Pasta, butternut, spinach, sage and gorgonzola in an ‘all in one’ ovendish😋. For 2-3p, remove the skin and seeds of 1 small butternut ( 700 grams total weight). Chop in small cubes. Put in an oven dish. Add 1,5 table spoon of olive oil, pepper, salt and 2 bay leaves. Bake in the oven at … More Comfort food is not always a bomb
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 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
500 grams of broccoli, 4 garlic cloves, 1 chili, 1 avocado, 4 anchovies filets, dried oregano, lucious burata and arugula = 1 pizza for 2p.Chop the broccoli (please, use it all). Wash and steam in the microwave for 5 minutes at maximum power. Drain.Slice 1 avocado and mix with the juice of 1/2 lime. Chop … More Ready made pizza dough with healthy toppings
Roasted vegetables are so much tastier than cooked or parboiled, that is undeniable. Tonight we keep our colors discrete but the flavors intense. Chop 1 medium (700 grams) sized cauliflower in roses and cubes. Wash. Spread on a large oven dish. Add a drizzle of olive oil, 1 teaspoon of cumin seeds and 1 teaspoon … More Spicy and sweet in the right balance
Put 200 grams of digestive cookies and 50 grams of butter (room temperature) in a small kitchen robot to create the base for 7 little cheesecakes.Cover 7 small oven pots ( +/-8cm diameter) with baking paper. Divide the cookies in 7 portions. Press with a spoon. Store in the fridge.Mix 250 grams of ricotta, 170 … More Sweeties
Dorothy lives in Vermont, loves to cook and has a world press blog, like me. Her blog post are like columns. I stole the idea for this recipe from Dorothy.Remove 700 grams of frozen forest fruit from the freezer. Defrost partially and remove some of the liquid. Spread in a buttered cake form. Mix with … More Dorothy’s New Vintage Kitchen
When I’m watching a menu in a restaurant I’m always more attracted to starters. A starter is a perfect way to show ingredients at their best. In the beginning of our relationship we spoiled each other with our best recipes, and often we had a starter and main course every day (luckily we skipped dessert … More Starters
Salmon in puff pastry is a real classic. It’s ideal to prepare in advance and, above all, it looks awesome and super easy. Rinse and drain 500 grams of fresh spinach. Remove the hard ends. Chop and fry 4 garlic cloves in a little drizzle of olive oil. Add the spinach and bake shortly until … More Salmon ‘en croûte’
I do admit that I wasn’t so enthusiastic when Giancarla and Iris tried to convince me to do our own olive harvest. And now I’m already inviting people to join us next year. Eating truffles from the garden in the summer, drizzling beautiful green extra vergine olive oil on bread, mushrooms, pasta, fish,….what a sensation, … More What a sensation
