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Simona from Briciole is hosting Black and White Wednesday and the subject for my photo this week are my new favourite tomatoes - Merinda tomatoes from Sicily.I've almost become evangelical in my praise for these tomatoes but they have impressed everyone that has tried them. From their appearance and colour, texture and taste, they are the type of tomato that is as close to perfect as you can get.
Cinzia from Cindystar is kindly hosting both the English and Italian editions of Weekend Herb Blogging.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.Pos
The fabulous Brii from Briggishome is hosting this edition of Weekend Herb Blogging and this week I'm featuring these fantastic PeasI do sound like a broken record but the produce here in Alba is spectacular and I swear that these peas are so fresh that would have still been on the vine this morning.The best dish I could think of to show off these peas is one that hails from my father's region of
This week Brii from Briggishome is hosting Weekend Herb Blogging.If you'd like to join in, it couldn't be easier. 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 whe
Simona from Briciole is hosting this edition of Weekend Herb Blogging and this week I've finally found myself some cherries.These haven't been available so far at the regular markets but as part of the opening of the new Piazza San Paolo here in Alba, they have been holding a special two day market called the "Mare del Gusto". It's a celebration of the gastronomy of the Riviera and included produc
There's been a few changes in Alba since I was last here six months ago and one of the more pleasing changes appeared before me in a sign...no not the truffle sign, the Buffalo one.There's now a Buffalo butcher in town which means easy access to locally grown Buffalo and a full range of meat and dairy products, including a rather excellent Buffalo milk.Now I'm sure this is going to be a regular ha
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 particu
Wandering around the Mercato delle Terra on Saturday I was stopped in mid stride by the sight of two unusual eggs - one could say that sizewise, they were complete opposites.At the top of this photo is your regular hen egg - the enormous white egg is a goose egg (uovo d'oca) and the small egg at the left is a guinea fowl egg (uovo di faraona) - I'll be dealing with that egg in another post.In an e
Elena from Zibaldone Culinario is hosting Weekend Herb Blogging and this week I really couldn't go past the first Morels of the season.Here in Italy they are known by the name Morchella or Spugnola. It's important to note that raw morels are mildly toxic so they always need to be cooked before they can be eaten and the issue that first needs to be dealt with is how exactly do you clean them?There
It might surprise some to know that Nigella didn't invent Mozzarella in Carrozza - it's actually a traditional dish from Campania. From what I've read it initially used stale bread (pane raffermo) so I'm not quite sure how that morphed into using the equivalent of white supermarket bread. There are a few rules with this dish - when it comes to the mozzarella, buffalo is preferred. It is a&nbs
Alex from Food 4 Thought is hosting Black and White Wednesday this week my subject is the intriguingly textural Morel Mushroom.All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.
If you could capture the spirit of Spring in a single food, then there's a case to be made for these vibrant Strawberries.Shopping at the markets here in Alba I've been spoilt by the most amazing array of local strawberries and while it's a treat to eat them as is, I've decided to make some strawberry stuffed pancakes.Strawberry Pancakes[Makes 8 pancakes]115 grams plain flour1 teaspoon baking powd
Cinzia from Cindystar is hosting Bread Baking Day and the theme this month is seeds and flakes. I thought this would be a perfect way to get back into baking and explore more of the flours from the Langhe's Mulino Marino and the flour I've chosen is Sette Effe.Sette Effe (seven f's) is a blend of seven cereals - grano tenero (wheat), grano duro (durum wheat), segale (rye), farro (spelt), mai
This week 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 reci
Terry from Crumpets & Co is hosting Weekend Herb Blogging and this week, I've gone a bit mad about Asparagus.Each year I look forward to those precious weeks of Asparagus season and happily for me, I've arrived in Italy smack bang in Asparagus season. I must be honest and say I've not tasted asparagus as good as these, they have been a revelation in terms of flavour and texture.The dish I've m
It's the start of Vinum today here in Alba and as part of the festivities the Alba, Langhe e Roero Slow Food conviviums along with the Streetfood organiziation are holding a "Street Food" event - a celebration of traditional Italian street foods. One of the stands that immediately attracted us was "Il Signore delle Mozzarelle" where various types of mozzarelle were being made right before our eyes
While Australians and New Zealanders know April 25th as Anzac day, here in Italy it is also a special day - La Festa della Liberazione or Liberation Day - a celebration of the day Italy was finally liberated by the allies but also, a day to honor and commemorate the fallen.It may seem a bit trite to move onto a recipe but food is very much a part of life and a part of any celebration, so for the o
Black and Wednesday is hosted this week by the very talented Lynne from Cafe Lynnylu. My subject for this edition involves one of my very favourite herbs Sage - I've kept it simple, focusing on a single leaf - in b&w it almost looks three dimensional.All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.
