Skip to main content

The Versatile Blogger Award




Yesterday I received this Versatile blogger award from Amritha of AK's Vegetarian Recipe World. I have never received one of these, and I wasn't sure how it worked, but I thought that it is a sweet idea, like exchanging little virtual presents among us bloggers! So thank you Amritha, I will now pass the award to 10 more bloggers (in random order) that I got to know on Only Recipes.

(A fine blog... and one of my first followers - own you this one Yari!)

(all three, thank you for sharing your Indian Vegetarian recipes, I'll learn to mix spices one day, I am sure!!)
(French Cuisine seems more approachable with you, even for a vegetarian!)

6. Rosemary of A Mouse on the Table
(Super cute ideas, and then she comes form my own town hehehehe!)

7. Barbara of Dish 'n' That
(You have to like people who talk about books!!!)

8. Apu - Annarasa Essence of Food
Apu, your blog is really versatile :-)

9. Manu of Cooking Manu
(Versatile AND you manage to write in two languages!!!)

10. Barbara of La Cucina di Barbara
(a Mediterranean Dahl deserve an Award!!!!)

I could have given out many more, but the limit is 10, so please collect yours (I'll guess you can just copy and paste - like I did) and pass it to other 10 people (no rush, do it in your own time). You can also copy and paste this message (just change the names :-)) if it makes easier!

Ciao
Alessandra
Labels:

Comments

  1. RachanaNovember 18, 2010 at 10:48 AM

    Ciao Alessandra,

    Congratulations to you and thanks a lot for sharing this award with me.

    Cheers,
    Rachana

    ReplyDelete
  2. Barbara GFNovember 18, 2010 at 10:56 AM

    Grazie, Alessandra!

    ReplyDelete
  3. AnonymousNovember 18, 2010 at 6:40 PM

    Wow, grazie Alessandra! Sono onorata già del solo fatto che tu mi abbia pensata...! Bacioni
    Rosemary

    ReplyDelete
  4. pommes cannellesNovember 18, 2010 at 9:36 PM

    Thank you very much Allessandra for this award.
    I hope to continue to offer French recipes simple and good.
    I am very happy to know you
    thank you again
    A bientôt !

    ReplyDelete
  5. UnknownNovember 19, 2010 at 12:43 AM

    Thank you very much for sharing this with me!
    ciaociao
    Barbaraxx

    ReplyDelete
  6. DailyChefNovember 19, 2010 at 7:00 AM

    Congratulations Alessandra! Well deserved!

    ReplyDelete
  7. AJNovember 19, 2010 at 8:53 AM

    Congrats Alessandra!! Thanks for passing it on to me - adding it to my slideshow!!

    ReplyDelete
  8. UnknownNovember 19, 2010 at 4:12 PM

    Congrats on ur well deserved award and thanks very much for sharing with me...

    Keep up the good work...

    ReplyDelete
  9. YariDecember 11, 2010 at 2:25 AM

    A bit late... Thanks for the award!

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more