The Culinary Alphabet…A-Z…The Middle Letter T…

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

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Jarlsberg, Korma, Apple and Tursu a variety of Turkish pickled vegetables… 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 it’s sort of cheating I think…unless of course I really get stuck…which I am sure will happen…The Letter T is quite easy I have left some for Pete and Chel…Have fun guys Looking forward to what you come up with …

Today it is words where the middle letter is T.

Let’s go and see what I have found…

Autun Cheese…

I do love cheese and always love to try different cheeses although English Cheddar nicely matured is my all-time favourite…Christmas is when the cheeseboard comes out fully laden…Delicious…

This French cheese is a tall cylinder or cone of soft fresh cheese made with cow’s milk in summer, and a mixture of cow and goat’s milk in autumn … it’s recognisable by its greyish-blue mould rind…It is a fresh cheese or it may be matured for up to 2 weeks and has a rich, round flavour.

Batter…

Batter, comes in many forms it can be as thin and crispy as air or a little thicker like on good old British Fish and Chips which is often a beer batter…basically batter is a mixture of flour and liquid like water, milk or soda water/beer with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked goods and other food products like coating fish, meat or vegetables…one of my favourites is the tempura batter that is comprised of cold water, flour, and a beaten egg. …less oil is also used to fry which means it is lovely and crispy and a little healthier…

Bortsch…

Borscht is a sour soup common in Eastern Europe and Northern Asia…generally associated with beets and recognised by the classic beet red colour the Bortch that I first tried was made by my Russian neighbour with pork and very nice it was with horseradish and of course with the addition of lots of Russian vodkas to wash it down…Hic!

Batch Cooking…

I have batch cooked for years…it is a lifesaver and a big plus particularly if you lead a busy life as you will always have a ready meal and all you have to do is thaw and heat it up…

It is also a boon if you are cooking for one as you can make a regular portion for 4 people and then freeze three again

Betel Leaf…

Betel leaf is a great source of antioxidant that fights oxidative stress by scavenging free radicals. Betel leaf juice provides relief from internal pains in the body. Betel leaves are a powerhouse of antioxidants that clear radicals from the body. It restores normal PH levels in the body and helps an upset stomach. Ayurveda medicine widely recommends eating betel leaves for relief from constipation.

Bitters…

Bitters are to cocktails like salt is to seasoning your food…Bitters are made from botanicals, like aromatic herbs, bark, roots, and fruit. These ingredients are infused into a flavourless alcohol base to create a potent flavouring…

Chutney…

Ahhhhh no Indian curry is complete without mango chutney which reminds me I need to make some more Mango Chutney...there must be hundreds of different chutneys around the world…chutney can be dry, wet, freshly made or preserved like my mango chutney they enhance a dish and compliment the flavours…

Cottage  Cheese…

Cottage cheese is a mild flavoured fresh cheese curd to which other ingredients can be added like chives, pineapple, prawns…it is lovely with some fresh mixed fruits for a light lunch…a topping for a jacket potato…

Cottage cheese has long been a favourite among athletes and people trying to watch their weight. Mild and fresh, it’s made from curdled milk. After draining, the curds are washed to remove residual acids, giving cottage cheese a sweeter taste.

Custard…

Apple pie and custard…the thing that dreams are made of…just saying…but what is custard it is a sauce made with milk, sugar and egg yolks to thicken it…although custard is mainly used as a dessert, or as a base for a dessert, or as a dessert sauce. Custard can also be savoury. Quiche is an example of a savoury custard baked in a pie crust. And believe it or not, a frittata is a savoury custard that’s cooked directly in a deep skillet. For the recipe for the pictured frittata please click here

My favourite baked custard is a creme brulee…if I am eating out that is my favourite go-to dessert…I also love a custard tart with a sprinkling of nutmeg…wonderful…I’m hungry now …lol

Dates…

Eaten as a snack they are energy-rich and satisfying…I always have a pack of dates handy…the fruit of the date palm tree, which is grown in many tropical regions of the world. Dates have become quite popular in recent years.

They are an excellent natural sweetener …a source of fructose, which is a natural type of sugar found in fruit.

For this reason, dates are very sweet and also have a subtle caramel-like taste. They make a great healthy substitute for white sugar in recipes due to the nutrients, fibre and antioxidants that they provide…The best way to substitute dates for white sugar is to make date paste, which is made by mixing dates with water in a blender. A rule of thumb is to replace sugar with date paste at a 1:1 ratio.

