Weekend Herb Blogging #151 - Recap

There's not long to go until Weekend Herb Blogging celebrates its Third Anniversary and in previous years we have voted on our favourite herb and then our favourite vegetable.

Unfortunately I campaigned too late for Potato last year and Tomato somehow managed to win - I'm sure there were some shady dealings going on with lettuce, arugula and cucumber, I mean tomato isn't even a real vegetable.

So just in case we'll be selected our favourite fruit, I thought I might just jump the gun and cover all bases.




Without further ado, time to recap the fascinating entries for this week and you'll find that I have grouped them by their featured ingredient or where more than one ingredient is used, by the dish made.


Assam Laska

In New York, Lesley from Beachlover's Kitchen treats us to Assam Laska - Spicy and Sour Fish Noodle Soup


The distinctive flavour of this Assam Laska comes from Tamarind but as Lesley explains even if you can't make this base from scratch there is a handy alternative to give it that authentic flavour.


Basil

Grilled Zucchini Lasagne with Italian Sausage, Tomato and Basil Sauce


WHB founder Kalyn from Kalyn's Kitchen shows us that you don't need pasta to make an utterly delectable lasagne. Here she's used grilled zucchini rounds and layered them with her sausage and marinara basil sauce and a mix of cottage cheese, mozzarella and pecorino.


Bitter melon

In Manilla, Ning from Heart and Hearth makes a Bitterless Bittermelon Salad - Ampalaya Salad


If you've been unsure of bitter melon because of its bitterness than this post is for you. Ning explains her relationship with the flavour and her quest to find an easy way to eliminate that bitter taste. She also gives handy tips on choosing bitter melon. Once you read Ning's method of removing that bitter taste you too can make and enjoy her bitter melon salad.


Burdock Root

In Chicago, Jude from Apple Pie, Patis, and Pâté makes Kinpira Gobo - Stir-Fried Spicy Burdock Root


It's not an "anaemic carrot" - it's Burdock and Jude features this uncommon root in a stir fry using Japanese techniques and flavours - sake, soy and shichimi togarsashi. The finishing touch is a sprinkling of toasted white sesame seeds.


Butternut Pumpkin/Squash

In Mountain View, CA Maggie is The Salad Girl and has made Butternut Squash with Carrots and Basil


The colours of autumn are alive on this plate. Maggie's intriguing dressing for this dish uses apple cider vinegar, garlic, lemon juice, cinnamon, cumin, chilli powder, sesame oil as well as a generous handful of fresh basil leaves. It's tossed through a mix of steamed butternut squash, carrot and garlic.


Caper

From Vancouver, js and ts of [eatingclub] Vancouver make Caper Salad


ts draws on inspiration from a fellow blogger to make this Caper Salad - a simple mix of boiled potatoes, capers, garlic, vinegar, red onions, chives, oregano and olive oil, mashed together it's served at room temperature. Just reading the description makes my mouth water.


Chanterelles

Cook's Sister!, Jeanne from London prepares Pork Medallions in a Creamy Chanterelle Sauce


Jeanne has been sick with the flu all weekend so I'm sure you'll join me in sending well wishes her way. She's managed to champion through and post about her first experience with Chanterelle mushrooms. I can understand Jeanne's excitement over them - where's my knife and fork when I need them?


Chard

Becke is the Columbus Foodie and offers up Crustless Swiss Chard Quiche


This is Becke's first recipe using Chard and reading just how quickly this quiche disappeared, it's no surprise to find that it will be made again. Both the stems and leaves are used along with onion, shredded cheese, eggs and milk.


Cilantro/Coriander

Pam from Sidewalk Shoes whips up Cilantro Lime Sour Cream



There's an usual ingredient in this flavoured Sour Cream - it's not the cilantro or cumin or lime - you'll just have to check out Pam's post to find out.


Cheryl from Gluten Free Goodness prepares a gluten free and vegan dish of Salsa Mole


A glut of tomatoes led Cheryl to make this salsa mole - a mix of avocado, tomatoes, sweet pepper, shallot, cumin, cayenne, lime and fresh cilantro.


Curry Pastes

Graziana from Erbe in Cucina (Cooking with Herbs) treats us to a trio of Curry Pastes


Graziana not only supplies us with a basic curry paste she also shows just how easy it is to whip up these trio of classic curries - Thai Red, Thai Green and Thai Yellow - it's like a traffic lights of curry!


Dill and Parsley

Fellow Victorian, Pam from The Backyard Pizzeria creates grand final worthy Dill and Parsley Pots


Pam and I can commiserate on the various misfortunes of our respective teams this year but we can all join together to enjoy this delightful dish. A pesto is made using spring onions, pecans, dill, parsley and lemon juice and it's then mashed into persian feta to create these herb spiked cheese pots. Pass the crackers please!


Finger Lime

Sydneysider Anna from Morsels and Musings gives us something to cheer about, Finger Lime Martini


I do adore finger limes but I have nothing but problems trying to find them so I'm over the moon to see Anna's. If finger limes draw a blank for you, then all the answers to this intriguing native fruit can be found in her post.


