Monday, June 30, 2014

Weekend Herb Blogging #440 Hosting


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.

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
  • 7am Monday - Melbourne (Aus) Time

Send your entries to martarin AT alice.it
with WHB#440 in the subject line and the following:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 400px wide

Saturday, June 28, 2014

Roast Tomato and Red Capsicum Soup

Lucia from Torta di Rose is hosting both editions of Weekend Herb Blogging and this week winter has finally taken hold and soup is on the menu.

At this time of year, tomatoes don't have a huge amount of flavour but you can accentuate the flavour they do have by slow-roasting them. As I'm not a great tomato soup fan, I've added red capsicums that I've cooked along with the tomatoes. To finish off, a generous dollop of fresh pesto, to really bring the flavour out.


Roast Tomato and Red Capsicum Soup© by Haalo

Roast Tomato and Red Capsicum Soup with Pesto
[Serves 2/3]

6 tomatoes, halved
1 red capsicum, quartered and cored
2 garlic cloves, skin on
1 red onion, finely diced
stock
sea salt and ground white pepper, to taste
pesto, to serve

Toss the halved tomatoes, capsicum and garlic in a little olive oil.

Line a tray with baking paper and arrange the vegetables - place the tomatoes cut side up and sprinkle over with a little sea salt and a grinding on white pepper - place the capsicum skin side up.

Bake in a preheated 150°C oven until the capsicum skin starts to blacken - about 30 minutes.

While the vegetables are in the oven, put the onion and a little oil in a pan and sauté slowly until soft and starting to colour.

Peel the skins from the capsicum and chop roughly. Pop the garlic from the skins. Add these to the onions along with the tomatoes and any liquid that has been released in the tray - stir and then pour in just enough stock to cover.

Simmer gently for 15 minutes - this should be enough time for the vegetables to begin to break down.

Use a stick blender/food processor to puree the soup - taste and adjust the seasoning.

Bring the soup back to temperature and serve with a dollop of pesto.


Monday, June 23, 2014

Weekend Herb Blogging #439 Hosting


This week Lucia from Torta di Rose will be hosting both the English and Italian editions 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 tortadirose.blog AT gmail.com
with WHB#439 in subject line and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 400px wide
Your entries need to be received by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne Time



Saturday, June 21, 2014

Buttered Red Cabbage

Kris from Tutto a Occhio is hosting both the English and Italian editions of Weekend Herb Blogging and this week I have quick and easy recipe using Red Cabbage.


Buttered Red Cabbage

1 small Red Cabbage
1 red onion, finely sliced
butter
salt and pepper
balsamic vinegar

Cook the onions:
Place a little olive oil and a small knob of butter into a pan over a low heat, when the butter has melted, toss in the finely sliced onions and allow them to slowly soften and just start to colour.

Prepare the Cabbage:
Remove the outer leaves and discard. Cut the cabbage in half, remove the core and then slice as finely as possible. Wash the sliced cabbage and drain very well.

Add some more butter to the onions and toss in the cabbage - stirring constantly to ensure it's mixed well. This will only take a few minutes to cook, you just want the cabbage to wilt but not loose all its crunch.

When it's almost ready, drizzle over with Aged Balsamic, taste and season with freshly ground sea salt and white pepper.

Continue cooking until the cabbage has a glossy sheen. Remove from the heat and serve at once.

Wednesday, June 18, 2014

Black and White Wednesday #134 Gallery


Thank you for joining in with Black and White Wednesday. Next week our host will be Sreevalli from Ammaji Recipes.

Dallas Divide Ranch (CO) by Simona from Briciole


What we have this moment to hold? by Sandhya from Sandhya's Kitchen


Empty Jars by Cinzia from Cindystar


All Set by Me


Monday, June 16, 2014

Weekend Herb Blogging #437 Recap/Raccolto



Thank you for sharing your wonderful recipes. As usual there are some surprising ingredients and dishes to suit all tastes and all seasons.

Next week, Kris from Tutto a Occhio will be hosting both editions and I look forward to seeing you there.

I've presented the English recap followed by the Italian.

Bitter Orange and Elderflower Marmalade
by Terry from Crumpets and Co



Tumbleweed, Emmenthal and Paprika Cake
by Lucia from Torta di Rose




Stir-fried Radishes and Swiss Chard
by Elizabeth from Blog from Our Kitchen



Bulgarian Sunflower Sweet Bread
by Cinzia from Cindystar



Steamed Broccoli with Walnut Miso Dressing
by Simona from Bricole



Pear, Raspberry and Walnut Wholemeal Muffins
by Me



WEEKEND HERB BLOGGING #437 - RACCOLTO


Grazie per le vostre meravigliose ricette. Come sempre, ci sono ingredienti che ti sorprende e piatti per tutti i gusti e tutte le stagioni.

Ci vediamo la prossima settimana quando Kris di Tutto a Occhio è la nostra ospita.


Sformatini di tagliatelle con Zucchini Novelle
by Carla Emilia from Un'Arbanella di Basilico



Marmellata di Arance Amare e fiori di sambuco
by Terry from Crumpets and Co



Cake ai Roscani e Paprika
by Lucia from Torta di Rose



Brioche Bulgara Girasole
by Cinzia from Cindystar



Broccoli al Vapore con salsina al miso e noci
by Simona from Bricole


Saturday, June 14, 2014

Pear, Raspberry and Walnut Wholemeal Muffins

I'm hosting Weekend Herb Blogging and there's still time to join in. You can find all the details in the hosting post.

