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
Cooking for 4p or 6p is often easier than for 2p. That’s why all in one dishes are a perfect solution. One of the other possibilities is preparing a side dish( with a little correction) for 4-6p as main coarse, as long as you have enough vegetables and some proteins (and/or carbs).Clean a small sized … More Side dish becomes main dish
Mousse au chocolat is a wonderful dessert but often too heavy after a whole dinner. The following recipe is awesome.For 4p, melt 120 grams of black chocolate au bain marie.Mix 1 egg and 1 egg white foamy. Batter 200 ml of cream firm.Mix the melted chocolate with the eggs. Add the cream and mix gently.Divide … More Chocolate and raspberry, the perfect couple
Miso is fermented soy paste. I buy it in Asian supermarkets (which are not available in the area).For 2p, mix 50 grams of miso with 1 table spoon of mirin, 1,5 teaspoon of sugar, 1 table spoon of apple vinegar, 1,5 teaspoon of butter and 1,5 teaspoon of sunflower oil. Add some water.Mix 400 grams … More Monkfish and oven roasted vegetables
Here in Italy polpo is a very common ingredient. I tend to buy them fresh and put them immediately in the freezer. A frozen polpo is more quickly tender by boiling. Put the frozen polpo( 700grams for 2p) in a large pan. Add 150 ml of white wine, 2 bay leaves, 2 stems of celery, … More Polpo, fresh or frozen
After rediscovering a cookbook with worldwide bread recipes, I decided to try some creativity in my homemade bread efforts. I normally use those readymade flour mixtures ( imported from Belgian, AVEVE all in👍, no I do not receive discount 😉). There are many varieties, but a Sunday morning breakfast with crispy little ‘pistolets’ will be … More Sunday morning
Start by putting the ingredients (3 eggs, 200 grams of yoghurt, 130 grams of butter) at room temperature. Melt the butter. Preheat the oven at 160°. Mix butter and sugar ( use a whisk and warm power, or use a kitchen robot with a dough hook). Add the eggs, one by one and 1 teaspoon … More A smooth apple pie
Italy has a great variety of citrus fruit. I love the Sicilian tarocco orange for its color and its flavor. Tonight we have a fresh whole fish, hasselback potatoes and a chicory salad (mixed chicory and radicchio) with an awesome dressing. For 2p, put the juice of 2 tarocco oranges in a small pan. Allow … More Citrus fruit festival
In his awesome book VEG, Jamie Oliver creates some wonderful recipes. The variety is amazing and inspires to even more variety. Readers who know his book will recognize the recipe easily. Mine is a bit different, no roses harissa but normal one, no pickled lemons but lemon zeste, no dried cherries but raisins, no potatoes … More Hide the ingredients
Oven roasted cauliflower is so much tastier than the ‘normal’versions. I love it. Cut a small cauliflower in little roses and cubes (no waste). Spread on baking paper. Mix with a drizzle of olive oil and 1 table spoon of cumin seeds. Roast in the oven at 180° for approximately 30 minutes. Stir halfway. Boil … More Roasted cauliflower
Doc V's Healthy Kitchen 