Round- up of WHB#216

WHB 4 years.jpgThis week’s Weekend Herb Blogging (WHB) is at Maninas! Started by Kalyn, and now run by Haalo, this event has been running for the impressive 4 years now! Here’s the round-up for WHB#216. Enjoy!

 

The entries are listed alphabetically according to the main ingredient.

 

 

 

 

baby spinach

spinachsalad3

baby spinach salad with toasted hazelnuts, pear and parmesan ~ by Winnie at Healthy Green Kitchen (USA) 

 

 

 

bamboo shoots

Braised bamboo shoots ~ by Kit from Kit’s Chow (Canada)

 

 

blood orange

insalata finocchi e arancefennel & blood orange salad ~ by Cinzia at Cindystar (Italy)

 

 

 

broccoli

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broccoli and basil pesto with capers and anchovies pasta ~ by Maninas from Maninas: Food Matters (UK)

 

 

 

celery

Celery Jam

celery jam ~ by Graziana at Erbe in Cucina (Italy)

 

 

chives

cheese puffs with gruyere ~ Dhanggit at Dhanggit’s Kitchen (France)

 

 

fennel

fennel two ways: fresh and baked ~ by Rachel at Crispy Cook (USA)

 

 

 

kale

Cannellini Bean and Kale Soup with Ham and Sherry Vinegar

Cannellini Bean and Kale Soup with Ham and Sherry Vinegar ~ by Kalyn from Kalyn’s Kitchen (USA)

 

 

 

leek (& potato)

potato and leek soup

leek and potato soup ~ by Nate and Annie at House of Annie (Malaysia)

 

 

lemongrass

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Pan-grilled Lemongrass Chicken ~ by Alice at Bits of Taste (Malaysia)

 

 

rosemary

rosemary-infused bourguignonne of chestnuts, mushrooms and roasted garlic ~ by Mangocheeks at Allotment 2 Kitchen (Scotland, UK)

 

 

tomato

Greek Tomato Tarts with Kefalotiri and fresh Rocket ~ by Nina at My Easy Cooking (South Africa)

 

 

watercress

 

 

watercress pesto© by Haalo

Watercress pesto ~ by Haalo from Cook Almost Anything (Australia)

 

 

Thank you all for taking part!

Our next host will be Anna from Anna’s Cool Finds.

Broccoli and basil pesto with capers, red chilli & anchovies pasta

Some of my most creative creations come from – clearing out the fridge! When there’s not much in it, and I’m forced to get the best out of what we’ve got. On this occasion, I came up with a delicious pesto of basil and pine nuts with capers, red chilli and anchovies! You’ll notice there’s no cheese in this pesto – we certainly didn’t miss it. The sauce was tossed with steamed broccoli and pasta. I think it would have worked really well with braised kale or cavolo nero, too.

It was loosely inspired by Italian anchovy and caper combination, and by our great love of pesto!

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This is a pretty flexible recipe, and I’m giving he quantities more as guidelines than gospel! If you like it nuttier and creamier, add more pine nuts. If you want it herbier, more basil. The consistency will depend on how much olive oil you put in, etc. You can also omit the chilli if you wish, but I like the little extra kick.

This sauce takes no time to make, and it’s a fantastic weekly dinner. WHB 4 years.jpg

This week I’m hosting WHB, and this is my entry: broccoli and basil pesto with capers and anchovies pasta!

 

 

 

.This is the photo from the current header, btw:

DSC_0475

 

broccoli and basil pesto with capers

 and anchovies pasta!

 

SOURCE:  Own recipe

PREPARATION TIME: about 5 – 10 min

COOKING TIME: 10 – 15 min (depending on pasta)

CUISINE: Italian-inspired

SERVES: 2

 

INGREDIENTS:

For the pesto:

A good handful of basil

a pinch of coarse sea salt

2 – 3 tbsp pine nuts

1 small garlic clove (optional)

1 small red chilli

1 tbsp capers

1 – 2 anchovies

extra virgin olive oil

For the pasta:

1/2 head of large broccoli (or more if you really like broccoli!)

enough pasta for two

 

METHOD:

1. Boil a large pot of water and add pasta. I put a Chinese steamer on top of the same pot and the broccoli in it, but you can cook the broccoli as you prefer – in another pot, in the microwave, etc.

2. While the pasta and the broccoli is cooking, I make my pesto. Toast the pine nuts in a medium hot pan until they start getting a little oily and golden, tossing them in the pan, or stirring. Watch them, they burn easily. When they’re done, take them out of the pan and put them in a bowl. This is important, they’ll burn if you leave them in the pan while you get a start with the basil.

