While the whole world is waiting for the election results in US, while a virus is keeping the same world in a kind of 3th world war, I focus on the daily life. It has always been my way to ‘survive’ and to help people surviving during difficult times. Cooking is one of my methods … More Odd world
October last year we started planning a big party. 2020 would be the year of ‘special occasions’ : 40th birthday of my wife Iris, our 10th wedding anniversary and official inauguration of our renovated home. Guests were invited, flights were booked, guesthouses were reserved, events were planned,…it was supposed to be 4 really special days … More Wedding anniversary during semi-quarantine
I planned to prepare this recipe for friends tomorrow but they made themselves clear that their main purpose is Oskar, our amazing puppy and expect take away pizza from our own village. Iris tried to explain me that sometimes I have to accept that guests are not really into healthy food with fish, lots of … More Pure coincidence, believe me
A chowder is a thick soup based on seafood and something creamy usually eaten on a Friday. Thus let’s make a chowder. For 2-4p, depends on your appetite and whether you have it as only dish or as one of your courses, you need 1 kilo of venus shells, 2 fennels, a bunch of fresh … More I asked my friend Google what a ‘chowder’ exactly means
‘Taverna’ is a cookbook by Georgina Ayden with recipes from a Cypriot kitchen. Fish cookies in a creamy mustard sauce is ideal to prepare in advance for 6-8p.Buy 1 kilo of fresh white fish. Remove skin and bones, chop in chunks. Grind 1 teaspoon of fennel seeds in a mortar. Put in a blender. Add … More Fish cookies in a delicate mustard sauce
Beetroot and leek combined in a starter seems rather unusual, but… If I would have to choose the best Ottolenghi cookbook until so far, although I haven’t seen the recent one ‘Flavor’, my favorite is ‘Jerusalem’. It was my first meeting, ‘the first cut is the deepest’-sensation. In search for a menu for friends (5p … More Ideal starter
The most known version of radicchio is the red one of Treviso. The radicchio Milano is less bitter and can be used in salads or in warm dishes. An anchovies parmesan dressing (inspired by delicious.nl) and fresh swordfish will be perfect company for a fabulous salad. Spread 500 grams of radicchio Milano on a large … More Radicchio Milano o pan di zucchero
At day 1, I decide to start with an Italian dinner. Bagna cauda with different raw vegetables is a perfect starter to catch up after 4 years. The North Italian recipe is available in different version. A mixture of 1 pressed garlic clove, anchovies paste, oregano, pepper and cream is what you need to prepare … More What did I prepare for our guests, Severine and Bert?
Remember, if, by chance, you’ll visit us, and, you don’t want to travel ‘light’, bring me some of those 😜. Anyway, thanks to Dorianne Aussems, one of my lovely nieces, I still have a few halloumi portions waiting in the fridge. Inspired by Sabrina Ghayour, spicy halloumi salad is a perfect lunch for 4p, or … More Halloumi and all- in-bread- mix from AVEVE
You know that classical question : ‘What would you order in case it would be your last meal?’ I can only hope my appetite hasn’t gone by then, so I prefer not to wait until that day, but Middle Eastern food would be on my bucket list. The colors, the flavors, the mezze style, ..I … More Lebanese food
Doc V's Healthy Kitchen 