Squacquerone, stracchino, crescenza are all white, fresh cheeses based on cows milk. Their nutritional value and kcal (lower than normal cheese) is similar. The main difference is their origin. Scqaucquerone is from Emilia Romania as the parmigiano, stracchino is from Lombardia as the gorgonzola, and crescenza is from the province Lodi e Crema and is … More Frittata con squacquerone, zucchine, pinoli e olive
Gerda, my mother in law, probably worried my inspiration will be gone soon ;-), collected a lot of recipes for me. This eggplant recipe which she found in the magazine ‘Body talk’ as starter, is a perfect main dish in a larger portion. I make a ‘docV version’. For 4p 1,2 kilo of eggplant is … More Eggplant soufflé
Italians are proud of their local products and often those products have a high season and a celebration weekend. Certaldo is famous for their onions and they are indeed awesome. The outside is red, the inside is white and the flavor is awesome. Inspired by delicious.nl I use them in a tortilla. For 2p slice … More Local products in a tortilla
Boiled, sunny side up, scrambled, poached,…. what a creative ingredient. Since we cannot be spoiled anymore by Janny’s (our dear cleaning lady for more than 25 years in Belgium) chicken, I try to make the best selection. The frittata today is a large portion, and thus, lunch-included for the following dat. Chop and fry 1 … More I love eggs
For 2p boil 400 grams of potatoes until soft and make a puree. Boil 100 grams of buckwheat in 1 ½ amount of water with a pinch of salt until the water is gone (approx 15 mins). Bake 4 chopped garlic cloves, 3 chopped spring onions, 1 chopped spicy little pepper, 1 teaspoon of cumin, … More A veggie terrine
For 2p mix 5 eggs, salt, pepper, a handful of chopped parsley, 2 chopped garlic cloves, 2 tablespoons of grated parmigiano, zeste of 1 lemon, 2-3 table spoons of lemon juice, and 1 chopped spicy little pepper. Add 250 grams of scampi, roughly chopped. Take a small pan (a frittata of 2.5 cm thickness is … More Quick and tasty : frittata with scampi and parsley
The preperation of a buffet is often a lot of work in advance, but so lovely to serve several little dishes, even for 2-4p. Kuku, garden bean spread, baba banoush of courgettes (instead of eggplant), rocket salad with red onions will be more than enough. Leftovers are perfect the following day. Preheat the oven at … More Weekend : mezze buffet, inspired by Ottolenghi’s ‘Plenty more’
For some reason, to me, eggs usually have the important task to pimp a dish with a mixture of leftover ingredients. They are the chosen ones to ‘keep it all together’ while serving as proteins. Above all, they are still considered to be cheap (even if you buy ‘real’ eggs of ‘real’ chicken with a … More Something with eggs….frittata
– As a perfect starter mix 150 grams of beetroot, first boiled, 150 grams of potatoes, first boiled, 2 garlic cloves in a blender. Add pepper, salt, 1 teaspoon of dried basil, 1 teaspoon of cumin and mix with 1 raw egg. Cool the mixture in the fridge. Preheat the oven at 200°. Put the … More Burgundy red, wow!
What can we prepare the day before going to the supermarket? Probably you will think that at the end of my week I only have vegetables in the freezer or in cans? Surely everybody knows tupperware : thé reason of choas in your kitchen cabinets. A while ago I bought those fairly large plastic boxes … More Inspection of the fridge and stock!
Doc V's Healthy Kitchen 