Tasty Bits of 2009

It's coming up to the last day of the year, a perfect time to reflect on the past by taking a wander through the archives.

It has been a year where we've experienced lots of new and unusual ingredients - from baby beetroot shoots to donut peaches and purslane - it's fitting that this roundup begins with some more examples of these new discoveries.

Vegetable Frittata

Copious amounts of animal protein aren't the only type of leftovers we're dealing with during this part of the year - there's also usually a surplus of vegetables to be found and this next recipe puts these often discarded items to a very tasty use.

Frittata is one of those truly great recipes and I'll be adding a bit of luxury in this leftover version by delving into my supply of these - Truffled eggs!

Croque Monsieur

It's Boxing Day and if you aren't going to the cricket or braving the sales than you're probably at home  trying to take it easy. Unfortunately you'll also probably be confronted with a fridge that's bulging full of leftovers and while cooking might be the last thing on our minds we should be utilising this bounty of excess rather than consigning it to the bin.

So here's a quick and easy - always a bonus - and rather luxurious way to deal with those leftovers, in this case, it's the familiar sight of Baked Ham.

Baklava Figs

I know I've either eaten this dish or saw it somewhere - I know this isn't something that has just come to me but ever since the Fig Carpaccio I've been dying to make Stuffed Figs and in particular, these figs stuffed with a baklava filling.

Weekend Herb Blogging #214 - Recap

It's the last Weekend Herb Blogging for the year so take a plate and a glass and meander around - there's a bountiful feast in this weeks recap for you to enjoy.

As usual, the entries are listed by main ingredient. If I've missed anyone or details are incorrect, either leave a comment below or send me an email and I'll fix it right up.

Stuffed Button Squash Flowers

I'm keeping the festive feeling going for this edition of Weekend Herb Blogging with the rather out of worldly looking, button squash flowers

Brandy Butter

Hard to believe but Christmas is just a week away and there's still so much to do. At this time of the year, traditions seem to be more valued and for the Englishman in my household, it's a time for mince tarts, plum pudding and Brandy Butter.

I know lots of people will just go out and buy Brandy Butter but once you see just how easy it is to make and just how absolutely delicious it can be, you won't be buying it anymore.

Karaka Blackberry and Peach Galette

I do like trying new ingredients so when I first read about Karaka Blackberries they certainly got my attention.

Weekend Herb Blogging #214 - Hosting

It's the last Weekend Herb Blogging before Christmas and the last for this year and I'll be your host for this edition.

The rules are simple - post about any herb, fruit, vegetable, flower or plant. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Entries must be submitted by:

* 3pm Sunday - Utah Time
* 10pm Sunday - London Time
* 11pm Sunday - Rome Time
* 9am Monday - Melbourne (Aus) DS Time

Send your posts to whb AT cookalmostanything DOT com
with WHB#214 in the subject line and the following details:

• Your name
• Your Blog/URL
• Your Post URL
• Your Location
• Attach a Photo: 300px wide

Fig Carpaccio

Laurie from Mediterranean Cooking in Alaska is hosting this edition of Weekend Herb Blogging and this week I have some fresh figs to enjoy.

Christmas Bush Honey

Bursaria Spinosa or the Christmas Bush doesn't get its name because it flowers at Christmas, rather the name is due to its white star shaped flowers - now you might be asking what this has to do with food, well, this post is about the honey that is made from the nectar of those flowers.

Weekend Herb Blogging #213 Hosting

There's a fabulous array of dishes in this weeks recap that you won't want to miss - thanks also go to Marillyn for hosting.


This week we welcome back Laurie from Mediterranean Cooking in Alaska as our host.

Send your posts to tasteslikehome AT hotmail DOT com
with WHB#213 in the subject line and the following details:

• Your name
• Your Blog/URL
• Your Post URL
• Your Location
• Attach a Photo: 400px wide

Entries must be submitted by:

• 3pm Sunday - Utah Time
• 10pm Sunday - London Time
• 11pm Sunday - Rome Time
• 9am Monday - Melbourne (Aus) DS Time

If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules.

You have the week to post about any herb, fruit, vegetable, flower or plant. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Strawberry Curd

Marillyn from Just Making Noise is hosting this edition of Weekend Herb Blogging and this week, it's time to enjoy some Strawberries

Sfinci di San Giuseppe - Sicilian Doughnuts

Sfinci di San Giuseppe are a speciality of Palermo, Sicily and are generally referred to as Sicilian Doughnuts. Traditionally, they would have been made on the 19th March - which is the holy day of San' Giuseppe (St Joseph) but now they are served all year round and are a popular Christmas treat.

Most of the recipes I've seen involve yeast so I was quite intrigued by the latest edition of Italianicious where there version had no yeast whatsoever. To solve this I turned to the pages of the bible of Italian sweets, L'Italia Dei Dolci, published by Slow Food this gives you the authentic and traditional methodology for just about every classic Italian sweet you can think of. Sure enough Sfinci are in the book and surprisingly the recipe from Italianicious is on the mark. The only difference is that strutto would normally be used and this recipe uses butter. If you can make choux pastry, you'll be able to make these.

Mango Upside Down Cake

I'm taking full advantage the amazingly low prices of mangoes at the moment to indulge myself of this wonderful fruit. This time it will be combined with caramel to form a wicked upside down cake.