For example, if the recipe calls for 1 cup of sugar, you’ll replace it with 1 cup of date paste.

Date paste is also lovely on some homemade brown bread…

Date Paste:

Approx 2 cups of pitted Medjool dates about 24 dates.
3/4 to1 and 1/4 cups almond/cashew milk or water if using the paste for a recipe.
A pinch of sea salt.
1 tsp of vanilla extract.
Before blending the dates soak them in hot water for about 30 minutes you can then start
blending add the drained dates to the blender and add 3/4 of your chosen milk and blend add
the remainder of the milk until you ger the required consistency.
You may need to shake or scrape the blender down as you go to achieve a smooth paste…
How easy is that?…

It is important to note that although dates are high in fibre and nutrients, they are still fairly high in calories and best consumed in moderation.

Geitost…or Gjetost .

Is a Norweigan brown cheese…This unique Norwegian brown cheese is also known as Brunost, which is simply Norwegian for Brown Cheese…It is also said to be popular in South Korea…

Gjetost is often sliced and served on toast for breakfast. Gjetost is also great for breakfast because it’s a cheese that pairs well with coffee. It travels well and is a good cheese to keep in your pocket while skiing or taking on road trips and camping trips.

Brown cheeses are made with concentrated whey and get their colour from the caramelization of the sugars in the milk during the cheese-making process.

Latke…

A latke is a type of potato pancake or fritters in Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes including cheese and zucchini or even coconut which I first saw over at KoolKosherKitchen made by Dolly who is definitely more of an expert on these delicious morsels than I am so please head over and have a read…

Latte…

Latte is a coffee drink of Italian origin…loved and drank around the world…served hot or as an iced latte which is most delicious on a hot day.

Lettuce…

Lettuce comes in a range of varieties – with flavours from buttery and mild to nutty and even slightly bitter; textures from delicate to crunchy; and colours from pale to dark green and burgundy.

With all these choices, even the most ardent veggie-phobes or demanding foodies will find some lettuce to love…What is your favourite lettuce?

Lotus Root…

Very popular in Asian cuisine this root is found sunk into the mud of a pond or river bottom, lotus root is actually the stem of the plant. Growing as long as four feet, the stems rises out of the water and ends in the elegant red flowers that are so revered in Buddhist and Hindu cultures…

Whether it’s stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender, with a creamy and starchy texture that’s similar to taro root. Lotus seeds can be boiled and added to dessert soups or ground to make lotus seed paste, a common ingredient in sweets like mooncakes and daifuku. Though not as widely available, even the petals and leaves of the lotus plant are edible.

Martini Espresso…

Martini Espresso is not a true Martini as it contains neither gin or vermouth…A true Martini can be shaken or stirred in true James Bond-style or served as a dirty martini …”Dirty” simply refers to the addition of olive juice or brine. It’s a classic cocktail that is very easy to mix up and one of the most popular variations on the original gin martini. You can make this drink as dirty as you like by pouring the olive juice to suit your taste…

Mustard…

Mustard is one of my favourite condiments particularly English Mustard… made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown.

Pigs Trotter…

Pigs trotters were one of my fathers favourite winter casseroles…A pig’s trotter, also known as a pettitoe, or sometimes known as a pig’s foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world and it seems they have experienced a resurgence in the late 2000s…

Pickled pigs feet is a type of pork associated with the cuisines of the Southern United States, Mexican, Chinese, Italian, and Scandinavian cuisine. The feet of domestic pigs are typically salted and smoked in the same manner as other pork cuts, such as hams and bacon.

Pitta Bread…

Pita or pitta is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighbouring areas…but what make pitta bread different to other flatbreads like Naan bread?

Pitta bread usually has yeast, sugar, flour, salt, and olive oil, while Naan bread has many of those ingredients plus eggs, butter, and yoghurt. It is the difference in ingredients that gives them both their unique taste and texture.

Pretzel…

A pretzel is a type of baked pastry made from dough that is commonly shaped into a knot…According to historians, the pretzel is the oldest snack food known dating around 610 A.D. in the region between the south of France and northern Italy.

Legend also traces the pretzel to medieval Europe, where Italian monks reportedly created treats to reward schoolchildren by baking dough with arms shaped in prayer. The tradition spread through Europe, and pretzels became associated with good luck and eternal love.

