Archief voor categorie: recepten

Siciliaanse pasta met tonijn en zongedroogde tomaatjes

17 maart 2019

Deze Siciliaanse pasta is eigenlijk meer Siciliaans…

Spaghettoni met shiitake en chilipepers

7 februari 2019

Dit gerecht is snel, eenvoudig en heel lekker. Ik heb de…

Orecchiette met pompoen, roze ui en rozemarijn

26 januari 2019

Van 7 tot en met 9 januari was ik, net als vorig jaar, Resident…

Semifreddo met pijnboompitten, rozemarijn, chocola en amandel krokant

28 december 2018

Een klein, heerlijk romig dessert is de perfecte…

romanesco broccoli and plaice soup

Romeinse kerstavond soep met romanesco bloemkool en schol

23 december 2018

Voor de Italiaanse site Principessaplatessa.it, die voor…

Makkelijke rijstsalade

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29 juli 2018

Met dit warme weer maak ik regelmatig de eenvoudigste…

Vegetarische / vegan “bolognese” saus

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24 juni 2018

Zoals de " " in de titel suggereert, is deze saus…

Paassalade met radicchio, peer, cashewnoten en avocado

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23 maart 2018

Deze elegante salade met aangename bitterzoete noten is…

Huisgemaakte chocoladepasta

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5 februari 2018

Vandaag de dag kunnen we VEEL kant-en-klaar voedsel kopen…

gebakken schol met porcini plaice with porcini

Schol met eekhoorntjesbrood en blauwe bessen

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24 januari 2018

Sinds afgelopen jaar werk ik als consultant, receptenschrijver…

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Feb 28

BOOK REVIEW + RECIPE
I recently received the translated (Dutch) version of this beautiful book by @huwsgarden and @chef.sam.black, and what a joy it was to read it!

It is the perfect manual to start or improve your own vegetable garden and enjoy its produce the whole year round, with great instructions on just everything: how to plant and what, growing month by month, composting, building your own greenhouse and a ton of other great tips.

The last part of the book is dedicated to the “transformation” of your harvest in the kitchen.
If you’ve ever had a few courgette or pumpkin plants, you know that you get so many that you don’t know how to use them anymore. That’s when the “In the kitchen” chapter comes in handy, with great recipes for sauces, salads, soups, preserves, fermented foods, condiments, pastry, drinks and a lot more.

I got inspired by one of their dishes, a tray-bake made with left-over potatoes, so I used some thinly sliced taters that I had previously blanched, together with some cavolo nero (Tuscan kale) that had been blanched too. Both were left-overs from one of my cooking classes.
I added a jar of cooked white beans as an extra source of protein, and two different types of cheese, and the result was this delicious tray-bake.

Try it whenever you have left-over potatoes (also boiled or steamed, whole or diced) and choose any vegetables you have available to go with them.

You can find the recipe in ENG and NED on my blog here/link in bio:

https://www.cucinadelsole.nl/book-the-self-sufficiency-garden-recipe-potato-tuscan-kale-tray-bake/

Dutch publisher: @goodcooknl

English publisher: @penguinrandomhouse

Dish photos by me.
Backdrop: @llbackdrops

#traybake #traybakerecipe #theselfsufficiencygarden #gardeningbook #homesteading #foodphotography #foodphotographer #nikonphotography #foodstagram #italiancooking #lacucinadelsole #easyrecipes #easyrecipe #nicolettatavella #recensie #kookboek #boekrecensie #uitgeverijgoodcook

BOOK REVIEW + RECIPE
I recently received the translated (Dutch) version of this beautiful book by @huwsgarden and @chef.sam.black, and what a joy it was to read it!

It is the perfect manual to start or improve your own vegetable garden and enjoy its produce the whole year round, with great instructions on just everything: how to plant and what, growing month by month, composting, building your own greenhouse and a ton of other great tips.

The last part of the book is dedicated to the “transformation” of your harvest in the kitchen.

If you’ve ever had a few courgette or pumpkin plants, you know that you get so many that you don’t know how to use them anymore. That’s when the “In the kitchen” chapter comes in handy, with great recipes for sauces, salads, soups, preserves, fermented foods, condiments, pastry, drinks and a lot more.

I got inspired by one of their dishes, a tray-bake made with left-over potatoes, so I used some thinly sliced taters that I had previously blanched, together with some cavolo nero (Tuscan kale) that had been blanched too. Both were left-overs from one of my cooking classes.

I added a jar of cooked white beans as an extra source of protein, and two different types of cheese, and the result was this delicious tray-bake.

Try it whenever you have left-over potatoes (also boiled or steamed, whole or diced) and choose any vegetables you have available to go with them.

You can find the recipe in ENG and NED on my blog here/link in bio:

https://www.cucinadelsole.nl/book-the-self-sufficiency-garden-recipe-potato-tuscan-kale-tray-bake/

Dutch publisher: @goodcooknl

English publisher: @penguinrandomhouse

Dish photos by me.
Backdrop: @llbackdrops

#traybake #traybakerecipe #theselfsufficiencygarden #gardeningbook #homesteading #foodphotography #foodphotographer #nikonphotography #foodstagram #italiancooking #lacucinadelsole #easyrecipes #easyrecipe #nicolettatavella #recensie #kookboek #boekrecensie #uitgeverijgoodcook ...

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