Roasted Rhubarb with Rice Pudding

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting Weekend Herb Blogging and this week I have a winter favourite - Rhubarb

Black and White Wednesday #95

Black and White Wednesday restarts after its summer break and this week Deepali Jain from Lemon in Ginger is hosting.

The photo is from my time in Bologna at the Mercato di Mezzo.


The deal

Weekend Herb Blogging #399 Hosting

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 erbeincucina DOT it
with WHB#399 as the subject and the following details

• Your Name
• Your Blog/URL
• Your Post URL
• A photo, 300px wide

Apple and Inca Berry Muffins

Simona from Briciole is hosting both editions of Weekend Herb Blogging and this week I'm experimenting with a new ingredient - Inca Berries!

Weekend Herb Blogging #398 Hosting

This week Simona from Briciole 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 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
• 7am Monday - Melbourne (Aus) Time

Send your posts to simosite AT mac DOT com
with WHB#398 in the subject line and the following details:

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

Grilled Castelfranco Radicchio

Lynne from Cafe Lynnylu is hosting this edition of Weekend Herb Blogging and this week I have an Italian heirloom vegetable - Castelfranco Radicchio.

Weekend Herb Blogging #397 Hosting

This week Lynne from Cafe Lynnylu will be hosting 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.

Entries should be submitted by:

• 3pm Sunday - Utah Time
• 10pm Sunday - London Time
• 11pm Sunday - Rome Time
• 7am Monday - Melbourne (Aus) Time

Send your posts to lynnylu AT gmail.com
with WHB#397 in the subject line and the following details:

• Your name
• Your Blog/URL
• Your Post URL
• Please include a photo sized:400px wide

Don't forget that the Italian edition of Weekend Herb Blogging is hosted this week by Brii from Briggishome.

Weekend Herb Blogging #396 - Recap

It's summer holidays in the northern hemisphere so thank you for joining in with Weekend Herb Blogging this week. This is my first time hosting the Italian version so please forgive my dodgy Italian - you'll find the English recap first followed by the Italian.

Brussels, Bacon and Sriracha

I'm sticking with a brassica for this edition of Weekend Herb Blogging - brussels sprouts to be precise and I'm experimenting with a David Chang inspired dish. Now the original is a stir fried dish of brussels, bacon and his kimchi but for this version, I've used another of those "lurking in the back of the fridge" finds - Sriracha.



Brussels, Bacon and Sriracha

brussels sprouts
bacon, cut into lardons
sriracha sauce

I've not given any quantities because this really is something that you make to suit your own taste - add as much or as little bacon as your like, same goes for the sriracha.

Prepare the brussels sprouts by removing the tough outer leaves and then cutting them in half, or quarters if they large. Steam these for a couple of minutes just enough to soften them slightly.

Dry fry the bacon until crisp, remove the bacon with a slotted spoon leaving the fat behind. Tumble in the sprouts and sauté until browned - return the bacon to the pan to reheat and then squeeze in a little sriracha. Continue tossing and turning the mixture until warmed through.

Scoop out into a bowl and then squeeze over with a little more sriracha to taste.

Serve this as a side or enjoy as a quick snack.

Don't forget, I'm hosting Weekend Herb Blogging and there's still time to join in.

Send your posts to haalo AT cookalmostanything.com
with WHB#396 in the subject line and the following details:

• Your name
• Your Blog Name/URL
• Your Post URL
• A photo, 400px wide

Weekend Herb Blogging #396 Hosting

This week it gives me great pleasure to host 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#396 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 #396 nel titolo e includendo le seguenti informazioni:

• Nome
• Nome/URL del blog
• URL del post
• foto, 400px di larghezza
  

Roasted Cauliflower with Tahini

Cristina from La Cucina di Cristina is hosting both the English and Italian editions of Weekend Herb Blogging and this week I've returned to my favourite brassica - Cauliflower.

Steamed Golden Syrup Pudding

The European Community Culinary ABC has crossed the channel and reached England where our host for this trip is Alex from Food 4 Thought.

Even if I wasn't married to an Englishman, I would still say that the English probably make the best, if not the most comforting desserts. On quizzing Paalo of his favourite, Steamed Golden Syrup Pudding was his immediate response.



Steamed Golden Syrup Pudding
[Serves 2 if you're greedy!]

60 grams softened butter
60 grams icing sugar
finely grated lemon zest
1 egg, room temperature, lightly whisked
60 grams sifted self-raising flour
milk
Golden Syrup
Beat the butter and sugar until thick and creamy. Whisk in the zest followed by the egg, a little at a time until fully incorporated.

Use a spatula to gently fold in the flour and then drizzle in enough milk to form a soft, spoonable batter.

Butter a 2 cup pudding bowl and cut out a baking paper disc to fit on the bottom (this just makes it easier to remove the pudding) - pour in a couple of generous tablespoons of golden syrup.

Carefully top the syrup with the batter - smoothing the surface with the back of a spoon. Cover with baking paper and secure with string or silicone ban.

Place in a steamer and steam for about 30 minutes or until cooked through - it should feel light and spongy to the touch and the sides should come easily away from the bowl.

Let it sit for a few minutes before turning out onto a serving dish. Serve while it's still warm, perhaps with a little clotted cream on the side.