Archiv der Kategorie: WHB – Weekend Herb Blogging

WHB #132: Olive Spread

9 Antworten


The 132nd edition of Weekend Herb Blogging 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.

Kräutergarten

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.

Olive Spread

Olive Spread

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Olive Spread – Olive paste
Categories: Spread
Yield: 200 G

Ingredients

50 grams   Anchovies in oil
50 grams   Capers
1 small   Sprig thyme
1 small   Sprig rosemary
1 clove   Garlic, minced
100 grams   Black olives, pitted
      Pepper
2-3 tablesp.   Olive oil

Source

  Kreativküche 5/2008
  Edited *RK* 05/08/2008 by
  Ulrike Westphal

Directions

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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WHB #131: Basil Rhubarb Compote

3 Antworten


The 131st edition of Weekend Herb Blogging is hosted by Anh of Food Lover’s Journey**.

The German cook Ralf Zacherl introduced a basil flavoured rhubarb compote in a TV Cooking Show. The TV show appears very late on Friday night, so I have to admit I missed the end and the point of putting in the basil. The recipe said, that you should flavour the compote with basil after cooking. I didn’t like Basilikum-Rhabarber-Kompott 002the idea of green spots in my compote, so I watched the archived show some days later. The end of the show, when Ralf Zacherl wanted to serve the dessert, was a bit frantic. I couldn’t see how he used the basil, but I heard him say: „I forgot the basil“. I was as wise as before. I decided to give the roughly chopped basil into a tea bag and cooked the compote as usual. After the compote has completely cooled, remove the bag and serve with ice cream!

Basil Rhubarb Compote

Basilikum-Rhabarber-Kompott 001

The basil goes well with the rhubarb, just delicious!

Basil Rhubarb Compote

Menge: 4 servings

©Basilikum-Rhabarber-Kompott 002

Rhubarb compote with basil

ingredients:

  • 500 grams rhubarb
  • 130 grams preserving sugar, 1:3
  • 125 ml appple juice
  • 1/2 bunch basil, fine stripes

SOURCE

modified from Ulrike Westphal:
Kerner kocht 04.04.2008
recipe from Ralf Zacherl

Instructions

  1. Peel rhubarb and cut in 4 cm pieces. Pour over the preserving sugar.
  2. In a sauce pan bring the apple juice to the boil, stir in the rhubarb, the sugar and any juices and cook for about 3 minutes and cool down to room temperature.
  3. Add the basil and serve

Total: 30 minutes
Preparation: 10 minutes
Cook: 3 minutes

21.09.2018** https://anhsfoodblog.blogspot.com/ not longer available

WHB #129: Coconut creams with poached rhubarb

6 Antworten

The 129th edition of Weekend Herb Blogging is hosted by Susan from The Well-Seasoned Cook.

It’s getting spring at least. Rhubarb is the first „fruit“ in spring, actually rhubarb is classified as a vegetable. Rhubarb is a good source of fibre, vitamin C and calcium. It is also goot as part of a low-cholesteriol diet as it has cholesterol-lowering properties. The leaves of the rhubarb plant contain oxalic acid and are poisenous to eat, but you can put them on the compost heap.

When I saw rhubarb at the farmers market, I couldn’t resisist and brought spring into my kitchen with

Coconut creams with poached rhubarb

Coconut creams with poached rhubarb

An absolutely delicious combination, we all wanted more.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Coconut creams with poached rhubarb
Categories: Dessert
Yield: 4 Servings

Ingredients

6     Sheets leaf gelatine, 10 grams
500 ml   Package coconut milk
7 1/2 tablesp.   Caster sugar
1     Vanilla pod
300 grams   Rhubarb, cut into short lengths, 10 oz

Source

  GoodFood Magazine, May 2008
  Edited *RK* 04/12/2008 by
  Ulrike Westphal

Directions

These can also be made the day before and are dairy-free.

1. Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.

2. Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.

