If you are looking for recipes to celebrate Valentine’s Day, look no further! In this Weekend Herb Blogging #370 roundup, a full meal or a dessert social awaits you. A breakfast roasted applesauce lassi, three tantalizing desserts-two rich and lovely chocolate desserts along with a crispy sweet fried Italian pastry, a tangy blood orange salad dressing and a spice rubbed roasted chicken. Read on for a glimpse into the world of these talented cooks and photographers.
“It’s Carnival time and as usual, we always delight us with some typical sweet Italian pastry that’s specially made for this occasion-sweet deep-fried pastry”….. And I love to share it with friends as well, it’s almost a tradition for us to gather and enjoy a day of frying and chatting, making huge baskets of galani to bring home and make the family happy—.”
“It might be comforting to know that there are no sweets in the house. However, I know that isn’t true. I just need to be more creative. There are sweets that just need to be discovered. —–A super simple recipe—rich and fudgy, these bites delivered. I loved that it made a small batch and each piece was satisfying.”
“I’ve been making kefir at home for 13 months now. I prepare it in various ways, in particular to prepare lassi for my husband’s breakfast (colazione), strawberry or peach lassi.—— One day that I had no suitable fruit available, I decided to use roasted applesauce. The result was applauded and therefore, this has become the classic winter lassi.”
“—with Valentine’s Day occurring next week, something a bit sweet and decadent seems to be in order. For me, I’ve found the answer in these gooey raspberry brownies.”
“The magenta-maroon juice, made pale with cream, sparked with surprising distinction, holding its own against the bold vinegar, mustard and raw alliums. That the recipe pulled together in a matter of minutes, made it all the more attractive. Blood simple, I call it.”
“An exotic rub permeates this plump, juicy roasted chicken served on a bed of cumin-spiced rice with sautéed Brussels sprouts, carrots and golden raisins. Freshly ground black pepper and sweet paprika form the base of the Baharat rub with cumin, coriander, cloves, cinnamon and cardamom rounding out the flavors.“
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