Since we know that cauliflower is at its best when roasted in the oven, the amount of recipes has increased impressively. Tonight we’ll have a crumble with cauliflower ( you can also use broccoli or romanesco), pecorino, basil, curry, pine nuts and raisins. Put 50 grams of raisins in lukewarm water. Set aside. Wash and … More Versatile cauliflower
Cooking with stevia is really worthwhile. The texture can become a little different but the flavor is perfect. A recipe for a cake based on couscous is waiting for a tryout. At the end the cake has become completely different than the original recipe. As ingredients you need : 2 eggs, 300 grams of low … More Stevia in pastries
The bright green color of spring is gradually changing in a darker green. The vineleaves have grown already large enough to protect the future bunches of grapes against the burning sun. I really hope that I will not influence this precious process by stealing a few of those larger leaves for a try out recipe … More Fresh vine leaves
While preparing the menu of this week I find a recipe of grilled mackerel with a salsa in Ottolenghi’s first cookbook ‘Ottolenghi ‘. So I remove the frozen palamita filets from the freezer for tonight’s dinner. For the salsa, chop 4 stems of white celery, a handful of fresh parsley and 30 grams of black … More What did I prepare with the other portion of the palamita?
Certain dishes are so typically prepared in wintertime and others only in summertime, and there are dishes which can be eaten in any kind of season. Caponata is one of those. Serve it hot, cold, as side dish or as individual plate. Knowing that there are so many variations, it can always be a little … More Summer or winter dishes
Inspired by Sabrina Ghayour’s ‘confetti rice, this recipe is perfect to serve at room temperature and thus ideal for a hot summer evening meal. I use almost the same amount of vegetables for 2p as the original recipe for 4-6. Chop 1 large eggplant in small cubes. Fry in a drizzle of olive oil. Stir … More Confetti’farro
Wet and cold weather invites me to spend time in the kitchen. I’m not so good in baking but the fluffy lemon buns recipe in ‘Libelle lekker’ magazine look at me.Put butter and eggs out of the fridge. Mix 15 grams of fresh yeast with 250 ml of luke warm milk. Put 500 grams of … More Cold and cozy, ‘cheek to cheek’
If you’re not into slow cooking, ignore this blog post. If you are, you probably know already. A tajine is a functional beauty in your kitchen. You can buy fancy ones, for too much money or simple, authentical ones for a reasonable price (especially in certain neighborhoods in big cities. Mix 200 grams of ricotta … More A tajine is not only a beauty in your kitchen
My youngest daughter, Katrin, has always been special, in many ways. She is an adult now, has her own shop and has learned how to become responsible. Our path was not an easy one. I read a lot of books to become less ignorant and more creative in dealing with puberty. She will be better … More The Green Kitchen of David Frenkiel&Luise Vindahl
The apple olive oil cake of Ottolenghi can easily become one of my favorites. Spread some butter in a springform of 23 cm. Cover with baking paper. Put 100 grams of raisins in 200 ml of water. Allow to simmer until almost all liquid has gone. Seaf 350grams of self raising flour. Add 1/2 of … More After one week…
Doc V's Healthy Kitchen 