March didn’t bring any rain, so April has to do the job. La primavera shows her real nature. Inspired by the delicious.nl magazine we’ll have a vegetarian oven dish with polenta, spinach and the fabulous gorgonzola dolce, ideal ingredients for this kind-of weather. For 2p, wash 600 grams of fresh spinach. Remove the end parts. … More Perfect meal for tonight
Iris has to finish an essay this weekend. I hope to contribute with good food. She loves a traditional French onion soup and so it will be 😉. I hate the smell of baked onions in my clothes and hair, so I prefer to plan this dish before my shower. Clean 4 large white onions, … More I try hard to be supportive 🤫
This recipe is already a while on my list. Wikipedia is again a great helpline to understand the origin. ‘Scaccia (plural: scacce) or scacciata is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are … More Scaccia ragusana
A few bags of frozen figs are waiting in the freezer. Inspired by a recipe of a quiche in delicious.nl I prepare an ovendish without using pastry and eggs. Cut 500 grams of peeled potatoes in slices of 0.5cm. Spread in an oiled oven dish. Slice 2 large fennels. Spread on the potatoes. Spread a … More Frozen figs
1 kilo of good quality Belgian chicory seems a lot for 2p, but not for us😉. Remove the hard end of the chicory. Cut in halves. Heat a low pan ( which can also be used in the oven. Melt 20 grams of butter. Bake the chicory, 1 sliced shallot and 4 chopped garlic cloves, … More Chicory and cheese💕
Remember those classical starters with fish served on a shell of scallop? This recipe could eventually be used for that purpose. This one is a bigger version. Thanks to local saffron ( thanks Anria for such a nice present). For 2p, clean and slice 4 medium sized leeks ( +/- 800 grams). Heat a pan. … More Local saffron in a classical dish
Certain autumnal and winter vegetables can be kept, on a cool spot, for a few weeks as pumpkin, savoy cabbage, celwriac, white and red cabbage. For today’s recipe take the bigger outerleaves of a savoy cabbage. Store the leftover in the fridge and use in a puree, a paste or even in wintersalad. 10-12 outerleaves … More Barley, lentils, savoy cabbage and lots of cheesy sauce
Donna Hay has a new book ‘everyday fresh’. Thanks to delicious.nl I get the vibe and inspiration to prepare vegetables in another surprising way. When I was a child I hated white cabbage, the texture, the smell and the boring combination with bechamel sauce. Gradually I discovered other combinations which made this cheap and healthy … More Super fresh, super easy
One cute butternut and one round green pumpkin were the two survivors in my green yard, explained by the extreme late plantation because of impressive garden works. The green one weighs 1,5 kilograms, looks great outside, is pale yellowish inside and needs to be prepared because of a large crack. Luckily enough there are no … More Meager pumpkin harvest 😏
If we can’t prepare North Sea shrimp croquettes, we’ll have some cheesy ones. For 24 croquettes, melt 100 grams of butter. Add 100 grams of flour. Bake and stir. Once you smell the typical smell of cookies, add 700 ml of full milk while stirring constantly. Allow to cook for a few minutes. Stop the … More Cheese croquettes
Doc V's Healthy Kitchen 