Iris managed to find a parking spot to explore Oslo. We arrived yesterday afternoon and started our visit with the Astrup-Fearnley museum and the Vigeland park (near our ‘home’ for more than 24h). The park is an incredible open air museum with more than 200 statues made by Gustav Vigeland. I’m still figuring out what … More After more than 17 kilometers of walking through Oslo
A one-pan oven dish remains my favorite. Also Jamie Oliver is one of my ❤. Comforting rosy rice is a fabulous recipe which I adapted to 2p, and to docVsstyle ( more vegetables). For 2p, wash 700 grams of those pointed sweet bell peppers. Halve them and remove the seeds. Chop. Slice 1 red onion. … More Simple one- pan wonders by Jamie Oliver
The artichokes are back. I bought a bunch of 5 medium sized pieces and decided to create something different. First step, clean the artichokes by removing the harder outer leaves, the stem and the top part. Cut in halves. Put in a casserole filled with the juice of 1 lemon. Cover with water ( or … More An original docV 😜
February and spring is in the air, I love it, but food wise I’m confused. I find some ‘in between’ inspiration in one of my cookbooks ‘ The Green Kitchen at Home’. A fusion of two of their recipes with lots of vegetables and a little twist are a possible compensation to my confusion 😜.Clean … More The Green Kitchen at Home
Roasted celeriac steaks are popular and, really, for obvious reasons, what a flavor! Wash the entire celeriac properly. To save time and electricity, cut the celeriac in slices of 1-1,5 cm. Put them on baking paper. Spread some good olive oil on the slices. Season with salt. Turn the slices in order to cover both … More Roasted celeriac and mushroom sauce
I have a few tagines in my kitchen cupboards, a really huge one for an open fire, and three smaller ones. I often use them as oven dishes, without the lid. Cooking with the lid is a perfect way to reduce the chance to burn your food, thus cooking without watching. For 2p, chop 1 … More Cooking in a tagine
There are mushrooms everywhere. Next year I hope to have learned the difference between eatable and not eatable. We can ask the local pharmacy to do that for us, what a service. I had to promise Iris to be transparent and not to rely on the ‘mushroom app ‘ 😉. A fresh pasta with fresh … More Mushroom season
When I’m watching a menu in a restaurant I’m always more attracted to starters. A starter is a perfect way to show ingredients at their best. In the beginning of our relationship we spoiled each other with our best recipes, and often we had a starter and main course every day (luckily we skipped dessert … More Starters
Although Covid is worse in Belgium than Italy, I decided to book a flight and visit my mother and daughters for a few days. Tomorrow lunchtime I’ll be gone. Today has been really crazy, a broken water pipe to restore, a swimming pool to close for winter, solar panels to finish…So happy the day started … More I hope they won’t keep me there
Cooking for 2p is cosy, but, you know, I really would look forward to cook for at least 10p. Anyway, this recipe is a simple and healthy combination, inspired by Bill Grainger. Boil 120 grams of barley al dente in salted water. Mix 1 sliced onion, 4 chopped garlic cloves, 500 grams of halved cherry … More Cosy cooking
Doc V's Healthy Kitchen 