Terry from Crumpets & Co will be 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 part
Graziana from Erbe in Cucina (Cooking with Herbs) is hosting Weekend Herb Blogging and this weekend I'm in the mood for an easy brunch dish that will suit those sunny autumn or spring days. I've found the answer in the April edition of Bon Appétit and it came in the form of Pea Pancakes. I've made a few small changes - I've replaced the cottage cheese with ricotta and added fresh mint and lemon ze
Anusha from Tomato Blues is hosting Black and White Wednesday and I've selected a photo of one my most favourite spring time vegetables - Asparagus."one"All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.
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 whe
Cristina from the La Cucina di Cristina is hosting Weekend Herb Blogging and this week as I've been in bit of a baking mood, I've made this fruity cake - filled with raspberry and a heady tang of lime, it's a perfect choice for any occasion.Raspberry and Lime Cake[Adapted from Dish No.45]100 grams softened butter, diced150 grams caster sugar2 eggs, at room temperature200 grams plain flour, sifted
Aparna from My Diverse Kitchen is hosting Black & White Wednesday and the photo I've selected is a simple study of Pears that I like to call "One Pair"All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.
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 ch
Marta from Mangiare è come Viaggiare is hosting both the English and Italian versions of Weekend Herb Blogging and this week I've taken my inspiration from the classic Italian cookbook Il Cucchiaio d'Argento. Chock full of apples and yoghurt, this moist cake is the perfect mid-afternoon pick me up.Apple and Yoghurt Cake3 eggs100 grams soft brown sugar100 grams caster sugar250 grams vanilla yoghurt
It's been a pleasure to host Black & White Wednesday - Thank you for sharing your lovely photographs. I hope to see you all again next week when Aparna from My Diverse Kitchen takes on the hosting duties."Working on my Kneading Board" by Simona from Briciole"Sealing the Freshness" by Tanusree from Ma Niche"Fava Beans in the Basket" by Cinzia from Cindystar"Black Olives" by Priya from The Humpt
I hope everyone had a wonderful Easter break - thank you so much for sharing your creations with WHB.In this recap I guarantee there's something you haven't seen before and a lovely array of comforting dishes just perfect to warm you up on those cold days - but to start, something for the season guaranteed to make you smile.Cantuccini Morbidi all fruttaBrii from BriggishomeTotally adorable and per
This week Marta from Mangiare è 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 inclu
For the fourth instalment of L'Abbecedario Culinario della Comunità Europea we head to Romania where our host is Cristina from La Cucina di Cristina.I am a complete novice when it comes to Romanian food but in my research I've discovered that it's a cuisine that has through its history absorbed influences from many different cultures - dating back to the Roman empire and more recently the Ottoman.
