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elegance.
WEEKEND HERB BLOGGING #396 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. WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 HAZELNUT AND COFFEE CAKE 250 grams plain flour 2 teaspoons baking powder 220 grams melted butter, cooled 3 eggs, separated 200 grams raw caster sugar 3/4 cup brewed coffee 80 grams ground hazelnuts Sift the flour and baking powder together and set to one side. Place the egg whites into a bowl and beat until stiff peaks form - set to one side. 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. 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 andelegance.
WEEKEND HERB BLOGGING #396 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. WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: WATTLE Hi Johanna - thanks so much for the info about Harvey Nichols. I do get emails about sourcing the seeds and now I have some place for england - Herbie's is an excellent brand and they do have a qualityrange.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: CHERRY Haalo, I'm drooling all over the keyboard. lol I love cake recipes that call for yogurt, they're so moist and tender! I've heard the semolina does the same thing. I made one yogurt cake once and put raspberries in it, the way you didwith the cherries.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: PLUM My plum trees have all just finished blossoming - another, oh, 4 months or so and I can make this lovely tartwith French plums! I hope they and it is as pretty as yours! WEEKEND HERB BLOGGING #396 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. WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
HAZELNUT AND COFFEE CAKE 250 grams plain flour 2 teaspoons baking powder 220 grams melted butter, cooled 3 eggs, separated 200 grams raw caster sugar 3/4 cup brewed coffee 80 grams ground hazelnuts Sift the flour and baking powder together and set to one side. Place the egg whites into a bowl and beat until stiff peaks form - set to one side.PANCH PHORA
Panch Phora (also known as Panch Phoran, Panch Phoron, Panch Puran, Panch Puram, Punch Puram and Bengali Five-spice!) is an Indian spice blend made up of equal quantities of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds. 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
WEEKEND HERB BLOGGING #396 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. WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
HAZELNUT AND COFFEE CAKE 250 grams plain flour 2 teaspoons baking powder 220 grams melted butter, cooled 3 eggs, separated 200 grams raw caster sugar 3/4 cup brewed coffee 80 grams ground hazelnuts Sift the flour and baking powder together and set to one side. Place the egg whites into a bowl and beat until stiff peaks form - set to one side.PANCH PHORA
Panch Phora (also known as Panch Phoran, Panch Phoron, Panch Puran, Panch Puram, Punch Puram and Bengali Five-spice!) is an Indian spice blend made up of equal quantities of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds. 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: PLUM My plum trees have all just finished blossoming - another, oh, 4 months or so and I can make this lovely tartwith French plums! I hope they and it is as pretty as yours! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: CHERRY Haalo, I'm drooling all over the keyboard. lol I love cake recipes that call for yogurt, they're so moist and tender! I've heard the semolina does the same thing. I made one yogurt cake once and put raspberries in it, the way you didwith the cherries.
WEEKEND HERB BLOGGING #396 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. WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
HAZELNUT AND COFFEE CAKE 250 grams plain flour 2 teaspoons baking powder 220 grams melted butter, cooled 3 eggs, separated 200 grams raw caster sugar 3/4 cup brewed coffee 80 grams ground hazelnuts Sift the flour and baking powder together and set to one side. Place the egg whites into a bowl and beat until stiff peaks form - set to one side. 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.post WEEKEND HERB BLOGGING #396 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. WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
HAZELNUT AND COFFEE CAKE 250 grams plain flour 2 teaspoons baking powder 220 grams melted butter, cooled 3 eggs, separated 200 grams raw caster sugar 3/4 cup brewed coffee 80 grams ground hazelnuts Sift the flour and baking powder together and set to one side. Place the egg whites into a bowl and beat until stiff peaks form - set to one side. 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.post 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.post COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: PLUM My plum trees have all just finished blossoming - another, oh, 4 months or so and I can make this lovely tartwith French plums! I hope they and it is as pretty as yours! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: CHERRY Haalo, I'm drooling all over the keyboard. lol I love cake recipes that call for yogurt, they're so moist and tender! I've heard the semolina does the same thing. I made one yogurt cake once and put raspberries in it, the way you didwith the cherries.
