Küchenlatein

Last week it was my pleasure to be the host for the 119^th edition of Weekend Herb Blogging. Kalyn of Kalyn's Kitchen started this great event over two years ago, because she wanted to post a photo from her plants.

Until now I had 27 great entries from food lovers around the world for the 119^th Here you can see where all the entries came from.


But there are three is one more hours left to send me your submissions.

Don't miss any entry, click on every picture to reach them. If anything is wrong, leave a comment or drop me a line.

	Mike over at Mike's Table in Florida started his 2nd venture into the world of Moroccan flavored food. He presents a Moroccan Lemon & Olive Chicken
Gay, A Scientist in the Kitchen on the Philippines, serves Baked tilapia fillet with kamias, also known as bilimbi
	Kaykat is Cooking from A to Z in Seattle (Washington) and prepared us a Green Tofu Soup with lots of greens like spinach, green collard, arugula, baby endive, baby chard, mizuna, tatsoi, sorrel etc.
Diva from Dil Se... in Glandale (California) also bets on spinach and serves a Spinach Dhall
	Kalyn over at Kalyn's Kitchen in Salt Lake City (Utah) is the inventor of this event. In the middle of three late nights of parent-teacher-student conferences she found the time to cook Swiss Chard and Mushroom Squares.
Marija from Belgrade (Serbia) cooks at Palachina and surprises us with a Rosa Canina Marmalade
	Syrie over at Taste Buddies from Vancouver (Canada) serves us a soufflé with a Thai twist. Until today I knew nothing about the pandanus leaves, WHB let you always learn something new.
Laurie over at Mediterranean Cooking in Anchorage (Alaska) made Greek Cabbage and Rice to ward off the subzero weather. The dish looks very inviting to me.
	Tigerfish in California from teczacpe - an escape to food shows us another way to use pureed spinach in a recipe: Braised Tofu/Beancurd with Pureed Spinach and Bumashimeiji(Honshimeiji) Mushrooms.

Pam in The Backyard Pizzeria, Victoria (Australia) obviously has zucchini "problems". Always looking for a new way to use them up she prepared us Zucchini Sott'Olio (in oil) and Zucchini Soup

	Patricia's Technicolor Kitchen is located in Sao Paulo (Brazil). She shares a pasta recipe from a Portuguese food magazine with us:Pasta with tomatoes, olives, grana padano and basil
Zorra from 1x umrühren bitte aka kochtopf in Andalucia (Spain) experimented with duck breasts and served The almost perfect Barbarie Duck Breast with Rosemary and Red-Wine Sauce using home grown rosemary.
	Elizabeth over at blog from OUR kitchen, Toronto (Canada), comes up with a green bean casserole. She pimped it up with a Button Mushroom (Agaricus bisporus) sauce.
Eve, the Chocolate Lady, cooks in Greenwich Village (New York) and blogs at In Mol Araan. This week she use a special ingredient for her Bamboo Honey Vanilla Pudding: Bamboo Honey made from Japanese knotweed which is more related to buckwheat than to bamboo.
	Kevin from Closet Cooking, Toronto (Canada) serves an Edamame Salad. Since last week I know that "Edamame" names the green soy bean.
Georgetta over at Weak Weary Mom, Southwest United States, introduces her favourite herb plant Sweet Cicerly with her first WHB submission. I have to admit, again I learned something new.
	Kate in Sidney (Australia) has a Veggie Friendly blog and shares the Vegetarian Vegetable Stock Recipe using bay leaves with us this week.
Anna in Sidney (Australia), dedicated the 300th post for Morsels & Musings the WHB with the moringa omelette. She was inspired using drumstick leaves by a WHB-entry from 2005.
	Pepy from The Art and Science of Food in Winnipeg (Canada) has an interesting dessert for us: Konyaku and Mango Orange Pudding
Chris at Mele Cotte, outside Atlanta (Georgia) serves an interesting combination of blackberries and chicken breast.
	Genie, The Inadvertent Gardener in Iowa City (Iowa), turned homemade pesto on a flatbread to a healthy pizza.
Pam, wearing Sidewalk Shoes in Soddy Daisy (Tennessee), has fresh tasting basil in February, when she opens a glass of her canned basil.
	Sher asks What Did You Eat in Davis (California) and comes up with Butternut Squash Gratin With Persillade And Lamb Shanks, using Italian Parsley
Katie has Thyme for Cooking in Les Pineaux (France) and calls herself a pack rat, because she saves food. With her saved zucchini or courgettes she prepared a wonderful Courgette (Zucchini) Soup
	Haalo, who cooks (almost) everything at least once in Melbourne (Australia), finds a rather new vegetable Jicama. The root can be eaten raw and Haalo prepared a Jicama Salad with it.
Jeanne, the CookSister! in London (United Kingdom) serves Aunt Dulcie's tomato and marmalade soup
	Neil's Zucchini & Pumpkin Salad arrived at the last minute in my spam-folder. Don't miss this wonderful salad, which is served At My Table in Melbourne (Australia)
I was too busy to translate my vegetable lasagne recipe for this event. I used a whole pot of basil to flavour the lasagne.