Living in Castelnuovo Berardenga now where there are two little supermarkets, fresh fish will be a good reason to go to Siena. Ottolenghi’s last book, Simple, is amazing. The ovenbaked rice with caramalized tomatoes and mackerel filet with pistachio and cardamom seem a wonderful combination. Put 500 grams of cherry tomatoes, 6 chopped garlic cloves, … More Fish on the menu
There are a lot of different tasty (every kind has its different flavor) pumpkins. The most common one in the supermarket here is the butternut. For 2p, a small one of approx 900 grams is ideal. Cut the pumpkin in large wedges. Remove the hard skin. Cut 4 medium sized potatoes and 1 red onion … More Healthy, tasty and creative pumpkin
Although we knew place and time would be limited, North Sea shrimps were on our Belgian shopping list (thanks again, daddy Michel). Our small freezer was empty enough to take care of the proper conservation, and today we can enjoy filled eggplant. Halve a large eggplant. Make a few incisions. Add a drizzle of olive … More What did we bring from Belgium? 😉
‘My’ supermarket is having a complete make-over. This week ‘my’ fishmonger is temporarely gone and the fish is prepacked and installed in fridges. It looks less attractive, but still super fresh and really clean. So I buy cod filet for today, vacuum packed shells for tomorrow and deepfrozen sea fruit for Iris’ top recipe (which … More Cod in a crispy coat
Although I’m impatientely waiting for the new Delicous magazine, the edition of September has still attractive recipes to try out. Ottolenghi learned me how to mix ingredients for an awesome salad, the fattoush. The recipe of today combines that wonderful salad with a green pea humus and shrimps, great! For 2p, blanch 450 grams of … More Fattoush
Peel and chop 500 grams of raw beetroots. Put on baking paper. Add some olive oil and bake in the oven at 180°. After 30 mins mix with two bunches of red radishes chopped in quarters, 1 chopped red onion, 4 chopped garlic cloves, 1 chopped pepperoncini and 1 table spoon of dried thyme. Continue … More Red onion, red pepperoncini, red beetroot, red radishes in harmony with pink salmon
It’s about time to be honest about my blogposts. In the beginning I managed a daily post of the menu of the day. We eat fairly late and thus, after cooking, eating, cleaning up, I had to start with my blogpost of the day (the recipe is only ‘done’ after the cooking, and not the … More A little secret
A quiche as a solitary dish for 2p can be too much but is a perfect lunch for the following day, or if you are both really hungry, can be finished. Puff pastry is probably the most elegant dough for a quiche. Prebaking is always better to guarantee a cripsy bottom. Instead of using dried … More Good looking quiche
The octopus, or polpo in Italian, is a great fish, but needs precooking to make the meat tender and not ‘chewy chewy’. Cook the clean polpo, frozen or fresh, in a large pan filled with water, 250 ml of white wine, a few bay leaves, 1 carrot, 2 stems of celery and a pinch of … More Grilled squid, tomato, basil and almond sauce recipe
I love the smell of barbecue, but I’m not so into barbecue-ing myself. Healthy, tasty, economic, creative,…., and also ‘safe’ cooking is one of my prefered adjectives. Only, if someone-experienced-and addictive would stand next to the barbecue I’m willing to prepare all the marinades, side dishes, sauces. Also for a group of 2p? Not really, … More No, I’m not a real barbecue fan.
Doc V's Healthy Kitchen 