HAZELNUT AND COFFEE CAKE 250 grams plain flour 2 teaspoons baking powder 220 grams melted butter, cooled 3 eggs, separated 200 grams raw caster sugar 3/4 cup brewed coffee 80 grams ground hazelnuts Sift the flour and baking powder together and set to one side. Place the egg whites into a bowl and beat until stiff peaks form - set to one side. 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. 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 andelegance.
WEEKEND HERB BLOGGING #396 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. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.post COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: ONE YEAR Thanks Jacelyn - I'm looking forward to the next year! Thanks Cindy - it's easy to stay inspired surrounded by such greatpeople.
Thanks Lisa - I will do my best!Thanks Neil!
Thanks Trig - you have me all misty for my black background Thanks Sam - i think one blog year is equal to 7 dog years ;) Thanks Karen for all your COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
HAZELNUT AND COFFEE CAKE 250 grams plain flour 2 teaspoons baking powder 220 grams melted butter, cooled 3 eggs, separated 200 grams raw caster sugar 3/4 cup brewed coffee 80 grams ground hazelnuts Sift the flour and baking powder together and set to one side. Place the egg whites into a bowl and beat until stiff peaks form - set to one side. 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. 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 andelegance.
WEEKEND HERB BLOGGING #396 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. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.post COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: ONE YEAR Thanks Jacelyn - I'm looking forward to the next year! Thanks Cindy - it's easy to stay inspired surrounded by such greatpeople.
Thanks Lisa - I will do my best!Thanks Neil!
Thanks Trig - you have me all misty for my black background Thanks Sam - i think one blog year is equal to 7 dog years ;) Thanks Karen for all your COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MOCHA Thanks Cheryl - the cases are made by Novacart and are their smallest panettone cases (6cm/2 3/8 inches diameter and 5cm/2 inches high). Try the Novacart USA site for ordering - they are listed as Round Panettone P Series item number P60. You don't need to put these in a pan as they are quite rigid and willstand on their own.
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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. WEEKEND HERB BLOGGING #262 HOSTING This week we welcome back Rachel from The Crispy Cook as our host of Weekend Herb Blogging. The rules are simple - post about any herb, fruit, nut, seed, 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 therecipe.
WEEKEND HERB BLOGGING #396 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. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: WEEKEND I actually just cooked some of these tonight! I got the recipe from an italian cookbook and whipped them up with my mother using some zukker flowers from the garden. The recipe for the batter in the book called for a mixture of breadcrumbs soaked in milk, parsley and anchoivie filiets, but we substituited some left over broiled whitefish and it was a hit.I will say it can
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: CHERRY Haalo, I'm drooling all over the keyboard. lol I love cake recipes that call for yogurt, they're so moist and tender! I've heard the semolina does the same thing. I made one yogurt cake once and put raspberries in it, the way you didwith the cherries.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: WATTLE Hi Johanna - thanks so much for the info about Harvey Nichols. I do get emails about sourcing the seeds and now I have some place for england - Herbie's is an excellent brand and they do have a qualityrange.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: CHERRY Anon - if it's okay for US cookbooks and magazines to ignore most of the world that uses metric, I consider it fair if I respond in kind. Metric isn't rocket science and all of these measurements can easily be converted to ounces or teaspoons if you bothered to look. 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. WEEKEND HERB BLOGGING #396 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. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: WEEKEND I actually just cooked some of these tonight! I got the recipe from an italian cookbook and whipped them up with my mother using some zukker flowers from the garden. The recipe for the batter in the book called for a mixture of breadcrumbs soaked in milk, parsley and anchoivie filiets, but we substituited some left over broiled whitefish and it was a hit.I will say it can
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: ONE YEAR Thanks Jacelyn - I'm looking forward to the next year! Thanks Cindy - it's easy to stay inspired surrounded by such greatpeople.
Thanks Lisa - I will do my best!Thanks Neil!
