Real spring outside and seasonal cooking can be tricky. Anyway, the ingredients for tonight are savoy cabbage and broccoli. I decide to combine them with coconut milk and green curry paste to create a ‘sunnier’ effect. Chop and wash 1 small savoy cabbage (600grams) in stripes. Chop and wash 500 grams of broccoli. Chop 4 … More Savoy cabbage
February and spring is in the air, I love it, but food wise I’m confused. I find some ‘in between’ inspiration in one of my cookbooks ‘ The Green Kitchen at Home’. A fusion of two of their recipes with lots of vegetables and a little twist are a possible compensation to my confusion 😜.Clean … More The Green Kitchen at Home
In 1999 I bought my first ‘Jamie Oliver’ and since then he inspired me. The sweet and sour chicken is one of my favorites. I will have to wait until Iris’ godchild Egon’s visit to serve whole chicken but what do you think about a sweet and sour polpo variation? Put fresh polpo in the … More Almost vintage
Every day has its own vibe. Although my private practice is slowly getting on track, I’m really grateful my life has become more relaxed. A perfect balance between quantity and quality remains an important objective. Where a Sunday evening was always provoking special stress, as being the start of an intense rollercoaster, I do love … More Sunday evening, always something special
Our WhatsApp contacts in Belgium are in love with the temporary snow while we had a sky-blue Saturday with 20° on our terrace ( the sunny part of course ). While enjoying my breakfast outside, a chubby polpo was boiling ( only water and some bay leaves) for approximately 1h ( it’s important that a … More Polpo, grapefruit and fennel to celebrate a lovely Saturday
Health wise I pretty sure docV is doing great. 5-6 k of running every 2 days, regular walks with Oskar and training arm and abdominal muscles every other 2 days. Kcal wise I could consider to pay more attention. ‘A drizzle of olive oil’, some nuts, and, sadly enough, some cheesy snack in between, there … More I consider to pay more attention
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
I have a few tagines in my kitchen cupboards, a really huge one for an open fire, and three smaller ones. I often use them as oven dishes, without the lid. Cooking with the lid is a perfect way to reduce the chance to burn your food, thus cooking without watching. For 2p, chop 1 … More Cooking in a tagine
Purple potatoes, red onion, sage and taleggio on a whole wheat puff pastry is not only beautiful but also delicious. It’s the first time that I discovered whole wheat puff pastry, it’s meant to be covered with warm colors 😉. Wash and slice 400 grams of purple potatoes thinly. Slice 1red onion and 4 garlic … More Purple
1 kilo of polpo seems a lot for 2p, but once cooked, the weight decreases incredibly. Cook the polpo in salted water with some bay leaves until tender (approximately 1h). Drain, chop in parts and store in the fridge. Chop 1 fennel, 3 courgettes, 4 garlic cloves, 1 red onion, 400 grams of cherry tomatoes … More Juicy polpo
