Crispy Tofu with Spicy Tomato Sauce

Golden and Crispy Tofu served with a Vietnamese Spicy Tomato Sauce. This dish will win over both vegetarians and meat-lovers alike! Use either silken tofu or firm tofu. I had to renew my work visa the other day, which necessitated a trip to the immigration office so that I could be fingerprinted and all the rest. The only thing worse than taking an hour out of my day to visit a government office

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Aubergines with Buttermilk Sauce (again!)

Early this morning, one of my neighbours knocked on my door and suggested a barbeque at her place in the evening with some other neighbours. Such spontaneity is not common in Switzerland and I happen to love informal gatherings like these at short notice. Given that one neighbour happens to be a vegetarian, the first dish that came to my mind was Yotam Ottolenghi’s Aubergines with Buttermilk Sauce which I made for the

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Aubergines with Buttermilk Sauce

I was out during my lunch break yesterday buying some teatowels (as you do) and there nestled amongst the pretty decorative linens were copies of Yotam Ottolenghi’s Plenty. It’s not a place where you would ordinarily find cookbooks, but I’m sure some thoughtful person had anticipated that product placement of this kind would work on a gullible consumer like myself. If one was in the mood for over-priced but practical teatowels, why not

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Black Pepper Tofu

Fiery and addictive Black Pepper Tofu. This mouthwatering recipe is from Ottolenghi and it is a perfect vegetarian dish served with steamed rice. This recipe comes from Yotam Ottolenghi’s Plenty¬†and was recommended to me by the lovely Carrie, another food-obsessed cookbook lover who has become an invaluable friend to me in the online world. When she first made this dish sometime ago and raved about how delicious it was, I knew it was

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