After an incredible summer with lots of nice people passing by, a fantastic holiday of 3 weeks in the amazing mainland of Greece, it’s about time to post something. An old recipe in a ‘date-night- version’ seems a proper way to catch up. Remember the cookbook of Jamie Oliver ‘Jamie’s Italy’ and his recipe with … More OMG time flies!
Temperatures are going down, grass growing back since we have regular thunderstorms, finally I can harvest some courgettes of my little yard. It’s always remarkable how one season shifts into the following one. In Italy you can follow the seasons also in the offer of vegetables, but this week I found green asparagus 😋 from … More Gradual change of seasons
We have a lovely friend as our guest this week. Gerda didn’t really express any preferences. So I decide to start with a paella variety. For 3p I buy 500 grams of mussels, 500 grams of vongole, 400 grams of squid and 300 grams of peeled frozen good quality scampi. As vegetables I need 1 … More Paella in docvs style
When I started this blog, I posted every evening what we just had eaten, which was almost a ‘full-time job’. After a while I started to program my recipes. And nowadays, although our daily menu is almost always different, I only post a few recipes a week. I still keep on writing them in the … More It’s about time to be transparent 😉
I have an impressive amount of kitchen equipment, although certain tools I rarely use. A spiralizer is one of those things. It creates lovely vegetable curls, but ( mine is for sure) it’s not really handy. I must admit that this salad would be less attractive without.Marinate 300 grams of defrosted and dried scampi in … More Kitchen tools
An appetizer is meant to stimulate the appetite and not to stop it. While guests arrive, you offer them something to drink and you program how to proceed with the dinner ( start the oven is often my first job). Knowing that people need some time to feel at home, it would be rather rude … More Sometimes I have to be quicker to take a picture
On a hot summer evening I keep it, even for guests. -Blanch 250 grams of spinach and drain thoroughly. Cut and mix with 170 grams of chopped grilled artichokes out of a can. Add 2 chopped garlic cloves, 2 eggs, 2 table spoons of grated parmigiano, 100 grams of cubes of mozzarella, pepper and salt. … More Little dinner for friends
For 2p mix 5 eggs, salt, pepper, a handful of chopped parsley, 2 chopped garlic cloves, 2 tablespoons of grated parmigiano, zeste of 1 lemon, 2-3 table spoons of lemon juice, and 1 chopped spicy little pepper. Add 250 grams of scampi, roughly chopped. Take a small pan (a frittata of 2.5 cm thickness is … More Quick and tasty : frittata with scampi and parsley
Different structures, different ingredients, different colors, different flavors (but keep the same style), different diets. It sounds difficult, but in fact it is easier to think about all this than to serve 1 big meal and realizing that a few people don’t like it or cannot eat it for different reasons. Put all the dishes … More A wonderful buffet
I’m a real fan of the books of Jamie Oliver. His recipes are clear. His dishes are mostly in balance although I always add vegetables. While reading his books you feel his great passion for good food and cooking. A delicious recipe out of his book ‘Jamie’s Italy’ is ‘Spaghetti con gamberetti e rucola’. 200 … More Fan of Jamie Oliver’s books
Doc V's Healthy Kitchen 