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Coriander looks similar to parsley, but has lemon overtones. Its fresh leaves are used as well as the powdered seeds, in many indian, middle-eastern and mexican recipes.

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You can call them skewers, brochette or banderillas: fresh and colourful ingredients in a skewer or toothpick, served as an appetizer.

This is the second recipe from the 20 appetizers lunch.

Fruit Brochette with Coriander

Makes 8 brochettes:
1 small apple
4 orange segments
100g brie or camembert
8 sprigs of coriander

Peel, core and quarter the apple, then cut each quarter into half.
Cut the orange segments into half.
Cut the brie or camembert into 8 cubes.
Put each ingredient in a toothpick, as shown in the picture.

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One year ago:

Licorice, year two

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This goes to Yasmeen from Healthnut who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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