In his awesome book VEG, Jamie Oliver creates some wonderful recipes. The variety is amazing and inspires to even more variety. Readers who know his book will recognize the recipe easily. Mine is a bit different, no roses harissa but normal one, no pickled lemons but lemon zeste, no dried cherries but raisins, no potatoes … More Hide the ingredients
An appetizer is meant to stimulate the appetite and not to stop it. While guests arrive, you offer them something to drink and you program how to proceed with the dinner ( start the oven is often my first job). Knowing that people need some time to feel at home, it would be rather rude … More Sometimes I have to be quicker to take a picture
The whole culture of finding your own ingredients, herbs and mushrooms, intrigues me already a long time. It must be a wonderful heritage to grow up with that knowledge. In his ‘Complete mushroom book’ Carluccio shares his passion and knowledge. After buying a huge quantity of fresh mushrooms, a mixture of chanterelles and porcini, I … More Every mushroom is eatable, sometimes only once
For a pie for 2p, as main dish, chop 350 ggrams of eggplant in small cubes. Heat a drizzle of olive oil. Add the eggplant. Stit and fry for 5 mins. Add 4 chopped garlic cloves, 1 chopped onion and 5 cm of chopped fresh ginger. Add chili flakes, 2 teaspoons of cumin seeds and … More Eggplant pie ‘Bisteeya’
Wikipedia explains : A strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines. There is a lot more to say, and thus a lot of possibilities. In the december edition of delicious.nl … More Strudel
Filo pastry pure is less fat than puff pastry, but to put the layers together you need some fat which can be limited and be ‘good’ fat such as olive oil. Anyway, there will probably not be an important difference because you need a few layers to create a solid quiche. Filo is a nice … More Filo pastry or puff pastry for a quiche?
For 16 pieces, 8 sheets of filo pastry, 200 grams of feta cheese, 100 grams of tomato tapenade ( cfr blog post Something special ), olive oil to brush Cut the feta cheese in 16 equal cubes. Put each cube at the end of ½ sheet filo dough(oiled with the brush). Add 1 teaspoon of … More Feta in filo pastry