Our Growing Edge is an attempt to bring together food bloggers from across the world. Our Growing Edge is Genie’s (from Bunny.Eats.Design) brainchild and this event has witnessed several amazing recipe contributions till date. I was overjoyed when I got the chance to host this event on my blog. We’ve got 14 fantastic blog posts for this month and here is a round up of the March edition of Our Growing Edge. Enjoy!
Before I take on this ride, I want to thank everyone who has contributed for this month’s event and Genie who gave this wonderful opportunity.
I just love fritters, don’t you? They are a quick fix snack for a rainy day. Something to munch on while watching the rain drops trickle down your windows…
Serendipity from Spicy, Quirky and Serendipitous shared this lovely recipe for fritters that’s made from Urad Dal ( a lentil very popularly used in India). She chose to make the fritter a healthy snack by adding quinoa with the lentil. Indeed a very ‘serendipitous sensation’, as she chose to call it.
Genie of Bunny.Eats.Design had never tried making fritters before, ‘though fritters are very iconic to New Zealand’ she says . These fritters made from Sweet Corn kernels look very appetising. The sweetness of the corn is sure to complement the salsa cream that Genie served along with the fritters.
Soup ‘n Salad
I thought there was only one kind of beet, the red variety. But Pang’s recipe for Roasted Beet Soup with Creme Fraiche from Circa Happy proved me wrong. There are so many types of beets. This soup made from beets, turnips and kohlrabi sounds absolutely wonderful, something I might try very soon.
Quinoa seems to be really popular and often finds it’s way into several dishes as a new ingredient. That’s what Carissa did too! Carissa from Pretty | Hungry presents Quinoa Greek Salad. Easy, quick to put together and packed with a protein punch, this salad is sure to become a regular in your homes.
Asian cuisine has sweet, sour, spicy flavours to it and is very colourful too. Gear up to taste a few heartwarming recipes from Asia.
Mary Kathryn from Mary Kathryn’s sewing room tried her hand at Chicken Lo Mein. She says that this Chinese recipe made from noodles, chicken and some essential Chinese ingredients is sure going to be a family favourite. It looks delicious.
Rebecca from Season to Season Eating shares how super delicious her Slow-Cooker Thai Chickpea Stew tasted, even though it was made with simple flavours. The stew has taken a place in Rebecca’s ‘winter comfort foods’ list. Chickpeas are extremely popular in India too and are used to make a variety of gravies, starters and snacks.
Marnelli from Sweets and Brains tried her hand at Adobo, a Filipino dish, for the first time. She learnt the recipe from her dad, who Marnelli says has always made the best Adobo.
Good old Mac ‘n Cheese :: with a twist::
Here’s another contribution from Pang of Circa Happy- Romanesco Cauliflower mac n cheese.
This recipe is the basic mac n cheese dish, with a few other flaovours and the most awesome looking cauliflower. That’s such a cute looking cauliflower. I wish I could use it someday.
Corina of Searching for Spice made this adorable Penguin cake for her two-year-old. Her little girl ‘helped’ with making the cake and enjoyed it too. Awww… isn’t that sweet?? This cake reminds me of a cartoon called Pingu.
Okay! All chocolate lovers are requested to sit down before reading this next recipe. This chocolate cup cake is going to make you go weak in your knees.
Sarah of Tales From The Kitchen Shed posted this very inviting recipe for a Giant Chocolate Cupcake.
It’s chocolate! It’s a cupcake! No! It’s a Giant Chocolate Cupcake. I’m adding this to my ‘must try’ list.
Wait! There’s more!
Nom Nom Panda contributed a post on how to make Homemade Salted Eggs and the various uses for them. Molten Custard Buns, Egg White Fried Rice and Steamed Three Coloured Egg are some of the many recipes she suggests for using homemade salted eggs.
I love fried rice and I’m surely going to try it sometime.
Chandler of The International Poor Chef School Project made a post called Back to School.
She shared her wonderful experiences of an online course that she took. A course that discussed /taught in depth about the ‘science of why things occur during cooking’. Do hop over to her post to know more.
Hayley of Condiments on a City Life contributed with a post on ‘You need a base’. She shares on her post, how having a few basic items like onions, tomatoes and garlic can help you fix a quick base for most of your dishes. Hayley’s experimenting with substituting cauliflowers instead of tomatoes to make a base that suits her friend’s palate.
Mirepoix. Image: Flickr/Madly in love with life
Lastly… a little something from my kitchen
A wholesome meal made from paneer or cottage cheese patties rolled in whole wheat chapattis/ bread
It tastes yummy and is healthy too. Hop over to Paneer Kathi roll on my blog for more…
Hope you enjoyed this gastronomical journey.
Our Growing Edge April 2014 is being hosted by Dana from I’ve Got Cake.
Ciao and Happy Cooking!