The 132nd edition of Weekend Herb Blogging 27.04.2021 ** is hosted by Laurie from Mediterranean Cooking in Alaska.
My herb garden is doing well until now. Thanks to tons of snail granules my tarragon isn’t gone and is still growing between the Mediterranean herbs, rosemary, thyme and majoram.
I used thyme and rosemary to made a Provençal dish: Tapenade. Enjoy the spread on a fresh baked bread on a sunny day on the terrace like us.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Olive Spread – Olive paste|
|50||grams||Anchovies in oil|
|100||grams||Black olives, pitted|
|Edited *RK* 05/08/2008 by|
1 . Rinse with anchovies and capers in a with hot waterand drain. Tear off the leaves from thyme and rosemary.
2. In a food processor mix olives, anchovies, capers, garlic und herbs to a smooth paste. Season with pepper and add olive oil by tablespoons.
In a jar covered with olive oil the paste can be stored in the fridge up to 4 weeks.
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** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/; https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/ no longer available
Herby tapenade is absolutely delicious, and freshly baked bread would make it doubly delicious. Thanks for entering this in WHB.
Anchovies in oil
Anchovies in oil mhhhhhhhh
top olive paste
i myself like your olive past, and some italian cheese like pecorino, that`s a good life.
greetings from http://www.kaeseplatte.com
I love seeing your garden. I know what you mean about the snails! I’m starting to see them everywhere in my own garden. The tapenade sounds delicious!
Oh, I’ve recently started experimenting with anchovies and this sounds so good. Once my thyme starts coming in I’ll have to give this a try.
Very nice slices. Made for a sunny late afternoonsnack and a glass of winw. White and cool I would prefer…
was ich daran liebe: man kann sie nach eigenem Geschmack, Wetter, Laune variieren.
Nicht nur das schöne Kräuterbeet, auch die Oliven-Paste haben es mir angetan. Sehr lecker sieht das aus!
Thyme for Cooking, the Blog
Your herbs look healthy!
The snails never bother my tarragon, but they destroy my basil – if I don’t use the little blue pellets!