Let me take you away on a few sights of Weimar in Spring. I love this city in Spring. Actually I love all four seasons in Weimar but Spring is simply gorgeous. The colors, the aromas, the sounds and the light all put a little skip in my stride and give a buzz to my energy. Not that I need it!
The real challenge proved to be finding the right kind of inspiration for this months Daring Bakers challenge. I am not the biggest fan of the traditional British pudding and even less so in Spring, when there are a plethora of desserts I would much rather make. But, the Daring Bakers’ challenges are usually a lesson to be learnt in some way or the other and this time was no different.
Uncannily just a few days before Earth Day we got a paramount wake-up call disrupting us all out of our comfort zones. It reminds us of how small and helpless we really are doesn’t it? The chaos caused around the world due to the airspace shutting down in most of Europe was of such a magnitude that I am sure we’ll be feeling it repercussions for months, if not years. Not to mention the impact the ash cloud will have on our atmosphere for the coming months.
Four years ago I started the Monthly Mingle. 2006 and Germany was hosting the World Soccer Championship, making me choose my first theme for the Monthly Mingle in the heat of the nations craze - Football's Coming Home. It was a small mingle but I was happy for the turn out. Four years later and all eyes are turned towards South Africa and things with the Mingle seem to come full circle.
This World Soccer Championship promises to be one filled with a lot of emotion, culture and excitement. South Africa is a country that has always intrigued me and is definitely one of my dream destinations. Just like the country the cuisine of this gorgeous country is a kaleidoscope of flavors and aromas and truly worth the homage.
The pre-colonial South Africa was largely characterized by a variety of fruits, nuts, wild plants and game. Later the European colonists brought their cooking styles with them. Although the cuisine of South Africa is known as Cape Dutch, it was the slaves, imported from Bengal, Java and Malaysia, who influenced the food of South Africa more than anyone else.
With so many exceptional influences, South African dishes portray a wide array of ingredients, spices, herbs and flavors - a foodies dream!
For this Monthly Mingle I would like us to spread the buffet with colorful dishes from incredible South Africa. Whether it's a braai, bobotie or a briyani - anything goes. Do not be intimidated by South African cuisine - it's so full of wonderful variety that with a little bit of research you will be surprised at just how versatile it is. A great read on the cuisine of South Africa can be found here.
Here’s how it works:
- Create a dish that fits the South Africa theme as described above.
- Post about it on your blog from now till 10 May 2010 (entries must be in English, please).
- Your creation should be prepared for the current Monthly Mingle theme and only shared with a maximum of 2 other blog events. Let's try and keep the creations as fresh as the ingredients you use.
- You must provide a link to this post and/or the official Monthly Mingle page.
- Once you’ve posted your dish, please fill the Monthly Mingle form to send me your entries.
You can easily access the form via the submission button on the sidebar under the Monthly Mingle “Come Mingle With Me" section or via the official Monthly Mingle page.
If you have any questions, queries or issues drop me an email at:
blogmeeta[AT]gmail[DOT]com.
Never miss a mingle! Keep tabs as the Monthly Mingle travels around the world via the MM Calendar.
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
I hope for you, you went out and bought yourselves a few passionfruit and made some passionfruit curd after my last post. I did say in that post that I would share how I enjoyed eating the passionfruit curd best. Well here it is!
There is something intensely satisfying about fruit curds and butters. They are intense in flavor, smooth, creamy and just simply luscious. Looking ahead to the summer produce I really am dreaming up all sorts of incredible fruity curds and butters I can make in my kitchen.
I’ve always had the utmost respect for all the single working mums out there. It’s not easy to juggle a job, child/children, house, hobby and everything else a woman desires to do. Now, however as I too am a “single mother” for a major part of the week, all I can do is tip my chapeau in pure admiration and humble dignity.
Easter is just not the same without chocolate! I went to the stores today and my shopping cart has never before brimmed over with so many chocolate treats in all shapes and sizes.
