So little No time to cook. So much less time to blog. Sigh. Oh well, there are still many links saved to share with you. I can at least think about food and cooking.
Spicy
- Chai. Oh my. What a wonderful drink. Join For the Cook in Me as she stirs up her favourite masala chai.
- Or have a cup of Kuwaiti Tea with My Food Blog. Or some cardamom scented Hot White Chocolate from Delhi Belle. Oh my goodness. How very awesome.
- Then read about Pink Peppercorns from My Food Blog again. No, they are not a pink fashion item – they are real peppers. Well, not real peppers. You better read the post to find out what the are.
Buttery.
- Made your own butter recently? No? The Yum Blog explains that it is quite easy, really, to make it from the cream on boiled milk.
- A Gourmet Love Affair plays around in the dairy, producing butter and buttermilk. She ends with a wonderful creamy pasta dish.
- Nourish Me has a spicy Moroccan butter, full of deliciousness, that you can make with home made or shop bought butter.
Sour and Salty.
- For a change, make fresh lime-ade. Whisk has the instructions. Then compare it with a Ginger-Mint Lemonade, from Appetite for China. Or make a Lemon Herb Spritzer with Cooking the Hard Way.
- Coffee and Vanilla illuminate us about Tamarind, that sour-sweet seedpod that is used throughout SE Asia and India.
- Carrot-Miso Tsukemono is a salty-sweet Japanese carrot side dish with miso dressing. From Tess’ Japanese Kitchen.
Green.
- Jennie from Straight from the Farm mentioned crysanthemum leaves recently. They are used across SE Asia in stir fries and hot pot dishes. They go by various names. Read about Tong-Ho from Cherry Farms, Tan-O from Chowhound and Tang-Oh from Malaysia Best.
- For those in Summery parts of the world, a bean and avocado salad with a wonderful vinaigrette, from Lucullian Delights.
- Or try 101 Cookbooks‘ Green Pea Dumplings. They look amazing. Or maybe Siri’s Corner Spinach Pastries (Fatayer Bisabanikh Sambosic).
- Passionate about Baking has a WONDERFUL coriander (cilantro) and mint fresh chutney. YUM.
Sweet.
- You like Indian sweets too? Try this orange, milk and saffron dessert. Orange Basundi from My Passion for Cooking.
- Tapioca Cream with Star Anise and Candied Ginger. Need I say any more? Lucullian Delights.
- For a sweet-spicy hit (my favourite) try eating strawberries with black pepper. Delicious. Sugarhead suggests Apricots with Black Pepper.
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Other Wonderful Recipes, Food and Cooking:
11 responses so far ↓
Rashmi // July 15, 2008 at 4:35 pm |
Great finds as usual..I always discover some terrific blogs/recipes through you.
I am thoroughly excited to find my post appearing here, thanks so much !!
Thank you Rashmi. I love your wonton post too!
Lucy // July 15, 2008 at 4:58 pm |
Oh!
LOVE the sepia/black and white images. LOVE them!
Remember to take lots of deep breaths.
XX
Thanks, Lucy! Breathing- yes I should. Another 2 or so weeks of hecticness to go….
Srivalli // July 15, 2008 at 8:48 pm |
Oh J, really fab collections…so sorry to know that you don’t find time to blog..missing your posts..hope you get time soon!
Thank you Srivalli, another couple of weeks of too-much-to-do to go…. I miss reading my fav blogs too.
TBC // July 16, 2008 at 2:53 am |
The black & white pics look so good, G! I have been wondering why things were a bit quiet around here…
Thanks, TBC. Yes, my blogging is suffering and will for a while yet…
Stephanie // July 16, 2008 at 9:13 am |
Where did you take those fab pics!?
Hi Stephanie, they are from a local cafe. What a group they were – fabulous ladies.
Jude // July 16, 2008 at 1:35 pm |
I always loook forward to your roundups. Just the kind of stuff I’m looking for
Hey, thanks Jude. Glad we share the same tastes.
foodieguide // July 16, 2008 at 10:33 pm |
What a great round-up! Thanks for all the links to tong ho, which is what my family (Cantonese of course!) love to add to hot pot. When we can’t get hold of it, the hot pot is never quite the same…
Hi Helen, I love it in stirfries. It has a unique character, which I am sure would be missed in a hotpot. I must see if my local fav Chinese uses it in their hotpots.
Tess // July 16, 2008 at 11:21 pm |
Oh, your site is so beautiful! I love the way you incorporate picture links—it’s a lot of work that so far I’ve only gotten to doing for my series about ramen.
What a nice surprise that you posted about my tsukemono! All of the quick Japanese pickles I’ve made are so different and fun.
Hi Tess, yes it is a bit of work to keep the photos in, but, well, taking pics is gives me a lot of pleasure. Glad you managed to implement some yourself.
Kitchen Goddess // July 20, 2008 at 5:51 am |
What a fabulous collection of links there
I’ll have a proper look through them when I’ve a wee bit more time.
Thanks! They are all such great posts, worth reading every one!
arfi // July 20, 2008 at 12:14 pm |
hmmm… green pea dumplings… worth to try!
I know! Don’t they sound strange – and amazing?
dotheyhavelibrariesinaustralia? // July 24, 2008 at 6:30 pm |
you are from adelaide!
I am. How’dya guess?
speaking of butter – have you tried the ethiopian restaurant on henley beach rd? amazing sour dough bread/pancake a little like dosa and a spiced butter is used as a cooking medium, lots of vege options.
YUM
I looked them up in the white pages. I must try them. Thanks for the pointer.