Mix 3 eggs, 300 ml of a milkproduct (real milk, or rice milk, or anykind), 120 grams of rice flour, 50 grams of fresh spinach, a few basil leaves, a pinch of salt until you get this beautiful green pancake mixture. Store in the fridge for at least 30 mins. Mix 1 can of drained … More Green pancakes!!
An oven, an oven tray and baking paper cannot be missed anymore in the daily kitchen to avoid burning ;-), to save extra kcal by reducing oil or butter, and often to intensify the taste of lots of vegetables. Marinate 250 grams of chicken filet in juice of ½ lemon, 2 chopped garlic cloves, a … More Baking paper, what a tool
For 2p chop 1 red onion, 4 garlic cloves and 1 spicy little pepper. Fry in a drizzle of olive oil. Add 250 grams of peeled shrimps. Remove the shrimps. Add a few chopped sundried tomatoes, lemon zeste of 1 lemon and 750 peeled chopped fresh tomatoes and 1 table spoon of dried basil. Bake … More Pasta with ‘what is left in our fridge’
Prepare the pasta dough first, even the day before. Use 00 flour. For each 250 grams of flour use 1 egg. Mix flour and egg. Add water, bit by bit, until you obtain a smooth but firm dough. Prepare the fresh pasta dough in the kitchen robot or manually. Split the dough in two parts. … More Black and white = the colors of Siena
For 2p 4 chopped garlic cloves, 1 chopped red onion and 1 spicy little pepper. Add 1 lost chopped bell pepper. Add 1 can of peeled tomatoes, or for something more sweet 1 can of cherry tomatoes and 1 table soon of dried oregano. Simmer for 15-20 mins. Add a small of drained grilled bell … More If you think:’ We have nothing to eat tonight, and I’m too lazy to go shopping!’ You can always prepare this!
Emilia Romagna is the creator of this flatbread, based on flour, salt, water and lard or olive oil. You can of course make them yourself, but the variety in the supermarket is so large that it’s easier to store in the fridge for the right occasion. Today’s recipe is flatbread, mozzarella and a tomato meat … More Piadina, the Italian flatbread
For 1 p slice eggplant, put in a colander with salt, rinse, dry and prebake in the oven as explained several times before. Use the eggplant immediately or store in the fridge. Take a small springform and cover with baking paper. Chop 4 garlic cloves, 1 red onion and a handful of fresh basil. Add … More Easy version of the famous Parmigiana
I’m a collector of recipes, cooking magazines and cooking books since I became 25 (before that period I was already cooking, but didn’t have the money;-)) . It’s amazing how the eating/cooking style has changed since then. ‘Avocado filled with Northsea shrimps’ was really adventerous 30 years ago. Today, avocado is known by everybody (although … More Gaucamole in pasta!
I have a confession to make : certain days I would prefer not to cook but, never ever, I would decide not to eat a warm meal in the evening ;-). This recipe is an ideal ‘in between’. Start by heating the oven at 160°. Put 250 grams halved cherry tomatoes on baking paper. Add … More Pasta caprese
Chop 1 big eggplant in thin pieces. Put in a colander with some salt. Leave for at least 30 mins. Rinse and dry. Bake 4 chopped garlic cloves in a drizzle of olive oil. Add the eggplant and bake while stirring. When the aubergines are all glazy, add 1 can of passata, 1 table spoon … More Pasta alla Norma, one of the favorites, but ‘di mare’ today
Doc V's Healthy Kitchen 