Sultana Grape…

Sultanas are made from seedless green grapes…Raisins and sultanas are quite similar…Raisins are however made from a range of grape varieties. They are dried naturally and are usually slightly darker and larger than the sultana…

Tater Tots…

Tater tots are grated potatoes, seasoned and formed into small cylinders and deep-fried, often served as a side dish…they are also a registered trademark and I did wonder whether or not to include them but they are delicious small bites especially when homemade.

Tostada…

A flat or bowl-shaped fried corn tortilla topped with refried beans, or guacamole and topped with vegetables and other ingredients.

Whiting…

This fish inhabits the eastern Atlantic Ocean and the Mediterranean Sea, as well as the North Sea on the East Coast of Britain. In the United States, it is commonly known as the English whiting. Whiting is a white-fleshed sea fish, they are a small member of the cod family and have a very similar flavour. As whiting are less well known they are a more economical alternative to buy than cod and are more sustainable.

As a side note, I love eating fish and would be happy to eat fish every day…However, because of some dubious fishing practices and sustainability plus some fish is very high in mercury I know I have to be aware and check before I buy fish and from where…This link is quite informative

Thank you for joining me today… T was quite easy… I have saved quite a few for Pete Springer who always contributes…Thank you, Pete… and Chel it seems is back on the blogging scene after having another sweet baby boy so maybe she will have some thoughts between sleeping and the feeding of little bubba …no pressure of course x

Chel did however provide me with a few great ideas for when this series has finished…Thank you, Chel much appreciated xx…I was hoping to make this post a lot more festive but it didn’t lend itself to much that was festive…

Until tomorrow..stay safe and laugh a lot…Thank you for joining me I look forward to your comments as always xx

 

27 thoughts on “The Culinary Alphabet…A-Z…The Middle Letter T…

  1. Pingback: CarolCooks2 weekly roundup…November 28th-4th December 2021…Culinary A-Z, Recipes | Retired? No one told me!

  2. Sowmya

    Informative post Carol as always. I have a betel leaf plant and I know it has a lot of health benefits. Should start incorporating in my diet to reap its benefits.
    Mango chutney – oh my favourite.

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Sounds good, Sally I always batch cook I have done it for so long its a habit now and also as I said ideal if you are cooking for 1 or 2 persons I think…Thank you Hugs ❤

      Liked by 1 person

      Reply
  3. petespringerauthor

    You must know by now that I like word challenges like this. At the same time, I like that you only do these posts once every couple of weeks. My brain is like a battery that runs out of juice.🤣
    Here’s what I came up with this time: 1. fruiTcake (As I discussed with someone on another post—it’s one of those foods that people continue to make, but does anyone actually like it?😂)
    2. WaTer (Who knew that we’d one day buy it in supermarkets to pay for it?)
    3.cavaTappi
    4. smeTana
    5.oysTers

    I’ll let others have a crack at this now. Happy Wednesday, Carol!

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Happy Wednesfay Pete.. Ahhhh I left fruit cake and water for you and yes I love fruitcake.. Once a year at Christmas with marzipan.. The others aren’t so keen they might ha ve one slice… So this year I have made mini christmas cakes.. Twofo’d I won’t have to eat a whole cake… sigh and the others are gifts as my neibours love chritmas cake.. You will be pleased to know young Chel has given me some cracking ideas to follow this with when it ends… 😂… Oysters of course… 😀 that one eluded me… Cavatappi and Smetana are new ones to me.. Will have to look those up. Thank you Pete for your contributions I always look forward to what you come up with.. I too love word challenges… X

      Liked by 1 person

      Reply
      1. petespringerauthor

        I wondered if this would be the end. Glad to hear that Chel came up with something else.

        Like

      2. CarolCooks2 Post author

        She gave me 5/6 ideas that will keep me going for a few years if I live that long…But at least it keeps the ole brain active…lol x

        Like

  4. Pingback: The Culinary Alphabet…A-Z…The Middle Letter T… – MobsterTiger

  5. beetleypete

    Who doesn’t like custard? My favourite is the M&S luxury vanilla custard, but I also love Italian Confectioner’s Custard in filled doughnuts.
    As much as I like pork, you can keep those trotters though! 🙂
    Best wishes, Pete. x

    Liked by 2 people

    Reply

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