I’m not familiar with the French classical cuisine, and especially not with the elaborated sauces. Inspired again by Yvette van Boven in the December edition of delicious.nl I prepared roasted beetroot in a beurre-blanc variation. Wash 4 little beetroot and remove the ends. Put them on aluminium foil. Spread some olive oil, pepper, salt and … More Roasted beetroot in beurre-blanc
I can’t get enough of the December edition of delicious.nl. Yvette van Boven has written a few awesome side dish recipes for outdoor cooking. The local weather is really awful, so let’s cook inside😉.I prepare the sauce first. Heat a pan with 15 grams of butter. Chop roughly 1 onion, 1 carrot and 1 stem … More What a fantastic side dish
Health wise I pretty sure docV is doing great. 5-6 k of running every 2 days, regular walks with Oskar and training arm and abdominal muscles every other 2 days. Kcal wise I could consider to pay more attention. ‘A drizzle of olive oil’, some nuts, and, sadly enough, some cheesy snack in between, there … More I consider to pay more attention
I bought one of those containers to create 6 little croissants but couldn’t decide the proper timing and suddenly I realized that there was not much time left. Instead of having croissants as a breakfast, I saw this recipe in the november edition of delicious.nl. Prepare the croissants first. Beauty is not important 😉. Cool … More Not for every day
400-600 grams fresh or defrosted firm fish(salmon, shrimps, cod, …) is a nice portion for 2-3p. Heat a pan with 1 table spoon of sunflower oil. Add 1 teaspoon of black (or white) mustard seeds and bake for 30 sec. Add 2 sliced onions and bake. Add 4 chopped garlic cloves and 1 chili and … More A fish pie to start the new year
The tarocco oranges are at their best now. As I told you before, they are always seedless and can vary from slightly red and lots of orange to slightly orange and lots of red. If you can find them untreated the whole skin is eatable. Remove the zeste of 1 tarocco orange and set apart. … More Tarocco and burrata, same couple, so many varieties
A few days ago I had this ‘gastronomic dream’ about a typical ‘frietkot’ menu (= unhealthy) which probably only Belgians and Dutch people will understand. 😉 Thus, I tried to find some alternatives in the supermarket…which was a disappointing endeavor. Seafood mix, some napoletana balls, zeppole, with seaweed and something cheesy will have to compensate … More Let’s fry 2020 🥳
A few bags of frozen figs are waiting in the freezer. Inspired by a recipe of a quiche in delicious.nl I prepare an ovendish without using pastry and eggs. Cut 500 grams of peeled potatoes in slices of 0.5cm. Spread in an oiled oven dish. Slice 2 large fennels. Spread on the potatoes. Spread a … More Frozen figs
The Crete Senesi is our number one in Tuscany. We are so lucky to live in between the Chianti and the Crete Senesi. The seasonal changes are amazing. No picture can show the real beauty but I will at least give you an idea, thanks to my personal photographer Iris. To avoid lack of cooking … More After a lovely walk in the Crete Senesi
Soup as a dinner is an ideal way to reduce your kcal without reducing flavor. For 2-3portions, clean and chop 1 stem of white celery, 1 leek, 1 red bell pepper, 1 yellow, 4 garlic cloves and 1 chili. Put everything in a tagine. Add a few bay leaves, 1 teaspoon of fennel seeds, the … More In between with lots of vegetables
Doc V's Healthy Kitchen 