Weekend Herb Blogging #157 Recap

This week marks a new start for Weekend Herb Blogging (WHB), as it is the first week that the popular food event changes management from one capable hostess (founder Kalyn from Kalyn’s Kitchen) to another (Haalo from Cook (almost) Everything At Least Once). And I am pleased to be the first host under Haalo’s care. Thank you for giving me a chance to host WHB, both Kalyn & Haalo. WHB was the first food blog event that I participated in and I have been hooked on joining food events event since ;p I totally enjoyed being a WHB participant in the past, and now, a host.

WHB is a weekly food blogging event that is focused on cooking with herbs and unusual vegetables. Over the last week, 17 foodies from all over the world (Australia, Canada, Italy, Philippines, Serbia, Singapore, USA)  submitted their wonderful recipes which showcased a great diversity of food.

The recipes that are being featured in this recap is shown in the order that they were received in. If I had accidentally made any mistakes or left out your entry, please leave me a comment to let me know.

Now … let’s get on with the feast shall we? :wink:

Cucumber

Anna (Sydney, Australia) from Morsels & Musings made a refreshing drink called Es Timun Aceh, also known as Indonesian Cucumber Limeade. The cucumber adds a cooling, melon flavour while the lime gives zing. Check out her post for an informative read about cucumbers too.

Garlic, Cilantro, Pumpkin Seed

Ricki from Diet,Desserts,Dogs (Toronto, Canada) made this stunningly beautiful Roasted Garlic and Pumpkin Seed Pesto. Although Ricki called it a “pesto,” it can also be used on its own as a spread for crackers or bread, toss it with pasta, or great as a snack on its own.

Longans

I am delighted to see a tropical fruit (longans) being used in a savory dish like this Longan Chicken Radicchio Wraps prepared by Wandering Chopsticks (Southern California, USA). The slightly bitter radicchio leaves is a nice contrast to the sweet longans, as are the purple and white colours of this dish.

Garlic

I couldn’t agree more with the wonderful Ning (Manila, Philippines) from Heart and Hearth, when she says that adding whole garlic cloves are essential for flavouring her Pork Soup with Bak Kut Teh Spices. Not only does it flavours the soup, garlic has many nutritional benefits which are mentioned in Ning’s informative post.

Chinese Mustard Greens

Christine (Vancouver, Canada) from Kits Chow made these delightful, fuss-free and tasty Chinese Mustard Greens. She also shares with you the secret on how to blanch your vegetables perfectly.

Cilantro

Colleen (Seattle, WA, USA) from Pennies & Pounds make this ultimate indulgent party food – Italian Dip – for their little apartment election-viewing party. I hope I get invited to home parties every weekend if the host serves such wonderful party food ;p

Thyme

Pam (Tennessee, USA) from Sidewalk Shoes uses fresh thyme to cook this delightful Roasted Peppers with Red Wine Vinegar, Thyme, and Olive Oil. I really love the colours in this dish. This recipe showcases the subtle and homey flavor of thyme.

Green Mango

Yasmeen (Cleveland Ohio, USA) from Health Nut makes this delicious Green Mango Dal. Expectant moms in India go ga ga over tangy Green mangoes during the nauseous phase. This dish reminds Yasmeen of her strong desire for this sourly goodness during her initial phase of pregnancy.

Orange

Marija (Belgrade, Serbia) from Palachinka uses orange to add colour and a wonderful citrusy flavour to her beautiful Hake with Orange dish.

Ginger and Scallion

Ginger and scallions are my fave food pairing in Chinese cooking. Lesley (Long Island, NY, USA) from Beachlover’s Kitchen whips up this delicious and authentic Chinese Stir-fry Crab with Ginger and Scallion with this fave food pairing of mine.

Beetroot

LK (Singapore) from Food 4 Tots made this delicious and healthy Beetroot Soup. Do check out her informative post about the benefits of eating beetroot.

Persimonn

Brii (Valsorda, Lake Garda, Italy) from BriiBlog shares with us her wonderful Persimonn Pickles. Although the pickling process takes some time (marinating for 15 days, and infusing in oil for a month), the result is well worth the effort as they look absolutely delicious!

Red Russian Kale, Chickpeas, Tomatoes, Herbs

WHB founder Kalyn (Salt Lake City, Utah, USA) from Kalyn’s Kitchen made this nourishing and comforting Sausage and Red Russian Kale Soup with Chickpeas, Tomatoes, and Herbs. I just know that this soup is rich in flavour because it uses home made chicken broth, red russian kale, chickpeas, rosemary and sage among a host of other wonderful ingredients.

Baby Cabbage

WHB new chief Haalo (Melbourne, Australia) from Cook (almost) Anything at Least Once made this beautiful and delicious looking Pickled Cabbage using baby cabbage. The hint of sweetness from the honey complements well with the tart vinegar, making this a refreshing dish especially for the warmer weather.

Rosemary

Cinzia (Bardolino, Lake of Garda, Italy) from Cindystar tells us that there is almost no garden in Italy without rosemary and she uses her home grown rosemary to make this unusual but tasty sounding Rosemary Ice Cream served in Almond Brittle Basket with Chestnut Pudding. I am really impressed by Cinzia’s creativity and I must say this is one beautiful looking dessert!

Red Pepper

Cheryl (Alexandria, VA, USA) from Gluten Free Goodness made this delicious and creamy looking Red Pepper Soup. I am amazed by how easy it sounds to whip up this beautiful looking soup – just blend everything until smooth, warm over gentle heat, sprinkle some fresh thyme … and it’s ready!

Ginseng

Last but not least, I (Singapore) made two ginseng drinks – basic ginseng drink, as well as chrysanthemum ginseng tea (above) – using a type of ginseng known as american ginseng “beard” 洋参须. Chinese herbology believe that this type of ginseng has ‘cooling’ properties … which was exactly what I needed for ‘heaty’ me.

A big ‘thank you’ to everyone who joined in the fun this week!

WHB links

- Previously: Special 3 year anniversary round up

- Heather from Diary of a Fanatic Foodie will be hosting the next round. Click here to find out how you can submit your entry.

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