Tuesday, December 31, 2013

Not a Negroni

While I could think of nothing better than seeing in the new year with a negroni or two, I do understand that for some, it is a little too strong. I've spent christmas experimenting and come up with a pretty good compromise - I've ditched the vermouth, increased the gin and added pomegranate juice.

It's easy to make in larger quantities and if you find this is still too strong for some, you can top it up individually with tonic, soda or even lemonade.

not a negroni© by Haalo

Not a Negroni

1 part campari
2 parts gin
4 parts pomegranate juice

Take a jug - pour in the campari and gin - give it a stir before adding ice and slices of orange. Pour in the pomegranate juice and give it another stir to combine.

not a negroni© by Haalo

Cheers and a Happy New Year!

Saturday, December 21, 2013

Torta di Mele, Uva e Pane - Apple, Grape and Bread Cake

It's the last Weekend Herb Blogging for the year but it will return in two weeks time but for now, Kris from Tutto a Occhio is hosting both the English and Italian editions and this week I'm featuring the humble apple.

apple© by Haalo

Wednesday, December 18, 2013

Black and White Wednesday #110

Cinzia from Cindystar is hosting the last Black & White Wednesday for the year and appropriately it is the Christmas edition so my offering is a selection of christmas sweets.

christmas cookies© by Haalo

Monday, December 16, 2013

Weekend Herb Blogging #414 - Recap


Thanks again for joining in with Weekend Herb Blogging - there's another wonderful array of dishes this week and I'm sure you'll find something new and something to suit your tastes.

You'll find the English recap first followed by the Italian - please excuse any errors as I've only recently returned to Melbourne and am still quite jetlagged.

Monday, December 09, 2013

Weekend Herb Blogging #414 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
  • 9am Monday - Melbourne Time

Send your posts to haalo AT cookalmostanything.com
with WHB#414 in the subject line and the following details:
  • Your name
  • Your Blog Name/URL
  • Your Post URL
  • A photo, 400px wide


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

Se volete partecipare, non potrebbe essere più facile.

Mandate un messaggio all'indirizzo haalo AT cookalmostanything.com
con WHB #414 nel titolo e includendo le seguenti informazioni:
  • Nome
  • Nome/URL del blog
  • URL del post
  • foto, 400px di larghezza

Wednesday, December 04, 2013

Black and White Wednesday #109

Urvashi from the Budding Homemaker is hosting this edition of Black and White Wednesday and this week I've taken advantage of the recent snowfall to explore the Barolo region and I'm sure you'll agree, that the vineyards look even more beautiful than usual.

Barolo© by Haalo

Monday, December 02, 2013

Weekend Herb Blogging #413 Hosting


This week it is lovely to welcome Ivy from Dolce Senza Zucchero as the host of 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
  • 9am Monday - Melbourne (Aus) Time
Send your posts to ricette AT dolcesenzazucchero.com
with WHB#413 in the subject line and the following details
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Attach a Photo: 400px wide

Saturday, November 30, 2013

Insalata Russa

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting both editions of Weekend Herb Blogging and this week I've made another Piemontese standard - Insalata Russa.

Insalata Russa is a cold salad of boiled potatoes, carrots and peas generously tossed through mayonnaise - in some versions you may see the addition of canned tuna - while a boiled egg garnish is quite common. A version I've particularly enjoyed has finely diced hard boiled egg whites lightly tossed through the salad.

insalata russa© by Haalo

Monday, November 25, 2013

Weekend Herb Blogging #412 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 erbeincucina.it
with WHB#412 as the subject and the following details
  • Your Name
  • Your Blog/URL
  • Your Post URL
  • A photo, 300 px wide

Wednesday, November 20, 2013

Black and White Wednesday #107

Simona from Briciole is hosting this edition of Black and White Wednesday and this week my subject is the historic Caffè Torino in Torino.

Caffè Torino© by Haalo

Founded in 1903, Caffè Torino is located on the corner of the stunning Piazza San Carlo. Step through those doors and you enter another world - with tuxedo clad waiters, it exudes charm and elegance. Drop in for a coffee and you will be overwhelmed with the choice of stunning patisserie while in the late afternoon for aperitivo, the bar counter is covered with platters of savoury delights.

