Cook (almost) Anything at Least Once

Six

2012-01-24T23:53:00.001+11:00

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

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.

Weekend Herb Blogging #318 Hosting

2012-01-23T22:41:00.002+11:00

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.

Blueberry Upside-Down Cakes

2012-01-21T16:06:00.002+11:00

Simona from Briciole is hosting both editions of Weekend Herb Blogging and this week I'm enjoying the summer season with some beautiful fresh blueberries.

Blueberries are one of those ingredients I seem to use frozen more than fresh - I don't know if that's because when I get the urge to make something with blueberries they aren't in season, or the more likely scenario, fresh blueberries are just too tasty and I eat them all before I get around to using them.

This time I resisted the urge and finally managed to make something - individual blueberry upside-down cakes!

Blueberry Upside-Down Cakes
[Makes 6 individual cakes]

300 grams blueberries, approx
Topping:
150 grams soft brown sugar
75 grams butter, cubed
Cake:
250 grams self-raising flour
1 teaspoon baking powder
125 grams raw caster sugar
150 grams melted butter, cooled
2 eggs, lightly beaten
80mls milk, approx

While you can make this as one large cake I've made 6 individual sized servings using souffle dishes (1 cup capacity). Line the base of the souffle dishes with circles of baking paper - this will help when it comes to turn the cake out.

Make the topping:
Place the butter and sugar in a pan and place over a medium heat - stir until the sugar has dissolved and the butter has melted and the mixture has amalgamated.

Portion out the topping between the dishes and then generously top this with fresh blueberries - try to make sure that the base is fully covered with blueberries.

Make the cake:
Sift the flour, baking powder and sugar into a bowl - pour in the cooled, melted butter followed by the lightly beaten eggs - stir and then add enough milk to form a spoonable batter.

Using an ice-cream scoop, portion out the batter between the dishes. Level the top with a palette knife and bake in a pre-heated 170°C for about 30 minutes or until golden and cooked through.

Let the cakes sit in the dish for a few minutes before unmoulding. If you like, serve with a little lightly whipped cream.

Weekend Herb Blogging #317 Hosting

2012-01-16T00:54:00.002+11:00

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

Carrot and Sunflower Seed Loaf

2012-01-14T15:38:00.057+11:00

Simona from Simona's Kitchen is hosting this edition of Weekend Herb Blogging and this week I'm taking another look at carrots.

I suppose along with onions and potatoes, carrots are one of those kitchen staples and there's rarely a day that goes by when I'm not using them. Most often they are relegated to supporting player but this week they are the star.

I've been meaning to get back into the bread making habit and as a way to ease myself back into it, I'm starting off with soda breads. I like the almost instant gratification - there's no waiting for yeast to activate or dough to rise - you basically make the dough and then bake it. The only drawback is that these are breads that are best enjoyed fresh and tend to go very hard very quickly.

However, the recipe that follows actually stays pleasantly soft even well into the second day - the secret, grated carrot added to the dough.

Carrot and Sunflower Seed Loaf
adapted from BBC Olive Magazine

350 grams plain flour
150 grams wholemeal plain flour
2 teaspoons bicarbonate of soda
sea salt
2 carrots, finely grated (about 150 grams)
50 grams sunflower seeds
300 grams plain yoghurt
½ cup milk, approx

Preheat your oven to 180°C placing an oven tray inside the oven to heat up as well. This will help to send heat to the underside of your loaf.

Sift together the plain and wholemeal flours and bicarb into a large bowl - crumble in a large pinch of sea salt and give it a little stir to mix through.

Sprinkle in the sunflower seeds and grated carrot and stir again so that the carrots are evenly spread through the flour. Make a well in the center and add the yoghurt and half the milk - stir this through and then continue adding the milk until it forms a slightly sticky dough. It's important that you don't work this too much or you'll end up with a rock like result.

Tumble this out onto a floured board and gently bring it together to form a ball. Slash the top to form a cross and carefully place the loaf on baking paper.

Place the baking paper on the preheated tray and bake for about 30-40 minutes or until golden and cooked through.

Let it cool slightly on a wire rack before eating.

This bread has a fabulous crust and as mentioned earlier, stays moist. If you want a sweeter flavour, use a thick vanilla flavoured yoghurt.