Where radicchio is Italian, chicory is a product from Belgium and the Netherlands. I try to avoid buying import products but certain ingredients are too delicious, I’m sorry. For 2p, bake 1 kilo of chicory, cut in quarters, brown in some butter. Add 3 tablespoons of chopped fresh sage. Make a bechamel. Add 60 grams … More I came from a region where chicory was cultivated in soil
In the Christmas edition of delicious.nl I find a lot of inspiration for the future visit of Emilie, one of my lovely nieces. There is a lot that I don’t really understand of the vegan philosophy, but the recipes are usually really creative. Grilled chicory with roasted nuts and a romesco sauce is awesome. Most … More What a great starter!
Chicory doesn’t belong to the ‘exotic’ department in Italy, but this recipe is for sure not familiar in this country of foodies. I bought 1 kilo of fresh chicory (recipe for 2p). Chop off the little brown end, make a few incisions in the hard part. Blanch or steam the chicory al dente. Drain and … More I did this one before, but it’s really worth to prepare it once more
Soup is in very many ways ideal, I admit (although Iris would say I too often forget this). Chicory soup served with oven dried cherry tomatoes in a little cup is perfect as healthy appetizer. Fry 1 chopped potato, 1 chopped white onion, 3 chopped garlic cloves in some olive oil. Add 500 grams of … More Ideal as lunch, ideal as appetizer, ideal as ‘in between’, = soup
Since the 11th century taleggio is made in a small town Taleggio in Val Taleggio, close to Bergamo in Lombardia. Stracchino is the original name and is derived from straccho = tired. After a summer with a lot of exercise, the cows were tired or straccho. Taleggio is still being prepared artisanally but now also … More Autumn and winter, the season for an authentic cheese taleggio
Not the most ‘healthy’ way to prepare fish and potatoes, but I promise to compensate by doing some extra exercise ;-). Batter 100 grams of flour, 120 ml of beer (can be analcoholic), 1 teaspoon of sodium bicarbonate, pepper and salt until you obtain a rather firm mixture (the amount is far too much, but … More Fish and Chips
“The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The … More Cordon Bleu, traditional French cuisine