Jef and Tim, our guests, love to eat. The original carpaccio is one of their requests. We prefer a version with tuna. Thinly sliced beef of good quality is easy to find in our region. The dressing is a combination of lemon juice/balsamic vinegar (old balsamic with its intense flavor and sweetness), good olive oil, … More The real carpaccio
The first time I made this recipe (Really in love with Italian sausages 😉 I struggled making little baskets of parmigiano. Certain people prefer sophisticated recipes, I prefer the simple versions. Prepare the baby artichokes as mentioned in the blogpost. Spread 60 grams of grated parmigiano on baking paper in circles of approx 10-12 cm. … More Fresh artichokes on a parmigiano cookie
I love the recipe of the Sicilian meatballs (cfr blogpost Pasta with Sicilian meat balls and courgettes are a delight in your mouth after a few hours drive) The combination of the lemon zeste, lemon juice and fresh bay leaf is delicious. This time I serve them for 4p in combination with 250 grams of … More Remember the Sicilian meatballs?
When we moved to Italy I tried hard to empty the cupboards as much as possible , but still we moved 8000 kilo of stuff!!!! Old weckjars moved with us and I never really used them (shame on me) until today. For 2p boil 400 grams of peeled and cut new potatoes for 2 mins … More Weckjars
For 2p clean and chop 200 grams of carrots and 4 garlic cloves. Bake them soft in the microwave. Drain and mix with 50 grams of whole grain flour, 60 grams of grated gruyere, 2 eggs, 2 teaspoons of curry powder, 1 table spoon of fresh parsley. Taste, add a drizzle of olive oil, pepper … More Mexican food in Italy
For 2p, 2 tagliatelle-sliced courgettes, shortly baked in a drizzle of good olive oil with 2 chopped garlic cloves, some dried thyme (fresh would be better), pepper, salt and served with 1 small burrata is a fabulous, healthy and super easy appetizer or lunch. No burrata? Buffalo mozzarella is a perfect alternative. Yummie!
The monthly magazine of COOP supermarket costs 1 euro and is a perfect source to discover local ingredients. It’s also noticable that Italians gradually allow other cookings influences on their table. Remarkable is that when we first arrived in september 2016 a few ingredients as fresh coriander were hard to get. Everybody who visited us … More Tacchino al latte di cocco e curcuma
My mother always made our favorite menu on our birthdays. Mine was definitely or chicken with the best curry sauce ever, or this lovely mixture of puree, cheesy sauce and North Sea shrimps. We decided to sacrify 800 grams of our frozen treasures (brought at our last trip to Belgium). Boil 2.5 kilo of peeled … More North Sea shrimps in a cheesy sauce in between two layers of potato puree, thanks to my first cooking teacher, my mother.
Paneer is a firm cheese based on cows milk. Put 3l of whole milk in a large casserole. Heat the milk while stirring. Just before the moment of boiling, add the juice of 2 lemons. Continue to stir and allow the milk to boil for 1 min. The curdling process starts. Cool the milk down. … More Make your own paneer to prepare Malai Kofta
It’s still cold, but the sun is so making everything bright. The blossoms are gradually appearing. Yes, the most wonderful moment of the year, the explosion of Spring. I know, asparagus is avalable during the whole year, but the local ones taste different, are more crunchy. Green asparagus is easy to clean. Just remove the … More A simple pasta to celebrate spring
Doc V's Healthy Kitchen 