Pasta vongole is one of Iris’ favorites and I promised to prepare it again trying to find a little variation for my blog ;-). For 2p 500 grams of vongole is a large portion (although I do not have any idea about what the exact weight of the ‘real food’ is). For a little variation … More Fresh vongole and moscardini = Italy
While our visitors are on their way back to Belgium, I make everything ready for our trip to Cinque Terre. How lucky are we to live in the central part of this lovely country. After 2h and 40 mins drive we arrive in our lovely appartment outside Pignone. The kitchen is small but so complete. … More Arrival in our lovely appartment to explore Cinque Terre
Start with the tomato sauce. Chop and fry 6 garlic cloves and 1 white onion. Add a glass of white wine. Allow the wine to evaporate. Add 2 cans of cherry tomatoes and the chopped stems of a bunch of fresh parsley. Cook for approx 15-20 mins. Add pepper, salt. Keep apart. Boil a large … More Red mullet ‘Livorno style’ for 4p
We are still in Brussels. Our dog Pillo is back from hospital in our temporary home after a delicate surgery and he is doing great! What a relief. My choice of the day is eggplant and…yes… with North Sea shrimps. Halve 3 eggplants and make incisions in the meat. Oil them and put in the … More I promised you an overdose of North Sea shrimps
One of the best recipes with those cute pink-grey delicacies ever is shrimp croquettes, but that is not really a recipe which I will prepare in our temporary kitchen. Stuffed potatoes with North Sea shrimps is manageable and is for sure also one of my other favorites. Boil two large potatoes for 20 mins until … More Our Belgian visit gives us the opportunity to eat an overdose of North Sea shrimps 😉
Sometimes I’m so busy organizing a huge dinner for the following day that I would almost forget that we also need a meal for the same day. For 2p cook 150 grams of whole grain pasta. Drain and keep some of the cooking water. Put the same pan back on the fire. Wait until all … More Exploded kitchen
The South African recipe, Bobotie, has probably a lot of variations, but surely a lovely list of ingredients. Above all it’s a superb dish to prepare in advance and to serve with a simple green salad. For 3p fry 1 red chopped onion, 4 chopped garlic cloves, 1 table spoon of curry powder, 1 teaspoon … More Bobotie
Though I am the one with the cooking (sous-chef) diploma in the house, having such a dedicated and passionate cook around has meant no cooking for me in the last year! Now Veerle was busy entertaining and driving around all our visitors, I finally saw my chance! J Chop a large red onion, a spicy … More Iris’ top lasagna (Iris= sous chef;-))
They can be enormous, those creatures. The Italians surely eat them often, and buy them frequently frozen. Tessa Kiros is a cookbookwriter, she travelled and worked all over the world. One of her books, Ciao bella, describes the cuisine of Venice. Polpo con patate is a traditional antipasto, but I thought it would be an … More Polpo, the ‘real ‘octopus with the long tentacles and little suction cups
Cold soups are a delight in summer. One of my dearest friends, Alejandro in Spain= Alec in Belgium, who lives in Andalusia, made us taste Salmorejo for the first time. It was ‘love at first sight’. The most important rule is to use sunriped tomatoes! Put 8 medium sized tomatoes in boiling water (remove the … More Salmorejo, the best cold soup ever!
Doc V's Healthy Kitchen 