I know, tomato is one of the more or most genetically manipulated fruit/vegetables, but still, since I was a child, one of my most loved ingredients. I remember hot summer evenings that eating raw sunriped tomato like an apple in the late evening sun! My respect has never faded, although I’m so glad that sunriped … More Tomato risotto and my beloved Italian sausages
After a busy period, we enjoy a week at home. Iris took a week off to get some extra sleep, some sun and some more books to read. I will make sure that we get enough healthy food ;-)! An easy fish recipe, inspired by delicious.nl with a whole grain piadino and stracchino (or crescenza). … More A week of holiday at home, just the two of us
Octopus is not a very common ingredient to prepare in the Belgian cuisine. Fresh or frozen octopus needs to be tender, if not, it’s not tasty. For 3p buy, approx a piece of 1 kilo. Put the clean, whole octopus in a large pan filled with water, 200 ml of white wine, a few bay … More Workshop octopus
There are so many ways to make fresh pasta. Today I want to prepare fresh pasta without eggs, only flour 00, water, a bit of olive oil and a pinch of salt. I use my kitchen robot to start. Put 200 grams of flour ( good for a portion for 3-4p) in the robot. Add … More Workshop : fresh pasta
Cavolo nero is real local and the base of the well known ribollita. Cook 200 grams of chopped cavolo nero(remove the real hard parts) for 10 mins in salted water. Drain carefully and cool down. Put the cavolo nero in the blender with 200 grams of ricotta, 50 grams of grated pecorino or parmigiano, 1 … More Gnocchi nudi o ravioli nudi?
I still have too much food in the fridge. On top of it I bought 500 grams of fresh porcini yesterday. My first plan was to prepare the porcini on bruschette, but this morning, without any other input, I decide that pici cacio e pepe with porcini and a crumble of bread, pecorino and fresh … More Would it be a sin to combine porcini with pici cacio e pepe?
Every two or three days I make fresh bread. Italy is a wonderful country, Tuscany is a spectacular region, but…their bread culture could improve! Unsalted bread is normal, for two reasons. It started in the 12th century when the tax for salt was high and the people of Tuscany refused to pay, thus they ate … More A quick pizza
Green asparagus are avalable in different colors of green, different sizes. They are so fresh for the moment and so delicious, in so many combinations. In the cooking magazine of Coop I find a lovely recipe of a ‘lasagnette’. Put the wooden parts of 1 bunch of asparagus with 1 chopped carrot, a few stems … More Lasagnette with green asparagus
Baby artichokes don’t need a lot to be super tasty. 1 kilo of baby artichokes is enough for 2p after cleaning. Remove the outer leaves and cut the stem short. Store the artichokes in cold water with lemon to avoid too much discoloration. Store in the fridge. Chop and fry 1 big spring onion and … More Artichokes in their purest form
Pappa al pomodoro is a popular dish in Italy, it’s cheap and easy and a perfect way to use old bread and you can even serve it as dinner. To intensify the flavors, prepare the pappa a day in advance. Fry and chop 2 red onions and 4 garlic cloves. Add a few stems of … More What can you prepare with 200 grams of old bread?
Doc V's Healthy Kitchen 