If you haven’t read the post on crescentine yet click here. In this post I will show you two non traditional toppings for crescentine. These sauces are also perfect as side dish with bread.
Toppings For Crescentine | Hummus & Tzatziki
vegetarian
Risotto with Asparagus | Beauty of Imperfection
You must be thinking how does imperfection relate to risotto with asparagus? Whenever I’m in Italy I’m confronted with the concept of imperfection and the beauty of it. This time I was reminded of the imperfection because I was preparing a beautiful bunch of thin, long, irregular green asparagus. A big quantity of juicy vegetables for a very reasonable price. How can they compare to the perfectly selected thick, short, green asparagus I find at home in The Netherlands? Both are great but it just shows appearance isn’t everything 🙂 Continue reading
Summer | Zucchini Soup
Zuppa di Zucchine…one of my favourite soups served when I’m with family in Italy. It’s hard to find the right type of zucchini in The Netherlands so I make sure to eat this soup at least one time during a visit in Italy.
I’ve learned so much about the zucchini (and aubergines). Before I was introduced to the Mediterranean culture I wasn’t used to eating zucchini and aubergines that much. Now I can’t imagine my life without these great vegetables. Besides all the diverse recipes you can make with these beauties, the zucchini serve as a good source of Vitamin C. Continue reading
Recipe Challenge | Day 5 | String Beans & Tomatoes
Pasta with String Beans & Tomatoes II
Today is a repetition of day 1, but with different tomatoes and this time I’ve added a bit of wine to the tomato sauce. I still had some cooked string beans left. Continue reading
Recipe Challenge | Day 4 | Black Cabbage & Potatoes
Black Cabbage & Cheesy Potatoes
My first, ignorant response to these black leafs was: ‘huh?’. So, I’ve had to check with a friend what it was ;). I’m not used to cooking cabbage a lot but traditionally cabbage goes well with potatoes. Continue reading
Recipe Challenge | Day 2 | Parmigiana with Aubergines
Parmigiana di Melanzane
Another vegetarian day for us. Today I will be making a very classic dish: Parmigiana di Melanzane. It’s something I do quite frequently and it just gets better and better! The parmigiana makes a great starter or a side dish. Every family has it’s own version, this is mine. Continue reading
Summer | Vegetable Soup Reinvented
Time for a nice and summery vegetable soup. I didn’t know but apparently Tuscany (Italy) is famous for the cannellini beans. We’ve been there quite often but for some reason I never tried them. The beans have a mild, nutty taste and mix easily with other fresh ingredients. Continue reading
Greens | Green Veggies
A salad inspired by a recipe from Jamie Oliver. The salad was made especially for another great gathering with the ICC (International Cooking Club) in The Hague. This time we got together outside for a wonderful picnic! The salad is very straight forward to make and stuffed with green veggies.
Breakfast | Creamy Eggs
A joyful breakfast treat! A great dish to wake up your loved ones on a Sunday morning 😀
Quick and easy, full of taste and a nice variation on the standard boiled egg.
Here we go: preheat the oven at 180 degrees Celsius. Chop up a few basil leaves and sprinkle in the ramekins. Add some pepper and salt. Divide the crème fraîche among the three ramekins and break one egg in each dish. Add more salt, pepper and chopped basil leaves. Place in the oven for 10 minutes et voila! Enjoy.