We have a nearby place where we often buy pecorino and fresh ricotta. They have fabulous products. The ricotta is sheep milk based, and has a delicate flavor. They prepare the fresh cheeses on a Friday. You can’t keep them for a while. But, that’s not really a problem. We have the perfect protein source … More Something beautiful to serve
I bought a nice portion of fresh peas and fava beans on the market. Shelling them is a really mindful thing, although you can have good frozen ones instead if you lack time. I decide to remove only the outer part, as they are so fresh. My total eatable portion is approximately 500 grams. Blanch … More Fresh peas and fava beans
One of my best friends once told me : green shoes look great with almost every outfit, because green is the color of nature. I think the same counts for food : green vegetables create the most attractive dishes, especially in this season where you find the most luscious color of nature everywhere. Today’s dinner … More Beautiful green
If I have time during the day I prepare our dinner, as much as I can, in advance. The most convenient dishes are the ‘all-in-one’ oven dishes. Preheat the oven at 200°. Wash and chop 1 medium sized cauliflower for 2. Spread in an oven dish. Add a drizzle of olive oil, some salt and … More ‘All in one’ to serve
My family and friends know I am a big fan of squash, the real good stuff with lots of flavor. Tonight’s recipe is an experiment. I had 2 little ones ( green skin and orange meat) in my storage. One showed some signs of ‘necrosis’ so I decided to bake them in the oven. Remove … More No carbs tonight
https://en.wikipedia.org/wiki/’Nduja Nduja….I couldn’t explain it better. The first time I bought nduja for a recipe ( I remember it was a Jamie Oliver’s), I didn’t even check the ingredients, but I immediately loved the flavor of it. Even my wife, Iris, a real vegetarian ( I’m still a flexitarian), didn’t complain. I discovered much later … More Nduja….sorry, not vegetarian, but sooo delicious
Estonia, Latvia, Lithuania, Poland, Slovenia, Czech republic, Austria, Hungary….we are still on the road in our amazing camper Gloria. I try to cook something different every day, but sometimes it’s just not possible. Tonight I love to share this recipe, inspired by one of Ottolenghi’s recipes. Excuse me for using farro again as ingredient. What … More On the road
We continue are roadtrip through Europe. Currently we are in Poland, a friendly country with an incredible history and amazing cities. Every night we enjoy campervan cooking in our dearest Gloria, the campervan. Wikipedia explaines : Farro is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is … More Farrotto instead of risotto
We are in Estonia since a few days. My visit to the grocery stores is even more adventurous, but there are beautiful chanterelles for a reasonable price. Iris asked me if we could have risotto for dinner. After seeing those amazing mushrooms I decide to prepare a risotto with green peas ( from the freezer … More Fresh chanterelles
Broccoli is a versatile ingredient. In today’s dinner tahini will be responsible for the flavor. Boil 120 grams of farro al dente. I use almost 700 grams of broccoli. Wash it, remove the hard parts of the stem and chop it all in smaller parts. Mix 2 table spoons of tahini with 2 teaspoon of … More I love this one, I hope you do too
Doc V's Healthy Kitchen 