Capres

Capres are in fact unopened flower buds of the Capparis spinosa. To conserve them they can be put on salt or in vinegar. Rinse 500 grams of cherry tomatoes. Halve them. Put in an oven dish. Add 4 chopped garlic cloves, a handful of chopped fresh basil, 1 chili, 3 table spoons of chopped drained … More Capres

Pickled radishes

I try hard to reduce plastic containers and other plastic material. Sadly enough radishes are not available without. Almost every vegetable here in Italy is sold per kilogram, as radishes. If you would present them without package a lot of people would leave the green part and only take the radishes. In the near future … More Pickled radishes

Brussels sprouts… nostalgic mood???

First frost in winter as initial start for Brussels sprouts doesn’t count anymore as ‘rule’, but let’s agree that we are in that kind of season now. For Iris those cute vegetables ask for mustard, so let’s find something more sophisticated. Libelle lekker.be has a whole edition with Pascale Naessens (cook/model/ceramist/popular). This idea of mustard … More Brussels sprouts… nostalgic mood???

Filled eggplant

When I was a teenager, living in Belgium,  eggplant was known as an ingredient in ratatouille or in minestrone and that was about it. Travelling around  Europe and the rest of the world I realized that eggplant is so much more than that. The only real important rule is : eggplant needs to be well … More Filled eggplant

Easy cooking

Oil a round oven dish. Clean 400 grams of carrots, chop in quarters. Clean 300 grams of green beans. Chop 4 garlic cloves and 1 peperoncini. Cut 300 grams of small potatoes in halves. Put everything in the oven dish. Buy 1 small chicken. Cut in pieces. Keep the bones, wings and spine to prepare … More Easy cooking