Monday, November 18, 2013

Weekend Herb Blogging #411 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#411 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
  • 9pm Sunday - London Time
  • 10pm Sunday - Rome Time
  • 8am Monday - Melbourne Time


Saturday, November 16, 2013

Cotoletta all'albese

Cristina from La Cucina di Cristina is hosting both editions of Weekend Herb Blogging and with the truffle fair finishing this weekend I thought it appropriate to see it out with a lovely black truffle.

black truffle© by Haalo

Wednesday, November 13, 2013

Black and White Wednesday #106

Cinzia from Cindystar is hosting this edition of Black and White Wednesday and this week, it's a photo that should appeal to the meat lovers out there - a lovely steak, on the bone, of local Razza Piemontese beef.

steak© by Haalo

Tuesday, November 12, 2013

Lasagnone Ricciolone

la fabbrica della pasta gragnano© by Haalo

Gragnano in Naples is best known for its IGP pasta. The combination of long hours of sunlight and sea breezes produce the perfect drying climate for pasta. During one of the many food festivals in Alba, I managed to stock up on this terrific pasta and the one I'll be using today is the delightfully named lasagnone ricciolone.

lasagnone ricciolone© by Haalo

Monday, November 11, 2013

Weekend Herb Blogging #410 Hosting


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 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
  • 9am Monday - Melbourne Time
Send your posts to cucinadicristina AT gmail DOT com
with WHB#410 in the subject line and the following details:
  • Your name
  • Your Blog Name/URL
  • Your Post URL
  • A photo, 400px wide



Saturday, November 09, 2013

Wednesday, November 06, 2013

Black and White Wednesday #105

Sanhita from Pocket full of Spices is hosting Black and White Wednesday and my subject for this week is the wonderful Porcini.

porcini© by Haalo

It's easy at this time of the year to just focus on truffles but freshly picked Porcini also have an intoxicating aroma.

porcini amuse© by Haalo

This delightful work of edible art is an amuse of shaved raw porcini sat upon a light sponge - a true pleasure to behold and to eat.

Tuesday, November 05, 2013

Kamut Pancakes Redux

As I wrote in the earlier post, I have remade the pancakes using only Kamut flour and this was the result.

Kamut Pancakes© by Haalo

Even though I followed the exact same recipe, they have quite a different texture - fragile and spongy. While the originals were flexible, these will break if you try to roll or bend them.

They have a very light texture which is pleasant. Due to their delicate nature, you need to be careful when flipping them.

In future I would stick with the original 50-50 split.

Monday, November 04, 2013

Weekend Herb Blogging #409 Hosting


A new season of Weekend Herb Blogging begins and this week Carla Emilia from Un'Arbanella di Basilico is our host.

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
  • 9am Monday - Melbourne (Aus) Time

Send your posts to carlaemilia AT arbanelladibasilico.it
with WHB#409 in the subject line and the following details
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Attach a Photo: 400px wide

Weekend Herb Blogging #408 - Recap


Thank you all once again for joining in this week - we have a table full of delicious offerings. At the end of the recaps I'll announce the lucky winner of the prize - now don't go peeking!

Why don't we start with something for breakfast:

Sunday, November 03, 2013

Wednesday, October 30, 2013

Black and White Wednesday #104

Simone from Briciole is hosting Black and White Wednesday and this week my photo is a tribute to a beverage that's become somewhat of a late afternoon ritual while we're here in Italy - Negroni.

negroni© by Haalo

Tuesday, October 29, 2013

Kamut Pancakes

One of the things I enjoy doing while in Alba is being able to experiment with different flours from my "local" mill - Mulino Marino. While I can find a few products back in Melbourne, the price charged tends to put them out of my range for everyday use. I've previously used their Sapori Antichi and Sette Effe flours - this time I'm trying their Kamut.

kamut© by Haalo

Monday, October 28, 2013

Weekend Herb Blogging turns 8


I find it hard to believe but Weekend Herb Blogging turns eight and as always we mark this occasion with a new banner.


It truly is remarkable that this event still continues and for that I must thank everyone that takes part each week. Biggest thanks go to Brii  - who's unending enthusiasm and support is the engine that powers us all.

Thank you so much for our hosts who offer so willingly their time -

Simona - Lynne - Kris - Cinzia - Elena - Graziana - Marta - CristinaTerry - Simona - Lucia - Siri - Carla Emilia

Continuing with tradition, this week there will be a random prize draw and the books I've selected are



River Cottage Fruit Everyday and Slow Food L'Orto in Cucina

To join in this week remains as easy as always.

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

The post can be informative and/or include a recipe where your featured ingredient is a main ingredient of the dish. Posts can be written anytime during the week but they need to be sent to me by the deadline.

Send your posts to whb AT cookalmostanything.com with WHB#408 in the subject line and the following details:
  • Your name
  • Your Blog/URL
  • Your Post URL
  • A photo, 400px wide

Deadline for this week will be 9am Monday - Torino Time which means you'll have all of Sunday to get your email to me.

