A dark cold day, although cheered up with an ice cream in San Gimignano (one of the best in the world), is ideal for a cosy pasta dish with cabbage. For 5p, cut 1 green cabbage in small pieces. Chop and fry 1 red onion, 6 garlic cloves. Add 500 grams of mixed minced meat. … More After a week menu with puree, burgers, chicken + rice and pizza we are ready for a pasta 😉
Warm orange color of pumpkin, curry and turmeric with a little green accent on a black plate… in ravioli. For 4-5p start with the pasta dough. Mix 250 grams of fine semolina with 1 egg, a pinch of salt, 1 table spoon of turmeric. Knead and add some water until you obtain a smooth dough. … More Indian style ravioli, why not!
Since the 11th century taleggio is made in a small town Taleggio in Val Taleggio, close to Bergamo in Lombardia. Stracchino is the original name and is derived from straccho = tired. After a summer with a lot of exercise, the cows were tired or straccho. Taleggio is still being prepared artisanally but now also … More Autumn and winter, the season for an authentic cheese taleggio
I re-use the same idea as in the post of April 13th of 2017 but with some different ingredients (thanks to cooking magazine Libelle Lekker). Clean and blanch 1 kilo of broccoli for 2p (3 bigger or 4 smaller pieces) in salted water for 2-4 mins. Drain and cool down. Remove part of the stem. … More Hasselback broccoli, hasselback potatoes
1000 grams of frozen spinach leaves for 2p seems a lot for many people, but not for me ;-). I could eat it pure, just with some pepper, salt, good olive oil and preferably a few garlic cloves, but then I’m pretty sure my audience would not agree. Another way to prepare? Defrost the spinach … More A successful trio
Donna Hay convinced me to try out her ricotta- gnocchi recipe. Prepare the dough in advance. Mix 250 gram of ricotta, 120 grams of flour, 50 grams of grated parmigiano, 2 eggs, pepper and salt to an elastic dough (add flour if too soft). Mix with 100 grams of chopped fresh spinach (covered with boiling … More Spinach-ricotta gnocchi
Yes, this weekend starts the master course in Florence. Planning the menu (although I know Iris can cook too) for the weekend starts on Friday. Broccoli soup with grilled chicken is surely a perfect appetizer, and a lunch for Iris for t he following day. Chop and fry in a drizzle of olive oil 1 … More Winter=soup, before, during and after 😉
Not liking cauliflower is a ‘real loss’. Cauliflower is cheap, is healthy, is beautiful, is the perfect partner in traditional and non traditional dishes from all over the world. (no, I wasn’t paid to write this down ;-)). For 2p, blanch a small, fresh cauliflower of approx 600 grams in salted water. Save and chop … More Elegant cauliflower
500 grams of tasty radicchio from Treviso (the real stuff) and a lucious cheese (mixture of gorgonzola and mascarpone= really lucious!) are perfect ingredients for a quick risotto. Fry 1 chopped white onion and 4 chopped garlic cloves in a mixture of butter and olive oil. Add 120 grams of good risotto rice. Stir and … More Radicchio, not just a salad
For 8 larger, or 13 smaller portions you need : 1 can of cherry tomatoes, 1 small onion, 2 garlic cloves, 50 grams of grated parmigiano, 250 grams of mascarpone, 2 eggs, 8 grissini, 100 grams of green pesto, a few fresh leaves of basil. Prepare the tomato juice in advance. Fry the chopped garlic, … More Savory tiramisu
Doc V's Healthy Kitchen 