What a country, what a powerful nature 💚. What a special experience to park your house in the middle of nowhere and to spend the night surrounded by an extraordinary landscape. As we plan our trip day by day, I buy food for 1, max 2 days. Tonight we’ll have a vegetarian meal with halloumi, … More Middle Eastern cooking on the Gamle Styrnefjellsvegen
More than 5 years in Italy, more than 5 years I stopped working as a passionate family physician, more than 5 years I practice to live with the flow….it all seems yesterday, incredible. Nowadays I’m finding a new balance between daily life as ex pat in Italy, my personal professional project ( 😉 check my … More Cooking 4friends…I love it
For 2p, blanch 400 grams of fresh spinach. Drain. Chop. Chop and fry 2 garlic cloves and 1 onion in a drizzle of olive oil. Stop the fire. Add the spinach, 50 grams of almond flour, 100 grams of fresh ricotta, 2 eggs, 20 grams of grated parmigiano and 1 table spoon of dried thyme. … More Healthy hearty cake
Certain days are over before they really started. Today is one of those. So a bit of beautiful color will cheer me up.Pre boil 800 grams of beetroot for 20 mins. Remove the skin and chop in cubes.Clean 600 grams of purple potatoes. Cut in slices or cubes. Chop 1 red onion, 4 garlic cloves … More Purple day
Saturday morning I start my course in the afternoon. Thus, in the morning there is still some time to prepare our Sunday evening meal. Iris will take care of meatballs covered with grated coconut. I take care of the side dish. Remove the skin of 600 grams of beetroot. Slice and put in an oven … More Another pre-prepared dinner
Chop and fry 4 garlic cloves, 2 chili peppers, 5 cm of ginger in a drizzle of peanut oil. Add 300 grams of mushrooms. Bake. Add 400 grams of clean chopped squid. Bake. In the meanwhile, steam 500 grams of chopped broccoli and 200 grams of chopped carrot shortly. Add the steamed vegetables and 250 … More The colors in our house are mainly black and white, on our plate we want the whole rainbow!
We only have a small freezer. I’m not that kind of person who prepares tons of food in advance to save me time during the week, and I usually tend to forget the frozen meals. Fish, home made stocks and curry pastes are the only turists in the freezer (and in summer also ice cream … More Frozen fish
Prepare the marinade in the small blender. Mix 1 raw, peeled beetroot, 1 teaspoon of wasabi, juice and zeste of 1 lemon, 1 table spoon of wild fennel, 1 teaspoon of dijon mustard and 2 table spoons of olive oil. Put the marinade in a small plastic bag and add 2 slices of salmon. Store … More Beetroot marinade, awesome color
Healthy cooking, tasty cooking-of course-, and colorful cooking are important, not only for special occasions, but for our daily menu. The real artistic presentation is not really one of my qualities, that’s more for outdoor eating. The purple red of red cabbage, the soft green of cucumber, the dark green of arugula, the bright red … More A rainbow dinner
Boil 750 grams of peeled potatoes in salted water. Drain the potatoes and make a puree. Cool down. Mix with 400 grams of chopped fresh salmon, 40 grams of chopped dill, 2 chopped spring onions, 1 table spoon of curry powder, pepper, salt and 1 egg. Make cookies with ‘oily’ hands. Cover them with panko … More Salmon and mango?
Doc V's Healthy Kitchen 