Italians are proud of their local products and often those products have a high season and a celebration weekend. Certaldo is famous for their onions and they are indeed awesome. The outside is red, the inside is white and the flavor is awesome. Inspired by delicious.nl I use them in a tortilla. For 2p slice … More Local products in a tortilla
Gerda and Herman leave tomorrow. Yesterday we enjoyed a lovely dinner in the city. Today I hope to serve them a nice meal as closure of a pleasant week together. Buy a fresh big whole sea bass (for 4p approx 1.5 kilo) without intestins. Slice 1 kilo of courgettes and 1 kilo of potatoes thinly. … More Fish day
Filo pastry pure is less fat than puff pastry, but to put the layers together you need some fat which can be limited and be ‘good’ fat such as olive oil. Anyway, there will probably not be an important difference because you need a few layers to create a solid quiche. Filo is a nice … More Filo pastry or puff pastry for a quiche?
Cook 2 medium sized beetroots in salty water until al dente. Peel and slice thinly. Peel and slice 500 grams of potatoes. Mix the leftover of the feta dressing from 2 days ago with some low fat Greek yoghurt, a few chopped garlic cloves, a drizzle of olive oil, 1 teaspoon of dried basil, pepper … More Potato beetroot crumble
A few days in Belgium- to celebrate the birthday of my dear mother, to see my girls, my family, a few friends- are always intense. The trafic in that small country is horrific. This journey I tried the smaller airport of Antwerp which is cosy but you hardly see or meet other nationalities than people … More Italy feels like ‘home’
The delcious of June is awesome. Sorry, cookbooks, you will have to wait a bit, I can’t stop being inspired. Eggplant salad with chickpeas, baby spinach and a dressing based on feta, Greek yoghurt, yummie. Of course, I will do it my way, and thus, I use the oven instead of a direct fire. … More A vegetarian salad
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
Organising dinners is one of my favorite activities, especially now in this episode of my life (spoiled with ‘time’, remember?). The hardest part of a menu remains the dessert. It’s not easy to find an elegant closure. Filo pastry is a wonderful ingredient. Why not use it more often? Wrap a few raspberries with some … More A little sweetie
For 2p, 3 medium sized bell peppers are a large dinner. The choices of filling are endless. Boil 60 grams of Greek pasta (you know, those little worms). Chop and fry 3 garlic cloves, 1 onion, 1 carrot, 2 celery stems and 1 chili pepper. Add 200 grams of minced chicken meat and 1 table … More Fill some bell peppers
Prebake a puff pastry in the oven at 180° for 10 mins. Mix a good portion of fresh parsley/basil and 4 garlic cloves in a cutter. Add 4 eggs and 125grams of ricotta. Taste and add pepper and salt. Steam 500 grams of green asparagus shortly. Cut in smaller pieces and keep the heads apart. … More Beautiful quiche
Doc V's Healthy Kitchen 