Lemon rosemary tofu over tabouleh-style roasted rose rice with white wine sauteed button mushrooms and shallots

lemon rosemary tofu over tabouleh-style roasted rose rice with white wine sauteed button mushrooms and shallots

There’s no way I will give this recipe away just yet, but damn the tofu is to die for.

9 thoughts on “Lemon rosemary tofu over tabouleh-style roasted rose rice with white wine sauteed button mushrooms and shallots

  1. malloreigh

    you guys, i wish she was just teasing, but she won’t even give ME the recipe, and we live together. eventually you may be able to eat it anyway though.

  2. Meike

    Damn, I was hoping she’d change her mind in time for the weekend. *lol* I am counting on this blog for inspiration for my weekend cooking. 😉 Any chance of sharing the tomato soup recipe? Or maybe I’ll just eat homemade basil-lemon-sorbet all weekend. =)

  3. malloreigh

    basil lemon sorbet, that’s incredible! want to share that recipe with us? :)
    kaylie is incredibly busy today but i’ll see if i can get that recipe from her via text message to post for you.

  4. Meike

    That’ be awesome if you could post that recipe.

    Sure, it’s easy and soo good :

    For about 10 servings (depending on how big you make those servings *lol*):
    -3 cups of fresh basil leaves torn, don’t stuff them in the cup, just pack them loosely (you can use more, if you want a stronger basil flavour)
    – 1 1/2 cups beet sugar (is that what you call it in English? My dictionary wasn’t helping with that word)
    – 1 1/2 cups water
    -1/2 cup lightly colored corn syrup
    -2 cups of fresh lemon or lime juice

    Combine first 4 ingredients in a saucepan.
    Bring to a boil; cook 3 minutes or until sugar dissolves.
    Remove from heat; chill.
    Strain basil mixture through a sieve into a bowl, pressing basil with the back of a spoon to remove as much liquid as possible.
    Discard basil.
    Combine sugar mixture and lemon juice.

    If you don’t have an ice-cream freezer (like me): Pour mixture into a freezer safe container, cover and freeze it. Use a fork to stir it ever now and then.

    If you own an ice-cream freezer: Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
    Spoon sorbet into a freezer-safe container; cover and freeze until firm.

  5. Meike

    You’re welcone. It’s nice to be able to give something back for all the recipes that I got from your blog so far. :)

    It’s also quite interesting if you use fresh rosemary instead of basil.

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