[cliccare il link per andare direttamente al raccolto della edizione italiana di WHB]
As the host of last week's edition of WHB, I am pleased to present an interesting set of posts submitted by bloggers from various countries. For each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description that summarizes it, a teaser that invites you to follow the link to read the relevant post. Follow me: it will be an interesting tour.
Marija of Palachinka shares with us Homemade Soy Milk
If "you do drink soy milk, wouldn’t you love to make it at home? My family’s been making it homemade for almost 10 years... it’s been an acquired taste for me, but now, I can say that I truly love it."
Cinzia of Cindystar prepared Apple and Raisin Pudding
"Probably the first vegan and sugar-free dessert I have ever tasted in my life... It is not that sort of sweet we are used to (that kind of sugar sweetness, whatever it is, caster or cane)."
Janet of The Taste Space prepared a Simple Mushroom and Leek Mixed Grain Skillet
"After the vegetables brown and begin to caramelize slightly, cooked grains get dumped in for a complete meal. No dressing, no broth."
Claire of Chez Cayenne baked Vegan Broccoli Cornbread
"I was able to give my vegan version a rich texture with pureed tofu and just the right amount of canola oil... The third time, I added some sage. That warmed up the flavor perfectly."
Haalo of Cook (almost) Anything at Least Once made a Greek-inspired Chilled Cucumber and Yogurt Soup — "This week my focus has been on trying to keep cool. I'm recreating a lovely soup I enjoyed over the summer at one my favourite spots."
Brii of Briggishome prepared Orange Marmalade without Sugar
"The recipe I’m sharing comes from an old Italian cookbook Pellegrino Artusi. Mine was a gift from Iris, my beloved Mother-in-law. Of course, my procedure is completely different from the original recipe."
Susan of The Well-Seasoned Cook baked Welsh Currant Griddle Cakes
"These ancient-in-origin Welsh tea cakes are the easiest treat I've ever made, unequivocally foolproof. You don't even have to turn on the oven... There is something to be said for licking one's wounds with some tea and sweet sympathy."
Simona of briciole (your host for this week) prepared Burnt Wheat Orecchiette with Broccoli
"A strikingly colored pasta deserves a strikingly colored accompaniment. This broccoli variety loses its purple hue when cooked, but it turns into a brilliant green that offers a nice contrast to the dark pasta."
A heartfelt Thank you! to all who contributed to the event. Brii of briggishome is currently accepting submissions for this week's edition of Weekend Herb Blogging. You can always look ahead to who's hosting on this page. And if you are new to the event or need a reminder, the rules for participating are detailed on this page.
A final thank you to Haalo of Cook (almost) Anything at Least Once, who organizes the event started by Kalyn of Kalyn's Kitchen. It gives me special pleasure to be part of an established tradition that links so many food bloggers around the world.
[jump to Comments]
Weekend Herb Blogging #374: il riepilogo
Come ospite dell'edizione di Weekend Herb Blogging della scorsa settimana, ho l'onore di presentare dei bellissimi post. Per ognuno, specifico i dati ufficiali (autore, nome del blog e titolo del post) e poi aggiungo una citazione o breve descrizione che riassume il post, un assaggino che vi invita a seguire il link per andare a mangiare leggere il resto.
Kris di Tutto a occhio ha preparato Cestini di polenta con cavoli e broccoli
"Se volete sformare perfettamente i cestini dovete farli raffreddare, se invece volete mangiarli caldissimi lasciateli nello stampino e magari serviteli dentro una ciotolina come ho fatto io."
Cinzia di Cindystar ci offre Budino (coppetta) di mele e uvetta
"Il primo dolce vegan e senza zucchero assaggiato a Cascina Rosa (e probabilmente anche il primo in vita mia :-), preparato dallo chef Giovanni Allegro... Una ricetta che risulta salutare anche per chi deve seguire una dieta speciale."
Lucia di Torta di rose ha preparato Gnocchi verdi di ricotta
"In questo periodo dell’anno gli spinaci possono essere sostituiti con delle tenere bietole, ma questi gnocchi si preparano anche in estate e si possono condire con un leggerissimo sughetto fatto con pomodoro fresco e profumato con qualche foglia di menta o di basilico."
Simona di briciole presenta Orecchiette di grano arso coi broccoli
"Una pasta dal colore particolare merita un accompagnamento dal colore particolare. Questa varietà di cavolo broccolo perde il colore viola quando viene cotta, ma diventa di un verde brillante che offre bel contrasto al grigio della pasta."
Grazie di cuore a tutti coloro che hanno contribuito all'evento. Questa settimana l'ospite di WHB è Kris di Tutto a occhio. Se volete saperne di più sull'evento potere andare su questa pagina. Qui invece trovate chi ospita e le raccolte delle edizioni passate.
Un ringraziamento finale ad Haalo di Cook (almost) Anything at Least Once, che organizza la versione "madre" dell'evento creato da Kalyn di Kalyn's Kitchen e a Brii di briggishome che organizza la versione italiana. È bello far parte di una tradizione che unisce da tanto tempo food bloggers in tutto il mondo.
Great roundup! I love all the quotes you pulled from the blog posts.
Posted by: Claire | March 11, 2013 at 03:02 PM
what a beautiful round-up, Simona!
Posted by: [email protected] | March 11, 2013 at 03:38 PM
Great recap, lovely recipes, thanks so much for hosting and see you next WHB! :-)
Grazie ancora per l'ospitalità e al prossimo WHB!
Posted by: cinzia | March 11, 2013 at 11:59 PM
Another lovely and interesting round up.
Thank you for hosting, Simona
Bis Bald!
:-)
baciusssss
Posted by: brii | March 12, 2013 at 06:49 AM
Thank you, everybody! I am glad you enjoyed the roundup.
Posted by: Simona Carini | March 12, 2013 at 10:56 AM
splendido roundup! e che foto!! next time I will try to participate too. baci, Barbara
Posted by: My Italian Smörgåsbord | March 13, 2013 at 04:35 AM
Ah...thank you, Simona. I am craving those "little ears" pasta with broccoli now. And no broccoli among all my produce. : {
Thank you for hosting WHB!
Posted by: Susan | March 13, 2013 at 08:38 AM
Grazie Barbara. Ci sara' sicuramente un'altra occasione.
You are welcome, Susan. They are cute, aren't they. I am into a pasta-making streak and you'll soon see something more in that department.
Posted by: Simona Carini | March 13, 2013 at 01:29 PM
A beautiful round-up with so many delicious recipes.
Posted by: Ivy | March 14, 2013 at 12:50 AM
Thank you, Ivy!
Posted by: Simona Carini | March 19, 2013 at 05:12 PM