Tempting! Links to Fabulous Food and Tremendous Tips

What a mega week it has been with the demise of Tastespotting. Oh well, it might save me some time. In the meanwhile, here are some links to look at, ranging from the unusual to the spectacular. Green seems to be the colour of the week.  Enjoy!

Green!

• 1001Recipes.com has a trio of green soups to kick us off with green. Avacado and Cilantro (Coriander), Cream of Brocolli, and Pea and Mint. Always Order Dessert is being untrue to her name by cooking a wonderful looking Mexican Lime Soup with Spinach.
• Now fruit and veg don’t always have to be used for cooking. Mahanandi makes an avocado face freshener.
• A Wee Bit of Cooking grows micro-leaves at home, on a window sill, for inclusion in the ultimate salads. Or how about fresh chives? Really fresh chives taste amazing. The Well Seasoned Cook eats them on toast.
• Chard and Gorgonzola. Two extraordinary foods. Cookthink has a Chard, Walnut and Gorgonzola Risotto recipe for you to try, with great photos of the process. And Serious Eats has a Spinach and goats cheese risotto that looks great…. and green.
• Finally, to dress  your salads, your pasta or your sandwich, make a parmesan Parsley dressing, from Canela and Comino. So very green. FXCuisine has a truly Alpine herbal pesto called Agliata Verde.
• Chilli Lime Pistachios, anyone? Cook and Eat shows us how.
• Going Japanese? Then the World Foodie Guide gives us Japanese Green Beans with Sesame and Miso.

Yoghurt / Yogurt

Speaking of home made, I have just started making my own yoghurt. And then I turn it into thick thick yoghurt. It is quite fantastic. I may not blog about the process of making yoghurt (although that is not a promise) as there is so much help already available.

[UPDATE: Apple Pie, Patis, & Pate has just posted a wonderful post - 5 tips for Homemade Yoghurt. Make sure you read this if you are just starting the journey of home made yoghurt.]

• Lex Culinaria makes a home made yoghurt with vanilla seed.
• Just Hungry makes her own thick yoghurt and then makes a spread by adding garlic and olive oil.
• The Guardian has a detailed article on making yoghurt and then a soup with some minty yoghurt. Sounds too good.
• Home Cook’n has lots of different ways of making yoghurt, and some trouble shooting tips. In this post she talks about different yoghurt flavours, including almond, mocha and peanut butter flavours! Yuuuum!
• How about thick yoghurt formed into cheese balls and then marinated in olive oil and herbs? True Greek fare. Food Junkie not Junk Food explains how.
• On the day that I posted this, Cooking 4 all Seasons posted on making curds (yoghurt) the Indian way. I am adding this link a little late. Her post is marvellous, and explains the traditions and myths around making curds.
  

Vegemite! (or is it marmite)

• Vegemite is an Australian icon, and much talked about. You either love it or hate it. In fact either you love vegemite, or marmite, but rarely the two of them. The Sent of Green Bananas has a great love for marmite.
• But my preference is vegemite. Limes and Lycopene explains just how healthy (?) it is.

Book Binding

• Nothing to do with food, but I loved this simple art of hand book binding. Maybe a home made journal of cooking and food thoughts?

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