Culinarty

Oh boy this round-up experience was so worth it! My folder is packed with quite a collection of Original Recipes so I’d like to thank everyone for participating. I appreciate the effort especially because these are all YOUR concoctions and that is what makes it more difficult but more rewarding as well.

The round-up list that you’re about to go through is definitely the proof that the recipes we create ourselves are way better than cookbook recipes most of the time. I already know this but I’ve started wondering about the reason why and the answer was pretty straightforward: since it’s our concoction we usually use our favourite ingredients and cook them in a preferred way. And what can be better than that? I invite you to think about the answer to that one while you’re going through these Original Recipes and their creators’ descriptions

Rajani of vegetarian in ME - Sweet Heavens’ Potatoes
“To me unexpected guests translates as unexpected recipes. What else do you expect at a sit down dinner with a one hour notice? How about some steamed basmati rice along with a sesame scented, sweet and tangy potato dish, straight from heaven’s kitchen?”

Lore (me, myself and I ) of Culinarty - Spicy Bruschetta/ Crostini Base/ Croutons
“One recipe, endless ways of putting it to use. Just use your imagination and prepare your taste buds for an explosion of flavours.”

Chriesi of Almond Corner - Elderflower & Portwein Zabaglione On Mango
“A harmony explosion, where you discover how elderflower and port wein dance together.”

Prudy of Prudence Pennywise - 20 Minute North African Chicken with Couscous and Feta Yogurt Sauce
“It’s a super fast, exotically spiced chicken dish over almond and raisin couscous, with a refreshing minted yogurt feta sauce.”

Roma of Roma’s Space - Mirchi-Do-Pyaaza
“A spicy mirchi sabzi that goes well with rotis or pooris.”

Dhanggit of Dhanggit’s Kitchen - Chocolate Saucisson
“Chocolate salami? Chocolate Sausage? Chocolate Saucisson? Well don’t be deceived by your eyes, they are sweet and gives the perfect combination of chocolate and orange marmalade in your favorite sausage form. A sausage dessert for both kids and adults!”

Cathy X. of aficionado - Orange and Quince Trifle
“Trifle for dessert (pun intended) - a little jellied quince fanfare with crumbled savoiardi soaked in sherry spooned on top and finished with a flourish of burnt orange cream”

Retno of Kedai Hamburg - Homemade Fishball Soup
“This homemade fishball soup is prepared with the highly nutritious contents of minced Spanish mackerel fish combined with coconut milk and fresh spices. Carrots and potatoes form a colourful accompaniment to the soup.”

Barefootster of Cooking Etcetera - Maroccan Stuffed Tomatoes
“The Maroccan stuffed tomatoes is pretty much my own concoction inspired by the Mexican Stuffed Bell Peppers. Have you had those before? Those are amazing stuff. Wait until you try this. I was thinking of Maroccan’s Kefta (Kebab) stuffed into tomatoes. Strong flavours of maroccan spices blending in nicely with the tender minced beef and complemented by the refreshing tanginess of the oven-roasted tomato. Then a spoonful of couscous with a hint of lemon will redefine the flavours all over again.”

Ivy of Kopiaste… to Greek Hospitality - Creamy Jelly Dessert
“I created this new dessert last Sunday when I had a few ingredients in my pantry. A meringue I had pre-baked and a fluffy cream made a light dessert, ideal for summer.”

Núria of Spanish Recipes - Spanish Paella
“Paella is one of my favourite dishes ever! Cooked with seafood like this one, or with rabbit and chicken, or simply with veggies… A winner in the kitchen for sure ”

The Airy Fairy of ~airy fairy cupcakes~ - Millionaire’s Cupcakes
“The cupcake form of that popular delight ‘millionaire’s shortbread’ that is made of a layer of biscuit, a layer of toffee and a layer of chocolate… simply irresistible and now in the shape of a cupcake!”

Christine of Kits Chow - Sweet and Sour Caramelized Pork Spare Ribs
“Spareribs that are crunchy, juicy, sweet and sour.”

