It’s with great pleasure that I host another edition of Weekend Herb Blogging. # 347 takes us deep into the seventh year now which I believe it may make it one of the longest running blog events. Today, I present you with a delicious array of sweets and savory. My grocery list has been written and all these recipes I hope to recreate in the next few weeks. Thanks to Haalo for managing this event begun by Kalyn and thanks to all who submitted recipes and photos for #347.Fragoliva will be hosting #348, both the English and the Italian version.
Photographed in a lovely outdoor setting, a refreshing soya yogurt based smoothie featuring summer watermelon, bananas and mixed frozen berries. No need for sugar in this naturally sweet libation. Bri is also hosting WHB #347-Italian.
Chinese five spices add an Oriental touch to these pickled cherries perfect for enjoying in a salad as well as using the intensely flavored liquid for a dressing. Summer bounty at its best!
Baby bella mushrooms supplant the commonly used Shitake mushrooms in this colorful broccoli stir-fry dish. Baby bellas are also known in their larger cousin as portobello mushrooms.
Tigerfish-Tezscape-An Escape to Food
Red prunes star in confectioners’ sugar dusted clafoutis style tart made with Italian ladyfingers, whipped cream and yogurt. Nectarines can substituted for the red prunes. Cinzia is also submitting this lovely tart to WHB#347-Italian.
Cinzia-Cindy Star Blog
Truly a comfort dessert, an upside down pineapple cake elevated to new heights with amarena cherries nestled between the pineapple slices. An elegant substitution for the commonly used glace cherry.
A vibrant cooked salsa made from guajillo chiles along with honey and vinegar creates a classic shrimp escabeche. Perfect for appetizers or as a first course.
If I have left anyone out or need to correct anything, I do apologize, please contact me and I will correct the errors.
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