Octopus is not a very common ingredient to prepare in the Belgian cuisine. Fresh or frozen octopus needs to be tender, if not, it’s not tasty. For 3p buy, approx a piece of 1 kilo. Put the clean, whole octopus in a large pan filled with water, 200 ml of white wine, a few bay … More Workshop octopus
Clean and wash 1 kilo of fresh vongole. Prepare 4 seperate packages of aluminium foil. Divide the shells in four portions and put in the packages. Chop 2 spring onions and 2 garlic cloves. Mix with 1 table spoon of curry powder, 2 table spoons of chopped fresh basil and 100 ml of light cream. … More Vongole ‘en papillot’
While our visitors are on their way back to Belgium, I make everything ready for our trip to Cinque Terre. How lucky are we to live in the central part of this lovely country. After 2h and 40 mins drive we arrive in our lovely appartment outside Pignone. The kitchen is small but so complete. … More Arrival in our lovely appartment to explore Cinque Terre
The first time I made this recipe (Really in love with Italian sausages 😉 I struggled making little baskets of parmigiano. Certain people prefer sophisticated recipes, I prefer the simple versions. Prepare the baby artichokes as mentioned in the blogpost. Spread 60 grams of grated parmigiano on baking paper in circles of approx 10-12 cm. … More Fresh artichokes on a parmigiano cookie
Put 100 grams of rucola, 2 garlic cloves, 1 spicy little pepper in a small blender. Add some olive oil to obtain a smooth, bright green pasta. Taste, add pepper and salt. Spread the rucola pesto on a rectangular puff pastry. Finish with 250 grams of halved cherry tomatoes and some dried oregano. Put in … More Movie and a dinner
Last week was really intense. While Iris had to work, I had a lot of ‘social’ appointments and travelled from one place to another. So nice to see some friends and family (it’s always difficult to make a ‘list’) and so nice to be back home. Let’s start with a tasty, quick and real Italian … More Back home in Siena, scaloppine al limone
In the cold department of the supermarket you will find a lot of different wrap-like types of prepared dough (piadine). I was curious to find out how a ‘kamut-piadina’ would taste and decided to use this as an altnernative for a pizza bottom. Kamut is a kind of wheat, but per definition organically grown. To … More Healthy pizza variant
Desperate for simplicity on our plate, a fabulous simple pasta with mediterranean vegetables will be the delicacy before we start the freshley stocked fridge. Clean and cut 500 grams of sweet peppers. Put them in an oven dish with some chopped garlic and 1 table spoon of dry basil. Add a drizzle of olive oil … More Pure italian food
Doc V's Healthy Kitchen 