WHB #224 Round-Up

Interesting weekend with loads to do and look forward to in the following week. I hope the weekend was as eventful to all of you as it had for us. The Pancakes celebrat(ing) our first year anniversary, in stages and how apt that we are hosting our first WHB. (It was a coincidence, totally not planned.) We love food. And that's the best celebration of life (and our union). 


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And now to start our pot-luck party from around the world. The #224 one.

Sri Lankan Pineapple Curry, Maninas: Food Matters

Maninas, a Croatian from UK shares with us the wonders of putting together curry leaves and pineapples. The marriage of the flavours is oooh-so-tempting!

Steamed Hairy Gourd with Meat Stuffing, teczcape - an escape to food

tigerfish, US weaves magic with the highly versatile hairy gourd (mother) after a 3-year hiatus (of the vegetable) from the kitchen.

Turmeric Zucchini, Cindystar

Cinzia of Lake Garda, Italy introduces the marvels of turmeric and uses it in a very simple recipe that yields a great tasting munchie.

Jerusalem Artichoke and Parsley Risotto, Allotment 2 Kitchen

Mangocheeks from West Scotland shares the different uses of Jerusalem Artichoke (a type of sunflower) and a very nice risotto recipe.

Stir-fry Cauliflower, Sumadhura

Kiran of  Lowell,Massachusetts turns a page from mama's cookbook. The easy, quick stir-fry way to serve the very lovely cauliflower while preserving the nutritious value of it!

Stir-fried Shrimps and Pepper, Kits Chow

Christine of Vancouver, Canada tested out her new wok with this very classic chinese recipe which marries the freshness of the sea (prawns) and the peppery greens. 

Citrus Dust, KitchenButterfly

Oz, of the Netherlands announces the magical enchantments of the Citrus Dust. A great way to convert your citrus harvest to a sprinkle of magic that can be used almost anywhere!

Pesto Fish, Kitchen Slave

First time participant of WHB, Cynthia, from Vancouver, Canada was short on ingredients to cook what she planned but exhibited her creativity and whipped out an impromptu dish using what she found in the fridge! 

Kumquat-curd filled cakes with kumquat whipped cream, Mele Cotte

Chris of Atlanta Georgia shares these wonderful cakes that packs a citrus surprise! A great alternative to the regular citrus family that we are so used to.

Duhkha, briiblog

Brii from Lake Garda, Italy toasts a nice nutty mix that can be used extensively, in salads, vegetable dishes and I suspect that will taste great on its own!

Herb-crusted King Oyster Mushroom, Cook Almost Anything

Haalo from Australia, the great manager of the WHB series, turned inspiration when dining out into a great treat in the kitchen. These wonderful slices of royalty will sure come great on their own as a snack or as a side!

Mushroom Risotto with Pine Nuts, Eat.Read.Recipes

And my very own entry for this week's WHB shares my personal fascination of the pine  nuts.


And that's is for our round up. Host for WHB#225 - March 15th to March 21st  will be Yasmeen from Healthnut Send your posts to YasmeenHealthnut AT gmail DOT com