Monday, September 14, 2009

Weekend Herb Blogging #200 Recap

The big 200 couldn't really have been reached without all the wonderful people throughout the world that have joined in or without the great band of volunteers who host each week. My thanks go to you all.

For the recap, the entries are listed in order of main/featured ingredient.

Bamboo Shoots

Bamboo shoot Dumplings: 笋粿, Soon Kueh
by Tigerfish from Teczape - an escape to food

These dumplings are filled with shredded bamboo shoots, garlic, pork, shiitake mushroom and dried shrimps and covered in a rice flour dough - they are then steamed and served with a dark sweet sauce and chilli.


Conserving Basil
by Brii from Briiblog

If you're a basil lover then this is a post for you. Brii offers up two ways of preserving this wonderful herb using either salt or oil.



by Winnie from Healthy Green Kitchen

Using a method from the appropriately named Dr Kim, Winnie makes a very spicy and nutritious Kimchi using Napa Cabbage. While the original recipes uses Korean red chili flakes, Winnie list some helpful ideas for alternatives.


Duck with Cherries
by Anna from Morsels and Musings

Anna takes a trip back in gastronomic history to bring us this classic 1960's dish of Duck with Cherries. If you enjoy this combination of sweet fruit sauces and meat, Anna has a great list of other dishes you might like to try.


Thai Chicken and Noodle Salad
by Pam from Sidewalk Shoes

I'm jealously ogling Pam's new bowls but this dish of Thai Chicken and Noodle Salad offers up strong competition. Using leftover cooked chicken and soba noodles, this stunning dish comes together in a flash.


Eggplant and Cherry Tomato Sauté
by Katie from Eat This

A dish to celebrate the season when tomatoes and eggplants are at their best. Eggplants are sautéed until tender before adding garlic and tomatoes. I can just picture this as a great bruschetta topping come summer.


Spicy Thai Beef Wraps
by Chris from Melecotte

After last week's mini flood Chris is back with these fantastic wraps - the vegetables are marinated in a dressing of lime juice, tamari, tabasco, cilantro, ginger, fish sauce, sesame oil, red pepper flakes and rice vinegar.

Green Chilies/Peperoncini

Pepperoncini Sciroppati/Chilies in Syrup
by Cindy from Cindystar

Another great idea to preserve the best of our seasonal produce. Here, Cindy pickles these long green peppers in a mix of white vinegar, sugar, cloves and cinnamon. These pickles are excellent served with pork and game meats.

Mixed Herbs

Cauldron Meatballs
by Graziana from Erbe in Cucina/Cooking with Herbs

Graziana recreates an ancient Celtic dish of Cauldron Meatballs - a rather ingenious recipe which utilises all those meats and vegetables that are used when making broths. To freshen the meatballs, a mix of fresh herbs are used.

Simply Dressed Greens
by Marisa from The Creative Pot

Adapting a recipe from Jamie Oliver, Marisa brings us this addictive, Italian inspired dish. Steamed vegetables are drizzled with a dressing made from olive oil, lemon juice, garlic and soft leafy herbs - the residual heat from the vegetables bring out all those beautiful aromas.

Rose Hips

Rose Hip Jam
by Chriesi from Almond Corner

Next week's host Chriesi is also in the preserving mood creating this beautiful rose hip jam. It can be a bit time consuming to make but I think the end result is well worth it.


seaweed salad© by Haalo

I took a look at some types of seaweed and made a simple seaweed salad.


by Kalyn from Kalyn's Kitchen

We couldn't be at WHB#200 without Kalyn creating it and this week she's discovered the pleasures of Sumac and Fattoush - a lebanese crumbled bread salad. In this recipe, Kalyn uses whole wheat pita bread.

Weekend Herb Blogging
marches on towards it's 4th birthday and next week Chriesi from Almond Corner is our host.

To participate:
Post about any herb, plant, fruit, vegetable or flower - I encourage participants to read the rules to ensure that your post does qualify.

Posts must be written specifically for Weekend Herb Blogging during this week (September 14th - September 20th) and the deadline is:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 9am Monday - Melbourne, Australia Time

Send your email to friedblogs AT gmail DOT com with WHB#201 in the subject line and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your Location
  • Attach a photo: 300px wide


  1. Thanks for the recap! I'm eyeing a few of the recipes to try out.

  2. ciaooo haalo!
    more more interesting.
    thank's for all.
    have a nice week

  3. Hi haalo!
    Interesting is not enough for all good things and ideas every week WHB gives us!
    Thanks for all your work!

  4. Thanks Winnie!

    Grazie Brii!

    Thanks Cindy!

  5. Wow, 200 weeks and still interesting new ingredients are popping up. Thanks for your work on this!

  6. Great roundup! I love all the preserving ideas!

  7. Awesome Haalo! Thanks for doing such an great job with this!

  8. Happy 200! What a great round-up! Gosh, I am enjoying the food right now!

  9. As usual, awesome lineup!


  10. Thanks Kalyn, Pam, Chris, Tigerfish and Paz!


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