Cut 1 small cauliflower for 2p in little roses. Spread on baking paper. Add 1 table spoon of curry, a drizzle of sunflower oil, 4 chopped garlic cloves, ½ red onion in slices, 2 bay leaves and some salt. Mix everything together. Cover the dish and put in the oven at 180° for 40 mins. … More Roasted vegetables = intense flavor
Antipasti in Italy, tapas in Spain, mezze in Greece, North Africa and the Middle East are all appetizers which you can easily eat as main dish. You just have to prepare a few small portions to create a little buffet. I love to have a lot of different things on my plate with different colors, … More Mezze for 2
As I explained already in a blog post before, when I cook for myself I often use cucumber and curry as ingredients. Today a dauphinoise with cucumber, potato and light curry cream. Slice 1 big peeled potato of approx 250 grams thinly. Slice 1 small cucumber thinly. Spread the slices in a small oiled oven … More Private dinner with myself
The thin tortilla-like pancakes which you find in the cool department of the supermarket are the best of both worlds. Reheat them in a non-sticky pan very shortly before serving (last step of this recipe). Slice 2 eggplants in slices of 1 cm. Add salt and leave in a colander for 30 mins. Rinse and … More Not a pizza, not a wrap, something in between
I’m not an expert in discovering eatable plants (although I try;-)), but wild fennel is an easy one with its combination of the typical smell and shape. Walking a few meters outside our living place here in Siena I discovered several little bushes of that fabulous wild herb. The edition of June 2017 of my … More Sardines, tomato, wild fennel and pasta? Real Italian!!!
Wikipedia learns us that this Chianina cow, an old Etruscan kind, is huge and is raised in Val di Chiana. The meat contains a low amount of cholesterol and has a great flavor. If you eat a Bistecca alla Fiorentina you get that cow on your plate. Dario Cecchini’s macelleria couldn’t sell me a bistecca … More Chianina beef
Jamie Oliver is fan, the Tuscan cookbook makes publicity, and since today I can say to have a good reason not to be a fanatic vegetarian (although I often cook that way). Panzano is a village on the Chianti route which is the alternative SR222 between Florence and Siena. Gerda and I collect Ingrid at … More The famous macelleria Cecchine of Dario
Chop 1 big eggplant in thin pieces. Put in a colander with some salt. Leave for at least 30 mins. Rinse and dry. Bake 4 chopped garlic cloves in a drizzle of olive oil. Add the eggplant and bake while stirring. When the aubergines are all glazy, add 1 can of passata, 1 table spoon … More Pasta alla Norma, one of the favorites, but ‘di mare’ today
June’s edition of my favorite magazine (Delicious) is a great source of inspiration for this month. Thanks to Vikram I have two cute little boxes filled with Indian saffron, the real stuff. For 2p put 400 grams of cherry tomatoes on baking paper. Add 2 chopped garlic cloves. Sprinkle some olive oil, a pinch of … More Saffron fennel tomato salad
Courgettes are so great in combination with fish and meat, but are even great just by themselves. The variety of recipes is incredible. If you use the flowers you need real fresh ones. Make a tempura dough with 2 table spoons of flour, 2 table spoons of sparkling water or beer and 1 battered egg. … More An adorable ingredient
Doc V's Healthy Kitchen 