Schlagwort-Archive: leeks

WHB #156: Three Year Anniversary of Weekend Herb Blogging

WHB #156

With the 156rd edition of Weekend Herb Blogging 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

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I began to blog about herbs since the 20th edition of WHB 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.

WHB #68: Bratwurst with Leeks and Lentils

The February issue of the Good Food Magazine inspired me to this dish.

Bratwurst with Leeks and Lentils

Bratwurst with Leeks and Lentils 001

Nothing special, but tasty!

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Bratwurst with Leeks and Lentils
Categories: Lentils
Yield: 2 Servings

6 Nuremberger bratwursts
2 Leeks, trimmed, washed and each cut into about 5
— chunks
1 cup Lentils
2 small Garlic cloves, peeled
1 sprig Thyme
1 Bay leaf

=========================== DRESSING ===========================
1 teasp. Dijon mustard
1 tablesp. Balsamic vinegar
2 tablesp. Olive oil
Salt, pepper

============================ SOURCE ============================
— Edited *RK* 02/04/2007 by
— Ulrike Westphal

1. Rinse the lentils and simmer for 20 minutes in a pan of salted
water with the thyme, bay leaf, and 1 garlic clove.

2. Steam the leeks for 10 – 15 mins until soft.

3. When the lentils are cooked, drain, remove the garlic, thyme, and
bay leaf, and allow to cool.

4. For the vinaigrette dressing, combine the mustard, balsamic
vinegar, olive oil, salt and pepper with 1 tablespoon water and mix
together thoroughly. Add the remaining garlic clove. Tip the leeks
in with the lentils and toss well.

5. Fry the bratwursts until browned.

6. Divide the lentil salad between two plates and top with the
bratwursts and garnish with parsley.

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more recipes and entries in English

more recipes with leeks