I adore fresh artichokes, especially the young ones without hairy inside. Canned artichokes are a perfect alternative for a pizza topping, in a dip or soup, but fresh ones are awesome. Clean 5 baby artichokes. Cut them in quarters and store in water with lemon. Drain and dry. Heat a pan. Add some olive oil. … More Fresh artichokes and moghrabie
It’s awesome how some people create new recipes and using parts of vegetables which you would normally throw on the compost pile. Clean 750 grams of carrots. Keep 100 grams of the green part(foliage). Put in a small blender. Add 1 table spoon of roasted pine nuts, 1 chopped garlic clove, pepper, salt, 1/2 teaspoon … More Foliage of carrots in pesto
Mackerel is a real cheap fish. Mackerel filets are perfect to store in the freezer. So if they are available I will always buy a portion for a later occasion. 300 grams is a perfect portion for 2p. This recipe, which I found in the Christmas edition of delicious.nl is goodloocking and tasty. Blanch 8 … More Mackerel in a coat
Mousse au chocolat is a wonderful dessert but often too heavy after a whole dinner. The following recipe is awesome.For 4p, melt 120 grams of black chocolate au bain marie.Mix 1 egg and 1 egg white foamy. Batter 200 ml of cream firm.Mix the melted chocolate with the eggs. Add the cream and mix gently.Divide … More Chocolate and raspberry, the perfect couple
Miso is fermented soy paste. I buy it in Asian supermarkets (which are not available in the area).For 2p, mix 50 grams of miso with 1 table spoon of mirin, 1,5 teaspoon of sugar, 1 table spoon of apple vinegar, 1,5 teaspoon of butter and 1,5 teaspoon of sunflower oil. Add some water.Mix 400 grams … More Monkfish and oven roasted vegetables
Here in Italy polpo is a very common ingredient. I tend to buy them fresh and put them immediately in the freezer. A frozen polpo is more quickly tender by boiling. Put the frozen polpo( 700grams for 2p) in a large pan. Add 150 ml of white wine, 2 bay leaves, 2 stems of celery, … More Polpo, fresh or frozen
After rediscovering a cookbook with worldwide bread recipes, I decided to try some creativity in my homemade bread efforts. I normally use those readymade flour mixtures ( imported from Belgian, AVEVE all in👍, no I do not receive discount 😉). There are many varieties, but a Sunday morning breakfast with crispy little ‘pistolets’ will be … More Sunday morning
Oven roasted cauliflower is so much tastier than the ‘normal’versions. I love it. Cut a small cauliflower in little roses and cubes (no waste). Spread on baking paper. Mix with a drizzle of olive oil and 1 table spoon of cumin seeds. Roast in the oven at 180° for approximately 30 minutes. Stir halfway. Boil … More Roasted cauliflower
As you know, I’m from Belgium. So if we travel by car we ‘import’ some ingredients. The North Sea shrimps are so delicate, so delicious, so much more flavor than the scampi, especially in their purest version. Avocado is also one of those ingredients which are bad for your ecological footprint, but they can be … More Awesome imported food
The October delicious.nl is awesome. Sabrina Ghayour is an expert in Middle Eastern and Iranian cooking. Spicy rice with green beans and tomato, or the classical combination with meat ‘loobia polow’ is delicious. Our loobia polow has grilled sardines as protein supplier. For 2-3p, cook 150 grams of basmati rice for 5 mins. Rinse and … More Iran’s traditional recipes with a twist
Doc V's Healthy Kitchen 