Archiv der Kategorie: WHB – Weekend Herb Blogging

WHB #156: Three Year Anniversary of Weekend Herb Blogging

WHB #156

With the 156rd edition of Weekend Herb Blogging 27.04.2021 ** we celebrate the 3 Year Anniversary of Weekend Herb Blogging and a change. After three busy herb blogging years Kalyn gives the headquarter of Weekend Herb Blogging to


I began to blog about herbs since the 20th edition of WHB 27.04.2021 ** and Kalyn entrusted me the round-ups for WHB #68, WHB #86, WHB #102, WHB #119 and WHB #148. It was fun to do this, I learned a lot about herbs and plants around the world and met great people like Haalo. I agree, she’s a great blogger. But since my kitchen renovation last year I participated this great event less regular than the first two years. So this WHB-entry will be the last for for a while. Like Kalyn I can’t keep up with all the things I’m trying to do.

This week I prepared a

Cheese Leek Quiche with Parsley Gremolata Bild

Cheese Leek Quiche with Parsley Gremolata

Gremolata is a chopped herb condiment, typically made of garlic, parsley and lemon peel. In this case the garlic is substituted with walnuts. Normally a gremolata is served with meal, but in this case it is also a nice accompaniment to the quiche.

It’s just a quiche, I already posted a similar recipe, but here’s the way to do the gremolata.

Wash and dry one bunch of flat leaf parsley and chop. Add 50 g chopped walnuts and the finely grated peel of one lemon. Mix and serve.

Thanks Kalyn for your great event, I’ll see you and the other herb lovers at Haalo every now and then. And also thanks to Haalo for continuing Weekend Herb Blogging.

more recipes and entries in English

** 27.04.2021; no longer available

Weekend Herb Blogging #148: The Round-up


It’s always fun to write the round-up, but I always have some initial difficulties: Some entries ended in the spam-filter, some entries were very late.. Allow me some word for future hosts. Don’t send your entries at the last moment. Sometimes emails take longer than you think. I got this morning three emails, the last 12 h after deadline.

You find people who like to cook with herbs and unusual plants all over the world:

#148: The Round-up

Bild Ning from Heart and Hearth in Manila, Philippines gives us an understanding of seaweeds. Although it does not look very appetizing at first sight, but the nutrition-packed quality of Stir Fried Seaweeds (Hai Cai) is convincing enough to try.

Edit: 22:44 for any reasons I forgot the next two entries. I apologize.

Maggie from “je le vous dirais“ over at in Mountain View, California prepared a wonderful Mint Chutney**, which is a perfect accompaniment to pretty much anything you can think of . Mint repels bad insects and attracts good ones. Bild
111tempura Graziana from Erbe in cucina, Italy grew Shishito Pepper only for one purpose: Shishito Pepper Tempura **30.03.2021 . They have to be harvested still green and they are not as hot as Jalapeno.
Maria from Organically Cooked grows non-hybrid tomatoes in her garden in Hania, Crete. This special variety gives away its inner values as wonderful Heirloom Tomato Fritters. Bild

roasted peppers Cheryl from gluten free goodness grew her own red bell peppers in Alexandria, VA. She cared very well for her „babys“. She shares the recipe of Herb-y grilled red peppers with us.

Bee and Jai from Jugalbandi** in Northwestern USA braved automatons, the trolls and the political scum with some cake, to be accurate with Blueberry-Lavender Coffeecake. They clarify the difference between coffee cake and tea bread and used homegrown lavender to flavour their cake.

Bild Kalyn of Kalyn’s Kitchen, the great mind behind this event, has a great abundance of sage in her garden in Salt Lake City, UT. She made a wonderful sounding Sage, Rosemary, and Garlic Dried Herb Blend. Instead of freezing her herbs she used the free of charge solar dryer. But sage lasts longer, if you dry it out of the sun.

Jude of Apple Pie, Patis, and Pâté **07.06.2022 introduces us to Ginataan, a Filipino cooking technique. Jude serves Ginataang Gulay – Eggplants and Green Beans Simmered in Coconut Milk**07.06.2022. The presentation of the vegetable portion – the gulay – is great!

Kangkung belacan with tomato Nate Lau from House of Annie got some new equipment. The shot of Kangkung Belacan with Tomato is really great and mouthwatering. I have to admit, it’s the first time I mentioned kangung. In German it is called Wasserspinat = water spinach, I have to be on the look-out for it.

Natashya who is Living in the Kitchen with Puppies**03.06.18 in Ontario is also an enthusiastic TWD-baker. No wonder she used onion grass, that’s how her children call it or chives to bake Buttermilk Cornmeal Muffins with Garden Chives**03.06.18. In Natashya’s opinion the chives elevate a plain cornbread into gourmet accompaniment to your dinner, I agree with that. Bild
Bild TS and JS from [eating club] Vancouver couldn’t please the whole family with Mama’s Ampalaya (Bitter Melon), although it’s delicous. The Bitter Melon isn’t really that bitter means TS, just right to balance the other elements of this dish.