I'm a great fan of Ottolenghi's cookbooks and his latest, Jerusalem, doesn't disappoint. I'm hard pressed to find a recipe I don't want to make but I selected one that seems perfect for Weekend Herb Blogging. A vibrant condiment called Zhoug - you might also see it called "green harissa" but I think it is more like a hot chermoula. While harissa gets its heat from dried red chillies, the warmth in
You can't fully celebrate Easter without some Hot Cross Buns and this year I'd thought I'd make my own. For this batch, I've tinkered around a little with this recipe by Paul Hollywood.I'm not a candied peel fan, so I've replaced it with dried apricots - I find that the orange zest intensifies their flavour. I've also used soft brown sugar as I like its richer taste. Aesthetically, I haven't made
I'm very happy to be hosting Black and White Wednesday this week.If you'll like to join in please send me your black & white/sepia/cyanotype culinary photos (maximum width 500px, height is open) to haalo AT cookalmostanything.comPlease include your Name, Blog Name and Photo Title in the email - I'll be accepting entries right through to midday on the 3rd.I look forward to receiving your creati
I'm just going to blame the early Easter on my poor scheduling skills but I have managed to redeem myself slightly by getting a photo ready for this week's Black and White Wednesday hosted by the talented Susan from The Well-Seasoned Cook.Borlotti BeansI cannot wait for this never-ending daylight saving to end (yes, six months is too long) - to finally say goodbye to summer and hello to much coole
In the run up to Easter, I will be hosting 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 w
Simona from Simona's Kitchen is hosting the English and Italian editions of Weekend Herb Blogging and this week I've sought comfort in an english classic - Flapjacks.While I have made flapjacks in the past I thought I'd try a recipe from Mary Berry's Baking Bible - I couldn't really go wrong using a recipe from an English baking doyen. I have made a slight adjustment to the original recipe - it is
It's lovely to welcome back Simona from Simona's Kitchen as the host of 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 all 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 an
Brii from Briggishome is hosting Weekend Herb Blogging and this week I'll be using Josephine Pears.Josephine pears can be recognised by their shape - they carry a distinctly plump and rounded bottom. They are a great eating pear as they have a pronounced sweet pear flavour - I'm actually quite surprised to find that this is the first time I've used them for a recipe on the blog.Pears and almonds w
We started in the Netherlands, then moved to Slovakia and in this edition of L'Abbecedario Culinario della Comunità Europea we head to Portugal where our host is Patrizia from La Melagranata.I've got a couple of Portugese cookbooks in my collection - I've previously used Flavours of Portugal by Tania Gomes to make an egg custard tart called Queijadas - so this time I'm using Tessa Kiros' Pirri Pir
Simona from Briciole is hosting Weekend Herb Blogging and this week my focus has been on trying to keep cool. I'm recreating a lovely soup I enjoyed over the summer at one my favourite spots - a Greek inspired Chilled Cucumber and Yoghurt Soup.Chilled Cucumber and Yoghurt Soup[Serves 2]2 lebanese cucumbers½ cup Greek yoghurt1 clove garlic, crushed with sea saltsalad onion, very finely dicedfresh m
My journey through teas-day has lead me to a white tea called Silver Needle.Up close, I can't help but think that they look like left-over legs off a huntsman but from a distance they look a bit more like silvery rosemary needles.White tea is sourced from only the young unopened buds - they are dried and undergo only a light fermentation which gives it that silvery appearance. In comparison, Black
Elena from Zibaldone Culinario is hosting both the English and Italian editions of Weekend Herb Blogging and this week I've finally found some Chantenay carrots.Chantenay carrots are an heirloom variety that dates back to the 1800's and originate in the Chantenay region of France. They are noted for their shape and size - thick yet short - and for their sweet and pronounced carrot flavour.As this
I've used gunpowder green tea in the past as the base for Mint Tea but change is good and I've teamed it this time with lime and zingy ginger. To make it extra refreshing I've par-frozen the mix to give it a soothing slushie texture.Green Tea, Lime and Ginger Slushie3 teaspoons gunpowder green tea3 cups near boiling water (around 80°C)honey, to taste3 limes, juicedsliced fresh ginger, t
Elena from Zibaldone Culinario who 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 whe
Terry from Crumpets & Co is hosting both the English and Italian editions of Weekend Herb Blogging and this week my focus is on limes.I have quite a few limes at the moment so I'm happily making all sorts of lime based treats but one of my favourite uses is in this lime syrup cake. It's a little different - the cake mix uses almond meal and white polenta flour and when soaked in the lime rich
It's been a bit on the warm side here for the last week, so finding ways to keep cool and refreshed has been a priority. I found an excellent answer in one my latest cookbooks, Mexican Cooking by Cecilia Hae-Jin Lee, that puts to use one of my favourite ingredients - Dried Hibsicus.You can find dried hibiscus in two forms - on the left, the loose petals shown and to the right, the whole calyces wh
The first L'abbecedario Culinario della Comunita Europea was a great success receiving almost 70 terrific dishes celebrating the food of The Netherlands. This time the focus is on Slovakia and our host is Terry from Crumpets and Co.I've decided to make Bábovka, a type of pound cake.Bábovka (Slightly modified from Slovak Republic)4 eggs, separated200 grams icing sugar2 teaspoons vanilla bean paste1
