This recipe was sent by Greet, one of my dear followers in Belgium who shares my love for cooking. She’s probably expecting a kind of makeover, but the few changes I decided to make are the amount of vegetables, a different fish and a home made pesto. For 2p, remove the skin of 2 medium … More Parmentier of sweet potatoes
Two earthy flavors reunited in a soft puree with oven grilled fresh salmon seems a lovely dinner for a Thursday evening. Remove the skin of 500 grams of Jerusalem artichokes and 500 grams of celeriac and you end up having a nice portion of vegetables for 2p. Chop everything in little cubes. Put in a … More Celeriac and Jerusalem artichokes
Today, I’ll share 2 different recipes with cauliflower as protagonist. Last week, I saw a recipe of fritters, which I remember to have tried already. I made the same mistake by not draining the cauliflower enough. Instead of cookies, I made one large cookie ( which is of course less attractive, less crispy, but much … More Cauliflower, she can do it all
They are cute, elegant, delicious, healthy, never boring,…and internationally famous. Traditionally they were often served over cooked which leads to their smell being much more pronounced. For 2p, clean 750 grams. Cut in halves. Spread on an oven dish. Add a drizzle of olive oil and 2 teaspoons of savory. Stir. Bake in the oven … More Lovely Brussels sprouts
The weather forecast is not really promising. Before closing all shutters we manage a dry lovely walk nearby. Oskar has loads of energy and loves being outside. The rest of the afternoon I’ll spend in the kitchen enjoying myself 🙃. A cheesecake without carbs is manageable. Mix 100 grams of almond flour and 100 grams … More Cheese cake in an alternative version
Strolling through a whole year of Libelle lekker’magazine, I find some elegant recipes to try. For 2p, clean 800 grams of mixed fresh shellfish (vongole and mussels). Heat a pan with a drizzle of olive oil. Add the shellfish and 100 ml of white wine. Once most of them are opening, stop the fire and … More I’m pretty sure you’ll also love this recipe.
My family associates me with courgettes and pumpkin, although I’m much more than that🙃. A ‘normal’ sized pumkin weighs easily more than 3 kilograms. Once I start one, I have to continue because I know that frozen ready made food isn’t my thing anymore ( it used to be different). Slice the pumpkin in manageable … More Pumpkin soup, pumpkin puree, I can’t resist 😅
Certain dishes are so typically prepared in wintertime and others only in summertime, and there are dishes which can be eaten in any kind of season. Caponata is one of those. Serve it hot, cold, as side dish or as individual plate. Knowing that there are so many variations, it can always be a little … More Summer or winter dishes
I bought 2 stems of tiny beetroots. They are so fresh, so the beautiful leafs can be used too. Boil the beetroots separately in salted water, until al dente ( depends on the size). Rinse the leafs, drain and chop. Heat a pan. Spread a drizzle of olive oil. Add 4 chopped garlic cloves and … More Fusion
Roasted celeriac steaks are popular and, really, for obvious reasons, what a flavor! Wash the entire celeriac properly. To save time and electricity, cut the celeriac in slices of 1-1,5 cm. Put them on baking paper. Spread some good olive oil on the slices. Season with salt. Turn the slices in order to cover both … More Roasted celeriac and mushroom sauce
Doc V's Healthy Kitchen 