3. Put the salt and the basil in your pestle and mortar if you’re using one (the coarse salt helps crush the basil, but it’s not essential, of course). Make a paste out of the basil, and then add the other ingredients, one by one. Add the capers and the anchovies towards the end, so you can adjust quantities, and add more if you wish. Olive oil comes last – add as much as you want to achieve a desired consistency.

4. Toss the pasta with the pesto, and then mix in the broccoli. Enjoy!

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WHB #216 at Maninas!

This week I’m hosting Weekend Herb Blogging (WHB) from Monday 11 Jan till Sunday 17 Jan. Started by Kalyn, and now run by Haalo, this even has been running for the impressive 4 years now!

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WHB 4 years.jpg

 

Please send me your entries featuring your favourite herbs, plants, veggies, or flowers of the week by:

3 pm Sunday – Utah Time
10 pm Sunday – London Time
9 am Monday – Melbourne (Aus) Time
You can use this
converter to find out the corresponding time in your location.

My e-mail address is: maninas DOT wordpress AT yahoo DOT co DOT uk.

To send me your entry, please include the following in your email:

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

Here’s where you can find the rules if you’d like to take part, and here’s where you can find out who’s hosting the next WHB.

I look forward to your entries! :D

 

Round-up for WHB #181

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Welcome to the round up for Weekend Herb Blogging #181! Started by Kalyn, and now run by Haalo, this is the first blogging event I ever took part in, so I’m very excited to be hosting it again. Unfortunately, I haven’t been able to take part, but will hope to join you soon in one of the forthcoming WHBs. Many thanks to Haalo for giving me this opportunity, and many thanks to all of you who took part this week!

Herbs

Coriander

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Coriander, cumin and chilli quiche ~ by mangocheeks from Allotment 2 Kitchen (Scotland)

This is a special quiche, with flavours reminisce of mangocheeks’s childhood. She explains it came about from memories of her limited vegetarian school dinner options, “which was mashed potatoes with peas, or chips with beans; or chips with cheese quiche; and then when I returned home, it was my mothers cooking which often included these three flavours cumin, coriander and chilli. So I decided to combine the two flavours into one dish and this is what we have.” Perfect with chips, she says. It sounds absolutely lovely to me!

Shrimp Skewers with Cilantro Pesto

Shrimp skewers with coriander/cilantro pesto ~ by Pam from Sidewalk Shoes (USA)

Pam celebrates the bbq season with these gorgeous looking shrimp skewers with cilantro/coriander pesto. The shrimps are marinated in olive oil, garlic, chilli flakes, paprika and lime, grilled and then served with this lovely coriander and lime pesto. This is a dish with a serious zing that just sings out spring/summer.

Marjoram

Potato Croquettes with Speck Ham and Marjoram

Potato Croquettes with Speck Ham and Marjoram  ~ by Graziana from Erbe in Cucina (Italy)

Graziana shares a recipe for stuffed potato croquettes made with marjoram from her garden. She loves this herb, which she says goes really well with walnuts, eggs, cheese and legumes. Here she pairs it with potato and ham to produce some delicious croquettes, worth every bit of effort that goes into making them.

Rosemary

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Glazed Rosemary and Garlic Potatoes ~ by Soma from eCurry (Plano, Texas, USA)

Soma says:“The dried & fresh leaves of Rosemary (Rosmarinus officinalis L) are used to compliment a variety of dishes in the culinary world, whether it be salads, savory, grilled food or desserts. Rosemary is a perennial herb with a very fragrant needle like leaf, native to the Mediterranean Region. The name rosemary is derived from the Latin name rosmarinus, which is from “dew” (ros) and “sea” (marinus), or “dew of the sea” — probably because it is frequently found growing near the sea.” And here is an interesting tip: “Rosemary as  a herb works wonderfully with grilled or roasted food as the flavours of the leaves intensify when burned.”

Thyme

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Polenta snacks with thyme in bloom ~ by Cinzia from Cindystar (Bardolino, Lago di Garda, Italy)

Cinzia’s polenta snack with thyme in bloom are not just breath-takingly beautiful, but also a great way of using any leftover polenta if you have it. Actually, I think I might be tempted making it from scratch anyway just to make these little beauties!

