Sometimes, I have quite an issue with ingredients. I read somewhere on the internet about meyer lemons or fiddleheads, and when I go to get it, there’s none, nowhere – at least nowhere that I look for it. I passed nearly the whole last winter hunting down some cima di rapa without any success, and since we started this English language blog and get to know many blogs all over the world, I find myself in urgent need for ingredients that might be sold around the corner in San Francisco, Mumbai, or Brisbane, but not in Berlin.
At home, in many cases it’s Uda of the lovely Hamburg blog Mittag bei Mutti (which might translate to „lunch at mom’s“) who keeps me busy with ingredient’s research. Her latest coup had been olive herb, and of course I needed to have that one as well, didn’t I. It nearly turned out to become the summer edition of my cima struggle, but finally, in a quiet corner of a little garden shop I spotted a few little olive herb pots. Back home with my treasure, I was so happy that I suggested to Uda: Let’s do a blog event! She agreed enthusiastically, and what’s even more, she worked out thoss fancy badges in English and German language for our event:
Thank you Uda, for making these beautiful badges! And thank you for being a never ending source of ingredient’s inspiration to me.
All of you are most welcome to join us and invent a nice recipe with some olive herb involved! In case you have never heard of this: I had some difficulties to find out the proper English name for it, and for „olive herb“, there are indeed few hits on the internet. It’s part of the santolina family which comes up with many appendix names, and not all varieties seem to be eatable. But olive herb definitely is – it tastes of pickled olives and looks like a funny hybrid made of a fern and a bonsai conifer.
Ok, make a blog post with your recipe in it (or do as many blog posts with as many recipes as you want – there’s no restriction), add one of the badges above in that post and leave your link in the comments of this post or here on Uda’s blog until July 31st. Please note: the badge doesn’t come with a code which means that you need to download the image and add a link to this or Uda’s post by hand.
We look forward a lot to your contribution! There will be a little round-up with all of your and our recipes in the end that we will show on both blogs. That’s all? Yes, that’s all – there are no prices and no awards, it’s just for the fun of it. We hope you enjoy it!
Today’s urban shot
There’s another fun to have – with today’s urban shot. It’s as orange as an urban shot can be, and I tell you, it’s not staged (at least not by us ;-)).
It might not show at first sight, but there’s a double connection with olive herb. First of all the moment of surprise: a herb tasting of pickled olives is as unanticipated as an orange umbrella arranged thoroughly in an orange trash can. You just don’t expect either of it. And second, the color inspired to me to do some orange colored recipe as a first inspiration for the event.
Here’s my recipe: carrot spaghetti aglio & olio with caramelized olive herb
There’s hardly a recipe needed because it’s that simple and I do it quite often. Clean a few big carrots (you need approximately 3 for one serving) and slice them into spaghetti shape. There’s a special gadget for this, but you can also use a potato pealer. Cut some garlic cloves into not too fine slices. Take off some twigs of the olive herb plant and clean.
In a small pan, heat few olive oil, add the herb, add some brown sugar and let caramelize. Take off and put aside. In a big pan, heat some more olive oil, add the garlic and as much chili flakes as you like (I like it not too hot). Stir for a moment until the garlic get’s a bit color. Take off. In the same pan, stir the carrot spaghettis and let get a little color as well. Add the garlic and chili flakes, salt and pepper to taste and mix well. Done. Serve with the olive herb, and if you want you can also add some parmigiano.
And now it’s your turn. Hope you join us!