Mushrooms

Dee from Choos and Chews whips up a Lemony Three Mushroom Pasta


There's a plethora of mushroomy goodness in Dee's post but she settles on three - dried porcini, field and button mushrooms to form the heart of her pasta sauce.


From Surrey, Valentina from Trembom - English Version creates an Open Lasagne of Mushroom and Spinach


Valentina not only manages her Spanish site Trembom but also does it all again in her english site. If that isn't enough, Valentina will also be hosting next weeks WHB! For this dish, Valentina takes sheets of lasagne that have been cooked off with a little ras el hanuout and alternatively covers them with mushrooms and spinach - parmesan finishes the dish.


Purslane

Burcu from Almost Turkish Recipes supplies us with a fascinating Purslane Tomato Salad - Pirpirim/Semizotu Piyazi


Purslane may well be considered a "weed" but I'm sure you'll agree that this salad of purslane, parsley, tomatoes, cucumber, red & green peppers looks utterly irresistible. The dressing uses pomegranate syrup, sumac and paprika along with lemon juice and olive - it's a fabulous combination of spice and perfume.


Red Corn

Food Blogga Susan presents a unique and colourful dish of Red Corn with Cilantro and Cotija Anejo Cheese


They may look like pomegranate seeds but they are red corn kernels. Susan explains the story behind this coloured corn and describes its taste and texture and how it differs from everyday corn. For those of us without access to red corn you'll be happy to know you can substitute traditional corn in this dish.


Red Shiso

In San Jose, we find Nate from the House of Annie and this delightful bowl of Pork and Eggplant Soup with Tomato and Red Shiso


Nate grows his own Red Shiso and I certainly hope the plant will survive the cooler weather especially when it's used in such a comforting soup. I need to find my spoon and dig into this!


Rosemary

From picturesque Lake Garda comes Bri from Briiblog with her Lemon Confit with Rosemary - Limoni confit al Rosmarino


Flavoured with rosemary, juniper berries and chilli, these confit lemons offer an interesting variation on preserved lemons. Make them now and you'll be enjoying them at Christmas.


Yerba

From San Miguel de Allende in Mexico, Victoria from Flavors of the Sun joins us with a wild Mexican Herb, Yerba de Venado


Yerba may be hard to find but Victoria supplies us with all the information we need to use it. While it finds its way in local dishes it also has medicinal properties as an aide against indigestion. Victoria searches for this herb by scent and she certainly has me yearning to follow and seek out this most elusive herb.


Zucchini Flowers

Maria from Organically Cooked brings us a beautiful Italian inspired dish of Fried Zucchini Flowers - Κολοκυθοανθούς α λα ιταλικά


Maria lives in Crete and grows her very own zucchini - the flowers of which are used for this dish. With an abundance of flowers, she decides not to make the traditional rice stuffed versions but instead whips up a bounty of crispy fried zucchini flowers. Maria offers many serving suggestions that will surely have you dreaming of the Mediterranean.

One more to finish:

Beetroot



My own offering of Chocolate and Beetroot Cakes


I hope you enjoy this recap as much as I have - I don't know what other event offers such an amazing variety of ingredients and recipes. Every week without fail, there's something new to discover.

Remember that next week Valentina will be hosting - send your posts to
valentina (dot) jacome (at) gmail (dot) com

Don't forget to check out the WHB rules and hosting schedule.

If I've missed anyone out or if the details are incorrect or links not working - just shoot me an email or leave a comment and I'll fix it up.

Chocolate and Beetroot Cakes

For this edition of Weekend Herb Blogging which just so happens to be hosted here, I've selected a root vegetable


Beetroots (or Beets) are a relative of Chard. While the leaves are high in Vitamin A, the roots are high in Vitamin C - they also contain Calcium, Folic acid, Magnesium, Manganese, Iron and Potassium - they are also rich in the antioxidant Betacyanin.


While beetroot is predominately known for its savory uses, the dish I'm making highlights the sweet side to its character. The recipe comes from Pierre Roelofs, the amazing pastry chef from Interlude, who constantly intrigues us with his combination of flavour and textures and nudging of the boundries of "dessert".

In combining beetroot with dark chocolate, in the form of dutch cocoa, we not only bring out the chocolate notes of beetroot but show the earthiness of cocoa.




Chocolate and Beetroot Cakes

1 cup beetroot puree (see below for details)
1 cup sugar
2 eggs
¾ cup melted butter (or vegetable oil)
⅓ cup cocoa powder
1¼ cups plain flour
1 teaspoon baking soda



Make beetroot puree:
Peel and dice the beetroot. Place the beetroot into a pot of boiling water and boil until very soft. Drain and then cool. Process the cooled beetroot in a blender or food processor until a smooth puree forms. You will need 1 cup of this puree for the recipe.

Make the batter:
Place the beetroot puree, sugar, eggs, melted butter, cocoa powder, plain flour and baking powder in a food processor and process until just combined.

Use this batter to make cupcakes or as I have done, small cakes.

Bake in a preheated 180°C/350°F oven until firm and cooked through - the time taken will depend on the size of cupcakes.


I've actually made two different forms - these small sunflower shaped cakelets


and these friand-sized versions.


There is still plenty of time to take part in this week's Weekend Herb Blogging - just send your post to hellohaaloATgmailDOTcom or check out this post for all the details.

