Thank you for joining once again in another week of Weekend Herb Blogging. I know it's been a difficult week for some and I hope that things will get back to normal as quickly as possible.
As I think it's fitting to round out a WHB year with all the submissions - you'll find both english and italian entries in the recap. You'll find informative posts - dishes with spice - clever ideas - and I'm sure, something that you're sure to want to try.
Coda di Rospo in Salsa di Finocchio (Monkfish in Fennel Sauce) IT
Marta from Mangiare è un po' come Viaggiare
Marta offers a stylish and clever one pot dish. The fennel sauce is made by boiling fennel, leek and cardamon pods and the fish is cooked in a steamer place above the sauce - so that the flavours of the sauce permeate the fish and the fish juices flavour the sauce. The final sauce is made by blending the cooked vegetables with parsley a little of their cooking liquid or cream.
Indian Fish Curry
Annie from the House of Annie
Annie has provided an excellent tutorial on the making of her Indian Fish Curry, perfect for the novice and the more experienced alike. At its heart is a paste of garlic, shallots, red chillies and ginger to which fenugreek, curry leaves and tamarind are added. Just looking at that tantalising photo makes me hungry for a hearty bowl.
Toasted Pumpkin Seeds
Simona from Briciole
It is the time of year where pumpkins are everywhere and here Simona puts to use something a lot of us might just discard - pumpkin seeds. There are detailed instructions on how to turn your pumpkin seeds into delicious toasted pumpkin seeds. Leave the store bought ones on the shelf and make your own!
Pumpkin Seed Pesto
Brii from Briggishome
If you've made Simona's toasted pumpkin seeds then Brii has a recipe for you - make pumpkin seed pesto. It even has an extra pumpkin hit in the form of pumpkin seed oil.
Fresh Salad with Grapes, Pinenuts, Pomegranate and Monte Veronese Cheese
Cinzia from Cindystar
Cinzia's dish is a taste of Veneto, created for the Salone di Gusto in Torino. Alongside salad greens and radicchio, you find grapes, pomegranate and pinenuts. The dressing is made with olive oil, balsamic and a little mango and chilli jam.
Homemade Vegetable Stock Cube (IT)
Graziana from Erbe in Cucina
Graziana is preparing for the cooler months ahead by making her own Vegetable stock cubes. The base ingredients (onion, celery, carrot) are roughly chopped and slowly cooked in a little oil and salt. You could also add other vegetables and herbs depending on your preference. They will keep stored in ice cube trays in the freezer.
Ethiopian Lentils in Berbere Sauce
Janet from The Taste Space
If you're after a spicy dish that is also Vegan, then look no further. You'll find a fabulous recipe for a Berbere Spice Mix (a tantalising mix of cardamom, allspice, coriander, cumin, fenugreek, peppercorns, cloves, paprika, ginger, turmeric, cayenne & cinnamon) which can be kept in the pantry for a few months or better yet, used to make these delicious lentils in berbere sauce.
Uova al Tegamino con Tartufo Bianco (Fried Eggs with Alba White Truffle)
It's a little bit of luxury, prepared in the most simplest of ways.
As I wrote in the hosting post there will be two giveaways - the names have been placed in hats and Paalo will be lending his hand to pluck out the lucky recipients of either Slow Foods "L'Orto in Cucina" or Matt Wilkinsons "Mr Wilkinson's Favourite Vegetables".
First off - random draw from those that have joined in this week.
Congratulations go to
Next - the random draw from this years hosts
Congratulations go to
Lynne from Cafe Lynnulu
Please send me your details with your choice of book and I'll send those books straight off.
Thanks once again and I look forward to seeing you again next week at Simona's