My post of today is a way to say ‘Grazie mille’ to Giancarla, Lucia and mama Anna for the delicious food. A house in the campagna of the Crete Senese with a marvelous view and a perfect sunset is were it all happens. Ribollita ( = recooked) is probably one of the most traditional regional … More Eating real Tuscan food in wonderful company on one of the most beautiful spots ever.
Every two or three days I make fresh bread. Italy is a wonderful country, Tuscany is a spectacular region, but…their bread culture could improve! Unsalted bread is normal, for two reasons. It started in the 12th century when the tax for salt was high and the people of Tuscany refused to pay, thus they ate … More A quick pizza
Pasta vongole is one of Iris’ favorites and I promised to prepare it again trying to find a little variation for my blog ;-). For 2p 500 grams of vongole is a large portion (although I do not have any idea about what the exact weight of the ‘real food’ is). For a little variation … More Fresh vongole and moscardini = Italy
A traditional Anglo-Indian dish was born in the 14th century. The main ingredients are rice, vegetables and smoked haddock. In the last magazine of Delicious.nl I find a version with asparaghus and instead of smoked bacon I prefer smoked salmon. For 2p, chop and fry 1 onion, 1 leek and 4 garlic cloves. Bake in … More Kedgeree
Organising dinners is one of my favorite activities, especially now in this episode of my life (spoiled with ‘time’, remember?). The hardest part of a menu remains the dessert. It’s not easy to find an elegant closure. Filo pastry is a wonderful ingredient. Why not use it more often? Wrap a few raspberries with some … More A little sweetie
For 2p, 3 medium sized bell peppers are a large dinner. The choices of filling are endless. Boil 60 grams of Greek pasta (you know, those little worms). Chop and fry 3 garlic cloves, 1 onion, 1 carrot, 2 celery stems and 1 chili pepper. Add 200 grams of minced chicken meat and 1 table … More Fill some bell peppers
Put 50 grams of cashew nuts in water for at least 4h. Drain the cashew nuts and mix with 1 avocado, 1 garlic clove, some lemon juice and 1 table spoon of fresh parsley. Taste, add pepper and salt. Store in the fridge. Chop 2 garlic cloves, 1 onion and 1 large fennel. Fry in … More Crispy chicken
Today let’s go to the Middle East. What do you think about falafel, roasted cauliflower and roasted eggplant, a yoghurt sauce and a tahini sauce? For the falafel I start the day before. 350 grams of dried chickpeas from the Crete Senese will be too much for 2, but a falafel the following day, for … More Tahini, the smell of the Middle East
Iris adores gnocchi, but since my first disastrous experiment, I’m in a constant search of trying to find other ways to be guaranteed not to serve a puree instead (although I managed already). Especially if you notice the paste is a bit to liquid, instead of adding loads of flour, it’s always better to have … More Gnocchi ‘au bain-marie’ in a silicone form, why not?
‘In a bowl’ is another new way of serving food, it looks good and is so much easier. Above all, the colors of the ingredients are much more visible. Now and again, I love sushi, but the amount of rice/vegetable balance for me is not ideal. Serving the ingredients in a bowl is a great … More Sushi in a bowl
Doc V's Healthy Kitchen 