Wednesday, January 30, 2013

Black & White Wednesday #68 Gallery

Thank you for joining Black and White Wednesday - it has been a pleasure to receive your wonderful photos. Next week, Sreevalli from Ammaji Recipes is hosting, I look forward to seeing you there.

"Biancore/Whiteness" by Simona from Briciole

"Graham Crackers" by Cinzia from Cindystar

"Brussels Sprout" by Sreevalli from Ammaji Recipes

"Hello, My Name is Daisy" by Rosa from Rosa's Yummy Yums

"Pollination" by Me

I know the time differences can be a bit confusing so if any other entries arrive I will add them to the gallery in the morning.

Monday, January 28, 2013

Weekend Herb Blogging #369 Hosting


Cristina from La Cucina di Cristina is hosting both the English and Italian editions of Weekend Herb Blogging.

If you would like to join in, it couldn't be easier.

You have the week to post about any herb, vegetable, fruit, flower, nut, grain, seed in fact, if it is plant based then it's eligible. 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.

Posts can be written anytime during the week but need to be sent to the host by the appropriate deadlines:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 9am Monday - Melbourne Time

Send your posts to cucinadicristina AT gmail DOT com
with WHB#369 in the subject line and the following details:
  • Your name
  • Your Blog Name/URL
  • Your Post URL
  • Your location
  • A photo, 400px wide

Sunday, January 27, 2013

Advocaat

Last year I had a lot of fun following an event called L'abbecedario culinario d'Italia - the Culinary ABC of Italy. It was a great event for those interested in the regional food of Italy. This year the concept has been applied to the whole of Europe to create L'abbecedario Culinario della Comunita Europea - a new culinary ABC where each letter of the alphabet has been assigned a traditional dish from a European nation.

The first host is Mony from Gata da Plar and Appeltaart from the Netherlands is the dish that begins this culinary journey.

When thinking about Dutch food the first thing that came to mind was Poffertjes but as I've already posted about them I had to look for something else.

The search ended quickly when I discovered that Advocaat is a traditional Dutch liqueur and that you can easily make it yourself. It's a lot like a really thick Zabaione or eggnog - a mix of egg yolks, sugar and brandy.

advocaat© by Haalo

Advocaat
[Based on Advocaat of the Devil]

2 egg yolks
50 grams icing sugar
60 mls brandy

It's best to use a mixer fitted with a whisk to achieve a thick and creamy result.

Whisk the egg yolks and icing sugar until creamy and fluffy and doubled in size. With the motor running, drizzle in the brandy a little at a time, ensuring it is well absorbed before adding some more. When all the brandy has been absorbed, pour the mixture into a saucepan and place a a very low flame.

It needs to be a low heat so you don't burn off the alcohol. Whisk constantly until the mixture thickens and heats through - it's important to quick whisking so you don't end up with boozy scrambled eggs. When it has reached a spoonable stage, remove from the heat.

You can serve it warm or cold - just store it in a sealable container in the fridge.


If you want to find out more about this event and check out the schedule then head over to this post.

Wednesday, January 23, 2013

Black & White Wednesday #68 Hosting

This week I'm hosting Black and White Wednesday - now managed by Cinzia - this event celebrates black & white/sepia/cynotype photographs of a culinary nature.

pollination© by Haalo
Pollination

If you'd like to join in, it's incredibly easy.

Just send me your photo (maximum width 500px, height is open) to haalo AT cookalmostanything.com
Please include your Name, Blog Name and Photo Title in the email.

I will be accepting entries until 8pm Wednesday 30th (Melbourne time) which is
  • 1am Los Angeles
  • 4am New York
  • 10am Rome

Monday, January 21, 2013

Weekend Herb Blogging #368 Hosting


This week Marta from Mangiare è un po'come viaggiare will be hosting both the English and Italian versions of Weekend Herb Blogging.

If you haven't taken part or it's been a while since you last joined in, here's a quick summary of the rules.

You have the week to post about any herb, fruit, vegetable, nut, seed, 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.

Complete information can be found here.

You can post any time during the week but remember to send your email by the following cut-off times:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 9am Monday - Melbourne (Aus) DS Time

Send your entries to martarin AT alice.it
with WHB#368 in the subject line and the following:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 400px wide

Monday, January 14, 2013

Weekend Herb Blogging #366 - Recap


It's a cozy gathering to start this year of Weekend Herb Blogging but we've got enough to form a complete meal - thanks for joining in with your always interesting recipes.


Weekend Herb Blogging #367 Hosting


This week Simona from Briciole is hosting both the English and Italian editions of Weekend Herb Blogging.

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, seed, nut, flower - in fact if it is plant based then we'll love to hear more. 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 simosite AT mac DOT com
with WHB#367 in the subject line and the following details:
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Your Location
  • Attach a Photo: 400px wide




Saturday, January 12, 2013

Triple Lemon Cordial

I'm hosting Weekend Herb Blogging this week and I've made something refreshing for the warmer weather. I do enjoy making cordials and this triple lemon cordial is a blend of lemon, lemongrass and lemon verbena.
triple lemon cordial© by Haalo

Wednesday, January 09, 2013

Black and White Wednesday #66

Lynne from Cafe Lynnylu is hosting Black and White Wednesday this week and I've sought some inspiration from the garden.

san marzano tomatoes© by Haalo

They may be small but they will grow up to be San Marzano tomatoes. It's the first time growing this much loved variety and I can't wait to taste them.

Tuesday, January 08, 2013

Rooibos

The subject of this "teas-day" isn't actually a tea in the truest meaning of the word. Rooibos is made from the oxidised leaves of a South Africa legume and is often called red tea due to its distinctive red colouring.

rooibos© by Haalo

Monday, January 07, 2013

Weekend Herb Blogging #366 Hosting


After a relaxing start to 2013, I'm back to host the start of a new year of Weekend Herb Blogging.

Weekend Herb Blogging is a celebration of those everyday ingredients - herbs, vegetables, fruits, nuts, seeds, grain, flowers - in fact if it is plant based, it's welcome.

To take part all you need is to write a post that is either informative and/or includes a recipe where your featured ingredient is the main ingredient of the dish. If you've found a new way to cook an old ingredient or discovered a new ingredient, you're more than welcome to share it with WHB.

Posts can be written anytime during the week but need to be sent to the host by the appropriate deadlines - posts should include the phrase Weekend Herb Blogging with a link to your host.

Entries should be submitted by the following times:
  • 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#366 in the subject line and the following details:
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Your Location
  • Attach a photo: 400px wide
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