Thanks Trig - you have me all misty for my black background Thanks Sam - i think one blog year is equal to 7 dog years ;) Thanks Karen for all your COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.post 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. WEEKEND HERB BLOGGING #396 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. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: WEEKEND I actually just cooked some of these tonight! I got the recipe from an italian cookbook and whipped them up with my mother using some zukker flowers from the garden. The recipe for the batter in the book called for a mixture of breadcrumbs soaked in milk, parsley and anchoivie filiets, but we substituited some left over broiled whitefish and it was a hit.I will say it can
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: ONE YEAR Thanks Jacelyn - I'm looking forward to the next year! Thanks Cindy - it's easy to stay inspired surrounded by such greatpeople.
Thanks Lisa - I will do my best!Thanks Neil!
Thanks Trig - you have me all misty for my black background Thanks Sam - i think one blog year is equal to 7 dog years ;) Thanks Karen for all your COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.postPANCH PHORA
Panch Phora (also known as Panch Phoran, Panch Phoron, Panch Puran, Panch Puram, Punch Puram and Bengali Five-spice!) is an Indian spice blend made up of equal quantities of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds. 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. WEEKEND HERB BLOGGING #396 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. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: WEEKEND I actually just cooked some of these tonight! I got the recipe from an italian cookbook and whipped them up with my mother using some zukker flowers from the garden. The recipe for the batter in the book called for a mixture of breadcrumbs soaked in milk, parsley and anchoivie filiets, but we substituited some left over broiled whitefish and it was a hit.I will say it can
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: ONE YEAR Thanks Jacelyn - I'm looking forward to the next year! Thanks Cindy - it's easy to stay inspired surrounded by such greatpeople.
Thanks Lisa - I will do my best!Thanks Neil!
Thanks Trig - you have me all misty for my black background Thanks Sam - i think one blog year is equal to 7 dog years ;) Thanks Karen for all your COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.post 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. 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 andelegance.
BREAKFAST ORANGE CAKE When I first spotted this recipe by Philippe Mouchel for a "Breakfast Orange Cake" I knew that I was going to make it.Surprisingly, it wasn't because the idea of having a cake for breakfast seems awfully naughty and just the type of thing I'd do. WEEKEND HERB BLOGGING #396 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. COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: HOLY if you're a lover of goat cheese or just trying it out for the first time, you "must" do youself a favour and try 'red hill cheeses'! they have a magnificent range and the major favourite is the camembert style called "misty valley"-wow how wonderful this cheese is- at whatever maturation level its at, it is sublime-from its youngest and more subtle stage to its mature more pungent and COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: WEEKEND I actually just cooked some of these tonight! I got the recipe from an italian cookbook and whipped them up with my mother using some zukker flowers from the garden. The recipe for the batter in the book called for a mixture of breadcrumbs soaked in milk, parsley and anchoivie filiets, but we substituited some left over broiled whitefish and it was a hit.I will say it can
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned outperfect.
COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: MUNG this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: SWEET AMAZING! these were truly delicious. They were still crisp even though they weren't fried. Thanks for the recipe. Anonymous noreply@blogger.com tag:blogger.com,1999:blog-20759216.post-2579473054470890241 2008-08-05T15:11:00.000+02:00 2008-08-05T15:11:00.000+02:00 COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: ONE YEAR Thanks Jacelyn - I'm looking forward to the next year! Thanks Cindy - it's easy to stay inspired surrounded by such greatpeople.
Thanks Lisa - I will do my best!Thanks Neil!
Thanks Trig - you have me all misty for my black background Thanks Sam - i think one blog year is equal to 7 dog years ;) Thanks Karen for all your COMMENTS ON COOK (ALMOST) ANYTHING AT LEAST ONCE: A GOOD A very luxurious start indeed! pigpigscorner https://www.blogger.com/profile/13049039101703360576 noreply@blogger.com tag:blogger.com,1999:blog-20759216.postPANCH PHORA
Panch Phora (also known as Panch Phoran, Panch Phoron, Panch Puran, Panch Puram, Punch Puram and Bengali Five-spice!) is an Indian spice blend made up of equal quantities of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds.* Home
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