Mixed herbs

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Mini strudel with herbs ~ Brii from Brii’s blog in English (Valsorda, Lago di Garda, Italy)

Brii shares with us a delightful strudel recipe made with ricotta, grapefruit and with the herbs picked from her garden: old man’s beard(clematis vitalba), nettles (ortica dioica), sald burnet (pimpinella o sanguisorba minor) and wall pellitory (parietaria diffusa).

Vegetables

Asparagus

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Asparagus Risotto ~ by Jerry from Jerry’s Thoughts, Musings, and Rants (Ontario , Canada)

Seasonal asparagus star in this beautifully coloured, and subtle-flavoured risotto prepared by Jerry. He says he loved the fact that the risotto “had two shots of asparagus in it – tips and chunks are added near then end but a beautiful, green puree of asparagus is added to finish it.”

Baby Turnips

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Brisket Stracotto ~ by Haalo from Cook (Almost) Anything At Least Once (Australia)

Baby turnips are quite tangy and full of flavour, says Haalo. Perfect for use in a very slowly cooked stracotto, the Italian version of stew or casserole. Hallo says the end result is very tender meat, “beautifully infused with the flavours of the vegetables and herbs, which in turn are also flavoured by the meat.”

Fava beans (and green almonds)

Moroccan Lamb with Fava Beans and Green Almonds Recipe Top

Braised Lamb with Fava Beans and Green Almonds ~ by Jude from Apple Pie, Patis, and Pâté (Chicago, USA)

Jude says that “this ancient Berber dish is prepared around March or April in Morocco, when both green almonds and fava beans are seasonally available. The lamb is slow-cooked with ground mace and finished with the almonds, the beans, and a generous helping of sauteed onions.” In case you’re wondering about the almonds, Jude says they tasted like crunchy green beans.

 

Jicama/Yam

Jicama salad ~ by Joanne from Eats Well With Others (USA)

Jicama is a root vegetable that is also known as a yam bean or Mexican turnip, that, says Joanne, tastes pretty much like a cross between apple and potato. As such, this C vitamin-rich vegetable is used mostly in fresh fruit salads because of its crisp texture and semi-sweet taste (and here’s a recipe for you!), “but like any good root vegetable, it can also be mashed, baked, or fried. It’s also a really good substitute for water chestnuts in stir fries.” Very interesting! Thanks, Joanne!

Lemon Cucumber

Lemon cucumber with lentils ~ Jai & Bee from Jugalbandi (North Western U.S.)

Lemon cucumber may be new to many of us, but this description from Jai & Bee makes it very enticing: “This cuke is sweet, lemony and juicy – like a tart honeydew melon – absolutely delicious just with salt and cayenne.” Or try it with this simple and flavourful dal! I’ll be on the look-out for it!

Mixed herbs and veg

Cannellini Bean and Lentil Stew with Ham

Cannellini Bean and Lentil Stew with Ham ~ Kalyn from Kalyn’s Kitchen (Utah, USA)

Slow-cooked to perfection, this thick, comforting and warming soup is perfect for combating the cold weather that Utah has been suffering recently. The leguminous star of this dish are the cannellini beans, white kidney beans that “have great flavor and keep their shape better than most white beans.”

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Thank you all for taking part!

This week, Chris from Mele Cotte is hosting Weekend Herb Blogging #182.

 

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WHB & Updates

Hello everyone! Long time no see? Yeap, it’s been a while. As you know, I’ve been away. I went to Croatia for two weeks, to visit my family and friends, and had wonderful time.

Unfortunately, I have no photos, as sadly my camera died completely just before we left. So, I am cameraless and sad now… On the lookout for a new one.

But, blogging shall resume. Even without photos. I’ll try to think of something. Meanwhile, I have some event hosting to do. Round-up for Eating with the seasons: April is on its way, and this week I’m also hosting Weekend Herb Blogging! Started by Kalyn, and now run by Haalo, this is the first blogging event I ever took part in, so I’m very excited to be hosting it again. Many thanks to Haalo for giving me this opportunity!

So, please send me your entries featuring your favourite herbs, plants, veggies, or flowers of the week by:

3 pm Sunday – Utah Time
10 pm Sunday – London Time
9 am Monday – Melbourne (Aus) Time
You can use this
converter to find out the corresponding time in your location.

My e-mail address is: maninas DOT wordpress AT yahoo DOT co DOT uk.

To send me your entry, please include the following in your email:

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

 

Here’s where you can find the rules if you’d like to take part, and here’s where you can find out who’s hosting the next WHB.

I look forward to receiving your entries! :D