Home Made Tofu...

...and this our dinner meal based on the tofu made in the morning...

Tofu with some spicy pepper sauce (my recipe) and tofu with some Japanese spice mix... Peppers and Aubergines as side dish.

Hey, Chef Lawrence....,!

the recipe is dedicated to you! In fact, during all my cooking, this week, I've been thinking of you and the trial a lot...

I suppose I am missing a great chance, maybe the most important of my life...but I am not confident enough... I know I should think less, take the flight to London and come... Doing the working trial at the Roast would be a good experience anyway...

However, that would not be me. I always do things if I am sure about succeeding! The Roast seems to me such an important and huge place, so far from my reality and little experience... I got stuck into my worries of not being up to it...

but..

I don't want to give up wishing to come and hoping for another chance at the Roast later on this year...

Working and Learning from you remains my great wish!!!

Please, don't stop visiting my blog...

Seitan with Onions...

...and creamy pea sauce...

I am sorry about the presentation, but I took the photos just before having dinner... Fabry and I were starving and looking forward to taste the Seitan I had been making in the morning..

In fact, I made this recipe starting from here...

Mr SEITAN, my daily production...

Pizza Margherita...

makes always my husband happy... He would eat pizza every day...! Infact, he has to wait till saturday to have this pizza, that I always prepare...but it takes time...and love...

The base is crunchy and soft at the same time, pure tomatoe sauce and basil leaves on top, plenty of Mozzarella and few knobs of Crescenza cheese...

Mousse au Chocolat...

as I like...

Never mind all the recipes by Torreblanca,...by Hermè,...by Ducasse,...by all the Great ones I have been reading about these days...

Never mind if it's not a Chef Recipe...

It's simply the chocolat mousse exactly as I wanted...with bitter chocolate (70% cocoa), egg yolks, whipped cream and Italian meringue, according to my personal taste...

Look at the results...

...Doesn't it look good?

I guarnish it with some whipped cream and crumbs of baked meringue and confit rosmarine...serve it with peach sauce and crunchy Pain d'Amande...

A lovely refreshing dessert for this quiet hot sunday, when I am still thinking about going or not to London for the working trial at the Roast... "Should I stay or should I go"...

Italian Cheese Cake

While waiting for the important visit (in this blog of course!) of Mr Lawrence Keogh, Head Chef at the Roast in London...



I make my Cheese Cake to offer him...

I use some organic Ricotta, very fresh, made yesterday by the shepherd, fresh eggs from our hens... To give the cake a distinct refreshing flavor of lemon, I add tbsps of fresh lemon juice and grated lemon zest... Completing with a small amount of sour cream as in the New York Style...

I bake the cake slowly in the oven at low temperature...

...and here it is...

for You Mr Lawrence...

...a lovely Ricotta Cheese Cake on a Digestive Base aromatized with ground ginger, served with nectarine peach (grown in our garden!) sauce and with wild blackberries and lavander to garnish...

I hope you appreciate my gift... YOU'RE VERY WELCOME TO MY KITCHEN!!!