I look forward to receiving your delicious posts.

Saturday, October 26, 2013

Tomino con Tartufo Nero

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting both the Italian and English editions of Weekend Herb Blogging and with the truffle fair in full swing here in Alba I'm enjoying these lovely local black truffles.

black truffle© by Haalo

Wednesday, October 23, 2013

Black and White Wednesday #103

Lynne from Cafe Lynnylu is the hosting the Halloween edition of Black & White Wednesday and although some people are a bit scared of Gorgonzola, I think it's absolutely beautiful and extremely delicious.

gorgonzola© by haalo

Monday, October 21, 2013

Weekend Herb Blogging #407 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 erbeincucina.it
with WHB#407 as the subject and the following details
  • Your Name
  • Your Blog/URL
  • Your Post URL
  • A photo, 300 px wide

Saturday, October 19, 2013

Madernassa Pear and Gorgonzola Risotto

Simona from Briciole is hosting both the English and Italian editions of Weekend Herb Blogging and as I am back in my second home in Alba, it seems appropriate to feature a local ingredient - Madernassa Pears.

Madernassa Pears© by Haalo

Wednesday, October 16, 2013

Black and White Wednesday #102

Susan from The Well-Seasoned Cook is hosting this edition of Black & White Wednesday and this week I'm getting into the mood for my return to Italy with a generous plate of my mothers cappelleti.

cappelletti© by Haalo
Cappelleti

Monday, October 14, 2013

Weekend Herb Blogging #406 Hosting


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 particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Entries should be submitted by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 8am Monday - Melbourne (Aus) DS Time
Send your posts to simosite AT mac DOT com
with WHB#406 in the subject line and the following details:
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Attach a Photo: 400px wide

Wednesday, October 09, 2013

Black and White Wednesday #101

Urvashi from Budding Homemaker is the host of Black & White Wednesday and this week we're travelling on the Rue Monge - a street where there is plenty of food related stores to enjoy.

70_1254.png
Boucherie Parisienne

Monday, October 07, 2013

Weekend Herb Blogging #405 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
  • 8am Monday - Melbourne (Aus) Time

Send your entries to martarin AT alice.it
with WHB#405 in the subject line and the following:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 400px wide

Wednesday, October 02, 2013

Black and White Wednesday #100

Apples© by Haalo

Black and White Wednesday has reached a milestone - its 100th edition! Thanks must go to Susan for creating this event and to Cinzia for her continued management.

It has been wonderful to see people delve into this field of photography and each gallery highlights the many complexities and beauty of black and white photography. I look forward to next 100.

Monday, September 30, 2013

Weekend Herb Blogging #404 Hosting


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 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 cucinadicristina AT gmail.com
with WHB#404 in the subject line and the following details:
  • Your name
  • Your Blog Name/URL
  • Your Post URL
  • A photo, 400px wide

Monday, September 23, 2013

Weekend Herb Blogging #403 Hosting


This week we welcome Lucia from Torta di Rose as the host of 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#403 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, September 21, 2013

Monday, September 16, 2013

Abbecedario Culinario - Cyprus-Moussaka

Cyprus is the 13th stop on the Culinary Journey through Europe (L'Abbecedario Culinario della Comunità Europea) and I'm very pleased to announce that I will be hosting.


The history of Cyprus can be traced back to the Neolithic Period (around 10000BC) at the World Heritage Site of Khirokitia. By 1400BC Greek traders were well established, bringing their cultural influence to the island. It's said that the Goddess Aphrodite emerged from the waters off Cyprus between the towns of Limassol and Paphos.

Due to its favourable location, Cyprus has seen its share of invaders - from Alexander the Great, Cleopatra to Richard the 1st. In 1459 it was handed over to Venice and from 1571 it came under Ottoman rule. From 1878 it was placed under British administration until independence in 1960. Finally in 1974 after the Turkish invasion, the island was virtually split into two and remains divided to this day.

It is no surprise that with such a colourful history the cuisine of Cyprus shows its Greek, Syrian, Lebanese, Italian, French, Catalan and Turkish influences - so you are sure to find a dish to suit your tastes.

As part of this alphabetical culinary journey we have arrived at the letter M and the dish selected to represent Cyprus is Moussaka.

Moussaka is a layered dish of eggplant, potato and meat topped with a béchamel sauce. I always thought that Moussaka used lamb but apparently it is more traditional to use a mix of beef and pork. Since I'm a novice when it comes to Cypriot cuisine I've sought out expert advice and found the answer in the pages of Tessa Kiros' Falling Cloudberries - this recipe is the one used by Tessa's Aunt.

moussaka© by Haalo

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