Tuesday, January 31, 2012

Zeppole - Ricotta Donuts

Zeppole are one of those much loved traditional sweets that seems to have as many variations as there are Italian nonnas. You'll find the arguments begin in how the dough should be made - there are versions that use a choux type batter,  others that use yeast or baking powder, some add ricotta for lightness - and once you've made the batter, do you leave it plain, add candied fruits or fill the cooked zeppole with crema pasticcera?

I've previously made the "choux" type called Sfinci so this time I'm making the ricotta based version. There is one thing that every version agrees on - that you toss them liberally in icing sugar. Well, I've decided to take a different approach and used powdered raspberries instead.

zeppole© by Haalo

Choc-nilla-berry Martini

In the battle of Febfast v Feboozary, my Blog Party tipple falls in the Feboozary camp.

If you're thinking Valentines and sweets, then it's hard to go past chocolate and berries - so I've designed this cocktail to reflect that. I've used Raspberry Vodka and White Creme de Cacao with Vanilla Vodka to round out the flavour.

The powdered raspberries have returned and this time I'm using them to edge the glass, much like you'd use salt with a margarita.

choc-nilla-berry martini© by Haalo


Choc-nilla-berry Martini
{Makes One}


1 part Raspberry Vodka
1 part Vanilla Vodka
1 part White Creme de Cacao
ice
raspberry powder, for decoration


Prepare the glass:

Moisten the rim of a martini glass with lemon juice and then dunk into the raspberry powder - gently twisting the glass to form the crusted edge.

Make the martini:

Generously fill a tall glass with ice.

Pour in the vodkas and the creme de cocoa - using a long spoon, stir well.

Carefully strain into the prepared glass and serve.

Blog Party #44

It's been a while since Stephanie last hosted a blog party and they have always been a ton of fun so when she recently announced a new edition I knew this would be something I'd have to be a part of.

You can read up on the history of Blog Party here but the premise is that you bring along a little bite sized something to eat and something to drink that fits in with the theme of that month. For this edition, the theme has a Valentines day nuance - sweet tooth.

My offerings are:

ricotta donuts© by Haalo Choc-Nilla-Berry Martini© by Haalo

Zeppole (Ricotta Donuts) and a Choc-Nilla-Berry Martini.

Monday, January 30, 2012

Weekend Herb Blogging #319 Hosting


This week Chris from Mele Cotte will be hosting this edition 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
  • 8am Monday - Melbourne (Aus) DS Time


Send your entries to melecotte AT gmail DOT com with WHB#319 in the subject line and the following:

  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your Location
  • A photo: 600px wide


Remember you can also keep up with the Italian version of Weekend Herb Blogging - hosted by Graziana from Erbe in Cucina (Cooking with Herbs).

Tuesday, January 24, 2012

Six

Cook (almost) Anything has turned six and this was pretty much my reaction.

sixyears.png

This will be my 1325th post and boy, are my fingers tired. I started this site as a means of motivating myself, not really knowing how long this journey would last - in fact, I never even told Paalo about this site until three months in - I think he just enjoyed all the different food I was cooking up, little did he know I had an ulterior motive.

To mark this sixth birthday I've given the site a bit of a face lift - there are a few things that need to be tweaked but basically it's pretty much set. Now, if you happen to use IE you might not see the translate button, there seems to be some sort of glitch with certain versions/operating systems - I will leave that to the boffins at google/microsoft to work out.

All this leaves if for me to say "Thank You" to my readers - I am always humbled by the kindness you show me, whether you've left a comment or sent email, it is much appreciated.

Monday, January 23, 2012

Weekend Herb Blogging #318 Hosting


The talented Cinzia from Cindystar will be hosting this edition 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
  • 8am Monday - Melbourne (Aus) DS Time

Send your entries to cmc AT cindystar DOT it
with WHB#318 in subject line and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your location
  • A photo: 300px wide


Remember you can also keep up with the Italian version of Weekend Herb Blogging - hosted by Kris from Tutto a Occhio.

Saturday, January 21, 2012

Monday, January 16, 2012

Weekend Herb Blogging #317 Hosting


We're doubling up this week - the lovely 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
  • 9pm Sunday - London Time
  • 10pm Sunday - Rome Time
  • 8am Monday - Melbourne (Aus) DS Time
Send your posts to simosite AT mac DOT com
with WHB#317 in the subject line and the following details:

  • Your name
  • Your Blog/URL
  • Your Post URL
  • Your Location
  • Attach a Photo: 400px wide

Tuesday, January 10, 2012

Weekend Herb Blogging #315 - Recap


The fireworks are now a memory and we're off and running into the first week of 2012 - Thank you once again for joining in for another year of Weekend Herb Blogging.

I do love seeing the creativity on show - where the humblest vegetable becomes a show stopper. As usual, I've presented the dish in order of their main ingredient - gather your cutlery and a plate and enjoy the feast.

Monday, January 09, 2012

Weekend Herb Blogging #316 Hosting



This week we welcome Simona from Simona's Kitchen who 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 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 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. You can find more information by checking out the WHB rules or if you seek inspiration, then a stroll through the archives is a great place to start.

Send your entries to info AT simonaskitchen.com
with WHB#316 in subject line and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your location
  • A photo: 300px wide
Your entries need to be received by:
  • 3pm Sunday - Utah Time
  • 9pm Sunday - London Time
  • 10pm Sunday - Rome Time
  • 8am Monday - Melbourne DS Time

Monday, January 02, 2012

Weekend Herb Blogging #315 Hosting


It's a start of a new year and the start of another year of Weekend Herb Blogging - this week I will be your host.

Weekend Herb Blogging has been running for more than six years which is an amazing achievement for an internet event but I know there are some of you out there that aren't quite sure what WHB is all about.

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

WHB runs weekly from Monday to Sunday, with recaps posted either on Sunday night or Monday.

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.

You can find more information by checking out the WHB rules or if you have any questions you can drop me a line at whb AT cookalmostanything DOT com.

Entries should be submitted by the following times:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 8am Monday - Melbourne (Aus) DS Time

Send your posts to whb AT cookalmostanything DOT com
with WHB#315 in the subject line and the following details:
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Your Location
  • Attach a photo: 300px wide

Don't forget you can also follow the Italian version of WHB - marvellously managed by Brii
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