Mansi Desai of Fun and Food - Cheese & Rice Croquettes
“Cooked rice mixed with shredded cheese and vegetables to make rice balls or cutlets, which is then deep-fried and served with sweet and sour tamarind sauce.”

Chris of Mele Cotte - Pot Roast Sliders
“A new spin on the old White Castle greasy-but-tasty, artery clogging classic. A blend of meaty flavors, creamy gravy, and the bit of blue cheese creates a mouth watering sandwich perfect for any occasion.”

Ivy of Kopiaste… to Greek Hospitality - Orange Pie
“Gelatine and Meringue have become two of my favourite ingredients and I have been trying new recipes which have turned out to be great.”

Mansi Desai of Fun and Food - Tandoori Paneer Tikka with Mango Dressing
“Succulent pieces of Paneer (cottage cheese) marinated in spicy yogurt-blend, then grilled in an oven and served with sautéed vegetables, drizzled with a generous serving of sweet & tangy Mango Dressing.”

Deeba of Passionate About Baking…& Beyond - Peach Mango Ice-Cream
“An ice-cream based on an earlier original, Mango Ice-cream. The daughter wanted to make something or anything ‘peach’. This is a result of her persistence…the birth of a Peach mango Ice-cream !!”

Evelin of Bounteous bites - Rosy Rhubarb Truffles
“The rhubarbs are tender, with rosy cheeks and sweet white coats. The rose flavour is quite moderate and although the filling is sweet in itself, it really needs the extra sweetness from white chocolate, rhubarb being sour in its very essence.”

Adam of Baking With Dynamite - Chill It and Grill It Plum Tart
“This is a dish that I made when it was WAY to hot in my house to bake. It has a fairly healthy, butter and sour cream crust, along with fresh, ripe, purple plums. The tart spread with cherry preserves, rustically folded like a 2nd grade science project, and dusted with finely chopped almonds. The interesting thing about this tart is that it is GRILLED. That’s right. If a pizza can be grilled, so can a beautifully sweet summer fruit tart. I recommend you give this a shot, dust with some powdered sugar, and watch the smiles appear.”

Van of Goc Bep - Coconut Ice Cream
“Creamy and tasty with coconut milk”

Lore (me again) of Culinarty - Fettuccine with Blackcurrants and Slightly Soured Cabbage
“A great and easy way of combining a tamed version of the sauerkraut’s tang with the fruity tang of blackcurrants. These little berries flesh is really great as an ‘undercover’ sauce for the pasta.”

Aparna of My Diverse Kitchen - Peachy Mango Milkshake
“A great combination of fruit and milk flavoured with nutmeg.”

Joelen of Joelen’s Culinary Adventures - Cilantro Turkey Meatballs with Lemon Couscous
“This dish is for my cilantro-loving husband. He stopped eating beef due to health reasons but has grown fond of turkey. Because his favorite herb is cilantro, I combined the two for this dish. The recipe is versatile for burgers, meatloaf or even meatballs, which I made recently for this event. Enjoy”

Ivy of Kopiaste… to Greek Hospitality - Farfalle with Aubergine, Peppers and Purslane Pesto
“As much as I love cooking, there are a few days that I want to cook something quick and easy and what is easier than a pasta dish? I put this dish together with ingredients I had at home in less than twenty minutes.”

TS and JS of [eatingclub] vancouver - Mango Crêpes with Creamy Avocado Filling and Lime-Caramelized Mangoes
“A dessert inspired by mangoes and our Southeast Asian roots. Not too sweet, slightly creamy but not too heavy, with a citrus kick!”

Tartasacher of Mil Postres (1000 desserts) - Coconut Cake
“A cake baked with a base paste or broken breeze and a delicious filling made with coconut cream, sugar, eggs and cream. An exquisite and original creation.”
She blogs in Spanish but you can translate her recipe in English using the Google Translator on the sidebar.

Kiriel of The Papillon Pantry - Coquelet with Couscous and Mushroom Stuffing
“A simple dish inspired by the usual things… don’t have all the ingredients, what shall I make? In this case, I had a lovely little coquelet to roast, but no bread to make stuffing. So, from the pantry cupboards, mushroom and couscous stuffing!”

