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Monday, April 07, 2014

Weekend Herb Blogging #427-The Roundup

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Update-


Lucia makes a lovely semolina gnocchi (gnocchi alla Romana), perfect as a side dish, but I could make this a meal! I grew up in South Carolina where grits are served just like this Italian gnocchi!


While I am remiss in posting on my blog as frequently as I would like to do, I always love to host Weekend Herb Blogging which showcases some amazing dishes using herbs or plants as the star ingredient. Below is a delicious roundup of recipes using some familiar herbal or plant ingredients as well as those unfamiliar to us, but intriguing and informative.  Thanks to all who submitted  and to Haalo her expertise in managing this event.
Terry's love for flowers and shortbread inspired her to bake these tantalizing kumquat and chamomile shortbread. Terry says, "The mix of kumquat zest and chamomile created a lovely marbled effect on the pastry when I rolled it out. The result was amazing, the combination is delicious and the shortbread are scented, buttery...they really melt in your mouth!"


Happily confined inside while the much needed rain fell outside, Simona makes good use of the time to create a toasted chickpea flour orecchiette. Having successfully made other orecchiette with various flours, "it was time to work on a new take on this classic pasta shape from the southern Italian region of Puglia.

Cinzia has an easy recipe for homemade applesauce, the main ingredient in her beautiful black bean brownies made recently. Not only for brownies,..."you can use it as a ready-to-go snack, just mi it with a yogurt or sprinkle some nuts or dried fruit on it and you will get something healthy and energetic for your day."

Summer is over in Melbourne and "the markets may be full of well-priced strawberries, but they are lacking in flavor so I've decided to add them to banana bread,along with a bit of dark chocolate as an extra treat."  Haalo suggests letting the cake sit for a few minutes before turning them out on a wire rack to cool. 

Fascinated with the tiny juniper berry, my  contribution as host for WHB #427 is a classic gin (genievre-Fr and jenever-Dutch both mean "juniper") and tonic cocktail  and a juniper berry peppercorn spice rub, a heady combination perfect for rubbing a steak or a pork tenderloin before grilling.
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Please do not use images or text without my permission. 

6 comments:

Simona Carini said...

A nice selection of intriguing recipes. Thank you for hosting and for the elegant roundup. Have a great week!

Lynne Daley said...

Thank you, Simona. I'm very pleased you liked the roundup. And thank you for submitting your toasted chickpea orecchiette to WHB#427.

Haalo Cooks said...

Thanks for hosting Lynne - I'd happily have a bit of everything!

crumpetsandco said...

Beautiful and inspiring rpund up! Thanks Lynn!

Torta di Rose said...

Thank you Lynne for the interesting roundup and to have me added!
See you soon!

Cindystar said...

So many tempting recipes! :-)
My best wishes for a joyful Happy Easter! ;-)

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