Semolina and Yoghurt Syrup Cake

Armed with the Grandvewe Yoghurt and needing to use up the last of my lemons I turned to the ever reliable Australian Women's Weekly to find something to make. The answer came in the pages of their book "Bake".

It certainly ticked all the boxes - the cake uses yoghurt and as an extra bonus, semolina and when cooked, its soaked with a sweet but tangy, lemon syrup.




Semolina and Yoghurt Syrup Cake

250 grams softened butter, cut into small cubes
1 lemon, rind, finely grated
200 grams caster sugar
3 eggs, separated
150 grams self-raising flour
150 grams semolina
280 grams yoghurt
Lemon Syrup
200 grams caster sugar
80mls lemon juice

Make the Lemon Syrup:
Place the sugar and lemon juice into a saucepan and and place over a low heat. Stir until the sugar has dissolved and then allow to come to a gentle simmer. Remove from the heat and set aside.

Make the Cake:

Whisk the egg whites until soft peaks form - set aside.

Place the butter, sugar, lemon rind into a bowl of an electric mixer and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

Sift the flour with the semolina and add it and the yoghurt to the creamed egg mixture. Stir this through until combined.

Take a spoonful of egg white and fold it through the batter to slacken it and then add in the rest of the eggwhite - fold through with a metal spoon.

Pour the mixture into a lined cake tin (22cm/9 inch) and bake in a preheated 180°C/350°F until golden and cooked through - this should take around 45 minutes.

Let it sit in the tin for 10 minutes before turning it out onto a wire rack. Pour the warmed lemon syrup slowly over the cake - make sure it has soaked in before continuing to pour. Once all the syrup has been absorbed let the cake cool.


As the syrup sets it will form a translucent glaze over the cake.


The interior is almost lemon-like in colour - probably due to the eggs used, its wonderfully moist with a soft and almost creamy texture due to the semolina and yoghurt. The lemon flavour both scents and gently infuses the cake. You don't need to serve this anything on the side, perhaps a cup of tea or coffee - it's an ideal tea-time treat.

Grandvewe Yoghurt

When I've previously made mention of Grandvewe it has been about their cheese but I've finally found another part of their range - Sheep Yoghurt


Two types of yoghurt are available - plain and honey & vanilla flavoured. Sheep milk is quite good for us - it has twice the calcium of cows milk as well as increased levels of B group Vitamins, phosphorus and zinc. It can also be eaten by 98% of lactose intolerant people.


Its a creamy yoghurt with a slightly tart finish - the flavours of honey and vanilla are both evident. Partner it with fruit salad or just enjoy it as an alternative to your regular yoghurt.


I found this at Organic Elements at Prahran Market but it is also available by mail order from the Grandvewe website.

Weekend Herb Blogging #151 Hosting

I am very pleased to announce that I will be hosting this edition of Weekend Herb Blogging - that ever evolving and constantly motivating smorgasbord of delights.

To participate:

Post about any herb, plant, fruit, vegetable or flower - for details on posting do check out Kalyn's rules

then send an email to



with WHB#151 in the subject line and the following details:

1. Your Name
2. Your Location
3. Your Blog
4. The Post URL
5. A photo - 250px width preferred

Please include a link to this announcement post and to Kalyn's Kitchen

The deadline for submissions is:

3pm Sunday 28th September - Utah Time

7am Monday 29th September - Melbourne Time 

You can use this converter to find out the appropriate time in your area.

Apple and Blueberry Strudel

Zorra from Kochtopf is hosting Weekend Herb Blogging and this week, I've come up Apples!


While we claim the Granny Smith, Braeburn Apples have their origins in New Zealand (Would it be facetious to make mention that the Braeburn is an offspring of the Granny Smith?). They are characterised by a streaky skin in red and orange tones. It's a juicy apple with a sweet but crisp finish and when cooked, tends to keep its shape.

Having just purchased Michel Roux's latest Pastry it supplied me with the perfect use for these apples - a filo pastry strudel!

If you don't have Braeburn's then the Cox apple makes an excellent substitute. This version of strudel certainly got my attention due its unusual method. Instead of just piling the fruit in one spot, the apples are very finely sliced and layered over all the pastry - it's then rolled to form a spiral of alternating layers of apple and filo.

While the original used raisins I've replaced them with dried bluberries and for a little extra crunch, walnuts.



Apple and Blueberry Strudel

filo pastry (I used this filo)
6 Braeburn apples
80 grams dried blueberries
60 grams walnuts, roughly chopped
1 lemon, juiced
50 grams caster sugar
2 teaspoons ground cinnamon
melted butter
caster sugar, extra


Make the filling:

Take a cup of boiling water and pour it over the dried blueberries. Let this sit for 5 minutes, then drain.

Halve the apples, core, and then slice very finely. Place the apples into a bowl along with the drained blueberries.

Put the lemon juice, sugar and cinnamon into a small dish - stir to dissolve the sugar and then pour over the apples, tossing gentle to ensure the slices are well coated. Let this sit for 15 minutes.

