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Weekend Herb Blogging was originally created by Kalyn of Kalyn’s Kitchen. Haalo of Cook (almost) Anything at Least Once is taking care of the event now and thanks to her, I got the opportunity to host again :)Here are last week’s entries, in order I received them:.nobrtable br { display: none}My Experiments & FoodAlu ParwalKitchen ButterflyBasilKalyn’s KitchenGreek Cabbage Salad with Feta and

Weekend Herb Blogging in an event created by Kalyn of Kalyn’s Kitchen. Haalo of Cook (almost) Anything at Least Once is in charge of it now and I have the honor to host last week edition.Here are the entries, in order I received them:.nobrtable br { display: none}Apple Pie, Patis & PâtéJerusalem Artichoke Soup with Sauteed Morel Mushroomsteczcape - an escape to foodCurry LeafJugalbandiThai

Weekend Herb Blogging is an event created by Kalyn of Kalyn’s Kitchen, and now hosted by Haalo of Cook (almost) Anything at Least Once. Before I begin with the recap, I have to apologize if I missed some of the entries as there was a typo in my email in the announcement post. So, if I missed you, please email me at palachinkablog [at] gmail [dot] com and I’ll include you asap. Here are the

Hosting Weekend Herb Blogging was my long lasting wish, which became a reality this week. I received some yummy entries from every part of the globe and I wanna Congratulate Kalyn for successfully running this event for 3 successful years..:)) and now the baton is passed to lovely Haalo.

Without further ado, lets dig into this week’s recipes…

Note: the entries are arranged in no specific

Since childhood I love onions. Sometimes my childminder prepared just roasted onions for me.

Onions, one of the oldest vegetables known to humankind, are found in a bewildering array of recipes and preparations, spanning almost the totality of the world’s cultures; they are nowadays available in fresh, frozen, canned, pickled, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish; they are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet. (source)

So I decided to make caramelizde onions for this week Weekend Herb Blogging hosted by Gretchen from <a href=”http://canelaycomino.blo…

Recently I wanted to make Salsa Andaluza. Unfortunately the bell peppers in my garden weren’t mature. So I did a variation without bell peppers. But for this week Weekend Herb Blogging hosted by Ulrike, I made the real Salsa Andaluza. Don’t be shocked it contains a lot of mayonnaise, of course homemade, but also bell pepper, tomato and parsley.

I used a fresh tomato from my garden instead of tomato sauce. I didn’t remove the seeds well, so it’s consistency was a bit liquid. If you use fresh tomato too, don’t forget to remove the seeds.

I love bell peppers, particulary the red ones. Everytime we grill I roast one or two until black, put them in a plastic container for 5 minutes, remove the skin and seed…

I has been my pleasure to host the Weekend Herb Blogging event started by Kalyn’s Kitchen for this week and below are the entries that were make for this event. I thank all the fellow blogger’s for your participation and making this week appetizing.

Ning of Heart and Hearth presents Stuffed Eggplant
Ning’s stuffed eggplants are delicately flavored with cilantro, onions and garlic, enhances the flavor of this dish.

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cac…