Küchenlatein

Because of the crisis at her house, Kalyn and I swapped the weeks for the WHB recaps. Hardly Kalyn and I had discussed the switch in hosting the Weekend Herb Blogging I got the first mail. I post the entries in order of receiving.

Thanks to all participants for the great entries. I tried my best with the pictures, but sometimes the blogger hosted pictures make a little trouble and are not always available. For those with a very slow dial-up I made a picture-free recap.



Asha from Aroma! uses scallions or also known as green onions for her French Onion Soup with Scallions. It sounds like a really great meal.



Sra from when my soup came alive writes about Curry Leaves and tells us how to make a crush to keep it. I've to look for the next Indian grocery in my area.


Pebbles at Mele Cotte blogs about the glory of cabbage and how to get children to eat their cabbage with a Green Cabbage Casserole . I agree to it.


Gattina from Kitchen Unplugged cooked a delicious looking Baked Lychee Risotto Pudding. Gattina thinks lychees tastes like rose water, although she never tasted it. I don't agree: Lychees taste like lychees, only a hint of roses in the aftertaste.

Glenna from A FRIDGE FULL OF FOOD... uses bay leaf and fresh thyme for the sauce of her birthday meal: Strip steaks with a dollop of goat cheese, and a thyme, mushroom, merlot sauce.


Sherry from What Did You Eat also uses bay leaf and thyme for her Roasted Salmon with Lentils and Bacon . A delicious combination of Puy lentils and bay leaf, a combination I am familar with.


Astrid at Paulchens Foodblog presents gorgeous looking sweet apple parcels with cinnamon & galangal for her colleagues at work. I am tempted to change my job for this dessert ;-).


Mandira from Ahaar blogs about the ancient grain quinoa and uses it for Oven Poached Sea Bass with Quinoa Pilaf. It's the first time she poached fish and I think it's a great success.



Burcu from almost turkish recipes comes with Roasted Beet Soup (Firinlanmis Pancar Çorbasi). The stalks and the root of beets are used for this soup, which has a fantastic colour. The herb dill is a must for this soup.


Angelina from My Kitchen: My Laboratory uses Oregano as the main ingredient for her Cheese Cookies made of a oregano flavoured pastry and decorated with - guess what - oregano.

Kalyn from Kalyn's Kitchen, the creator of this event , combines some ingredients in her crockpot added rosemary and presents a Mediterannean Beef Stew with Rosemary. I think this dish sounds like comfort food after managing a big crises like this.



Ramya from Cascading Flavors blogs about thyme and bakes thyme biscuits. Notice sometimes the blog is closed.


Katie from Thyme for Cooking uses dried basil, thyme and oregano for her Baked Chicken Breasts with Creamy Balsamic Sauce . Although she uses dried herbs, Katie likes to finish dishes with a couple of frozen herb cubes - just to remind herself and us that spring will come, eventually.

Anna from Morsels & Musings focuses on wakame, an edible kelp and prepared a chasoba salad with miso dressing. I have to admit, that I've never eaten kelps.


Helene from Neues aus der Küche uses sage for her Champignon Cakes . These are delicious looking muffins topped with button mushrooms.


Sue from Coffee & Cornbread flavours rice with cilantro, onions, shallots, lime juice, olive oil and jalapeno and prepared Spicy Asian Shrimps. The dish gets an Asian style with the marinated shrimps.

yich from simcooks uses her new mortar and pestle to mix chillies, shallots, candlenuts and garlic to make a smooth paste. Then she sautés the paste, adds lemongras and other flavours and ends with Dried Chicken Curry (Indonesian Style).



Haalo from Cook (almost) anything ...blogs about the biggest herb in the world: bananas and presents Rum Bananas. Haalo can buy local grown bananas! What a difference in taste to Uncle Tuca or Mrs Chiquita.

Anh from Food Lover's Journey tells us about celebrating the Vietnamese New Year Tết. A must: Sweet Red Glutinous Rice – Xôi Gấc. The beautiful red color of this dish originates from a Vietnamese fruit called Gấc from the family Momordica. It is also a good source of vitamin C.

Ed from Tomato writes about cabbage turnip or kohlrabi. He mentions that the size of kohlrabi is a quarter of the first artificial satellite sent into the earth’s orbit. Ed uses kohlrabi to make a salad for this event with homemade mayonnaise and serves the salad with a rare griddled tuna steak. Stay tuned for another day he brings the cabbage turnip and grapefruit together in perfect harmony.

Rinku from Cooking in Westchester not only sent me a lovely valentine's card, she joins the Weekend Herb Blogging with Brocolli and Black Beans with Lime. She likes lime more than lemon and the warm salad looks very delicious.


Virginie from Absolutely Green uses peanuts and olive oil to bake Peanut & Olive oil Cookies A vegan bake I'd like to duplicate.


Freya from Writing At The Kitchentable combines beetroot, parsley, onions, gherkins, anchovies and egg yolk to a Swedish delicacy called Sologa or 'Suns Eye'. I think that's the right name for it. It takes at least 20 minutes to arrange, but it's worth the effort.

Andrea from Buy Organic tells us how easy it is to prepare an organic pizza base on your own. I think she's right, just a little organic flour, water, yeast, sugar, olive oil and for the flavour some dried herbs like oregano and basil. That's all.


Pookah from What's Cooking in Carolina cooks a Spicy Lentil Soup in Carolina. A beautiful orange to red coloured soup decorated with fresh cilantro. It seems we have the lentil WHB this week.


And at the end my own entry. I combined a lentil salad - flavoured with bay leaf and thyme - with bratwurst to Bratwurst with leeks & lentils