Roasted vegetables are so much tastier than cooked or parboiled, that is undeniable. Tonight we keep our colors discrete but the flavors intense. Chop 1 medium (700 grams) sized cauliflower in roses and cubes. Wash. Spread on a large oven dish. Add a drizzle of olive oil, 1 teaspoon of cumin seeds and 1 teaspoon … More Spicy and sweet in the right balance
Severine and Bert are enthusiastic after visiting Siena. We start our evening dinner with a simple first course, awesome local melon seasoned with pepper, topped up with roasted pine nuts, grated pecorino and/or parmesan, arugula, olive oil and balsamic vinegar. Sabrina Ghayour’s vegetarian cookbook ‘Bazaar’ is a real treasure, as are her other cookbooks. Our … More Second dinner with Severine and Bert
I will take a few weeks, but living in a country with lemon trees, homemade preserved lemons didn’t seem so awkward. Sterilize a large preserving jar by filling it with boiling water. After a few minutes, pour the water out and allow to dry, without using a cloth. Wash 5 or 6 (depending the size)untreated … More Preserved lemons, homemade
Doc V's Healthy Kitchen 