Assemble the strudel:

I am using a rather rustic filo that certainly looks like it is made by someone's Greek gran and it is a bit thicker than the commercial varieties so only one sheet is needed. If you were making this with commercial pastry you'd need to use multiple sheets, each layer buttered to the next to provide the necessary strength.

The sheet I used was roughly 55cm square (23 inch).

Drain the apple slices really well before using.

Leave the top quarter of the pastry uncovered as well as an inch on the sides - cover the rest of the sheet in a single layer of the filling. Scatter over with the walnut pieces.


Fold the inch border over the filling and then begin to roll the filo to form a sausage shape - when you reach the uncovered section, brush this well with melted butter before continuing to roll.

Place this onto a baking paper lined tray and brush the top with butter and give it a light sprinkle of caster sugar.


Bake in a preheated 180°C/350°F oven until golden - this will take around 30-45 minutes depending on the type of pastry you have used.


Let it stand on the tray for a few minutes before sliding it onto a wire rack to cool.


It's certainly a new twist on an old favourite but utterly delicious!

Blog Party #38

We're having a birthday bash for this edition of Blog Party which is rather fitting since our wonderful hostess Stephanie celebrates her birthday this month.

With a call for fun and delicious food and drink I'm joining in with these two offerings



Croissant and Apricot Butter Puddings and Mandarin Sorbet Float - the details can be found by following the links.

Croissant and Apricot Butter Puddings

This is just a variation of a bread and butter pudding - I've used croissants instead of bread and added apricot jam into the mix.

While it's more common to make this as a large pudding as it is for Blog Party, I've made individual serves.



Croissant and Apricot Butter Puddings

croissants, cut into thin slices
apricot jam
softened butter

Custard:
1 egg
⅓ cup cream
⅓ cup milk
15 grams sugar


Make the custard:
I've listed the basic formula for the custard which can be easily multiplied to cope with a crowd - this amount should be enough to make 6 single serve puddings.

Place the egg, cream, milk and sugar into a bowl and whisk until just combined. Set aside until ready to use.

Make the pudding:
Lightly butter the slices of croissant and then top each slice with a little apricot jam (you can substitute your favourite jam or jelly).
Lay these slices, jam side up, into small pudding dishes - I used these ceramic muffin cases. There are two layers of croissant in each case and I only lightly pack the croissant into each case.

Place the dishes onto a baking tray and carefully pour over the custard mixture. Don't overfill, but allow the custard to be absorbed before adding more.

Bake in a preheated 180°C oven for around 20 minutes or until golden and puffed.

When cooked, remove to a wire rack to cool slightly before serving.



These are best served warm.

Mandarin Sorbet Float

Since it is a birthday theme for this month's Blog Party, you've got to make something that is colourful and playful.

For this drink I've taken the idea of a traditional "float" and used a combination of mandarin sorbet and a refreshing and "girly" Sparkling Pink Lemonade - for those that like a little kick in their beverages, a little vodka can also be added.



Mandarin Sorbet Float

Mandarin Sorbet
Parker's Sparkling Pink Lemonade (it's a mix of grape, apple, lemon and strawberry juices)
Vodka, optional

• Place a small scoop of mandarin sorbet in a martini glass

• Top with Pink Lemonade and Vodka, if using

Mung Bean Fettuccine

Psychgrad of Equal Opportunity Kitchen is hosting this edition of Presto Pasta Night and I've found another one of those unusual pastas



These olive green rippled fettuccine are in made from mung beans and come from the same people that make the black bean spaghetti I featured a few weeks back. As these are just made with green mung beans and water they are gluten free.

If you are interested here is a link to this product.

I'm going to keep the sauce very simple and focus on bringing in a bit of colour contrast. Using a base of sage and burnt butter sauce I've incorporated tender cubes of butternut pumpkin and topped it all with flakes of parmesan.



Mung Bean Fettuccine with Pumpkin & Sage Burnt Butter Sauce

Mung Bean Fettuccine
butter
fresh sage leaves
diced butternut pumpkin, steamed until just tender
salt and pepper
parmesan

Place a generous knob of butter and sage leaves into a skillet and allow to melt under a gentle heat. When the butter is starting to separate and colour, add in the diced pumpkin - season with a little freshly ground salt and pepper. Gently toss it to ensure it is well coated in the sage infused butter and keep it on a low heat until you see the pumpkin just starting to colour.

Remove from the heat and add in the cooked fettucine, carefully folding them through the sauce.

Place the pasta into serving bowls and finish off with a sprinkling of flaked parmesan.


That sweet nutty character of the pumpkin and sage burnt butter sauce worked well with the more austere nature of this type of pasta.

Tempura Okra

Gretchen from Canela & Comino is hosting Weekend Herb Blogging and this week I'm accompanied by a rather slimy character of the vegetable world - Okra.


Okra does have a rather unfortunate reputation but like many things in the food world, it isn't nearly as bad as it is made out to be.


This pentagon shaped vegetable originally comes from Africa and is a relative of Hibiscus. Both the pods and leaves are edible.

Nutrient rich, it contains Vitamins A,B6,C,E and K, Folate, Niacin, Pantothenic Acid, Riboflavin and Thiamin as well as Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc.

