Iris adores gnocchi, but since my first disastrous experiment, I’m in a constant search of trying to find other ways to be guaranteed not to serve a puree instead (although I managed already). Especially if you notice the paste is a bit to liquid, instead of adding loads of flour, it’s always better to have … More Gnocchi ‘au bain-marie’ in a silicone form, why not?
Green asparagus are avalable in different colors of green, different sizes. They are so fresh for the moment and so delicious, in so many combinations. In the cooking magazine of Coop I find a lovely recipe of a ‘lasagnette’. Put the wooden parts of 1 bunch of asparagus with 1 chopped carrot, a few stems … More Lasagnette with green asparagus
Cooking is my passion. To prepare healthy, simple and attractive dishes is my daily pleasure. To share the food with your beloved or friends and finish the day eating and talking is what it’s all about. Slice 600 grams of eggplant. Put the slices on salt in a colander. Rinse and dry the slices. Put … More Eggplant salad
Knitting, apple pie, candle light in the afternoon and mushroom risotto is not exactly ‘la primavera’, but is just cosy cosy. For 2p, put a few dried chopped porcinis in 100 ml of milk or cream. Chop and fry 1 red onion and 4 garlic cloves. Add 120 grams of good quality risotto rice. Bake … More Where is that Spring?
The weather is lovely, perfect for our planned tour. There are many ways to discover Cinque Terre. Although the real season has not yet started, there are already a lot of tourists. The best way to see the villages is by boat. The train is rather new and tries to avoid the masses of cars, … More Cinque Terre : car-boat-train day and the best anchovies ever 😉
For 2p clean and chop 200 grams of carrots and 4 garlic cloves. Bake them soft in the microwave. Drain and mix with 50 grams of whole grain flour, 60 grams of grated gruyere, 2 eggs, 2 teaspoons of curry powder, 1 table spoon of fresh parsley. Taste, add a drizzle of olive oil, pepper … More Mexican food in Italy
Boiled, sunny side up, scrambled, poached,…. what a creative ingredient. Since we cannot be spoiled anymore by Janny’s (our dear cleaning lady for more than 25 years in Belgium) chicken, I try to make the best selection. The frittata today is a large portion, and thus, lunch-included for the following dat. Chop and fry 1 … More I love eggs
½ white cabbage = approx 500 grams + 1 green apple = approx 180 grams + 2 stems of a white celery and 1 small onion = perfect amount of vegetables for 1 meal for 2p. Chop the white cabbage and onion in the kitchen robot or with a mandoline. Mix with little cubes of … More Coleslaw remains a topper on Iris’ list
It would be really odd to live in thé country of pasta and to avoid eating it. Lunch or dinner, most of the italians take minimal once daily a primi with pasta. In my eternal struggle to keep my weight under control this would be a very bad idea ;-). The ‘pasta-department’ in the supermarket … More Counting kcal occasionaly
Artichokes, mozzarella and barley (orzo) in a salad = Italy on your plate. Clean 5 small artichokes by removing the hard leaves and the stem. Cut in quarters and put them immediately in water with lemon juice. Put the drained artichokes in an oven dish with the juice of 1 lemon, 4 chopped garlic cloves, … More Fresh artichokes and buffalo mozzarella
Doc V's Healthy Kitchen 