by Alice on January 21, 2010
Ingredients
For the marinated tempeh
400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
filtered water
To cook the tempeh
4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in [...]
Posted in: autumn, beans and legumes, breakfast and brunch, gluten-free, lunch-box, picnic, salads, savoury, spring, winter
Tagged as:
apple vinegar,
cabbage,
extra virgin olive oil,
ginger,
raisins,
red cabbage,
rice vinegar,
rosemary,
shoyu,
tempeh
by Alice on September 24, 2009
Ingredients
16 fresh, ripe figs
100 ml natural mineral or filtered water
400 g rice malt syrup
6 tablespoons muscovado sugar
2 handfuls of almonds, peeled
2 teaspoons dried minced rosemary
zest of 2 lemons (organic), cut into ribbons using a potato peeler
Makes about 2 jars, 300 g each.
Directions
Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them [...]
Posted in: breakfast and brunch, cooked, gluten-free, jams, summer, sweet
Tagged as:
figs,
lemon,
rosemary
by Alice on March 17, 2008
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
Tagged as:
bread,
raisins,
rosemary,
wholemeal flour
VERSIONE ITALIANA
