The Culinary Alphabet…A-Z…The Letter N…

Welcome to series 3 of the Culinary Alphabet A-Z…Where the middle letter is N

We are just over halfway through the alphabet know I do hope you are enjoying it… Chel Owens who writes at A wife, My Verse, and Every Little ThingI think Chel is still on her break just popping in now and again…however, as Chel is on a baby break she is exempt for joining in here for now…be well Chel xx

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Cajun, Lemon, Ackee and Yucca… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…I also don’t want to use plurals to form a word as I may need that word for another letter and its sort of cheating I think…unless of course I really get stuck…which I am sure will happen…

Today it is words where the middle letter is N... not so easy or as many as last time but I found a few… I don’t mind a glass of Pinot…with a bowl of salted peanuts to nibble.

Let’s go and see what I have found…

Banon Cheese…

A French cheese made in the region around the town of Banon in Provence, south-east France. Also known as Banon à la feuille…Banon goes well with a crusty baguette, fresh fruits and a glass of dry white wine.

The cheese is wrapped in a case of chestnut leaves, held in place with raffia. Cheesemakers gather the leaves in autumn when they fall off the trees. Some of the producers dip the leaves and raffia in vinegar or eau-de-vie to impart a unique flavour to the cheese. Banon is aged for a minimum of two weeks.

Bannock…

Bannock, flat, sometimes unleavened bread eaten primarily in Scotland. It is most commonly made of oats, though bannocks of barley, ground dried peas, and a combination of grains are sometimes encountered. Selkirk bannock is made from wheat flour and contains fruit…and very delicious it is …eaten warm spread with some butter and a cup of tea a delicious afternoon treat.

Brinjal…

Brinjal also known as eggplant or aubergine, belonging to the family Solanaceae. Its fruit is high in nutrition and is commonly consumed as a vegetable. The fruit and other parts of the plant are used in traditional medicine.

Bunny Chow…

Is a South African fast food often shortened to bunny it is a hollowed-out white loaf filled with curry…A popular street food…

it sounds like delicious comfort food to me…

Cannoli…

A delicious cream-filled Italian pastry. They are tube-shaped fried pastry dough that is filled with a sweet creamy filling usually made with ricotta cheese.

Chinese Cabbage(Napa)…

Chinese cabbage grows into an oblong shape, its leaves frilling out towards the edges. It’s light green with yellow tints and has a sweeter flavour than its round cousins.

Cobnuts…

I have happy memories of going foraging with my mother and grandmother for cobnuts…Cobnuts are fresh hazelnuts grown in Britain. They are harvested while the outer husk is still green and the nut is sweet and juicy, …They are also a favourite of the Squirrels.

Conch…

Conch is not only delicious but also full of nutrients. A serving of 3 ounces of conch has 11 calories with only 1 gram of fat and 22.4 grams of protein. It is also rich in omega fatty acids, making it good for the heart and eye health…with a salty mild flavour which is a mix between salmon and crab it is often used in salads or sushi.

Cornish Pasty…

There is nought like the taste of a proper Cornish Pasty…made in Cornwall a traditional Cornish Pasty is made with chunks of beef and potato wrapped uncooked in the pasty…

The meat is never cooked first it cooks inside the pastry.

Danbo Cheese…

Danbo (also known as “King Christian”) produced by Mammen Mejeri is a matured, semi-soft, aged Danish cheese made from cow’s milk. A smear-ripened and washed-rind cheese, it is one of Denmark’s most popular cheeses.

Donut…

Or doughnut as spelt by me…is a sweet treat… they come in all flavours…Dunkin Donut…I prefer the plain glazed one…

If I am on a beach in the UK they are delicious and best eaten as they roll off the machine into some sugar and cinnamon then eaten hot and delicious out of the paper bag …I dare anyone not to lick their lips or only eat one…

Fungi…

Fungi are special…Together with bacteria, fungi are responsible for breaking down organic matter and releasing carbon, oxygen, nitrogen, and phosphorus into the soil and the atmosphere. Fungi are essential to many household and industrial processes, notably the making of bread, wine, beer, and certain cheeses.

There are about 144,000 known species of organisms of the kingdom Fungi, which includes yeasts, rusts, smuts, mildews, moulds, and mushrooms.

Granola…

Can induce weight gain if eaten in excess as they are generally high in sugar and fats…best to make your own rather than buying them off a supermarket shelf.

Honey…

Made by honey bees from the sugary secretions of plants or from secretions of other insects, by regurgitation, enzymatic activity, and water evaporation…The benefits of raw honey are many…

Honey is a good source of antioxidants. ..raw honey contains an array of plant chemicals that act as antioxidants. …it has antibacterial and antifungal properties. …Heals wounds……Phytonutrient powerhouse. …Helps with digestive issues. …Soothes a sore throat…

Mango…

An edible stone fruit the mango is grown in almost every garden here…I have 2 mango trees…they are a great source of magnesium and potassium it is also rich in fibre a member of the cashew family it can be eaten raw and cooked…made into chutneys…delicious smoothies…If you are looking for recipes using mango then please click this link…

The smallest mangoes are no larger than plums, while others may weigh 1.8 to 2.3 kg (4 to 5 pounds)…There are almost 300 different types of mangoes in the world. They love to grow in warm, tropical places, such as Florida, India and Thailand.

Morning Glory…

A popular vegetable in Asia…Water spinach, also known as morning glory, swamp cabbage, or water convolvulus, is a versatile vegetable used in almost every Asian cuisine. …

Water spinach is in the same genus as sweet potato and a member of the morning glory family.

