Peter Gordon published an awesome cookbook a few years ago with loads of inspiring salads. For 2p, clean 500-600 grams of mushrooms ( portobello would have been perfect but wasn’t available). Remove the stems. Put the mushrooms in a large oiled oven dish(opening upwards). Slice the stems. Chop and fry 4 garlic cloves in 20 … More A salad to remember
Start with the salad. Cut a red cabbage in the blender in thin stripes. Put 1 chopped red onion in 3 table spoons of red wine vinegar. Add 2 teaspoons of honey and 6 table spoons of olive oil. Mix the dressing with the cabbage and store in the fridge. Remove the seeds of a … More How to give tofu some flavor
Blood oranges are available during the real winter months, from December until March. Their beautiful colour and flavour makes it perfect as an ingredient for a salad. But first we will have a little appetizer, because it’s Friday. Mozzarella croquettes (recipe entirely stolen out of my favourite Belgian cooking magazine ‘Libelle lekker, Dec 2015) Cut … More Fruity salad and crispy appetizer for the start of the weekend
Doc V's Healthy Kitchen 