For inspiration I've turned once again to a recent restaurant meal - this time from Matteo's, a simple but clever, tempura okra. Encasing the okra, a crisp but light tempura batter - the vegetable tender but without any of those slimy characteristics.

Tempura Okra

Okra
50 grams Tempura flour
1 cup ice cubes
½ cup water
1 teaspoon smoked paprika

Prepare the Okra:

Choose small (finger sized) specimens that are firm and free of blemishes - a good idea is to check out the tip and the stem for freshness.

Slice the stem just at the tip of the okra and then cut in half lengthways.

Make the batter:
Tempura flour is a specialty product from Japan - a combination of flours that makes achieving that perfect tempura batter much more easier. It's a combination of flours - the exact mix varies according to manufacturer. The one I used is a mix of wheat and rice flours and does not require the use of eggs.

Sift the flour and paprika into a bowl, tip in a cupful of ice and using chopsticks, stir in the water. Don't overwork the batter and don't worry if there are lumps - that is normal for tempura. I've added paprika not so much as a flavour but to slightly colour the batter.

I use ice because that ensures an ice-cold batter and it's this temperature differential between ice cold batter and hot oil that creates that crisp batter.

Once the batter is made you should use it straight away.

Cook the okra:

When it comes to deep frying I prefer to do things in small batches. I use a small saucepan, half filled with oil. I find that this gives me much better control and for those that are wary of deep-frying, it's an approach I would recommend.

Add the okra to the batter in batches - 4 at a time is a good number. Ensure they are well coated and when the oil is at the correct temperature, add them cut side down, one at a time to the oil. They should sizzle as they hit the oil and float. Once the underside is crisp, flip over to complete the cooking.

Place on paper towels to remove any excess oil.

Repeat until all the okra are cooked.

They don't take very long to cook - somewhere between 30 seconds to a minute depending on the size.


There's a hint of paprika colouring in the thin tempura coating, I love how the vegetable pokes through letting you know exactly what it is.



Serve them pilled high with pre-dinner drinks - one taste and you'll be seeing okra in a new light.

Mango and Coconut Sago Pudding

The recipe for this dish can be found over at the Cooking Adventures of Chef Paz were I'm the guest blogger for this week.

We're all hoping that Paz is well on the road to recovery and that she'll be back to regular blogging in no time.

Paper Chef #32

Andrew from Scottish Cow is hosting this edition of Paper Chef and selected the following ingredients:

Yoghurt, Quinoa, Rice Paper and Tomatoes

For the first-timers, the premise of Paper Chef is that you create a dish using these four ingredients and each month another set of four ingredients are chosen.

Immediately, when I saw Rice Paper I starting thinking along the line of some kind of wrap. Quinoa proved to be a bit of a sticking point, you couldn't just stuff the wrapper with quinoa, it would just dribble out. So I needed to think of something that would bind the quinoa and the solution came in the from of eggs.

I've had rice paper rolls in the past that have used omelets as part of their filling - so for this recipe, I've made a quinoa omelet.

To add a bit more texture and variety I've used two types of quinoa



Red Quinoa and



regular Quinoa.


The rest of the dish came together quite quickly. As a nod to the traditional accompaniment of sweet chilli sauce I've made a roasted baby tomato and yoghurt sauce, gently spiced with roasted chilli.

I do take a minimalist approach with Paper Chef - I try to limit the use of extra ingredients because I want to really focus on the key ingredients. Once again, taking inspiration from mainstream rice paper rolls, I've used crisp iceberg lettuce leaves and fresh picked coriander (cilantro) leaves to complete the dish.




Rice Paper Rolls with Quinoa Omelette and Spiced roasted Tomato Sauce

Quinoa Omelette:
2 eggs
salt
½ cup cooked Red Quinoa
½ cup cooked Quinoa
3 spring onions, finely sliced, white and green parts

Spiced Roasted Tomato Sauce:
1 punnet Baby Roma Tomatoes, halved
1 small red chilli, halved, seeds removed
salt
oil
Greek Yoghurt

Rice Paper Rolls
Rice Paper Wrappers
Iceburg lettuce leaves
coriander leaves


Make the Spiced Roasted Tomato Sauce:

Arrange the halved tomatoes and chilli, cut side up, on a baking paper lined tray. Drizzle with a spoonful of oil before sprinkling over with freshly ground sea salt.

Bake in a 150°C/300°F oven until the tomatoes have shrunk and have lost most of their moisture. The time taken depends on the size of the tomatoes.

Let them cool before proceeding.

Place the tomatoes and chilli into a blender and process until roughly mashed. Add in the yoghurt, a tablespoon at a time and process again until it reaches your preferred consistency. I left my sauce a bit of the thicker side.

Set to one side until ready to make the rolls.



Make the Quinoa Omelette:

Break the eggs into a bowl and sprinkle over with a little salt - lightly whisk with a fork. Stir in the quinoa and spring onions.

Heat a little oil and a small knob of butter in a non-stick skillet and when the butter has melted, pour in the egg mixture.

When the bottom has sealed and the top has almost dried, slide out onto a large plate and then return immediately to the pan, flipping it onto the uncooked side. Once this side has browned, slide it out onto a chopping board.

Cut into thick slices.



