Welcome to this week’s edition of
Weekend Herb Blogging is a weekly event when bloggers from all over the world share their recipes featuring their favourite herbs, plants, veggies, or flowers of the week! This event was started by Kalyn of Kalyn’s kitchen.
Yesterday, I first published only about half of the entries. Tonight, 46 entries later, I present you with a FULL WHB ROUND-UP! Enjoy!!!
I hope I didn’t leave anyone out, but if I did, please let me know, and I’ll correct it as soon as I can! Also, if any of the links are not working, please drop me an email. Ta!
Baked Cheese with Cranberry Jam ~ Paulchen’s FoodBlog?!
Astrid (Vienna, Austria) shares an interesting twist on an old favourite of baked cheese with cranberry jam. She wraps the cheese in filo pastry and serves it with some lemon thyme and coriander! Yum!
Dill and Colby Mashed Cauliflower ~ Coffee and Cornbread
Sue from Virginia (USA) cooks a gorgeous cauliflower mash flavoured with dill from her own garden.
Classic potato salad & spanakopita ~ The Expatriate’s Kitchen
Dill is both a herb and a spice. The Expatriate Chef says: the seeds are used as a spice, the dried leaves are referred to as dill weed, and herb, and of course, the best of these, fresh dill as an herb. She prepares two dishes featuring dill: a gorgeous-looking spanakopita and a classic potato salad. Tempting!🙂
Meatballs With Ginger Root And Radish Greens ~ What did you eat
Don’t you think these babies look amazing?🙂 This original recipe by Sher uses chicken mince, ginger and chili and garlic sauce. Lip-smacking yummilicious I say!
~ I’ll Eat You
Reminiscing her honeymoon in Thailand and Cambodia, Lauren (from Philadelphia, USA) shares with us this gorgeous Cambodian dish with aromatic lemongrass and silky coconut milk sauce.
Green Vegetables Rice ~ Delectable Victuals
Mint is one of Sheela’s favourite herbs, so she shares a simple but flavourful recipe of rice with mint, garlic and ginger. Sounds like heaven to me! Sheela joins us from Portland, Oregon (USA).
Mint Smoothie ~ Diet, Dessert and Dogs
How I wish I had a glass of this gorgeous cooling mint smoothie now! Ricki (Canada) pairs mint with soy milk, agave nectar, pear and lime (among other things), and it sounds absolutely gorgeous.
Red Lentil Dal with Mint and Garlic – two ways! ~ Maninas: Food Matters
And the hostess also chooses mint for her entry!🙂 I give you a gorgeous red lentil dal fragrant with garlic and lots of mint! Enjoy!
Quick and Flavorful tomato sauce ~ Gluten Free Goodness
Oregano is very good for you: it’s antinflammatory, antibacterial, a good source of antioxidants, and has a lot of fiber, too. Cheryl makes it the star of her tomato sauce where it keeps excellent company with wine, kalamata olives and cayenne pepper! Delicious!
Freezing parsley ~ Foodielicious!
The Foodie (Houston, Texas) shares useful tips on how to freeze and store parsley. The same technique can also be used with other herbs. Thank you, Foodie!🙂
Crisp Goat Cheese Salad ~ Sidewalk shoes
Pam’s (USA) salad is light, quick, pretty to look at and tasty. In short, another perfect summer dinner!
Balsamic & Herb Pork Chops ~ Apples and oranges
Jade from New York shares these succulent pork chops cooked with rosemary for an easy and delicious dinner.
Chicken Saltimboca ~ Bird Food
Sharona May cooks chicken wrapped in prosciutto, perfumed with sage, while we all sigh wistfully…🙂
Composed Salad with Honey Mustard Vinaigrette ~ Thyme for Cooking
‘Tis the salad season for Katie (Vendee, France)! She normally adds meat, fish, potatoes, rice, pasta and just about any vegetable that’s in the fridge, and always makes her own dressing with fresh herbs from the garden, usually tarragon and chives. The secret behind this salad is that tarragon is great with mustard. Try it!
Tarragon-Mustard Deviled Eggs ~ Kalyn’s Kitchen
Here is another proof that tarragon and mustard are a perfect fit! Tarragon-Mustard Deviled Eggs from Kalyn (Salt Lake City, Utah, USA)!
