Verbena is a real summer herb. It’s famous for its use in tea, it has an anti- mosquito effect, it’s adds a fresh flavor to water and today is adds also flavor to a melon salad. A lunch on a real hot summer day is preferable light and fresh. Cut 1 melon ( type cavaillon) … More Lunch under a tree
There is a visible change in the vegetable department, spring is not only in the air. To join winter and spring, I prepare a lovely combination of polenta ( which for me is more connected to winter) with the ‘barba di frate’ or ‘agretti’ which is a real spring ingredient. For 2p, melt 1 table … More Winter goes into spring
For 2p, chop 1 medium sized cauliflower in roses, and don’t forget to chop the stem. Mix the cauliflower with 4 chopped garlic cloves, 1 chopped red onion, 2 table spoons of sriracha, the juice of 1 lemon, 3 table spoons of bread crumb, 3 table spoons of grated parmigiano and 2 table spoons of … More Sriracha sauce, Thailand’s number 1 sauce! Recipe 1, thanks to my youngest and dear brother in law, Dennis.
Broccoli looks good, tastes delicious and is super healthy food. Whole grain pasta is perfect in combination with this top ingredient. Boil 70 grams of whole grain pasta pp in salted water. Add 400-500 grams of chopped broccoli pp (no waist!!) during the last 4-5 mins of cooking time. Drain and keep some of the … More Another Italian tradition in a different coat
Clean 10 baby artichokes. Cut each one in 8. Put them immediately in a recipient filled with water and the juice of 1 lemon (keep the zeste ). Chop and fry 4 garlic cloves and 1 pepperoncini in a drizzle of olive oil. Add the zeste and the drained artichokes. Add a few chopped black … More Another awesome pasta dish
What more can I do with a white truffle? A small pumpkin of approx 1.2 kilo with a rich sweet-nutty taste is ideal for a lasagna for 2-3p. Instead of making a puree slice the pumpkin thinly (approx 5mm) and remove skin and seeds. Oil the slices and put on baking paper. Bake in the … More Special lasagna today
Gremolata is a mixture of fresh parsley, lemon zeste and garlic and is a wonderful way to give a fresh flavor to a lot of dishes. Mix 1 finely chopped garlic clove with a handful of finely chopped parsley and the zeste of 1 lemon. Boil a portion of pasta in salted water. Add 450 … More Gremolata
Gnocchi alla romana are prepared in the oven and therefore my prefered gnocchi. The recent magazine of the supermarket Coop inspires for a version with pumpkin. Remember the pumpkin of last week? This recipe is ideal for the 400 grams of ovenbaked pumpkin meat stored in the freezer. Defrost the pumpkin (or prepare fresh pumpkin) … More One huge pumpkin gnocco (singular of gnocchi) or better ‘polenta pumpkin gratin’
Jef and Tim, our guests, love to eat. The original carpaccio is one of their requests. We prefer a version with tuna. Thinly sliced beef of good quality is easy to find in our region. The dressing is a combination of lemon juice/balsamic vinegar (old balsamic with its intense flavor and sweetness), good olive oil, … More The real carpaccio
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
