Bunet is a classic dessert from Piedmont and every home cook has her version of it. This is 93-year-old Ida’s recipe, or rather her mother-in-law’s recipe because Ida learnt it from her.
The biggest reason I like tofu is that good tofu has a custard-like texture. No wonder then that silken tofu is often used to make a delicious, creamy chocolate dessert.
My lime tree and avocado tree are both full of fruit in winter, so this was almost a way of preserving them. It’s a little out of season for ice blocks, but this will transport you to spring for a moment.
This little ‘instant gelato’ recipe won a silver medal no less! If you are trying to imagine what it tastes like, strawberry cheesecake would be the closest thing I can think of. It’s a great recipe as it doesn’t require churning or a special ice cream machine, or even more than ten minutes of your time!
It’s hard to beat a great carrot cake with lemony cream cheese frosting. The ‘naked’ method used here is quick and easy, with spectacular results. Decorate the cake with edible flowers from the garden, if you have them.
