Welcome to Cookbook Countdown!
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
***
***
How Honey & Co came about >HERE<
About Honey & Co ~ introduction video HERE
Their five important Middle Eastern cooking ingredients video HERE
More on Honey & Co >HERE<
About: Honey & Co's Food From the Middle East book
About: Honey & Co's The Baking Book
How Honey & Co came about >HERE<
About Honey & Co ~ introduction video HERE
Their five important Middle Eastern cooking ingredients video HERE
More on Honey & Co >HERE<
About: Honey & Co's Food From the Middle East book
About: Honey & Co's The Baking Book
***
served it cold with ricotta cheese,
(stored bought - lazy like Itamar! although Sarit gave a detailed method
of making your very own ricotta, maybe next time)
a lightly dressed green salad in place of lamb's ears,
garnished with honeyed toasted hazelnuts!
Pages 134-135 of Honey & Co's Food from the Middle East
***
Announcement!
Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!
***
***
3 comments:
Hi Emily,
You should try to make the ricotta one of these days! Fun and very satisfying, and yummy too! The poached quince in salads looks good!
When I find the cheesecloth I bought from the shop in PJ old town you recommended, I sure will! :)
this would be great with the tea on a hot day.
Post a Comment