I’m a passionate cook, but my preferred recipes are simple, healthy, colorful and no waste. Now and again, I try something more ‘fancy’. Delicious.nl dedicated an article on Kobe Desramaults’new pop-up restaurant in Sicily. I was immediately inspired by the recipes. As starter, a combination of calamari, stracciatella ( the inner part of burrata), pistachio … More Imitating star chefs
Temperatures are going down, grass growing back since we have regular thunderstorms, finally I can harvest some courgettes of my little yard. It’s always remarkable how one season shifts into the following one. In Italy you can follow the seasons also in the offer of vegetables, but this week I found green asparagus 😋 from … More Gradual change of seasons
I have a few cookbooks of Tessa Kiros in my kitchen. Traveling and cooking and eating…many ways to explore a country. The following recipe is simple, tasty, cheap and for sure loved by everyone. Although you can mix ( courgettes, tomatoes or bell pepper) I have chosen 7 beautiful tomatoes. Slice off the top of … More Remember Tessa Kiros?
Pointed peppers are sweeter and have a thinner skin than the normal bell peppers.They seem to digest easier, even eaten raw. I have approximately 750 grams of different colored pointed peppers. Cut them in halves and remove the seeds. Wash and drain. Spread in a large oiled oven dish. Bake for 20 minutes in the … More Filled pointed peppers
Buy fresh calamari. Ask Mirco or your fishmonger to clean them for you. A portion of 300-350 grams is a perfect for 2p. Store in the freezer if you can’t prepare them on the same day. Defrost, rinse and chop. Chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. … More I’m still in love with Italy…
Jim has arrived in our village. He will be house-and dog-sitting at Diane’s place. We’ll ignore his jetlag and invite him for lunch ( we= the alpha ladies, Anria, Diane and myself and our dogs, Bonnie, Aragon and Oskar😉). It’s a beautiful day to spend time on our terrace, from which you have a fabulous … More Ideal lunch for lovely people
Every Tuesday I send my wish list for the market on Thursday to Mirco, the fishmonger. Often I ask him to surprise me with a new unknown whole fish which I prepare the same day. This week he has a ‘mormora’ for me. Literally ‘mormora’ means ‘murmers’, officially it’s a beautiful striped sea bass. The … More Every thursday another whole fish to taste
Portobello mushrooms are not often available here and when they are, I buy them. Mushrooms in general are healthy, contain few kcal. A Portobello is nothing more than an overgrown chestnut mushroom, but size wise they are perfect for filling. Start with the beetroot. Wash 1 kilo of beetroot. Remove the greens. Wrap the beetroot … More Filled portobello and beetroot
The leaves of a bunch of beetroot ( almost 400 grams) are still in a perfect condition thanks to my amazing Tupperware recipients. After a good wash and inspection chop the good parts. Chop 1 red onion, 4 garlic cloves. Heat a pan with 2 table spoons of olive oil. Pour all the chopped vegetables … More A savory crumble to empty your fridge
Beetroot is cheap, healthy and beautiful. I love the earthy taste which becomes even more intense by preparing in the oven. For 2p 400 grams is more than enough as starter. Remove the leaves. Wash the beetroot. Wrap them in aluminium foil. Add a teaspoon of olive oil. Close. Bake in the oven at 200° … More A beautiful starter
Doc V's Healthy Kitchen 