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Sweet/sour/spicy tofu in pineapple-sriracha sauce
Asian cuisine is one of my favourites to massacre in the kitchen (with Italian being the close second). Probably there is no single dish that I can make properly, yet I really enjoy cooking in this improvised, Europe-ised and chaotic way. I also have never been to Asia, so my whole idea about the food from this part of the world is based on restaurants located in Europe, which presents a variation far, far from the original. A staple in those places – the sweet and sour chicken – is something that has made it to the collective memory of everybody who ever stepped into one of those pseudo-Asian bars:…
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Carbonara ersatz for lactose haters
Pasta carbonara is one of those Italian classics that are notoriously being prepared wrong. The list of sins is long: adding cream, using bacon and not guanciale, skipping the eggs in the sauce, I have even seen people who put vegetables in the dish. And here comes another one of this abominations to Italian cuisine. In my defence, this time twisting of the recipe has a good reason: the version I present you here provides a carbonara substitute to those who cannot digest lactose or prefer not to eat diary. It would be more honest probably to call it “creamy pasta with bacon and pepper”, but using the term carbonara…
