"Salve Bjorn, sono davvero felice di conoscerti e volevo ringraziarti e dirti che sei il mio guru! :)))"
"Ah beh sono veramente felice di saperlo, ma dimmi di piu', perche'?"
"Beh dopo aver letto il tuo "La saggezza del mare" ho mollato il lavoro e mi sono imbarcata per qualche anno!"
"Ah che bello, che barche? comunque mi fa piacere saperlo, tempo fa sono stato a Brest dove e' venuta una signora arrabbiatissima perche' ha regalato al marito il mio libro "Bisogno di liberta'" e lui dopo 3 mesi e' scomparso! Cosa succedera' se lo leggerai?"
"Non lo so, bisogna proprio che me lo vada a procurare!"
"Hi Bjorn, I wanted to thank you 'cos you are my guru!"
"Oh well, I'm very glad to know, but tell me more, may I know why?"
"Well, after reading your "From Cape Wrath to Finisterre" I quit my job and I sailed for a few years!"
"Oh that's nice to hear, and tell me, which boats? Anyway, I'm glad to hear, long ago I was in Brest where a angry woman came to me and told me she gave my next book "A need for freedom" to her husband, then he disappeared after 3 months! What will happen if you read it? "
"I do not know, what's sure is that I have to read it!"
The photo is terrible cause made with an old mobile phone, and late at night, so very dark.
This simple but tasty tofu and was accompanied by raw beetroot (yes, not boiled nor baked! yummy). I grated them, seasoned with olive oil, salt and lemon.
250 g tofu
1 pinch of powdered orange peel or grated orange peel (organic....)
1 teaspoon of barley malt
1 teaspoon fennel seeds
1/2 teaspoon ground ginger
3 cloves (only the crushed heads...ehr...)
1 teaspoon sweet paprika
1/2 teaspoon of chili powder
2 teaspoons of sunflower seeds
1 large clove of garlic
oil, salt, pepper
Slice the tofu and then make small triangles. Sprinkle with malt, spices, orange juice and orange powder or grated rind and a little oil, and the grated garlic. Leave to marinate a few hours - I let it one afternoon for example :)
Heat a pan, place the drained tofu (without marinate) and let it go until it is golden brown. It will assume a beautiful color because of the sugar. When ready, add the sauce from the marinade and heat just for a few seconds, just to warm it up, remove from heat and serve.
In the picture I added the seeds of pink pepper, but only for the photo ... in reality the pink pepper goes well with raw beetroot, grated and seasoned with olive oil, lemon and salt, with whom I accompanied the tofu! Enjoy your meal!