After living in Italy for a while, I realized that instead of having carbs as main ingredient, I (we) prefer vegetables. This is of course not how most of the traditional Italian main dishes are served. Our Italian friends will disagree with my recipes and will surely prefer old-school ones. Anyway, as docV I have … More DocV style risotto
With 2 fennels, a Scandinavian blue cheese and 200 ml plant-based cream I can prepare a pasta or a risotto recipe. Iris prefers a risotto, so that’s what I will do. I always pay attention not to consume too much gas while cooking in the camper, and apparently our consumption is really low. Chop and … More Iris prefers risotto tonight
A few days before people are arriving I ask for a wish list for breakfast and dinner. Ingrid and Guido will be here in approximately 5h. Time enough to prepare a simple fennel soup, fresh bread and a stew with polpo. Boil 1,5 kilo of frozen polpo for 1h in plain water. Chop 1 large … More A wish list
The april edition of the Dutch magazine, Delicious, is dedicated to Italy. The original Roman ‘cacio e pepe’ recipe has been turned in to a few awesome variations. ‘Cacio e pepe’ is the translation for ‘cheese and pepper’, the main ingredients. Vongole in a cacio e pepe- version is really atypical, knowing that fish and … More Cacio e pepe
February and spring is in the air, I love it, but food wise I’m confused. I find some ‘in between’ inspiration in one of my cookbooks ‘ The Green Kitchen at Home’. A fusion of two of their recipes with lots of vegetables and a little twist are a possible compensation to my confusion 😜.Clean … More The Green Kitchen at Home
I rarely see white asparagus in Italy, but the green ones are available in different sizes and, above all, are much easier to clean. You only have to remove the back end (manually, which is always on the right spot). Chop 1 shallot and, of course, 4 garlic cloves, in 1 table spoon of butter. … More Green asparagus in a creamy sauce
My new kitchen is almost ready. Whatever I cook feels like ‘something in between’, although I still appreciate our temporary cooking centre of this awesome house. Oil a medium sized elegant oven dish. Slice 2 large potatoes thinly. Spread in the oven dish. Slice one large red onion, 4 garlic cloves and 2 large tomatoes … More A pie with roots in Puglia
Again and again and again, Ottolenghi ‘s ‘Simple’ is the source of tonight’s dinner. Remember the spring vegetable, agretti? Agretti has a gentle salty taste and looks like chives. Mostly you find them here in packages of 300 grams. Remove the hard part and split. Rinse and drain. For 2p, boil 120 grams of spaghetti … More Ottolenghi with Italian ingredients
There are plenty of baby artichokes in the supermarket, so it’s time to prepare my favorite recipe again. This recipe is always a bit different and, although it could seem complicated while explaining, it’s super easy. Chop the end of the stems of 10 baby artichokes (quantity for 4p, = ideal as a starter). Wash … More Fresh baby artichokes
Nostalgic slow cooking is extra cosy on cold winter days. The taste of most of those dishes is better the following day. Cut a good quality chicken in pieces. The legs, wings and breasts are perfect for a stew for 3-4p. The leftover can be used for a stock, or can be baked in the … More Time for a stew
Doc V's Healthy Kitchen 