:PER SERVING 265 kcalories, protein 5g carbohydrate 27g, fat 16g saturated fat 14g, fibre 1 g, sugar 27g salt 0.31 g

:PREP 15 mins plus chilling ·
:COOK 10 mins
:EASY

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WHB #125: Chicken Wild Rice Soup with Chives

5 Antworten


Last year Katie from Thyme for Cooking and Country Girl City Living organized Seasoned Eatings. I got a wonderful parcel with wild rice from Minnesota, which I hadn’t used until now. This week Katie hosts the 125th round of Weekend Herb Blogging, a good occasion to use the wild rice in the end. I prepared a

Chicken Wild Rice Soup with Chives

Chicken Wild Rice Soup with Chives

The winter returned to Northern Germany, so this soup warms your soul, which craves for spring. The chives came from the freezer, but it is a must for today. It is said, you stay healthy the whole year if you eat chives in a soup at Maundy Thursday. The friars cultivated chives in their cloister garden as an agent against witchcraft. Now I am well guarded against anything.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Chicken Wild Rice Soup
Categories: Soup
Yield: 7 Cups

Ingredients

6 tablesp.   Butter
3 tablesp.   Chopped slivered almonds
1 tablesp.   Minced onion
1/2 cup   Flour
1/2 teasp.   Salt
3 cups   Low-sodium chicken broth
1 cup   Half-and-half
2 tablesp.   Dry sherry (optional)
2 cups   Cooked wild rice
1/2 cup   Finely grated carrots
      Fresh parsley or chives
2 cups   Shredded rotisserie snipped chicken

Source

  Package Lunds and Byerlys Wild rice
  Edited *RK* 03/16/2008 by
  Ulrike Westphal

Directions

Melt butter in saucepan, saute onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, carrots, chicken, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives.

:EASY COOKING DIRECTIONS:
:Yield: 2 Cups Place 1/2 cup uncooked LUNDS & BYERLY’S Premium Grade Wild Rice and 4 cups cold water in large saucepan. Add 1 tsp. salt (optional). Bring to a hard boil. Reduce heat, cover tightly and boil gently for 30 minutes. Shut off heat, let stand on burner for 25-35 oil minutes until the wild rice reaches desired texture. DRAIN EXCESS WATER. NOTE: For firmer rice, shorten standing time. For softer rice, lengthen standing time.

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WHB # 124: Chervil Kohlrabi Soup

4 Antworten

The 124th edition of Weekend Herb Blogging is hosted by Kel from Green Olive Tree.
While searching for a Easter recipe I came across a podcast with the starred chef Alfons Schuhbeck, who talked about chervil: In previous time chervil was more used as a medicinal herb than in the kitchen. The bitterns are good for liver and gall and helps to digest. The taste is a little bitter, it should remind of myrr. He also reports that chervil is a component of „Herbs de Provence“. I’ve already written two entries with chervil for WHB, a chervil potato soup and a chervil soup with crayfish tails. This week I cooked a

Chervil Kohlrabi Soup

Chervil Kohlrabi Soup

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Chervil Kohlrabi Soup
Categories: Soup
Yield: 4 Servings

Ingredients

1     Onions, peeled and chopped
3 large   Kohlrabi; ca. 1 kg, peeled and cubed
250 grams   Potatoes, peeled and cubed
1 tablesp.   Butter
1 tablesp.   Granulated vegetable broth
      Salt, pepper
2 pots   Chervil, chopped
125 grams   Whipping cream

Source

  LECKER, Kochen & Genießen, März 2008
  Edited *RK* 03/03/2008 by
  Ulrike Westphal

Directions

1. Melt butter and fry the onion until soft. Add kohlrabi and potatoes and sauté for 1 or 2 minutes. Add water and bring to the boil. Season with broth, salt and pepper, cover and simmer for about 20 minutes.

2. Add chervil and blend, adjust seasoning.

3. Lightly whip cream, stir in the soup and serve immediately.

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