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
The world is opening itself slowly, and who knows for how long…Anyway, I decided to check my small freezer before making my shopping list. Leftovers of broccoli, spinach, peas and beans (fave) will end up in a frittata, perfect for dinner and for lunch the following day.Remove the vegetables from the package. Defrost and drain … More The whole freezer in a frittata 😉
My calcium intake is sufficient. I’m a real cheese addict, although I try to consider the intake of daily kcal. The last edition of delicious.nl has a few fabulous recipes with cheese as protagonist. Chop 2 large leeks in pieces of 1-2 cm. Put in a buttered oven dish. Add pepper, salt, 1 table spoon … More Cheese lover
Today I need cheese and gorgonzola dolce will give me all the best a cheese can offer : tender, smooth, not too strong but still a delicate flavor and easy to transform in a sauce. Chop 1 red onion and 4 garlic cloves. Drain and dry 1 large can of artichockes. Chop them in quarters. … More Gorgonzola dolce
Cavolo nero is real local and the base of the well known ribollita. Cook 200 grams of chopped cavolo nero(remove the real hard parts) for 10 mins in salted water. Drain carefully and cool down. Put the cavolo nero in the blender with 200 grams of ricotta, 50 grams of grated pecorino or parmigiano, 1 … More Gnocchi nudi o ravioli nudi?
What is nicer than spoiling your guests with their favorite dishes? Leen is arriving today, after having spent a week in the company of (sorry if I would offend certain people) what you could call non-foodies. A non-foodie is someone who doesn’t like to cook (that’s not the saddest part) but who even doesn’t eat … More Foodies and non-foodies
Doc V's Healthy Kitchen 