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:
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 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.
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.
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 introduces us to Ginataan, a Filipino cooking technique. Jude serves Ginataang Gulay – Eggplants and Green Beans Simmered in Coconut Milk. The presentation of the vegetable portion – the gulay – is great!
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.
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?
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.
Gay, A Scientist in the Kitchen 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.