Cook (almost) Anything at Least Once
Cook Almost Anything Blogspot. A blog focused on cooking with easy recipes for all tastes..
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Cook (almost) Anything at Least Once
A blog focused on cooking with easy recipes for all tastes.
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Kiwi Fruit Jam | Cook (almost) Anything at Least Once
Prepare the kiwi fruit: Peel the fruit and then cut into quarters and then cut these into thirds. You'll need to have around 400 grams of cut fruit for this recipe - around 8 kiwi fruit depending on t...
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Sfinci di San Giuseppe - Sicilian Doughnuts | Cook (almost) Anything at Least Once
Sfinci di San Giuseppe - Sicilian Doughnuts Sfinci di San Giuseppe are a speciality of Palermo, Sicily and are generally referred to as Sicilian Doughnuts. Traditionally, they would have been made o...
Cookalmostanything.blogspot.com news digest
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5 years
2019 has begun but we've come to the end of Menu Lib(e)ro. The wonderful Brii from Briggishome is hosting and for the last course, we are appropriately finishing with Liqueurs and digestives. I've chosen to make an old favourite - Vov!
The book I've used is a sentimental choice - it is actually the only cookbook my mother owned - the 1965 edition of Il nuovo Cucchaio d'Argento... -
5 years
Menu Lib(e)ro - Dessert and Ice Cream
Menu Lib(e)ro has reached the Dessert and Ice Cream stage and this time I am your host. For the next two weeks I look forward to devouring your icy treats - just leave a comment with a link to your recipe and I'll append it to this post.
When it came to choosing a book, one instantly came to mind - Giorgio Locatelli's Made In Italy.... -
5 years
Menu Lib(e)ro has reached the fruit course and Resy from Le tenere dolcezze di Resy is hosting. The fruit I've chosen is a local delight - Madernassa pears which originate from the Roero here in Piemonte.
They have the colour of autumn, with shades of russet brown - small in size but big in flavour, they are made to be cooked.... -
5 years
Un uomo dal bagno alla cucina is hosting Menu Lib(e)ro and we're up to side dishes and I'm serving up a very traditional plate of Fagioli nel 'fiasco"
The book I've chosen to use is Cucina Regionale from Il Cucchiaio D'argento
While this dish is traditionally made with cannellini or zolfini beans, I've chosen to use another white bean called Fagioli del Purgatorio (Purgatory beans)- they are smaller and thinner skinned....
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| Web host: | Google LLC |
| Registrar: | MarkMonitor Inc. |
| Registrant: | Google LLC |
| Updated: | June 29, 2023 |
| Expires: | July 31, 2024 |
| Created: | July 31, 2000 |
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