My entry this week is a fruit-filled muffin with a wholesome side. To offset the stodginess of wholemeal flour, I've packed them pear, raspberries and walnuts - the raspberry adding a welcome burst of colour.

pear, raspberry and walnut wholemeal muffins© by Haalo

Pear, Raspberry and Walnut Wholemeal Muffins
[Makes 12 regular sized muffins]

300 grams wholemeal flour
2 teaspoons baking powder
50 grams brown sugar
2 pears, cored and diced (about 200 grams)
50 grams walnuts, roughly chopped
2 eggs
1 cup milk
80 grams melted butter, cooled
100 grams raspberries, fresh or frozen


Place the flour and baking powder into a bowl, along with the sugar. Give it a stir before tumbling in the diced pears and walnuts - keep stirring to spread them evenly through the flour.

Whisk together the eggs and milk - pour this into the mix, along with the melted butter. Stir quickly to amalgamate before folding in the raspberries -  it is important not to work the mixture too much at this stage as you will break the raspberries.

Scoop the batter into muffin cases and bake in a pre-heated 170°C oven until golden and cooked through - around 20 to 30 minutes.

When cooked place on wire racks to cool - finish off with a dusting of icing sugar.

pear, raspberry and walnut wholemeal muffins© by Haalo

I did say these were fruit-filled and indeed, when you break them in two, you'll see those vibrant raspberries and lovely chunks of soft pear.

Wednesday, June 11, 2014

Black & White Wednesday #134 Hosting

With many thanks to Cinzia who wonderfully manages this event, it is my great pleasure to be your host for this edition of Black and White Wednesday.

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

Your photo needs to be of a culinary nature or show anything related to food - any effect can be used as long as the image is black & white, sepia or cyanotype.

Please send your photos (500px wide, height open) to
haalo AT cookalmostanything.com and include
Your Name - Blog Name - Photo Post URL and Photo Title

I'll be accepting entries through to midday on Wednesday 18th.

Happy Clicking!

2905_5302
All Set

Tuesday, June 10, 2014

Cheese: Caciocavallo Fresco

My cheese for today isn't from Cuneo or Piemonte - instead I'm moving my focus to Southern Italy to present this Caciocavallo Fresco.

Caciocavallo Fresco© by Haalo

Caciocavallo is a stretched curd cheese (like mozzarella and provolone) which can be made from cows, ewes or buffalo milk.  I'm more used to seeing the aged versions so I was more than intrigued by this fresh version.

Caciocavallo Fresco© by Haalo

You can use it as you would mozzarella but you can also use it like haloumi - cut into thick slices and fried in a saucepan to crisp the outside.

I've served it in another way - as caciocavallo cotolette - bite size pieces that are egg-washed then crumbed before being quickly sautéed until crisp and golden.

Caciocavallo Fresco© by Haalo

Piled high, they make for a rather tasty nibble to go alongside that pre-dinner Negroni.

Caciocavallo Fresco© by Haalo

Monday, June 09, 2014

Weekend Herb Blogging #437 Hosting


This week I will be 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
  • 7am Monday - Melbourne Time

Send your posts to haalo AT cookalmostanything.com
with WHB#437 in the subject line and the following details:
  • Your name
  • Your Blog Name/URL
  • Your Post URL
  • A photo, 400px wide



Saturday, June 07, 2014

Ginger Chicken and Sweet Corn Soup

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting both the Italian and English editions of Weekend Herb Blogging and this week I'm back in Melbourne.  Unfortunately I've been struck down with a cold so I've turned to the ever reliable tonic for these situations - a Gingery Chicken and Sweet Corn Soup - guaranteed to make you feel better.

chicken sweet corn soup© by Haalo

Ginger, Chicken and Sweet Corn Soup

1 litre chicken stock
1 thumb ginger, sliced

8 spring onions
1 thumb ginger, finely diced
4 skinless chicken thighs, sliced finely
1 can (420 grams) creamed corn
2 cups corn kernels
salt and pepper, to taste

Place the stock and ginger into a pot and simmer slowly so that the ginger releases its flavour into the stock.

Separate the green from the white part of the spring onions and slice both into fine discs.

Drizzle a little oil into a pot and place over a low heat - add all the white part of the spring onion, along with the ginger - sauté for a few minutes until the spring onion has softened and the ginger aroma has been released. Add the chicken, a little at a time, stirring often, and when the colour has changed add another handful of chicken. Repeat this until all the chicken has been used.

Add the creamed corn and corn kernels along with half of the green part of the spring onions - stir and then add the stock remembering to strain off the ginger slices. Let this simmer for 15 minutes, taste and adjust the seasoning. Finish off by stirring through the remaining spring onion.

Serve at once.

Monday, June 02, 2014

Weekend Herb Blogging #436 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
  • 7am Monday - Melbourne (Aus) Time

Send your posts to scrivi AT ilmeglioincucina.it
with WHB#436 as the subject and the following details
  • Your Name
  • Your Blog/URL
  • Your Post URL
  • A photo, 300 px wide

Sunday, June 01, 2014

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