Monday, November 07, 2011
Weekend Herb Blogging #308 Roundup
It's been a great pleasure to host this edition of Weekend Herb Blogging - through the week delicious dishes from around the world have been appearing in my inbox. One of the things I love about WHB is how we can see the seasons progress around the world - with winter approaching in the northern hemisphere, you'll find an excellent selection of preserves. I'm sure there's going to be something here to get those tastebuds working.
Without further delay, onto the recipes - they have been arranged alphabetically by main ingredient.
Twice Cooked Apple Cakejm
Johanna from Green Gourmet Giraffe
For Johanna's apple cake, the apples are first cooked in a mix of butter, golden, syrup, cinnamon and sugar until they just start to soften. This mixture is then folded through the cake batter to create a moist cake studded with those gloriously sweet spiced apple pieces.
Bavarian Apple Cake
Lynne from Cafe Lynnylu
Lynne's apple cake uses a yeasted dough base that is made with a bread machine. It's then shaped to form a circle, topped with thin slices of apple which are then dusted in mix of cinnamon, ginger and sugar. There's even a little crystallised ginger for extra bite.
King Prawn Spaghetti with Asparagus
Cheah from No-Frills Recipes
Cheah presents a fusion dish - spaghetti topped with prawns that have been cooked in oyster sauce and served with a side of vibrant, green stir-fried asparagus.
Asparagi alla Parmigiani
A dish from my mothers region of Emilia-Romagna - cooked asparagus spears are sautéed in nut brown butter and then topped with grated parmesan - placed under a grill the cheese melts and browns. I've then turned this side dish into a starter with the addition of a soft egg and shaved truffle.
Banana Muffin with Streusel Topping
Marija from Palachinka
Marija has made the most beautiful muffins - the batter is bolstered with banana puree and rolled oats and the streusel topping contains walnuts, brown sugar and rolled oats.
Tigerfish from Teczape - An Escape to Food
Tigerfish clues us in to the goodness that can be found in Black-eyed Beans and uses them as an alternative to peanuts to two traditional soups - chicken feet soup and pork bone soup.
Blueberry Ginger Chutney
Rinku from Cooking in Westchester
This has become Rinku's favourite condiment and I certainly see why. It's spiced with panch phoron (Bengali 5 spice), fresh ginger, cinnamon and red chilli powder and sweetened with jaggery. It can be stored in the fridge for 2 to 3 months and Rinku suggests serving it with scallops.
Sweet and Sour Borettane Onions with Raisins and Pine Nuts
Cinzia from Cindystar
There's a festive feel to Cinzia's Sweet and Sour Borettane Onions - instead of the usual vinegar and sugar, Cinzia has used star anise, cinnamon, bay leaf and orange zest to flavour the dish and finished it off in a mix of balsamic and honey.
Celery and Tomato Chutney
Brii from Briiblog
The rain in Italy means that Brii's internet becomes flakey but that hasn't stopped her from sharing this wonderful Chutney - it's a mixture of tomato, celery, chillies, gloves, pepper, yellow mustard seeds and white wine vinegar. Brii recently opened a jar that has been maturing for 2 years and reports that it was very, very good.
Onion and Chili Jam
Graziana from Erbe in Cucina (Cooking with Herbs)
Graziana uses Chillies from her own garden - namely Jamy and Aji Amarillo chillies - to make her onion and chili jam. The onion adds sweetness to the dish.
Chris from Mele Cotte
Fresh figs are rather delicate with a short shelf life but this fig chutney lets you enjoy the flavour all year round. Chris combines dried mission figs with shallots, red wine and a little thyme.
Raw Kale Salad with a Lemon-Dill Dressing
Janet from Tastespace
Janet uses Lacinato or Dinosaur Kale which is sweeter and more tender than regular kale. In this salad you'll also find grated carrot, julienned sweet potato and toasted pumpkin seeds. The dressing is a blend of lemon juice, rice vinegar, avocado oil, fresh dill and dijon mustard.
by Anh from A Food Lover's Journey
Next week's host Anh presents a twist on Tiramisu that just screams summer. Here, in season, mango takes pride of place. Just like regular tiramisu, the sponge fingers need to be soaked but instead of coffee, orange juice is used.
Italian Salsa Verde
Vicki from Flavors of the Sun
Vicki may live in Mexico but she has made that Italian classic, Salsa Verde, the traditional companion to Bolito Misto. This ultra vibrant sauce is predominately a blend of parsley and mint but gains those appealing acidic notes from capers, scallions, garlic and lemon. Be sure to also check out Vicki's amazing photos from the Mexican Day of the Dead.
Vegan Parsnip Carrot and Spring Onion Fritters
Shaheen from Allotment 2 Kitchen
I think this dish would easily appeal to vegans and non-vegans alike - the fritters are a mix of shredded parsnip and carrots with sliced spring onions. Shaheen serves them with a drizzle of her own sweet garlic chilli sauce.
SWEET CHILLI PEPPERS
Curried Sweet Chilli Peppers
Simona from Briciole
Simona has created an intriguing twist to traditional Italian Peperonata - she adds curry powder to spice the dish and finishes it off with her own homemade Robiola cheese.
That brings us to the end of this weeks recap and I hope you've enjoyed this feast it as much as I have - if I've left anyone out or the links are wrong, just let me know and I'll fix it right up.
Onto the draw -
Paalo is once again offering his hand to draw out the winning name and if you are the lucky one, please send me an email with your details and book choice so I can send it off straight away.
Congratuations go to