Fighting with long grass, packing for our trip to the Amalfi Coast, running on the treadmill….what a great Friday. No way that I will be able to empty our fridge tonight, but part of the fridge will travel with us to our ‘home’ in Ravello. Chop 1 large yellow bell pepper (400 grams ), 400 … More After a day of physical activity
The November magazine of ‘my’ supermarket Coop offers a lot for 1euro. The ‘crostata di polenta integrale con formaggio e broccoletti’ looks really attractive. No bacon and more vegetables and the recipe becomes a docV;-). Prepare 120 grams of whole wheat polenta in salted water (add some thyme for extra flavor), following the instructions. Pour … More Recipes and gastronomic culture
Slice two cucumbers, 1 huge red onion and 4 medium sized precooked potatoes thinly and put in an oiled round oven dish. Spread 200 ml of super light cream mixed with 4 chopped garlic cloves, 1 table spoon of dried thyme, pepper and salt. Finish with 1-2 table spoons of grated parmigiano. Put in a … More Food in layers
The eastern edition of my favorite magazine is fabulous. This sunny dish can be prepared as buffet dish, or as appetizer. For 4p, clean 500 grams of carrots. Slice the carrots in stripes with a potato peeler. Make a dressing with 1 small sliced red onion, 60 ml of orange juice, 60 ml of rice … More Ricotta salata and marinated carrots
For 2p, 2 tagliatelle-sliced courgettes, shortly baked in a drizzle of good olive oil with 2 chopped garlic cloves, some dried thyme (fresh would be better), pepper, salt and served with 1 small burrata is a fabulous, healthy and super easy appetizer or lunch. No burrata? Buffalo mozzarella is a perfect alternative. Yummie!
Not liking cauliflower is a ‘real loss’. Cauliflower is cheap, is healthy, is beautiful, is the perfect partner in traditional and non traditional dishes from all over the world. (no, I wasn’t paid to write this down ;-)). For 2p, blanch a small, fresh cauliflower of approx 600 grams in salted water. Save and chop … More Elegant cauliflower
I know, certain food is at his best in a classical version, but the recipe in the November edition of Libelle Lekker inspired me. For 2 portions a ready made rectangular pizza dough, 300 grams of Brussels sprouts and 1 mozzarella of 200 grams are the perfect base fort his recipe, so it was really … More Brussels sprouts on a pizza, holy shmoly, what a combination