While reading through this week's entries a theme developed to the dishes on offer - comforting, soothing, relaxing and spicy. What ever your mood, you should find something to suit.
I've sorted the entries by their featured ingredient.
The Real Epicurean, Scott takes a break from festive feasting and offers up a delightfully vibrant bowl of Super Detox Broccoli Soup. I'm sure there's no problems with having seconds here.
Maria from Organically Cooked is currently enjoying a bumper winter crop of broccoli and cauliflower and she shares with us a comforting Broccoli Pasta Bake. Made with a mix of tortellini and penne, Maria also adds mustard and spicy sausage to the dish and tops it with a blend of cheese and milk - as it bakes the sauce will thicken.
Moving from one brassica to another, multi-talented Valentina from Trem Bom cooks up a luxurious Cauliflower Soup with Blue Cheese. The soup is made using a mix of milk and vegetable stock to help give it that velvety texture.
Jayashree from Spice and Curry creates these delectable Urad Dal Fritters made with lentils and coriander as well as chilli and ginger. Jayashree also shares with us a simple Coriander Chutney to enjoy with these fritters.
Kalyn continues her love affair with cilantro with this Spicy Pinto Bean Soup with Ham, Tomatoes and Cilantro. I think you'll all be out buying pressure cookers once you see how quickly and efficiently you can produce such a stunning soup.
Rinku from Cooking in Westchester celebrates the New Year with a quick and easy brunch dish, inspired by her son's request - Cheddaring Scramble. There's a base of sauteed onion and garlic to which tomato is added along with ham and cheddar. It is finished off with a generous amount of fresh coriander and ground pepper.
Supriya from Ode 2 Food uses her favourite herb, curry leaf to recreate a childhood staple - Curry Leaf Chutney. A multi-purpose condiment you can serve it alongside most Indian snacks like pakora and dosa.
Pam from Backyard Pizzeria, finds favour with another member of the basil family, Lemon basil and creates Lemon Salsa Agresto. With it's citrus notes Pam recommends serving this sauce with seafood.
This week I turned to a soothing beverage of Mint and Ginger Iced Tea
Methi Leaf/Fenugreek Leaf
Supriya is back with another dish, this time featuring Methi (or Fenugreek)Leaf. Methi has a slightly bitter but nutty flavour and when added to curries, enriches their flavour. Supriya uses the Methi in her Chickpea and Methi Leaf Curry and she also gives us a very useful tip to make the curry in the morning to allow the flavours to amalgamate.
Anna from Morsels and Musings offers up a great way to start the day with these Mulberry and Vanilla Muffins. She's also included a fantastic list of all the different ingredients she's featured in her WHB posts - there are many gems to try!
Ramki from Ramki Cooks takes an unusual approach and produces a 1 page template to help you make 100 simple fresh salsas!
Thank you to everyone who took part and remember that next week, Pam from The Backyard Pizzeria will be our host.
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