The word ‘burger’ can soon not be associated with ‘vegetarian’ anymore so I’ll try to find an appropriate alternative and in the meantime let’s use ‘cakes’ (although this could possible create another discussion in the European parliament). Anyway, let’s cook. Chop and fry 4 garlic cloves, 1 carrot, 1 small red onion and 1 chili … More Vegetarian cakes
Whenever I see a good tasting pumpkin I buy it and store them cool. Almost weekly I inspect my little collection because once they show weak spots, they quickly deteriorate. Today’s one has a green skin and a deep orange colored firm meat. Those are the best😍. Remove skin and seeds. Chop in cubes. Spread … More A tribute to pumpkin
Every day has its own vibe. Although my private practice is slowly getting on track, I’m really grateful my life has become more relaxed. A perfect balance between quantity and quality remains an important objective. Where a Sunday evening was always provoking special stress, as being the start of an intense rollercoaster, I do love … More Sunday evening, always something special
Fish instead of meat, fresh vegetables and lots of fruit…it has an impact on your weekly budget. The impossibility of outdoor eating creates for sure an extra budget. In winter I’m fine with 1 shopping list, including market and grocery store. I probably invest more time preparing my list than shopping itself. First I check … More Budget cooking
I can’t repeat it enough but the Dutch delicious magazine is fantastic, and the recent edition of december is superb. One chapter is dedicated to pies. If you start from scratch, it’ll be a lot of work and for a small sized pie for 2-4 portions ( 3/4 for today and the leftover as lunch … More Vega wellington
I can’t get enough of the December edition of delicious.nl. Yvette van Boven has written a few awesome side dish recipes for outdoor cooking. The local weather is really awful, so let’s cook inside😉.I prepare the sauce first. Heat a pan with 15 grams of butter. Chop roughly 1 onion, 1 carrot and 1 stem … More What a fantastic side dish
20 years ago quiches became really popular. Different varieties of pies in combination with a large salad for a large group of eaters were easy to prepare in advance and are still an excellent way to please everyone.The only disadvantage remains that you can easily eat a lot of kcal without feeling overloaded, but I … More Now and again a quiche….
Strolling through a whole year of Libelle lekker’magazine, I find some elegant recipes to try. For 2p, clean 800 grams of mixed fresh shellfish (vongole and mussels). Heat a pan with a drizzle of olive oil. Add the shellfish and 100 ml of white wine. Once most of them are opening, stop the fire and … More I’m pretty sure you’ll also love this recipe.
My family associates me with courgettes and pumpkin, although I’m much more than that🙃. A ‘normal’ sized pumkin weighs easily more than 3 kilograms. Once I start one, I have to continue because I know that frozen ready made food isn’t my thing anymore ( it used to be different). Slice the pumpkin in manageable … More Pumpkin soup, pumpkin puree, I can’t resist 😅
Roasted celeriac steaks are popular and, really, for obvious reasons, what a flavor! Wash the entire celeriac properly. To save time and electricity, cut the celeriac in slices of 1-1,5 cm. Put them on baking paper. Spread some good olive oil on the slices. Season with salt. Turn the slices in order to cover both … More Roasted celeriac and mushroom sauce
Doc V's Healthy Kitchen 