Peanuts…

The peanut, also known as the groundnut, goober, pindar or monkey nut, is a legume grown mainly for its edible seeds. It is widely grown in the tropics and subtropics.

Peanuts are rich in protein, fat, and various healthy nutrients…peanuts are an exceptionally good source of protein. Keep in mind that some people are allergic to peanut protein they are also low in carbs…they are also high in fat…However, eaten in moderation they are healthy…peanuts like many other foods become unhealthy when they are cooked in fat and smothered in salt…eaten from the shell…i.e monkey nuts they can be a good choice of food.

Penne…

Penne Pasta …was originally made from durum wheat flour there is now also a version made from Kamut (Khorasan) plus a wholewheat variety it also comes in tricolour the colour coming from vegetables like beetroot, tomatoes and spinach.

Pinot…

Pinot Gris is a popular white wine… Pinot Noir is a red wine…both wines originating in the burgundy wine region of  France.

Punch…

How many of you have been merrily sipping glass after glass of a delicious fruit punch then to find that you are decidedly tipsy…

Why is it called “Punch”…The word punch is a loanword from Sanskrit (pañc), meaning “five.” The drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. … The term punch was first recorded in British documents in 1632. At the time, most punches were of the wassail type made with a wine or brandy base…They are also often served at weddings and buffets…

Quinces…

Quite a bitter fruit that is used to make jam, jelly, marmalade, and pudding. It is also used to make juice and wine.

Ranch Dressing…

Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs, and spices mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise

Senna Siamea…

The young leaves and flowers are used in curry dishes and also used in the production of honey and tannins.

Spinach…

A leafy green vegetable which is considered to be extremely healthy for us…Classed as a superfood it is packed with valuable nutrients it can be eaten raw or cooked…Spinach has long been regarded as a plant that can restore energy, increase vitality and improve the quality of the blood. There are good reasons for this, such as the fact that spinach is rich in iron.

Because spinach wilts very quickly it can be added to pasta dishes at the end of cooking I add t to rice I just stir it through the rice before serving…

Trinity…

Halfway between a French mirepoix and a Spanish sofrito, the Cajun Holy Trinity is the savoury backbone of many Cajun and Creole dishes. The Cajun holy trinity recipe calls for one part white onion, one part green bell pepper, and one part celery.

Many cultures and cuisines have their own version of a “holy trinity”—three integral ingredients that show up in the foundations of its signature dishes.

Turnips…

Though they are most commonly cooked, turnips can be enjoyed raw as well. If you plan to eat them raw, simply peel and slice the turnip-like an apple to eat with dips or add to the top of your salad. Be sure to slice off the root end and remove the greens – which can be saved for cooking as well.

Walnuts…

One of my favourite nuts…the Walnut is rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.

Walnuts are most often eaten on their own as a snack…14 half walnuts is about 190 calories but can also be added to salads, pasta, breakfast cereals, soups, and baked goods….added to your brownie mix they add a little crunch as well as some healthy vitamins.

That’s all for the letter N…Thank you for joining me today I hope you have found something new and some of your favourites…xx

Until tomorrow, where I will be back in my kitchen cooking from scratch, have a lovely day xx

34 thoughts on “The Culinary Alphabet…A-Z…The Letter N…

  1. Pingback: CarolCooks2 weekly roundup…September 5th-September 11th 2021…Culinary A-Z, Coconut Cookies, Ants, Neem Oil and Banana Flowers… | Retired? No one told me!

    1. CarolCooks2 Post author

      That’s interesting, Robbie although there are many different types of mango some are eaten green and are not sweet, others have firm yellow flesh and some are quite fibrous and very soft those I use for smoothies as I am not fond of the texture of those I prefer a firm not fibrous flesh or green mango however I am like that with Watermelon everyone I know loves it…I don’t 🙂 x

      Like

      Reply
      1. Jim Borden

        I never heard of camp coffee, but if what I looked up is correct, it sounds like a coffee flavored with chicory. If that is the case, that is my favorite coffee. I only had it the couple of times I visited New Orleans, but it was quite good. I only drink decaf now, so I am not sure they make such a version…

        Liked by 1 person

      2. CarolCooks2 Post author

        Spot on Jim you are correct…can’t find anything to indicate they sell a decaf version…its a bit of British Nostalgia but still sold in the bakery aisles as although not as popular as a drink it is still a popular ingredient for home bakers making coffee-flavoured cake and coffee-flavoured buttercream.

        Liked by 1 person

    1. CarolCooks2 Post author

      Well done, Pete…you are on a roll, blondie I have heard of and boysenberry but not the others as I head of to Mr Google….That’s what I love about these posts always learning…Thank you for joining in, Pete x

      Liked by 2 people

      Reply
      1. CarolCooks2 Post author

        That Fonio grain is fascinating, Pete I found quite a lot of info on that…I would love to try it and the Nance fruit is also interesting…Thank you for that I love finding new things to try or learn about…x

        Liked by 1 person

    1. CarolCooks2 Post author

      It is mine as well, Marian I use honey to sweeten a few drinks and use it in cooking sometimes as well or if I have fresh honeycomb then I eat some it not a lot but have a daily treat 🙂 x

      Liked by 1 person

      Reply
  2. Pingback: The Culinary Alphabet…A-Z…The Letter N… – MobsterTiger

Make my day leave a comment I love to hear from you

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s