While preparing the menu of this week I find a recipe of grilled mackerel with a salsa in Ottolenghi’s first cookbook ‘Ottolenghi ‘. So I remove the frozen palamita filets from the freezer for tonight’s dinner. For the salsa, chop 4 stems of white celery, a handful of fresh parsley and 30 grams of black … More What did I prepare with the other portion of the palamita?
Thanks to Mirco I widen my choice of fish. Everyone knows mackerel and tuna, but one of their relatives was unknown for me until today. Although there are lot’s ofm more traditional recipes, I prepate a simple all in one dish with Bonito ( the English translation for palamita or sarda sarda). As mackerel and … More The Palamita or Sarda sarda
Shakshuka has become a very popular dish thanks to cooks as Sami Tamimi and Yotam Ottolenghi. The list of varieties is impressive. Today’s recipe is a green one with a huge amount of vegetables. Chop and fry 4 garlic cloves, 1chili and 1 leek in 1,5 table spoons of olive oil. Bake and stir. Add … More Shakshuka in a green version
Both are translated as monkfish in English, only Google explains that rana pescatrice is the whole fish and coda di rospo is what remaines after removing the head and skin. Mirco, the fishmonger, made me choose between the local, fresh, ugly looking fish, the rana pescatrice and the coda di rospo, the skinless tail from … More Coda di rospo or rana pescatrice
Hake has a nickname ‘beautiful girl’ 😍. They are often considered to belong to the cod family, but officially they are a separate group. The fishmonger Mirco prepared me 2 beautiful filets, enough for 2p ( approximately 400 grams). In the awesome cook book of Alain Ducasse ‘Pure Nature’ I find inspiration for our dinner. … More Hake or ‘beautiful girl’
Hand hygiene has become common sense in Covid times. So using your hands while preparing your dinner is less risky. Anyway, this recipe cannot be made without. When I ordered the calamari, I definitely planned to fill them, not quite decided how. Mirco, the fishmonger, explained me the traditional way with bread, parsley, garlic, tuna … More Don’t be afraid to use your hands
Mix 250 grams of good quality flour ( I used manitoba) with 5 grams of dried yeast. Add 100 ml of lukewarm water. Knead and add 50 ml of lukewarm water, bit by bit. Finish with 1 table spoon of water mixed with 6 grams of salt. Allow to rest for 30 minutes. Divide the … More Calzone from scratch
Although we are in the red zone until after the Easter weekend, a visit to the market was ‘allowed’ to buy food and plants. So tonight we can have some fresh sea bass, ovenbaked new potatoes, and roasted broccoli with oranges and black olives😋.Chop 700 grams of broccoli in litte roses and cubes ( add … More Fresh fresh fresh
The april edition of the Dutch magazine, Delicious, is dedicated to Italy. The original Roman ‘cacio e pepe’ recipe has been turned in to a few awesome variations. ‘Cacio e pepe’ is the translation for ‘cheese and pepper’, the main ingredients. Vongole in a cacio e pepe- version is really atypical, knowing that fish and … More Cacio e pepe
Puff pastry is not on the list of ‘healthy food’ but it’s so delicious. I always loved quiches, but if you prepare a quiche for 2p you don’t want to know how many kcal you’ve eaten, unless you can stop after 1/4 😉. A tarte tatin can contain the same ingredients but without cream or … More Onions, pear and gorgonzola dolce in a ‘tarte tatin’
Doc V's Healthy Kitchen 