Tuesday, September 29, 2009

Fresh Anchovies in Salsa Verde

I'm one of these strange people that absolutely love anchovies - well I should include a proviso that I love good quality anchovies as not all canned varieties are equal. I can happily devour these without a second thought.

So it's no surprise that I was physically and not just literally stopped in my tracks when I spied these fresh local anchovies at the fishmonger.

fresh anchovies© by Haalo

Monday, September 28, 2009

Weekend Herb Blogging #203 Hosting



From mountain pine grappa to sticky date pudding, there's a real treat for you in this weeks recap - many thanks to Graziana for hosting.


This week Marija from Palachinka returns as our host.


Entries must be received by
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 8am Monday - Melbourne (Aus) Daylight Saving Time
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, 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.

Post should include the phrase Weekend Herb Blogging and a link to your host and to the WHB rules.

You can post anytime during the week but remember to send your email by the cut-off time.


Send your entries to:
palachinkablog AT gmail DOT com
with WHB#203 in the subject and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your Location
  • A photo: 250px wide


Weekend Herb Blogging is always on the look-out for hosts so if you'd like to give it a go please send an email to

weekend.herb.blogging AT gmail.com

and include your blog name and url, your preferred email address and photo requirements.

Wednesday, September 23, 2009

Rice Cakes

This is really a very simple idea to utilise leftovers from rice based dishes - be it risotto or even that chicken tagine.

Reheating even the best risotto generally results in something that seems more closer to glue than food so my solution involves turning the rice into rice cakes by just adding egg!



rice cakes© by Haalo


Monday, September 21, 2009

Weekend Herb Blogging #202 Hosting



Many thanks go to Chriesi for splendidly hosting Weekend Herb Blogging - there's a dish for every occasion to be found in the recap.

This week we welcome back to hosting duties, Graziana from Erbe in Cucina (Cooking with Herbs)

Entries must be received by
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time

To participate:

Post about any herb, plant, fruit, vegetable or flower - the complete rules can be found here.

Send your email to scrivi AT erbeincucina DOT it with WHB#202 in the subject and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your Location
  • A photo: 300px wide


Weekend Herb Blogging is always on the look-out for hosts so if you'd like to give it a go please send an email to

weekend.herb.blogging AT gmail.com

and include your blog name and url, your preferred email address and photo requirements.

Wednesday, September 16, 2009

Chicken Tagine with Rice

When I got the latest edition of Dish recently, the magazine fell conveniently open on a recipe for Baked Moroccan Chicken with Pumpkin and Rice and as soon as I saw the photo, I knew it was something that I was going to make.

It uses chicken thighs which are probably the best tasting part of the chicken and cooking them with skin and bone intact, you know the flavour is just going to be that much better. It's spiced with a blend of ground ginger, turmeric, paprika and cinnamon which just fills the kitchen with those mouth watering aromas. Completing the picture with rice and vegetables, this all in one dish will satisfy even the hungriest.



chicken tagine© by Haalo



Monday, September 14, 2009

Weekend Herb Blogging #200 Recap




The big 200 couldn't really have been reached without all the wonderful people throughout the world that have joined in or without the great band of volunteers who host each week. My thanks go to you all.

For the recap, the entries are listed in order of main/featured ingredient.

Saturday, September 12, 2009

Seaweed Salad



This week for our 200th edition of Weekend Herb Blogging I'll be taking a closer look at seaweed.



kizami kombu© by Haalo


Wednesday, September 09, 2009

Hazelnut Cake with Apple Compote

One of the latest food programs that I absolutely love is the Hairy Bikers' Food Tour of Britain. I know people might be sceptical when it comes to the Hairy Bikers but in this program they are showcasing the best of Britain, the diversity of its counties and its amazing and varied produce.

In each episode they make a traditional dish of the county they are visiting and I've been busily jotting them down - a few have been wondrous excesses of butter and cream but it's a rather simple recipe that is the first that I've attempted.

I'm not in Kent and I don't have any cobnuts but that hasn't stopped me from making this Kentish Cobnut Cake - hazelnuts fill in nicely for their relatives and I've taken a few liberties with the method but ultimately, it proved a most satisfying discovery.


hazelnut cake© by Haalo


Monday, September 07, 2009

Weekend Herb Blogging #200 Hosting



There's been a little delay with the recap for last week, but once you read Chris' explanation I think you'll understand.

This week I'll be hosting Weekend Herb Blogging.

Entries must be received by
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time

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, 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.

Post should include the phrase Weekend Herb Blogging and a link to this hosting announcement.

You can post anytime during the week but remember to email me by the cut-off time.

Send your entries to whb AT cookalmostanything DOT com with WHB#200 in the subject and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your Location
  • A photo: 300px wide


Weekend Herb Blogging is always on the look-out for hosts so if you'd like to give it a go please send an email to

weekend.herb.blogging AT gmail.com

and include your blog name and url, your preferred email address and photo requirements.

Wednesday, September 02, 2009

Udon Soup with Prawns

Presto Pasta Night is being hosted by it's founder Ruth from Once Upon a Feast and this week I have Udon Noodles

Udon Noodles© by Haalo

These thick, wheat based, Japanese noodles can be used in stir-fry, soups and salads. As they are pre-cooked, they only require a few minutes in boiling water to bring them up to temperature which is great news when you're seeking something quick but nutritious.

The dish I've made certainly fulfils those criteria - from start to finish, you could have this on your table in less than 10 minutes.

Udon Soup with Prawns© by Haalo


Udon Soup with Prawns
[Serves 2]

200 grams Udon noodles
20 grams white miso
1 cup water
dried shredded seaweed
fresh prawns, de-veined


Take a tablespoon of shredded seaweed and cover with cold water - let this sit for a few minutes until expanded.

Mix the white miso and water in a pan and place over a low heat, stirring until the miso has dissolved. Add the soaked seaweed and allow the mixture to very gently heat through.

Plunge the udon into a pot of boiling water, stir and cook for about 3 minutes or until warmed through. Strain and divide the noodles into two bowls.

Season the prawns with freshly ground sea salt and white pepper and quickly sear in a hot pan, flip once to brown each side evenly.

Pour the hot stock over the noodles and then top with the cooked prawns.


Udon Soup with Prawns© by Haalo
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