Christine from Kits Chow in Vancouver, BC used an Asian Eggplant for her Eggplant and zucchini „Pasta“ salad, with „whole-vegetable“ pasta. That looks and sounds very delicious. Bild

Bild The Wandering Chopsticks in southern California gives us an understanding of Jackfruit. The entry shows details of the inner fruit and how to prepare it. I didn’t know that there a male and female flowers on the same tree.

Priscilla from Foodielicious brought back sweet memories. She blogs about Young Coconuts and brought back memories. I saw my first fresh (green) coconut in Indonesia, when I just finished my qualification as a foodchemist. The taste of fresh coconut water is thirst quenching and absolutely delicious! Did you know that coconuts aren’t nuts but drupes like cherries?

Bild Marija from Palachinka lives in Belgrade, Serbia. She uses chives, basil and parsley to flavour her Blackberry wine beef. I am looking for blackberry wine since I read the book

Zorra from 1x umrühren bitte aka kochtopf lives in Andalucia, Spain and decided to partake this round of WHB with Salsa Andaluza. The salsa contains in addtion of home made mayonnaise parsley and red pepper. Zorra served it with meat. Bild.

Elizabeth in Toronto, ON with the blog from OUR kitchen loves Aloo Gobi – potatoes and cauliflower. It is flavoured with tumeric, which also gives the dish a lovely look although it stays nearly forever in serviettes.
Pam runs her Backyard Pizzeria in Victoria, Australia. After a slight hiatus from WHB – like me – she is back with Baby snapper, fennel and herbs. After a bitterly cold winter this dish heralds the first sign of spring.
Bild Haalo from Cook (almost) Anything at Least Once, Melbourne, Australia found more than another pumpkin, a Jap pumpkin. I like the story and the delicious looking soup.
Katie from Thyme for Cooking still Vendee, Frande was last week’s WHB host 22.09.2023. She clears the differences between summer and winter squash. A pumpkin is always a squash, but not all squashes are pumpkins, am I right so far? Katie prepared Butternut Squash with Walnuts and Cheese 22.09.2023 ** Bild
Bild Valentina from Trembom – english Version, Surrey, UK presents us a wonderful Onion, Sweetcorn and Mascarpone Tart. The tart shell is made with walnuts, which sounds delicious and agrees perfectly with the filling.
Anna from Morsels and Musings in Sidney, Australia used yucas or cassavas. These are also known as maniocs. Anna prepared Encebollado de Pescado (Ecuadorian Tuna Soup), using this ingredient the first time. Before she was going to death by cooking it the wrong way she used a canned version. Bild
Gay, A Scientist in the Kitchen 10.04.2024 ** studies plant pathology because of the mushroom season in the backyard in Laguna, Philippines. Gay shares an omelett recipe using mamarangs with us.
Jeanne the Cooksister! from London, UK first had doubts to use apples in the POTATO, APPLE AND THYME SALAD. But the taste convinced her. I have to admit that I’ve never used thyme for flavouring my potatoe salad. Bild
Bild And last my own entry. I used rosemary, which grows vigorously in our garden for Red pepper and rosemary lamb with pasta.

** now defunct now defunct
03.06.2018 and now defunct
30.03.2021 slow web page refresh
07.06.2022; no longer available
** 22.09.2023 and no longer available
** 10.04.2024 available in Web archive

WHB #148: Red Pepper and Rosemary Lamb with Pasta

This week this blog hosts the 148th edition of Weekend Herb Blogging 27.04.2021 **.
This week school has started and we all have to get back to our regular schedule. That means I have to cook a healthy lunch for the schoolboys. As always we have initial difficulties the first week and yesterday we had

Red Pepper and Rosemary Lamb with Pasta

Red Pepper and Rosemary Lamb with Pasta

I didn’t read the recipe accurate enough and I had to do it on the fly. Glad, I have rosemary in my garden, its flavour fits perfectly to lamb mince.

Rosemary means in the language of flowers remembrance and love. Greek students believed it improved the memory, and so they wore it in their hair when studying for exams. In France, during the Middle Ages, it was combined with juniper and burned in bunches in hospitals to kill bacteria. In my garden rosemary holds the fort against the slugs as I mentioned before. Another tale says that if a rosemary plant grows vigorously in a family’s garden that it is the woman who wears the pants in the family. You have to ask my three gentlemen, if the tale is true.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Red pepper and rosemary lamb with pasta
Categories: Pasta
Yield: 4 Servings


500 grams   Pack lamb mince
1     Onion, finely chopped
2     Garlic cloves, finely chopped
2     Red peppers, deseeded and diced
2 tablesp.   Tomato paste
2 sprigs   Rosemary, leaves finely chopped
400 grams   Can chopped tomatoes
150 grams   Dried pasta shapes


  A month of family meals
  Delicious magazine
  Edited *RK* 09/06/2008 by
  Ulrike Westphal


1. Heat a deep, wide frying pan. Add the mince, onion and garlic and fry for 5 minutes. Stir in the peppers, tomato paste, rosemary and tomatoes and simmer for 20 minutes, stirring occasionally.

2. Meanwhile, cook the pasta according to the packet instructions. Drain well and stir the pasta into the meat sauce. Serve immediately with a grinding of black pepper.



Don’t miss the round-up on Monday!

more recipes and entries in English

** 27.04.2021; no longer available