonight we keep our colors discrete but the flavors intense. Chop 1 medium (700 grams) sized cauliflower in roses and cubes. Wash. Spread on a large oven dish. Add a drizzle of olive oil, 1 teaspoon of cumin seeds and 1 teaspoon … More Spicy and sweet in the right balance
After a week of staycation Iris is back on track. I’ll try to focus on healthy lunch breaks ( and keep on focusing on our candlelight dinners. My favorite lunch has always been salads, but I know Iris loves soups, not only in winter. While using the oven for our dinner, an extra tray before, … More A bowl of soup as lunch
Sami Tamimi and Tara Wigley have written a beautiful story about Palestina in ‘Falastin’. We had planned a nice trip to Jerusalem and Tel Aviv end of August, but we decided a few months ago to cancel it for obvious reasons. Thanks to my cookbooks, we can continue travelling, on our plate. Labaniet alzahar is … More Savory rice pudding
My addiction for cookbooks is hopefully not a big issue. Middle Eastern cooking is so inspiring, so I really look forward to explore the cookbooks of Sabrina Ghayour. Her books are awesome, in many ways. As you know I will rarely follow a recipe literally.For 2p, clean 1 cauliflower. Cut in roses and cubes. Mix … More A present for docV😉
Grind 4 teaspoons of mustard seeds. Add 1 teaspoon of turmeric, 1 teaspoon of tamarind paste and 2 table spoons of sunflower oil. Add some salt. Mix.Put 1 chopped small cauliflower, 2 chopped garlic cloves, 1 chopped green chili and 1 chopped onion on baking paper. Mix with the spices and 2 teaspoons of nigella … More Another fabulous Indian side dish
Eline loves risotto. I prefer something different every day. Cauliflower has never been a protagonist in one of the risottos before. Cut a medium sized cauliflower in smaller pieces. Put on baking paper. Add 1 table spoon of curry powder, 1 table spoon of fennel seeds. Spread some oil. Bake in the oven at 200° … More Cauliflower risotto
Doc V's Healthy Kitchen 