Orange lentils don’t need pre-soaking time and are quickly cooked. Boil 200 grams of orange lentils until they are al dente, max 10-15 mins. Drain. Add 1 big avocado (ready to eat), 3 chopped garlic cloves, 1 spicy little epper, 1 slice of old bread, 2 chopped shallots, 1 table spoon of fresh mint, 1 … More Avocado lentil burgers
Cauliflower is popular again, and that’s a good thing, because it’s healthy, it’s cheap and can be prepared in some many different ways. Magimix does the job today. Put the cauliflower in the blender. Mix the ‘cauliflower-flower’ with 50 grams of almond flower, pepper, salt and 1 table spoon of dried basil. Add 4 eggs. … More Cauliflower pizza
During the Palio period especially, pici is surely more than often on the menu. The thick, usually handmade spaghetti, is a traditional dish in Siena and environment. Mostly pici is served with ragù, and more specific, ragù of wild boar. Let’s go for a vegetarian version! For 3-4p cook 300 grams of freshly made pici … More Special days for Siena, special honour to ‘pici’
Antipasti in Italy, tapas in Spain, mezze in Greece, North Africa and the Middle East are all appetizers which you can easily eat as main dish. You just have to prepare a few small portions to create a little buffet. I love to have a lot of different things on my plate with different colors, … More Mezze for 2
As I explained already in a blog post before, when I cook for myself I often use cucumber and curry as ingredients. Today a dauphinoise with cucumber, potato and light curry cream. Slice 1 big peeled potato of approx 250 grams thinly. Slice 1 small cucumber thinly. Spread the slices in a small oiled oven … More Private dinner with myself
My brother Ivan, who lives nextdoor, is one of their regular costumers. He offered me a room in their lovely house during my visit and, on the last evening of my recent short visit to Belgium, he spoiled me with some delicious Italian food in this lovely restaurant Bazalia. Tartare di tonno with grated bottarga, … More Bazel, a small beautiful village in Belgium is so lucky to have a superb Italian restaurant, Bazalia!
Coming back home in a house with an empty fridge, you always find some dry pasta, peeled tomatoes of good quality, garlic, onion, spicy little pepper and pecorino (or even parmigiano) to prepare ‘pasta arrabbiata’. I am pretty sure that my version is more tomato-like, but I will always try to remember the veg-quotum. Chop … More After a long drive just some simple pasta arrabbiata
Everywhere real fresh peas… I have never seen so many in Belgium, and they are FRESH. So, the perfect occasion to use them today in a delicious risotto. For 4 p chop 1 white onion, 6 garlic cloves and fry them in a mixture of 1 table spoon of olive oil and 1 table spoon … More Fresh pea risotto, OMG that’s delicious
For 2p, bake 150 grams of old bread with garlic on baking paper, with fresh thyme, pepper and olive oil at 180°. When crispy, put in the blender to cut. Use ½ of the amount to mix with zeste of 1 lemon, drained chickpeas (1 can) and some extra olive oil. Bake at 120° in … More Do not forget that chickpeas are proteins!
This is a recipe which I prepare already since years. Serve it as appetizer, or serve the bell pepper without burrata as side dish (with meat, fish, as part of a barbecue buffet). Try to find similar bell peppers in different colors. Halve them and put in an oiled dish or on some baking paper. … More Bell pepper Piemonte with heavenly burrata, yummie…
Doc V's Healthy Kitchen 