Assemble the rolls:

You need to have a large bowl of tepid water. Take one sheet of rice paper and place in the water - leave it there until the rice paper has softened.

Remove the sheet and place on a tea-towel, this will remove the excess water. Pat the top side dry with another towel.

Lay a shard of iceberg lettuce on the sheet - place it in the center, it should be about three-quarters of the sheets diameter. Sprinkle a couple of coriander leaves onto the lettuce and then place two large fingers of omelette on top. Drizzle with the sauce and finish with a few more coriander leaves.

Fold over the bottom quarter the rice paper over the filling and then draw in the sides to form a tight cylinder.

Repeat the process until the ingredients have been used - you should be able to make about 8 rolls.



This would be well suited for a lunch - the ingredients certainly do all work together. The tomatoes are upfront, the flavours enhanced by the slow roasting while the yoghurt works to round them out and stop them from dominating. The crunch of the lettuce contrasts with the wrapper and the omelette. The quinoa, though held in place by the egg, still manages to add its distinctive presence.

Jap Pumpkin Soup with Curried Onions

Ulrike from Küchenlatein is hosting Weekend Herb Blogging and this week I've found something that is more than just another pumpkin...



This is a Jap pumpkin and it is said to have derived its name from the growers who weren't quite sure how to to market this new pumpkin so ended up calling it Jap, an acronym of Just Another Pumpkin.



I'm not sure if it's true or just an old wives tale but it certainly is a good story.

With a speckled skin and orange flesh, it has a sweet, nutty flavour. Due to its colour it is high in beta carotene which our body can convert into Vitamin A. There are also good levels of Vitamins C and E as well as potassium.

I'll be using this pumpkin to make a soup but it won't be just another pumpkin soup. Inspiration comes from a roasted red pepper soup we enjoyed during our recent anniversary getaway.

It's a two part process - curry spiced caramelised onions at the centre, surrounded by a velvety pumpkin soup.

The soup itself is a simple mix of pumpkin and milk. I may sound like a broken record as of late I seem to make all my vegetable soups using milk, but it really can't be beaten as a neutral agent in which flavour is carried. The milk enriches the texture and focuses on the natural flavour, rewarding you with soup that tastes of the vegetable rather than the stock that you've used.




Jap Pumpkin Soup with Curried Onions
[Serves 4]

500 grams Jap Pumpkin, peeled, cut into small dice
milk
salt

Curried Onions
2 onions, sliced finely
Madras Curry Powder, or your favourite curry powder


Make the curried onions:
Heat a little oil and a knob of butter in a skillet over a gentle heat and when the butter has melted add in the sliced onions. Cook very slowly, stirring often.

When the onions have softened but not coloured sprinkle over 1 teaspoon of Curry powder. Stir well to ensure its evenly distributed. Taste and add more curry powder to suit your preference. Continue cooking until golden and caramelised.

Make the soup:

Heat a small knob of butter in a saucepan over a gentle heat and when the butter has just melted add the diced pumpkin. Stir well and cook for a minute before adding enough milk to cover the pumpkin. Let this simmer without boiling until the pumpkin is tender.

Pour the contents into a blender and blend until smooth. Taste and salt as required. Return the soup to a clean pot and over a low heat, bring it back up to temperature. If you feel the soup is too thick then add a little milk to slacken.

Assemble the soup:

Place a spoonful of the warm caramelised onions into the center of your serving bowls.



Place the soup into a jug and pour it carefully around the onions.


If you are serving this at a dinner party, get your guests to pour the soup themselves.


The soup itself is pure pumpkin, silky smooth and luxurious - the curried onions help to accentuate the pumpkins sweetness. It is a simple soup but the flavours are profound.

Baked Rye Twists

Abby from Eat the Right Stuff is hosting Presto Pasta Night and this week I've found another different type of pasta, one with a twist...Rye Twists.



Made from Certified Organic Rye flour and water, this pasta appeal to those that enjoy pumpernickel. They have quite a robust texture and flavour so I've decided to use them in a baked pasta dish.

After tossing them through a simple tomato based vegetable sauce they are topped in a rich bechamel and baked until golden. This is one dish in which a little will certainly go a long way.


Baked Rye Twists

Rye Twists
Béchamel Sauce
1 red onion, finely sliced
1 garlic clove, finely sliced
1 carrot, finely diced
1 zucchini, finely dice
440gram can, crushed tomatoes (or use fresh in season)
salt and finely ground pepper
grated parmesan

Heat oil and a knob of butter in a saucepan over a medium heat and when the butter has melted add the onion and garlic. Sauté until starting to soften but not colour - add in the carrot and zucchini and continue to gently cook until golden.

Add in the tomatoes and just enough water to cover the vegetables - simmer for about 30 minutes until the sauce has reduced and the colour has depened. Taste and season with salt and pepper.

Reserve a large spoonful of the sauce.

Toss the cooked pasta through the remaining sauce and tip out into a baking dish. Add the reserved sauce evenly over the top.

Cover with béchamel and sprinkle over with grated parmesan.

Bake in a preheated 180°C oven until golden.



Serve with a simple leaf salad.