Mixed herbs and veg
Greek Salad ~ Kopiaste… to Greek Hospitality
Ivy from Athens, Greece tells us what makes a Greek Salad. Check out her blog to find out more!
Mixed herb kasha salad ~ Living in the Kitchen with Puppies
Natashya has been known to use oregano in shameless proportions. Now she presents us with this herby extravaganza teeming with gorgeous fresh herbs – thyme, lemon thyme, oregano, parsley and winter savoury – paired with kasha, roasted whole buckwheat groats.
Apricot Gratin in Sabayon ~ Dhanggit’s Kitchen
Dhanggit (France) wows with this delicious apricot gratin in sabayon. Check out her blog for the recipe!
Nibby Bittersweet Brownies ~ Lemonpi
Never gonna give you up
Never gonna let you down
Never gonna run around and desert you
Never gonna make you cry
Never gonna say goodbye
Never gonna tell a lie and hurt you
– Never Gonna Give You Up, Rick Astley.
This is the what Y from Lemonpi sings to her perfect brownies…😀
Mango Chicken ~ Wandering Chopsticks
Unusual (to me) but interesting combination from Wandering Chopsticks (Southern California, USA)! I’m intrigued…🙂 And glad that a nice bowl of mango and yogurt is heading my way, because this dish causes serious cravings….
Haloumi baked in vine leaves ~ Once Upon a Feast
Ruth from Halifax, Nova Scotia invokes the sunshine of the Greek Islands with this stunning combination of haloumi baked in wine leaves with oregano. I adore this combination of flavours, and the cleverness of this recipe!
Mahi-mahi with avocado salsa ~ 1 tsp of love
Sara (Washington DC, USA) prepares a light and lively avocado salsa with her mahi-mahi, perfect for a summer meal.
Guacamole ~ Lisa’s Kitchen
I was going to say guacamole is one of my favourite dips. How untrue. Guacamole is my favourite dip. I can’t wait to try this version from Lisa (London, Ontaria, Canada), one of my favourite bloggers!
Baby corn (and green peas)
Baby corn & green peas curry ~ Monsoon Spice
Sia (UK) whips up a colourful baby corn & green peas curry to to jazz up her dinner and her mood in the gloomy English weather. Well, Sia, I hope you made the most of this gorgeous weekend.
Soba Salad with Gochujang Vinaigrette ~ Blazing Hot Wok
Darlene from Portland, Oregon shares a recipe for this lovely baby lettuce and soba noodles salad. Perfect for a packed lunch, which is exactly what she did!
Roasted Beet, Walnut and Goat Cheese Salad ~ Daily Unadventures in Cooking
Katerina (Vancouver, Canada) wows me with this gorgeous combination of roasted beets, walnuts and goats cheese. Try it yourself, but make sure to use gloves unless you want your house tinted the gorgeous purple of the beets.
Honey Scallops with Garlic Broccolini ~ Mele Cotte
The flavor of broccolini or baby broccoli is ‘sweet with a subtle, peppery edge; the texture is slightly crunchy. Although sweeter in taste, broccolini ’s nutritional value is parallel to its grown up relative.’ – A truly gorgeous dish from Chris (USA). Not just for the luxurious scallops, but for the delicious flavour combinations.
Butter Beans Kurma ~ Cooking 4 All Seasons
I love the way Srivalli (from India) describes her love of fresh butter beans. She says she ‘loves them to distraction’. Her kurma sounds gorgeous to me, too.
Indonesian Sambal Terasi @ Simply Passion for Food
Sambal is a fiery Indonesian condiment, also used as a side dish, prepared with bird eye chilies and terasi or Indonesian dried shrimp paste. Many thanks to busylittlebee (Goa, India) for this beautifully photographed and informative entry!
Black forest chocolate and zucchini gateau ~ Organically Cooked
What do you do when your fridge’s full of courgette, when there’s courgette on the kitchen work top, and still more courgettes in the garden? Why, make this sumptuous chocolate cake, like Maria from Hania, Crete.
Chicken pieces roasted with olives, preserved lemon and fennel ~ The Backyard Pizzeria
Pam (from Victoria, Australia) says that fennel can be a bit like coriander to some – you either love it or hate it. I know what she means, though I myself am a fan! In this lovely roast, fennel’s aniseed flavour marries perfectly with chicken, olives and preserved lemon.
