Monday, March 31, 2014

Weekend Herb Blogging #427 Hosting



This week Lynne from Cafe Lynnylu will be hosting the English edition of Weekend Herb Blogging.

While it's called Weekend Herb Blogging we don't limit ourselves to just posts dealing with herbs - we celebrate vegetables, fruit, nuts, seeds, flowers, grains - in fact if it is plant based, then we'll love to hear more.

Your posts can either be informative and/or include 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.

Entries should be submitted by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time
Send your posts to lynnylu AT gmail.com
with WHB#427 in the subject line and the following details:
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Please include a photo sized:400px wide

Don't forget that the Italian edition of Weekend Herb Blogging is hosted this week by Kriss from Tutto a occhio.

Sunday, March 30, 2014

Puy Lentil and Beetroot Salad

Lucia from Torta di Rose is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'm featuring locally grown Puy Lentils.

puy lentils© by Haalo

Wednesday, March 26, 2014

Monday, March 24, 2014

Weekend Herb Blogging #426 Hosting


Lucia from Torta di Rose is hosting both the English and Italian editions of Weekend Herb Blogging.

Now 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. I'm sure you'll easily find a post that will be perfect for WHB.

Entries must be submitted by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 8am Monday - Melbourne (Aus) Time

Send your posts to tortadirose.blog AT gmail.com
with WHB#426 in the subject line and the following details
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Attach a Photo: 400px wide


Weekend Herb Blogging #425 Raccolto


Grazie per aver partecipato questa settimana - é sempre un grande piacere di ospitare. Ci vediamo la prossima settimana quando Lucia di Torta di Rose è la nostra ospite.

Monday, March 17, 2014

Weekend Herb Blogging #425 Hosting


This week we welcome back Susan from The Well-Seasoned Cook who will be hosting the english edition of Weekend Herb Blogging.

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

You have the week to post about any herb, fruit, vegetable, seed, nut, flower or grain - in fact if it is plant based, then we'll love to hear more.

Your post can be informative - spotlight a particular ingredient and include information about how they are used in cooked and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

You can post anytime during the week but remember to email your host by the deadline.

Entries must be submitted by:
  • 3pm Sunday - Utah Time
  • 9pm Sunday - London Time
  • 10pm Sunday - Rome Time
  • 8am Monday - Melbourne (Aus) Time

Send your posts to thewellseasonedcook AT yahoo DOT com
with WHB#425 in the subject line and the following details:
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Please include a photo sized:400px wide

It's also my pleasure to be hosting the Italian edition this week!

Questa settimana è un grande piacere di ospitare le edizioni italiana del Weekend Herb Blogging.

Se volete partecipare, non potrebbe essere più facile.

Mandate un messaggio all'indirizzo haalo AT cookalmostanything.com
con WHB #425 nel titolo e includendo le seguenti informazioni:
  • Nome
  • Nome/URL del blog
  • URL del post
  • foto, 400px di larghezza

Monday, March 10, 2014

Weekend Herb Blogging #424 Hosting



This week Graziana from Erbe in Cucina (Cooking with Herbs) will be hosting both the Italian and English editions of Weekend Herb Blogging.

It's very easy to join in - you have the week to post about any herb, fruit, vegetable, flower, nut, seed or grain - in fact if it is plant based we'd love to know 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. To find out more just check out the rules.

Entries need to 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 scrivi AT ilmeglioincucina.it
with WHB#424 as the subject and the following details
  • Your Name
  • Your Blog/URL
  • Your Post URL
  • A photo, 300 px wide

Saturday, March 08, 2014

Chocolate Digestives

Elena from Zibaldone Culinario is hosting both versions of Weekend Herb Blogging and this week I'm making a traditional English favourite - the Digestive biscuit.

The Digestive has the reputation of being good for you - its made from a healthy mix of wholemeal flour and oats and historically, due to the presence of baking soda, they were used as a digestive aid. Here in Australia, we tend to call them Wheatens and Choc Wheatens are a much loved favourite.

For these biscuits, I've sourced a recipe from Gary Rhodes and made some minor changes to the method.

Chocolate Digestives© by Haalo

Chocolate Digestives
Makes: 24 Approx.

Ingredients:
100 grams wholemeal flour
100 grams rolled oats
1 teaspoon baking soda
100 grams butter, cubed
50 grams soft brown sugar
2 tablespoons milk, approx
dark chocolate

Instructions:

As I'm using rolled oats, I've made the dough in a food processor - this helps to chop the oats as I'm after a slightly finer texture.

Put the flour, oats, baking soda, sugar and butter into the bowl of the processor and pulse until it resembles course breadcrumbs. Add the milk, a tablespoon at a time, and pulse until it starts to come together.

Place the dough onto a board and knead very briefly to form a ball - flatten the ball out to form a disc and then wrap in plastic. Let this rest in the fridge for about half an hour to firm up.

The dough is short and can crumble so it is important to roll the dough out between sheets of baking paper - aim for a thickness of about 5mm. Use a round straight-edge cutter to cut out your biscuits.

Gather the scraps and reshape to form a disc - place back in the fridge to harden again before rolling out and cutting out more biscuits. Repeat this process until all the dough has been used.

Carefully place the biscuits onto a baking paper lined tray and bake in a preheated 170°C oven for about 15 minutes or until golden. Let them sit on the tray for a few minutes before placing them on a wire rack to cool completely. When the biscuits are cold you can make the dark chocolate coating.

Make the dark chocolate coating:
Roughly chop a handful of dark chocolate and place in a heat-proof bowl. Place the bowl over a pan of simmering water. When you see the chocolate starting to melt, remove the pan from the heat, stir the chocolate until smooth.

Using a small smooth, take out a spoonful of melted chocolate and cover the underside of the biscuits. Return the biscuits to a wire rack to set. When the chocolate has completely hardened, store in a air-tight container.

Monday, March 03, 2014

Weekend Herb Blogging #423 Hosting


Elena from Zibaldone Culinario will be hosting both the English and Italian versions of Weekend Herb Blogging.

While it's called Weekend Herb Blogging we don't limit ourselves to just posts dealing with herbs - we celebrate vegetables, fruit, nuts, seeds, flowers, grains - in fact if it is plant based, then we'll love to hear more.

Your posts can either be informative and/or include 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.

Send your entries to zibaldone.culinario AT gmail.com
with WHB#423 in subject line and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 300px wide
Your entries need to be received by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 9am Monday - Melbourne Time

Saturday, March 01, 2014

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