I order fresh eggs from Stefania. I love a soft boiled egg in the morning. Recipes with eggs will always get my attention: delicious, cheap and attractive. Tonight’s dinner is based on an ingredient which I discovered in Italy : agretti or barba di frate ( friar beard). If they are super fresh they are … More My love for eggs
Fresh peas are finished, sadly enough. I know, frozen peas are also delicious and perfect for this recipe. For 2p, half 500 grams of cherry tomatoes. Put them in an oven dish, skin downwards. Spread the zeste of 1 lemon, 4 sliced garlic cloves, peppepr, salt and a drizzle of olive oil. Bake in the … More Pesto of peas
Tonight I wanted to try something different with beetroot. After a bit of research I found this recipe. Iris was rather skeptical. Boil 4 medium sized beetroot for approximately 1h. Cool down and remove the skin. Chop in large cubes and spread them in an oiled oven dish. Heat 350 ml of semi skimmed milk … More Strange combination but…
Hoisin is seafood in the Cantonese language which is weird because there is no seafood involved. There is only one shop in Siena where I could possibly find readymade hoisin sauce so, thanks to delicious.nl I make a home made version today. As ingredients you need brown miso (which I store in the freezer), rice … More Sweet spicy salty sauce = Hoisin sauce
Start with the polenta. Boil 100 grams of polenta ‘integrale’ in vegetable stock following the instructions. Once well cooked, stop the fire, add 2 table spoons of grated parmesan and black pepper. Spread on a small sized rectangular oven tray in order to create a layer of approximately 1,5cm. Cool down. Clean 600 grams of … More Crispy polenta
I have a ‘few’cookbooks. Some are a bit older but still showing me new recipes to try out.This recipe is inspired by Bill Grainger and perfect for an afternoon tea moment. The amount is a perfect dessert for 6-8p, or 3 afternoon tea moments for 2.Preheat the oven at 170°. Mix 100 grams of fine … More Browse cookbooks
We love Asian food but ingredients are not easy to get here, even without lockdown. Dried Chinese mushrooms are still in my cupboard (they are not at all comparable with dried porcini which have a much stronger flavor). Put 25 grams of dried Chinese mushrooms in warm water for at least 30 mins. Drain and … More Thai food in Italy during lockdown
Suddenly certain recipes become a new hype. How does it start??? Crushed ovenbaked potatoes has been introduced in my kitchen today, but the first time I discovered this recipe was by Jamie Oliver. Gradually it will find its place in our daily cooking.Wash the potatoes thoroughly. Put them in an oven dish, adapted in size. … More Crushed ovenbaked potatoes
I don’t think I ever tasted black cabbage before we moved to Tuscany. It’s one of the protagonist of the famous ribollita, a traditional Tuscan soup. You can find my first cooking experiment with black cabbage at the beginning of the blog. It wasn’t really successful 🤓, too much and not enough cooked, it tasted … More It’s about time to give black cabbage a second chance
In search for variety in cooking with Jerusalem artichokes I found this wonderful recipe in the cookbook Plenty of Yotam Ottolenghi. After a few small changes we have a fabulous winter salad. For 2p, clean 500 grams of Jerusalem artichokes, chop in 1cm slices and store in a bowl with water and the juice of … More I love this one😋
Doc V's Healthy Kitchen 