Ganoderma (Ling Zhi)
Pork Bones With Ganoderma (LingZhi) Soup ~ Heart and Hearth
Ning from Manila, Philippines remembers her Chinese roots over a bowl of this healing and nourishing soup. Ganoderma or Ling Zhi, a type of mushroom used by the Chinese to promote longevity was reserved for the Emperors only in ancient times. Ning’s post contains that and many more interesting information about it.
Caribbean Chicken Salad with Honey Lime Dressing ~ The Spiced Life
Laura (Midwest, USA) is very enthusiastic about her greens. This time, she whips up this colourful zingy salad to create a perfect summery supper!
Green beans with truffle butter ~ Morsels and Musings
Anna (Sydney, Australia) prepares delicious, fresh green beans with truffle butter, a dish that never fails to impress.
Green Onions (Spring Onions)
Spring onions / Scallions / Green onions ~ Farmgirl Fare
This is a serious matter now. Because Farmgirl Susan has a serious problem – she has a glut of spring onions and she has no idea what to do with them! Personally, I really like her mate’s idea of roasting them with some garlic, but please visit her blog and help help help with your ideas and suggestions!
The perfect tomato salsa with roasted jalapenos ~ Jugalbandi
Two perfect bloggers and a perfect tomato salsa – what more could I want?😀
Mushroom soup ~ Kits Chow
KC (Vancouver, Canada) recalls eating a gorgeous mushroom soup in Slovenia, served in a hollowed out bread loaf, and I think we might have gone to the same restaurant! In any case, this is her version of the soup, minus the bread, but I’m sure it’s very delicious.
This gorgeous-looking stir-fry was sent to us by Wiffy from Singapore, including lots of useful information on napa cabbage (aka Chinese cabbage), how to cook it, and how to store it!
Catalogna and Chorizo Tart ~ Cook (Almost) Anything (At Least Once)
Haalo’s (Melbourne, Australia) cooks with deliciously bitter and visually stunning catalogna, spicy chorizo sausage, Spanish onions and sapphire potatoes to bake a tart to remember.
Rhubarb fool ~ Closet Cooking
Though technically a vegetable, rhubarb is more famous for its use in sweet dishes. Kevin from Toronto, Canada uses it in this gorgeous dessert flavoured with orange for an extra zing!
Savoy cabbage with smoked meat ~ Palachinka
Marija from Serbia serves a gorgeously comforting bowl of savoy cabbage and smoked pork.
Sprouted beans and lentils
Sprouted bean and lentil salad ~ Fun and Food
Mansi (San Francisco Bay Area, USA) serves up a deliciously heatlthy sprouted bean and lentil salad. Check out her blog to find out more about the dressing!
Watercress and Sausage Frittata ~ Like to Cook
Did you know that watercress is one of the oldest leaf vegetables eaten by humans? (Wikipedia) Jennifer from France shares fascinating information about its health benefits, and a delicious recipe to make you want to have some even more!
Sukiyaki ~ Erbe in Cucina
Graziana’s (Italy) blog has the perfect name for WHB – Erbe in Cucina, or Herbs in the kitchen! Sukiyaki is traditional Japanese dish, where ingredients are cooked after they’re served, by the guests themselves, on the ollar stone. I really like the idea of sharing and eating food in this way. Sounds like a very intimate dining experience, with a true communal spirit. Many thanks to Graziana for introducing us to this dish!
Kesäkeitto ~ A Wee Bit Of Cooking
Wendy from Scotland cooks up Kesäkeitto, a Finnish “summer soup”, saying:”Though quite easy to make at any time of year using mature vegetables or even frozen, this nourishing soup is really special when made with young, tender produce. Prettier too.” I agree!
Elderflower ~ Almond Corner
As far as I’m concerned, drinks with elderflower are perfect for the summer. Chriesi (from Zurich, Switzerland) shares not one but two recipes for elderflower drinks, one with, and the other without lemon, as well as an informative and interesting post about elderflower!
Did you know lavender pairs with chocolate? See, we learn something new every time with WHB, or at least I did! As a proof, Susan sends us these beautiful pots de creme.
And so we end on a sweet note.
to everyone who took part in this week’s WHB!
It’s been a pleasure to be with you!