Tomorrow the ‘busy’ summer starts for real. I need to be prepared for a lot of cooking, for familiar and not so familiar guests, I love it (although not all the time ;)). What to eat today? Or what to prepare with the fridge leftovers? A round radicchio, 8 large carrots, shallots..all prepared in tasty … More Trio of side dishes as main dish
It’s a pity to see so many good fish parts ending up in the garbage,thus this time I ask the fishmonger to keep the heads and bones of a large fish to make some fish broth. Nothing difficult about that, so handy, even for a later recipe. Use a large casserole. Wash the fish parts … More Fish broth to make a simple fish dish special
Certain days pass by so quickly that it’s time to start your evening meal and you didn’t even have some proper lunch. Mix 200 grams of light ricotta with a handful of chopped parsley and basil, 4 chopped garlic cloves, pepper and salt. Spread on a rectangular puff pastry (on baking paper). Spread 2 sliced … More Just an easy day
If there are kids among your guests, either you try to ignore that they hardly eat, or you prepare ‘adapted’ food which often is also appreciated by their parents. Being less than 8 a buffet would be a bit ridiculous, only if you prefer to have lots of leftovers. Thus a short pasta, tomato sauce, … More Pasta 4kids 😉
Is there a better way to guarantee a healthy meal than use the oven and mix all ingredients together? It saves you time, offers loads of possibilities and above all there is hardly any after-work. For 2p, 500 potatoes, 1 large bell pepper, 4 large carrots, 2 apples, 1 large red onion, 4 garlic cloves … More All-in one dish
Cooking without garlic is almost exceptional. For a garlic puree I use half of a bulb. Boil 500 grams of potatoes for 2p. Put a bay leaf in the water and a pinch of salt. For the best ‘garlic’ flavor put the garlic in some aluminium foil with a bit of olive oil. Bake at … More Garlic puree
Okay, I understand, to create a pinsa (look on my instagram account or wait until I’ll really prepare one) you need at least 24 h. There goes my menu of tonight! Anyway, I throw a few flours together, and hope it’s eatable. The real pinsa will be for a later occasion. The combination of flours … More Pinsa romana…not exactly
My daily intake of salad was always impressive in my working life as a family physician. This salad was always combined with tomatoes, cucumber, radishes,…. and some nuts, smoked fish or a small portion of cheese as proteins. Since I live in Italy I eat more often fruit during my lunch break (Perhaps this will … More Cucumber and curry, always a good match
The first time I ate courgettes I was 17 and staying in Paris to improve my French. I still love Paris and I still love courgettes and its incredible variety of preparations. The chubby round courgettes are meant to be filled. For 2p, half and empty 4 round courgettes. Chop the filling. Chop and fry … More I love courgettes
How to create the most colorful all-in-one dish ever? Chop 1 big or 3 small eggplants in cubes. Put in a colander with salt and leave for at least 1h. Chop 1 large or 2 smaller bell peppers (yellow for extra color). Mix with 1 chopped red onion, 1 spicy little pepper, 4 chopped garlic … More Ratatouille ‘Italian style’
Doc V's Healthy Kitchen 