TS and JS of [eatingclub] vancouver - Smoky Summer Pasta
“What spells summer to us? Smoke, reminiscent of the grill. Ripe tomatoes. Refreshing mint. We took these and created a pasta dish.”

Dragon of Dragon’s Kitchen - Creamy Herb Pasta with Cheddar & Goat Cheese
“Whenever I’ve had a long hard day, all I want for dinner is something comforting. For many people, myself included, comfort food means mac & cheese. Warm, tender pasta, creamy cheese sauce and a crunchy topping; pure comfort. This is my version of comfort. It’s a creamy herbed cavatappi pasta with cheddar and goat cheese.”

Ben of What’s Cooking? - Fiesta Apple Salad
“Who said salads had to be boring? The flavors in this salad will create a party in your mouth.”

Hetal of Isha’s Kitchen - Hari-Bhari Roti
“I love to experiment with food and try out new recipes. Its so much fun…and when the recipe turns out good it makes me feel so good and I get encouraged to keep on experimenting with different types of food. This recipe is the result of one such experiment, it’s healthy and also tasty. So do try out this recipe, you will love it!!”

Sefa of Food is Love - Shrimps with BBQ Sauce
“This recipe was created after seeing that my BBQ sauce was almost expired. By mixing it with homemade garlic sauce, I created a very simple, easy and tasty shrimps recipe.”

Ben of What’s Cooking? - Pasta Gone Green
“This pasta green sauce is made with tomatillos, avocado and spinach. The result is a superb flavor.”

Gloria of Canela Kitchen’s Recipes - Artichokes Pie
“This is a yummy artichokes pie that I ate since my childhood, because Mom always made and still makes it. It’s a classic in our family. It’s a lovely dough with a filling of artichokes, parmesan cheese, eggs and nutmeg powder in the sauce. And it’s wonderful if you want to warm it later in the microwave.”

Michelle of Greedy Gourmet - Beef & Potato Hash Browns
“An American favourite with a twist - fresh ground beef!”

Ben of What’s Cooking? - Tuna and Quinoa Cakes
“This is a healthy frugal dinner for 4 for less than US $10.”

Evelin of Bounteous bites - Fennel Bites with Liver Pâté
“It’s amazing how the flavours suit together. The sweetness and freshness of the fennel is just what a bite of liver pâté needs in order to be reached for again and again, it balances the strong and rich pâté perfectly.”

Non-blogger entry

Jaime - Tony’s Chicken ‘n’ Mushrooms
“Here’s one of my husband’s faves…hope you enjoy! He certainly doesn’t love it for its health attributes, but the buttery, garlic-y goodness is to die for!

• • 2 lb boneless skinless chicken breast tenderloins
• • 1 pkg white button mushrooms
• • 1 pkg baby bella mushrooms
• • 4 cloves garlic, minced or pressed
• • 2 tbsp olive oil
• • 2 tbsp butter
• • 1 tbsp Montreal Chicken Seasoning
• • Lawry’s Season Salt, light sprinkle over chicken
• • Freshly cracked black pepper, to taste
• • 1 can beef broth
• • 1 tsp soy sauce

Add half of the garlic to a cold pan of olive oil and butter. Gently bring to medium-high heat, being careful not to overbrown.
Season chicken with Montreal seasoning, Lawry’s and pepper, to taste. Once the pan is hot (garlic has begun to sizzle), add to the pan and brown, approximately 4 minutes on each side.
Quarter cleaned mushrooms, and add to the pan on top of the chicken. The pan may be very full, but the mushrooms will cook down.
Add beef broth, soy sauce and the remaining garlic. Bring to a heavy simmer, cover and continue cooking over medium heat for ten minutes (or until mushrooms have reduced and absorbed the garlicky flavor).
Serve over rice or mashed potatoes. A delicious, husband-pleaseer!!!”

Now if you’ll excuse me I really need to empty my fridge because all these entries made me crave so much stuff. BTW, you should never ever write a round-up post with an empty stomach, it’s not a good idea

Thanks again everyone for joining the fun!

If I made any errors or left someone out please email me at and I’ll fix it ASAP