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
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
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.
This week Chris from Mele Cotte is hosting the 90th edition of Weekend Herb Blogging. My co-worker gave away a 5-liter-bucket of red currants and I asked my family: What to do with red currants? The – not surprising – answer was: red currant ice cream. I saved some berries for the ice cream and with the rest I cooked
Red Currant Syrup
The recipe is easy: Mash 1 kg red currants with 750 g sugar, let rest overnight in the fridge. Let drain at least for 1 hour and bring the liquid to the boil. Remove the foam and fill clear liquid into bottles.
Red Currants are a member of the gooseberry family. Redcurrant fruit is slighty more sour than its relative the blackcurrant, and is cultivated mainly for jams and cooked dishes, rather than for eating raw. In Germany it is also used in combination with custard or meringue as a filling for tarts. And red currants are the main ingredient of Rote Grütze – red fruit jelly, a speciality in the north of Germany.
more recipes with red currants in English: Plum & Red Currant Jelly, Summer Pudding, Buttermilk Jelly with Red Currants, Cumberland Sauce
and in German: Was tun mit roten Johannisbeeren? roter Johannisbeer-Fruchtaufstrich, Johannisbeer-Schnitten, Johannisbeer Muffins, Ribiselschnitten
The Guidelines of Weekend Herb Blogging allow featuring any herb, plant, vegetable, or flower. This week I picked the last red currants from the very dry looking shrubs. Redcurrant fruit is slighty more sour than its relative the blackcurrant, and is cultivated mainly for jams and cooked dishes, rather than for eating raw. In Germany it is also used in combination with custard or meringue as a filling for tarts. And red currants are the main ingredient of Rote Grütze – red fruit jelly, a speciality in the north of Germany.
This year I’ve already made some jelly, as every year, and a no-cooking dessert. Last year I baked muffins and a „nightmare of sponge mixture and whipped cream„. With the last red currants of this year I decided to prepare a
from the still unused cookbook I bought last year in Scotland. I used red currants, raspberries and brambles – blackberries from the freezer.
YIELD: 4-6 Servings
Classic British Summer Pudding Recipe
- Slices of medium
Thin sliced crustless white bread
- 500 grams Fresh seasonal fruit, eg. strawberries, raspberries, cherries, brambles, 1 lb
- 30 ml Water, 1 fl oz
- 150 grams Caster sugar, 5 oz
Scottish Cookery *
- Neatly line the base and sides of a 900 ml (1 1/2 pint) pudding basin with the bread. Wash and trim or stone the fruit, cutting the strawberries in half. Put the water and the sugar into a pan and bring to the boil. Add the fruit in order of speed of cooking, the slowest first and the quickest, raspberries, last. Cook briefly, ensuring that the fruit holds its shape. Drain off the syrup and reserve.
- Spoon the fruit into the prepared bowl and spoon over a little of the syrup. Cover with more bread. Put a saucer on top and place a weight on top of it, to apply a little pressure, say 500 g, 1 lb. Refrigerate overnight. Loosen it gently with a palette knife, turn out and pour the rest of the syrup over it. Cut into wedges and serve with lightly whipped double cream.
total time: 12 h
preparation time: 15 minutes
cooking/baking time: 5 minutes
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