If I have to make a choice between the taste of a meal or the appearance, I will certainly go for the taste. If I can make a dish more attractive without the need of all my patience, I will do my very best, of course. Layers of food are always a surprise for your … More A vegetarian artistic lasagna
I’m aware of my ecological footprint. With full respect of nature, climate, season I hope to become more responsible. Now and again I fly back to my home country to visit family and friends. Now and again they take a plane to visit us. North Sea shrimps are always superb present if the travelling conditions … More Would it be a good idea to negotiate a transport of North Sea shrimps from Belgium to Italy?
It’s about time to fill some vegetables with something different. Timothy Pakron wrote the ‘Mississippi vegan’ cookbook. Although I will not be able to follow his recipes strictly, it’s for sure a nice source of inspiration for my daily cooking. Four chubby courgettes are a perfect portion for the two of us. A mixture of … More Filled round courgettes
Beetroot has an awesome color. Buy 1 kilo. Boil them in salted water with a few bay leaves. Once al dente, drain and cool down. For a risotto for 2p, take 600 grams. Keep the others for a salad. Chop and fry 4 garlic cloves, 1 red onion and 1 table spoon of dried basil … More Certain meals taste better than they look 😉
A polpo vulgaris can be big. For 2p try to find a small ( cleaned) one of approx 900 grams and . After simple cooking in salted water with a few bay leaves until soft ( +/- 1 h) the weight will almost reduced to 1/2. Chop the polpo in elegant pieces and store in … More Octopus vulgaris or polpo in Italian
Pasta vongole is one of Iris’preferences. I love the taste, but I’m not a real fan of the shells in my dish. Put 500 grams of halved cherry tomatoes on baking paper ( skin below). Spread some dried basil, some salt and a bit of sugar. Bake in the oven at 150° for 30 mins. … More Vongole veraci
There is a visible change in the vegetable department, spring is not only in the air. To join winter and spring, I prepare a lovely combination of polenta ( which for me is more connected to winter) with the ‘barba di frate’ or ‘agretti’ which is a real spring ingredient. For 2p, melt 1 table … More Winter goes into spring
For 2p, remove the skin and chop 1 small butternut pumpkin( approx 800 grams of pumpkin left). Put the cubes on baking paper. Add 4 peeled garlic cloves and a drizzle of olive oil. Bake in the oven at 200° for 25-30 mins. Cool down. Boil 120 grams of integral spaghetti in salted water al … More Pumpkin spaghetti pie
For 2p, chop 1 medium sized cauliflower in roses, and don’t forget to chop the stem. Mix the cauliflower with 4 chopped garlic cloves, 1 chopped red onion, 2 table spoons of sriracha, the juice of 1 lemon, 3 table spoons of bread crumb, 3 table spoons of grated parmigiano and 2 table spoons of … More Sriracha sauce, Thailand’s number 1 sauce! Recipe 1, thanks to my youngest and dear brother in law, Dennis.
Before our move to Italy, the original plan was to move to the area of WashingtonDC. We went house hunting and got to know really wonderful people, such as Kathy and Peter, but the gut feeling about moving to US wasn’t right. It took a few weeks before deciding not to go, but Kathy, Peter … More Our US heritage: Kathy and Peter and old bay seasoning.
Doc V's Healthy Kitchen 