Posts Tagged ‘ IMBB ’

IMBB #19 – Vegan Cooking – Kabocha Squash Fusion Soup

IMBB #19 – Vegan Cooking – Kabocha Squash Fusion Soup

This month’s IMBB event is hosted by Becks & Posh, featuring vegan cuisine. While, as an ex-vegetarian, vegan is not my preferred style of cooking, I do eat a lot of vegan meals without thinking about them or considering them especially “vegan”. Thank you for the idea of cooking decidedly different : ! For this event I was planning to make fabulous veggie sushi, which – unfortunately – turned out less than fabulous because I got the wrong kind of nori leaves. So I grabbed the latest addition to my cookbook shelf – Anita Loh-Yien Lau’s “Asian Greens” – and found lots of lovely ideas… my entry is slightly adapted from a recipe for Squash Coconut Soup. Kabocha Squash, Coconut & Curry Soup with Bok Choy The soup turned...

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IMBB #17 – Tea – Green Tea Shrimp & Almonds

IMBB #17 – Tea – Green Tea Shrimp & Almonds

This month’s IMBB event is hosted by A la Cuisine, featuring tea as ingredient. Tonight we had a fabulous dinner with Prawns with Green Jasmine Tea and Almonds What you need:

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IMBB #16 – Eggs – Japanese Omelet Salad

IMBB #16 – Eggs – Japanese Omelet Salad

This month’s edition of Is My Blog Burning is hosted by Seattle Bon Vivant, featuring one of the most versatile ingredients ever: eggs! Funny enough, my second entry to an IMBB event is also the first native entry to this blog on its new location. I am glad I made it just in time to participate – although I knew all along what I was going to cook, the approach of incredibly hot summer weather (and hey, we’re even north of Seattle over here in Hamburg, Germany) slowed my mind considerably. At last, I managed to get the ingredients I needed for a Japanese Omelet Salad This is inspired by and adapted from a recipe in Paul Gayler’s ‘Vegetarian Cookbook”. The recipe says to put the rice and veggies...

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IMBB #15 – Coconut Pudding with Lime Sauce

IMBB #15 – Coconut Pudding with Lime Sauce

IMBB 15th edition: Is my blog jelled? It did take me about 5 minutes to decide on my first entry to an IMBB event. With a key ingredient like gelatin, dessert was a natural. This Coconut Pudding with Lime Sauce does not look spectacular, but the taste is wonderful. It is not too sweet, and the cononut flavor is balanced by the tartness of the lime syrup. (makes 4 servings) for the pudding 4 leaves of white gelatin 4 tablespoons milk, cold 400 ml cocoonut milk, canned 200 g whipping cream 2 tablespoons confectioner’s sugar 1 tablespoon coconut liqueur, such as Malibu or Batida de Coco for the sauce 2 limes 100 ml dry white wine 3 tablespoons sugar Soak gelatin in cold milk until needed. Rinse 4 cups...

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