As I have already told here, living in China I have rediscovered tofu and I am tasting it in all its forms. And in today’s dish we have the unfailing bok choy with tofu skin. What is it?
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Strawberries baked donuts
I could not wait. I couldn’t wait to have them on my hands again! Yes, I’m talking about strawberries. Because despite all the magnificent exotic fruit I have every day here in Shanghai, I anyway expected them so much!. And after eating a kilo of them “nature”, my satisfied neurons started thinking about what else...
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Tahini cookies, an Ottolenghi’s recipe
Cookies again! It’s a tunnel from which I can’t get out this time, and those that I knead are mooooore than the ones you see here … but these thaini cookies could not wait a day longer. At the first taste I was told: “Oh my god, why have you never done these before!?!?!”. In...
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Lemon curd, a Martha Stewart recipe
Lemon is for me the citrus par excellence, one of my favorite ingredients. Cakes, biscuits, creams, meats, vegetables: always finds its place. When I was young, the “lemon yellow” pastel attracted me with a special charm. And lemon curd is the most limonose cream ever tasted, where lemon is the undisputed protagonist and shines.
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Cranberries and orange cookies, with oil
These cookies with cranberries are just the latest in a long series. Oh yes, I’m back to the biscuit period: every time I think about what I could bake, they come to my mind, new recipes invented at the moment, or old warhorses. The fact is that I’m always kneading them. Fortunately, here too, on...