Say Cheese #2

The Cheese Show last month certainly highlighted the fact that even in a country with a cheese industry as small as ours, there are still cheese-makers and cheese to discover. So I thought why not make the theme to this edition of Say Cheese all about trying out something new.

The idea is to step out of your comfort zone and choose either a type of cheese you wouldn't normally have or try a cheese you like from a cheese-maker that is unknown to you. Some of the best experiences we can have are when we experiment. 

There's no need to cook anything - just a few details about the cheese, what you did or didn't like about and if you would try it again. 

It's that simple - so head out to your favourite Cheese monger and see what you can find.

To take part:

Post about your discovery by the October 3rd
and send an email with Say Cheese in the subject line to:



Please include:

• Your name
• Your Blog Name/URL
• Your Post URL
• the Cheese Name with Country of Origin
  
• attach a photo
• and please include a link to this announcement post to help me keep track of posts.

You are also more than welcome to use the Say Cheese banner if you desire.

The virtual cheese-board will appear at the beginning of October.

Maleny Buffalo Brie

We're working our way through our stash of cheese from the Cheese Show and I'm revisiting Maleny Cheese to take a closer look at their Buffalo Brie


Cheese Maker: Maleny Cheese
Cheese Name: Buffalo Brie
Location: 1 Clifford St, Maleny, Queensland
Web: www.malenycheese.com.au

The milk is sourced from a local Buffalo herd, one of only four in the country.

This is a firm cheese to handle totally different to the delicate nature of their Le Blochon. There's an earthy aroma to the cheese that is pleasantly devoid of any traces of ammonia.


It's beginning to break down and develop those runny characteristics - if I was to leave it another week or so this would be more pronounced.

When cut it's main difference to regular cows' milk brie is evident - it's a whiter interior very similar to that seen in goat cheese.


The skin on this is quite thick and the taste can dominate the rather mild core. There's a lovely creaminess and sweetness to this, characteristics of the buffalo milk. If you are seeking a change from your regular Brie, then this would be a good place to start.

Weekend Herb Blogging - Information

Weekend Herb Blogging moves into its fourth year by moving house.

Kalyn has lovingly tendered the event through three magnificent years but now has very kindly entrusted me with its future.

To mark the new year, two new logos have also been released. Special thanks must go to Kalyn's brother Rand for creating these wonderful banners.





You are welcome to use either in your posts for the forthcoming year.

This post includes links to all the relevant information regarding Weekend Herb Blogging.

Archives

The Rules

Who's Hosting?

Weekend Herb Blogging - The Rules

There have been a few changes to the rules since Kalyn first started this event, the history of which can be found here.

The rules for Weekend Herb Blogging remain fairly unchanged.

1. Entries to Weekend Herb Blogging must be posts written specifically for Weekend Herb Blogging. This means they cannot be cross-posted in other events. Photos used in the posts however can be submitted to photo events like DMBLGIT.

2. Weekend Herb Blogging entries should have the goal of helping people learn about cooking with herbs or plant ingredients.

Only two types of entries will be accepted:
* Recipe posts where a herb or plant ingredient is one of the primary ingredients in the recipe
* Informative posts that spotlight one herb or plant ingredient, particularly including information about how they are used in cooking.
Naturally, posts can be a combination of both these criteria.

3. Posts must contain the phrase Weekend Herb Blogging with a link to the host for that week and to this site.

4. The posts may be written anytime during the week but you must email your host with WHB in the subject line by:
3pm Sunday - Utah Time
10pm Sunday - London Time
9am Monday - Melbourne (Aus) adjusted for daylight savings time
You can use this converter to find out the corresponding time in your location.

5. In your email please include the following information:

• Your Name
• Your Blog Name/URL
• Your Post URL
• Your Location
• Attach a photo (please check here for specific host requirements)

This information will help your host greatly as the recaps can be quite time consuming.

6. Recaps can be published Sunday Night or Monday - the decision is left to the Host.


If you have any questions, please leave a comment or email me at
weekend.herb.blogging AT gmailDOTcom

Weekend Herb Blogging - Who's Hosting?

This post will be updated regularly with the hosting schedule.

To participate in Weekend Herb Blogging - please check out the rules for WHB and then email your host by

3pm Sunday - Utah Time
10pm Sunday - London Time
11pm Sunday - Rome Time
9am Monday - Melbourne (Aus) DS Time

You can use this converter to find out the corresponding time in your location.

Acceptance of late entries will be left to the discretion of the host and may be passed onto the following weeks host.

In your email please include the following information:

• Your Name
• Your Blog Name/URL
• Your Post URL
• Your Location
• Attach a photo (please check the details below for specific photo requirements)

Recaps are published either Sunday Night or Monday.


Upcoming Hosts

WHB#210 - November 16th to November 22nd
The host will be Winnie from Healthy Green Kitchen
Send your posts to winnieabramson AT yahoo DOT com
Please include a photo sized: 400px wide

WHB#211 - November 23rd to November 29th
The host will be Lynne from Cafe Lynnylu
Send your posts to lynnylu AT gmail DOT com
Please include a photo sized: 400px wide

WHB#212 - November 30th to December 6th
The host will be Marillyn from Just Making Noise
Send your posts to marebeard AT juno DOT com
Please include a photo sized: 400px wide

WHB#213 - December 7th to December 13th
The host will be Laurie from Mediterranean Cooking in Alaska
Send your posts to tasteslikehome AT hotmail DOT com
Please include a photo sized: 400px wide

WHB#214 - December 14th to December 20th
The host will be Me!
Send your posts to whb AT cookalmostanything DOT com
Please include a photo sized: 300px wide

Weekend Herb Blogging will be taking a break for Christmas/New Year and will resume on January 4th.

