My sous-chef

He always hoped something would fall on the floor. If I spent too many hours in the kitchen he would move himself to a less comfy but stylish pillow to snore in the kitchen while I was cooking. He was our dearest friend for almost 12 years. Today he died peacefully, in between the two … More My sous-chef

Although it’s chilly and wet in Tuscany, we’ll have a colorful salad

Slice 1 raw fennel and a bunch of radishes thinly. Add the meat and juice of 2 grapefruit. Mix and store cool. Chop 2 dates in little pieces. Put in a sauce pan. Add the juice of 1/2 lemon, 2 table spoons of water and 1 table spoon of maple syrup. Heat an stir until … More Although it’s chilly and wet in Tuscany, we’ll have a colorful salad

A salad to remember

Peter Gordon published an awesome cookbook a few years ago with loads of inspiring salads. For 2p, clean 500-600 grams of mushrooms ( portobello would have been perfect but wasn’t available). Remove the stems. Put the mushrooms in a large oiled oven dish(opening upwards). Slice the stems. Chop and fry 4 garlic cloves in 20 … More A salad to remember