There is something new in my pantry that works wonders. Seriously. I bet the flavor of any ingredient can be enhanced by the intense smokiness of this magic powder. Is anybody here as enthusiastic as I genuinely am about the spicy mix for fajitas Old El Paso? I recently told you that for me tofu is …
Lighter Olive Oil Apple Cake
I promised you an update about my trip to Peak District. I do not usually write about my plans for the weekend. To say things before they happen... not my style. I just don't like to tempt fate. So I can't reckon why this time I announced here on the blog. Remember? I told you I was going …
Good Morning Scrambled Tofu
I would eat more tofu if only my taste buds did not perceive tofu as a bland and insipid thing (is anybody with me on this?). I cannot just pretend tofu does not exist: it has a "low calorie count, relatively large amounts of protein, and little fat" - Wikipedia says - in short, a nutrition content too appealing to …
A very special Gluten-Free Loaf: All Seed and Nut Bread
This is a great idea. I thought "here's a great recipe" when I first saw it on Milana's blog. I called it bread because it is loaf shaped and because my original plan was to have it in lieu of the standard refined carbs stuffed bread. You might know I am constantly fighting carbohydrates, a …
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Weekend in Bournemouth
More than two weeks in Italy to celebrate Christmas with my family probably made me even lazier than usual. Back in London, I almost cannot keep up with the city life. I landed at Gatwick last week and now it seems months ago. On Saturday morning I was on a train to Bournemouth for a short-break weekend by the …
Baked Parmesan Polenta Fries
In Naples triangles of fried polenta are called scagnuozzi (I hope I haven't misspelled it - although I was born in Naples, I do not know the dialect very well!). These scagnuozzi (meaning "henchmen") are yummy treats that every pizzeria sells as a street food fix or appetizer/entree for the Neapolitan pizza. That said, these are not the Neapolitan …