Desperate for simplicity on our plate, a fabulous simple pasta with mediterranean vegetables will be the delicacy before we start the freshley stocked fridge. Clean and cut 500 grams of sweet peppers. Put them in an oven dish with some chopped garlic and 1 table spoon of dry basil. Add a drizzle of olive oil … More Pure italian food
In Italy lentils are a beloved ingredient. The traditional New Years menu will serve lentils hoping to bring wealth the following year. The selection of lentils is wide. We will follow the advise of Carluccio (the cute cook in love with his country, charming every female cook and using as ‘a drizzle of good olive … More Lovely lentils and homemade sausage
Coming home from a lovely weekend in Lucca a seafood risotto will be a great way to close. Chop 2 white onions, 4 garlic cloves and a small spicy pepper. Fry in a mixture of 1 spoon of olive oil and 1 teaspoon of real butter. Add the risotto rice (1 small cup of 120 … More Quick and tasty
Green cabbage is a lovely ingredient. It is full of vitamins and low in kcal. In general cabbages here have a rather small size (800 grams). You can easily store them for more than a week in your fridge. My recent discovery ‘crescenza’ (cheese) with its delicate taste will take care of the protein part. … More Winter delight
Farro is really popular in Tuscany. Especially in soup and salads it is a favourite ingredient. For 2p chop 2 big red onions (500grams) in equal pieces, 4 garlic cloves roughly and a spicy little pepper. Put everything on an oven plate with baking paper. Add 2 tablespoons of olive oil, 2 spoons of dried … More Tuscany really loves ‘farro’
Real winter fun smells like an open fire and grilled cheese. Although the sun is shining here and there is no snow in sight, today’s menu can already bring you in the right atmosphere. Rösti is a Swiss national dish originally served as a farmers breakfast but nowadays more as a side dish. Take 2 … More Imagine to be in a sunny, snowy environment
How great it is to enjoy our daily sacred evening meal, how wonderful it is to cook for another public. First rule: try to find out what kind of allergies, diets, dislikes your guests might have. Second rule: try to prepare a menu which still allows you to join the table conversation. Third rule: try … More Saturday, invite some friends
Thanks to the Arabs who brought the plant from Myanmar to Europe, more specific to Andalusia in Spain, we can use this delicous ingredient in many ways. Never eat them raw because you will get digestive complaints. On the other hand they should have a positive effect on the problem which we discussed in the … More The great family ‘Aubergine’
It has been a while since we cooked some Asian food. In Siena so far, the offer of eastern ingredients has been limited. The stockpile moved from Belgium and the local supermarket will have to be sufficient. Marinate sliced chickenfilet (300 grams for 2) with 2 tablespoons of light soy sauce, ½ teaspoon of light sesame … More Go East!
Who does not know minestrone? It is always intresting to search for the origin of words. ‘Minestra’ means soup in Italian and ‘Minestrone’ is literally a ‘big soup’ because of the quantity of ingredients. There is no real recipe, but in general you use seasonal vegetables or even real leftovers. So it is an ideal … More Minestra-Minestrone and another leftover recipe
Doc V's Healthy Kitchen 