Monday, April 01, 2013
Weekend Herb Blogging #377 - Recap
I hope everyone had a wonderful Easter break - thank you so much for sharing your creations with WHB.
In this recap I guarantee there's something you haven't seen before and a lovely array of comforting dishes just perfect to warm you up on those cold days - but to start, something for the season guaranteed to make you smile.
Cantuccini Morbidi all frutta
Brii from Briggishome
Totally adorable and perfect for Easter - Bunny shaped Cantuccini. I associate Cantuccini with those hard, oblong-shaped almond biscuits from Tuscany but Brii has changed all that and made a softer textured version dotted with dried apricots and sultanas.
Creamy Roasted Cauliflower Chestnut Soup
by Cristina from La Cucina di Cristina
Cristina has a wonderful twist on cauliflower soup. She first roasts the cauliflower florets and then simmers them in vegetable stock with cooked chestnuts - it's then blended with a little milk.
Ciorba de Perisoare - Romanian Meatball Soup
by Cinzia from Cindystar
There's a generous vegetable base to this soup - a mix of carrot, daikon, onion, bell pepper and potato - into which the veal and rice meatballs are placed to poach.
Stir-fry of Baby Bok Choy with Oyster Mushroom
by Tigerfish from Teczcape - An Escape to Food
Tigerfish gives us an insight into the methodology of stir-frying and a tasty example of this process - a vibrant and nutritious dish of baby bok choy and king oyster mushrooms.
Textured Soy and Brown Mushroom Stew
by Marija from Palachinka
Marija says that some people avoid textured soy protein because it's bland well I think after seeing this elegant stew they will be changing their minds.
Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing
by Janet from The Taste Space
I'm love brussels sprouts and Janet has provided a delicious dish for me to try. The oven roasted sprouts have first been tossed in a little coconut oil and the dressing is a blend of cashews, white balsamic, miso and tamari.
Borș - Fermented Wheat Bran
by Simona from Briciole
Simona has some intriguing things atop her fridge one of which is borș - fermented wheat bran. Be sure to check out Simona's excellent detailed post on the process and its many uses (I also now find myself wanting a grain flaker!)
A fiery paste made with green chillies, coriander and parsley.
I look forward to seeing you again next week when Marta from Mangiare è come viaggiare will be hosting.