Archiv für den Monat: September 2006

Special WHB Tell Us Your Very Favorite Herb: Parsley

1 Antwort
Parsley

Photo courtesy of Gernot Katzer’s Spice pages

There is no doubt My Very Favorite Herb 27.04.2021 ** is parsley. This herb is versatile.

You can use the leaves and the root. The flat-leaved parsley has a better taste, the curley-leaved parsley has a milder taste and is often used for garnishing. I always use the flat-leaved parsley as a substitute for cilantro and in all dishes it worked well. I have to admit, I only like the coriander seed, but the cilantro leaves could remind of parsley, but the taste doesn’t.

For the WHB #51 I replaced the mint with parsley and got Courgette, potato & parsley frittata. Parsley was great in this. If you serve green beans you accompany them with savory, but parsley does it also very well for a typical dish from northern Germany: Birnen, Bohnen and Kassler – Pears, beans and smoked pork chops. I searched my blog for parsley and got 14 dishes where I used parsley and 17 for Petersilie. I used it in German dishes and oriental style dishes.

I’ve featured parsley for the WHB #25 with Parsley Potatoes.

Parsley Potatoes 002
I love this very simple dish since my childhood which is the best recipe to enhance the taste of parsley.

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** 27.04.2021 https://kalynskitchen.com/special-weekend-herb-blogging-event/ no longer available

Linguine mit Zitrone, Schinken und Erbsen

1 Antwort

Die Kaffeebohne beschreibt das Essen mit Kindern. Auch ich habe ja schon einiges berichtet, aber seit dem der Gemüsemuffel und ich den Speiseplan verbindlich festlegen, gibt es kaum noch Grund zur Klage. Die Bedingung: Es muss immer Gemüse oder Obst dabei sein, die Menge bestimmen wir abwechselnd. So werden mit Begeisterung die Zeitschriften durchforstet und Rezeptvorschläge gemacht. So zum Beispiel

Linguine mit Zitrone, Schinken und Erbsen

Linguine mit Zitrone, Schinken und Erbsen

Der Hauch von Zitrone mit der Säure aus der Crème fraîche geben dem Gericht eine interessante Geschmacksrichtung.

Das Rezept gibt es hier.

Lemon linguine with ham

1 Antwort

Lemon linguine with ham

Lemon linguine with ham

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Lemon linguine with ham
Categories: Pasta
Yield: 4 Servings

400 grams Linguine, 14 oz
100 grams Frozen peas, cupful
200 ml Tub crème fraîche
1/2 Lemon, grated zest
1 Lemon, the juice
3-4 slices Cooked ham, cut into strips

============================ SOURCE ============================
Good Food Magazin 2006/08
Good Food Magazine, August 2006, p. 21
— Edited *RK* 08/22/2006 by
— Ulrike Westphal

1. Cook pasta following pack instructions, adding the peas for the
final 2 mins of cooking.

2. Drain the pasta well and return to the pan. Stir in the crème
fraiche, lemon zest and juice, then season. Serve with the ham
strips scattered over.

: PER SERVING 572 kcalories, protein 24g, carbohydrate 78g, fat 20g,
saturated fat 9g, fibre 4g, sugar 4g, salt 0.68g
: PREP 10 mins
: COOK 10 mins
: EASY

=====

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