Use turmeric in your dough to creatie a summer dish! For a rectangular quiche for 2-3p, mix 200grams of flour ( spelt or normal) with 2 teaspoons of turmeric powder, a pinch of salt, 2 table spoons of olive oil and luke warm water( 100-120ml) until you obtain a smooth dough. Cover with cling film … More Sunny quiche
Clean and chop a small watermelon and an orange sweet melon, type cavaillon, in cubes. Add 1 table spoon of mint leaves and a drizzle of olive oil. Marinate in the fridge. Spread some of the melon on a plate. Finish with a drizzle of olive oil, black pepper and salt. Serve with fresh cheese, … More Mixed melon salad
A ready made pizza dough and puff pastry are very handy stock ingredients, even stored in the freezer. In Tuscany truffle stores are common. Good quality has its price, but if you skip meat or fish the total amount of your meal is still reasonable. Spread a small container of truffle/porcini paste on a rectangular … More Now and again a pizza with a lot of cheese 😉
After a busy period, we enjoy a week at home. Iris took a week off to get some extra sleep, some sun and some more books to read. I will make sure that we get enough healthy food ;-)! An easy fish recipe, inspired by delicious.nl with a whole grain piadino and stracchino (or crescenza). … More A week of holiday at home, just the two of us
Squacquerone, stracchino, crescenza are all white, fresh cheeses based on cows milk. Their nutritional value and kcal (lower than normal cheese) is similar. The main difference is their origin. Scqaucquerone is from Emilia Romania as the parmigiano, stracchino is from Lombardia as the gorgonzola, and crescenza is from the province Lodi e Crema and is … More Frittata con squacquerone, zucchine, pinoli e olive
I never thought it would be so difficult to find out what I wanted to do in this phase of my life. After almost 30 years as a passionate family physician, I took the opportunity (although I would probably never have considered it if Iris wouldn’t have told me that she was offered the option … More Being 55 and being a student, I love it!