What a great starter!

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!

I did this one before, but it’s really worth to prepare it once more

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

Ideal as lunch, ideal as appetizer, ideal as ‘in between’, = soup

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

Autumn and winter, the season for an authentic cheese taleggio

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

Fish and Chips

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

Cordon Bleu, traditional French cuisine

“The French term cordon bleu is translated as “blue ribbon”.[4] 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

This is Belgian, chicory in the oven with a cheesy sauce

Originally this recipe is made with ham, but for non-meat-eaters smoked salmon is a delicious and perfect alternative. For 2p  boil 6 chicory stumps (almost 1kilo) until al dente. Drain thoroughly (a few hours in advance), put some weight on the chicory to press out most of the liquid) and keep 300 ml of the … More This is Belgian, chicory in the oven with a cheesy sauce