My mother hated beans, so we never got them on our plate. As I grew older, and I started to explore the world gastronomy, I started more and more to appreciate the whole family of legumes, not only because of their nutritional benefits, but also because of the flavor, the variety, the price etcetera. This … More Baked beans
I buy curry pastes in the Asian supermarket in Brussels. The red and the massaman curry pastes are my favorites. Once opened I store them in the freezer. Before leaving I vacuum sealed the red curry paste in individual portions of 1 table spoon each, hoping to keep them fresh for our road trip ( … More Thai red curry paste
Remember older shakshouka recipes mainly prepared in the oven? This time I will ( have to) cook in a more traditional way, but still my way. After a rather long drive, a short visit of Dijon, we found an amazing spot, 15 minutes outside of the city, to spend the night. We only hope the rain … More I love shakshouka
I brought some curry paste and coconut milk on our ‘rehearsel’trip. Any kind of curry paste will work, but I personally prefer red curry paste or massaman curry paste. Chop 4 garlic cloves ( this remains the best base for any docV recipe🙃), 1 red onion and a piece of ginger ( 4cm). Fry in … More Easy vegetarian curry recipes
Although carbs can give me this extra comfort during winter,, with a cauliflower and a portion of Swiss chard the amount of vegetables for 2p is already rather impressive and thus, tonight there will be no ‘space’ for extra carbs. Wash the vegetables. Chop the cauliflower and outer leaves. Remove the stems from the Swiss … More No carbs tonight
I could have waited until Christmas, but I decided not to 😉. Two lovely cookbooks will inspire me for the following weeks, and probably for much longer. Jamie Oliver and Ottolenghi know how to reinvent themselves and how to stimulate creativity in our daily menu. Let’s open ‘Ottolenghi test kitchen’ first. Leen, one of our … More New cookbooks 🙂
Black bean sauce is an important and popular ingredient in Chinese cuisine, particularly Cantonese and Sichuan cooking. Salty and spicy with a hint of sweet, black bean sauce contributes a flavor to Chinese food like no other. What an amazing ready made sauce to use in combination with fish (or meat) and vegetables! Thanks to Lia … More The particular smell of Eastern cooking
As second recipe for a delicious summer Ottolenghi buffet, a salad ( little gems or another solid alternative as iceberg or brussels chicory) prepare this exotic dressing in advance. Mix 1/2 avocado, 3 cm of peeled snd chopped fresh ginger, 1 garlic clove, 1 green chili, the zeste and juice of 1 lemon, 1 table … More Green dressing
Anria, Diane and Iris are ‘sacrificing’ themselves for a series of lovely recipes from Ottolenghi’s cookbook Simple. To catch up with my readers, I will post a recipe every following day. I will start with a cold soup with cucumber and cauliflower. Parboil the little roses (+/-400 grams) of 1 small cauliflower in boiling water … More Ladies night with a summer Ottolenghi buffet
Both are translated as monkfish in English, only Google explains that rana pescatrice is the whole fish and coda di rospo is what remaines after removing the head and skin. Mirco, the fishmonger, made me choose between the local, fresh, ugly looking fish, the rana pescatrice and the coda di rospo, the skinless tail from … More Coda di rospo or rana pescatrice
Doc V's Healthy Kitchen 