It is already the 5th time, that I am allowed to host the Weekend Herb Blogging, that is by the way already in its 5th Year! A weekly blog event was created by Kalyn of Kalyn’s Kitchen and since a long while it is managed by Haalo, of Cook (almost) Anything At Least Once. I am looking forward to your entries!
Here is what you have to do: prepare a recipe using herbs, vegetables, plants, edible flowers or fruit on your own blog, and email the link over to me ( almondcorner [at] gmail [dot] com) before Sunday the 24th July.
Post about any herb, plant, fruit, vegetable or flower - read the rules to ensure that your post does qualify. Please include a link to both this post and to Haalo’s announcement post.
Send an email to almondcorner [at] gmail [dot] com with WHB#293 in the subject line and the following details:
Your Blog Name/URLYour Post URL
Attach a photo: 300px wide
Emails must be received by:
3pm Sunday - Utah Time
9pm Sunday - London Time
8am Monday - Melbourne (Aus) Time
or you can use this converter to find out the corresponding time in your location.
You can also check out who’s hosting for the rest of the year at this post and find information about hosting WHB.
Sour cherries were already know by the Greeks in 300 BC. They were also very popular with Persians and Romans. There are two varieties of sour cherry: the dark-red morello cherry and the lighter-red amarelle cherry. Sour cherries, unlike their sweet counterpart, are too sour for some people's tastes to be eaten fresh, although Europeans and Middle Easterners regularly do so. The taste is a unique blend of tartness, with perfume-like aromas that affect the over-all flavor. They can also be used in cooking, especially in soups and pork dishes, cakes, tarts, and pies. Also dried sour cherries are commonly used in cooking. They are also used in combination with sugar, which balances the acidity and brings out the fruit's aroma and flavor. Thus a variety of liqueurs, desserts, preserves and drinks are made with sour cherries or sour cherry syrup. (source:wikipedia) I do love sour cherries ever since my childhood, and today I am here with an old fashioned, english cherry cake, that I baked with sour cherries.
(based on a recipe by Delia Smith)
200 g butter
200 g sugar
200 g flour
1/2 teaspoon baking powder
100 g ground almond
250 g sour cherries or cherries
2 tablespoons brown sugar
Beat soft butter together with sugar until foamy, beat in eggs one by one. Fold in sifted flour, baking powder and ground almond. Fold in pitted cherries and sprinkle the top with brown sugar. Bake the cake in the preheated oven on 180°C for 1 hour, then cover the top and bake for another 20-30 minutes.