-Eggplant can be served in many variations. Repeat the procedure of 21/7. The marinade today is olive oil, 1 table spoon of sumak, 1 table spoon of dried basil, pepper and salt. Spread the marinade on the predrained eggplant slices (3 small eggplant for 3 persons as appetizer). Bake in the oven as explained on … More Kisir and eggplant in another variation
Most ingredients in Italy are of a superb quality, and this includes the meat. Certain days I really crave for a piece of perfect meat. The’ pick of today’ is ‘suino italiano’, italian pork. This succulent piece of meat is perfect in combination with a pasta in Greek style. Chop 1 red onion, 4 garlic … More Lucious pork and Greek pasta salad
At first the idea to prepare a cheesecake for dinner didn’t make Iris enthousiastic. The recipe though in my favourite cooking magazine, Delicious.nl, kept staring at me. Thus, I decided to prepare my variation on the evening we had a real cheese lover for dinner. The most important ingredient is a complete stranger to me … More Salty cheesecake??
Eggplant is an adorable protagonist in a lot of different cooking styles. Cut 3 medium sized aubergines (if you have had appetizers before, then this is probably a bit of a large portion, but..) in halves and make a few incisions in the flesh. Use a little brush to spread the olive oil. Bake in … More Elodies favourite, the eggplant!
Spanakopita (or whatever own name you give it) is a superb Greek dish which you can prepare in a small version as appetizer or in a bigger version as a main course. As a main course for 4p start with 1kg of spinach. Blanch fresh spinach shortly in salted water (or defrost frozen spinach). Leave … More Let’s pretend we are on a Greek island…
For 2p you need : 500 grams of a good tasting pumpkin, 3 beetroots of moderate size, 100g feta, garlic cloves (2 pp?), juice and zeste of 2 oranges, 1 table spoon of honey (I used chestnut honey 1table spoon of dried thyme, some fresh ginger in little pieces or grated if you prefer, 50 … More Pumpkin and beetroot with feta sage crumble
On a windy and sunny Saturday our kitchen is the coziest room to spend some time in. Living in a typical appartment on the first floor the kitchen connects us with the life of the courtyard. It might feel like ‘una giornata particolare’ scene (small scale) in 2017. Everybody can hear and smell what you … More Pumpkin!
Yiouvetsi is a traditional greek dish originally served with lamb which we will exchange by chicken. Chop 1 red onion, 4 garlic cloves, and if you like it spicy, 1 spicy little pepper. Fry in 1 table spoon of olive oil in an oven dish which can be covered. Add the meat (250 grams for … More Time to enjoy Greek food
Blood oranges are available during the real winter months, from December until March. Their beautiful colour and flavour makes it perfect as an ingredient for a salad. But first we will have a little appetizer, because it’s Friday. Mozzarella croquettes (recipe entirely stolen out of my favourite Belgian cooking magazine ‘Libelle lekker, Dec 2015) Cut … More Fruity salad and crispy appetizer for the start of the weekend
Doc V's Healthy Kitchen 