Like to be a host?
If you'd like to host then send an email to:
weekend.herb.blogging AT gmail DOT com
and include your blog name and url, your preferred email address and photo requirements.

Participants are most welcome to host more than once if desired.

Weekend Herb Blogging - Year 5 Recaps

You can find the links to all previous yearly recaps here.

This page will be updated weekly as the recaps are posted.

Weekend Herb Blogging - Year Four Recaps

You can find the links to all previous yearly recaps here.

This page will be updated weekly as the recaps are posted.

WHB #157 - Hosted by Wiffy from Noob Cook

WHB #158 - Hosted by Heather from Diary of A Fanatic Foodie

WHB #159 - Hosted by Siri from Siri's Corner

WHB #160 - Hosted by Scott from Real Epicurean

WHB #161 - Hosted by Ivy from Kopiaste

WHB #162 - Hosted by Chriesi from Almond Corner

WHB #163 - Hosted by Haalo from Cook (almost) Anything

WHB #164 - Hosted by Haalo from Cook (almost) Anything

WHB #165 - Hosted by Pam from The Backyard Pizzeria

WHB #166 - Hosted by Rachel from The Crispy Cook

WHB #167 - Hosted by Chris from Mele Cotte

WHB #168 - Hosted by Marija from Palachinka

WHB #169 - Hosted by Dee from The Daily Tiffin

WHB #170 - Hosted by Cheryl from Gluten Free Goodness

WHB #171 - Hosted by Susan from The Well-Seasoned Cook

WHB #172 - Hosted by Laurie from Mediterranean Cooking in Alaska

WHB #173 - Hosted by Haalo from Cook (almost) Anything

WHB #174 - Hosted by Astrid from Paulchen's Foodblog

WHB #175 - Hosted by Yasmeen from Healthnut

WHB #176 - Hosted by Anna from Anna's Cool Finds

WHB #177 - Hosted by Ivy from Kopiaste

WHB #178 - Hosted by Chriesi from Almond Corner

WHB #179 - Hosted by Prof. Kitty from The Cabinet of Prof. Kitty

WHB #180 - Hosted by Rachel from The Crispy Cook

WHB #181 - Hosted by Maninas from Maninas: Food Matters

WHB #182 - Hosted by Chris from Mele Cotte

WHB #183 - Hosted by Marija from Palachinka

WHB #184 - Hosted by Cinzia from Cindystar

WHB #185 - Hosted by Susan from The Well-Seasoned Cook

WHB #186 - Hosted by Haalo from Cook (almost) Anything

WHB #187 - Hosted by Katie from Eat This

WHB #188 - Hosted by Graziana from Erbe in Cucina/Cooking with Herbs

WHB #189 - Hosted by Astrid from Paulchen's Foodblog

WHB #190 - Hosted by Laurie from Mediterranean Cooking in Alaska

WHB #191 - Hosted by Cheryl from Gluten Free Goodness

WHB #192 - Hosted by Lynne from Cafe LynnyLu

WHB #193 - Hosted by Haalo from Cook (Almost) Anything

WHB #194 - Hosted by Anna from Anna's Cool Finds

WHB #195 - Hosted by Dhanggit from Dhanggit's Kitchen

WHB #196 - Hosted by Anh from Food Lover's Journey

WHB #197 - Hosted by Prof. Kitty from The Cabinet of Prof. Kitty

WHB #198 - Hosted by Rachel from The Crispy Cook

WHB #199 - Hosted by Chris from Mele Cotte

WHB #200 - Hosted by Haalo from Cook (almost) Anything

WHB #201 - Hosted by Chriesi from Almond Corner

WHB #202 - Hosted by Graziana from Erbe in Cucina (Cooking with Herbs)

WHB #203 - Hosted by Marija from Palachinka

WHB #204 - Hosted by Susan from The Well-Seasoned Cook

WHB #205 - Hosted by Cinzia from Cindystar

WHB #206 - Hosted by Yasmeen from Healthnut

WHB #207 - Hosted by Katie from Eat This

WHB #208 - Hosted by Haalo from Cook (almost) Anything

Weekend Herb Blogging - Archives

In this post you'll find the links to all the previous editions of Weekend Herb Blogging.

The first three years have been hosted by Weekend Herb Blogging founder Kalyn from Kalyn's Kitchen.

Weekend Herb Blogging Recaps - Year One - Week #1 to #52

Weekend Herb Blogging Recaps - Year Two - Week #53 to #104

Weekend Herb Blogging Recaps - Year Three - Week #105 to #156

From the fourth year, these hosting duties have been moved to this site.

Weekend Herb Blogging Recaps - Year Four - Week #157 to #208

Weekend Herb Blogging Recaps - Year Five