From the monthly archives:
‘Blogging-wise’ I’ve been rather lazy in the past few days but I’m back with a recipe for an easy late-winter, early-spring comforting soup. This has a smooth, velvety texture that many I’m sure will like. Cauliflower and carrot are sweet vegetables that provide an excellent contrast to the spicy, fresh ginger.
Ingredients
half a medium onion, finely chopped
1 medium [...]
Posted in: cooked
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Yesterday I baked a sweet but at the same time salty bread, with rosemary and raisins, something similar to ‘pan di ramerino,’ which is a traditional Easter Tuscan bread. This combination is something that I believe works really well in breads and flour-based preparations. For the amounts of flour and liquids to use, I referred [...]
Posted in: cooked
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If you have to convince someone that tofu is a tasty alternative to meat and animal proteins, try with scrambled tofu. Scrambled tofu allows you to be very creative: it can be paired with almost any kind of vegetable, from zucchini to carrots, from seaweeds to peppers (just to list a few). It’s also great with nuts. [...]
Posted in: cooked
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This is a lovely moist cake for any time of the day. It’s definitely one of those breakfast components that gets me out of bed but I think it’s ideal to conclude a light meal, too. What I like most about this cake is the intense, unique ‘cinnamony apple’ smell that wafts through the house while the [...]
Posted in: cooked
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This combination of celeriac, apple and cabbage sounds wintery but fresh at the same time. You can probably substitute the celeriac with celery for an even fresher result. I really love this salad, like any other dish featuring that fabulous root vegetable also known as celeriac! To make this salad I chose organic vegetables (the apple is [...]
Posted in: raw
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