I was fortunate to host Weekend Herb Blogging this week, in which food bloggers share their recipes featuring any herb, fruit, vegetable, nut, grain, seed, flower or plant. It was initially created by Kalyn but now hosted by Haalo.
Without further ado, here are our yummy submissions this week:
A tantalizing sandwich layering roasted eggplant, zucchini, tomato, mushrooms
and Halloumi cheese with a balsamic and honey dressing.
Katerina at Culinary Flavours
Bananas (or traditionally plantains) are dredged in brown sugar, wrapped tightly
in an egg roll wrapper and fried until golden and crispy. How sweet this sounds!
TS and JS at eatingclub vancouver
Vancouver, BC, Canada
A hot miso broth is whisked into eggs and topped with wakame and shiitake
mushrooms to create a milky breakfast soup perfect for any time of day.
Anna from Morsels & Musings
Sambuca-laced raw almond and hazelnut cookies from Tuscany
go the extra mile.
Cinzia from Cindystar
Lake Garda, Italy
Fresh quince gets poached in a sugary syrup for 6 hours or more
and exudes its wonderful aroma.
Haalo of Cook (Almost) Anything at Least Once
Chopped nira, bamboo shoots and dried shiitake mushrooms are the secret
ingredients to perfect Japanese spring roll gluttony.
Janet at Taste Space
Thank you again for all who participated. Next week, Lynne from Cafe Lynnylu will be hosting Weekend Herb Blogging #232.
I like to follow different food blogging events as a way to meet new bloggers, discover new foods and to push my own kitchen barriers. When I first saw that the current Monthly Mingle was featuring South African cuisine, I was intrigued. Um, what IS South African cuisine? So I googled… and stumbled across a very interesting African cookbook. I learned it is also known as “rainbow cuisine” due to its blend of dishes from many origins and cultures including dishes from the indigenous people of South Africa as well as the dishes brought from immigrants from India, Afrikaner and British descent. The Cape Dutch dishes which incorporate nutmeg, allspice and hot peppers can be fused with Cape Malay dishes that includes curries, sambals and fish stews.
The following recipe for South African Spiced Butternut Squash and Roasted Banana Soup with Coconut and Lime does just that. It comes from Grant Cullingworth, the executive chef at Table Bay Hotel, Cape Town, South Africa, and was adapted from those posted here and here. It is a delicious sweet soup that balances the sweetness of the butternut squash and a roasted banana, with the creaminess of coconut milk, the spicy kick of chilies (or curried if you want the original version) with the bitter tang of lime. It was a thick soup, so don’t be shy to add extra stock. I ate some as a soup, but later also used the thicker soup base as a filling for ravioli and found it absolutely incredible as a spread over a multigrain bread.
This is my submission to this month’s Monthly Mingle featuring dishes from South Africa.