Welcome to a repeat of my culinary tour of the alphabet it seems from the comments that you are enjoying it and for that, I thank you all…The letter E…I love this series as I have found much I didn’t or didn’t know I knew it has been no different while researching this letter.,,

To read the repeat of the series of my Culinary A – Z  of the amazing variety of food we have available to us today from around the world, and some delicious recipes to showcase them you will need to click the highlighted link at the bottom of the post…I extend my thanks to Sally over at Smorgasbord Magazine for repeating this series…Thank you Sally  xx

The Letter E…

Escargot... The French love their snails and cooked in garlic and white wine I can understand why …

It is a very popular mollusc there are some 200 snail farms in France although some are still gathered from the wild.

Elephants Ears... They grew in Phuket by the Rai in the field near our house and the river that runs alongside had massive ones some of those leaves reached 3 feet long and 2 feet wide and the plants can grow 8 feet tall.

The elephant ears thirst for water is why they are so prolific in soggy areas and they are also popular here not only for landscaping but also near water features they are quite an impressive plant.

The corms or roots are also to be found on every market stall it’s Taro.

Egg Threads...Are lightly beaten eggs which can be dropped in a soup for example or used to make an egg netting to enclose a filling…This recipe is for one of my favourite soups…

Egg drop soup.

This beautiful tasting soup I first had was sat overlooking the Mekong river it is a glorious tasting soup and so easy to make at home…

Ingredients:

• 1 1/2 tbsp oil ( I use coconut)
• 3 spring onions
• 3/4 lb ripe tomatoes ( chopped and cored)
• 1 tsp salt
• 1-2 tbsp Fish Sauce
• 1/3 lb finely minced pork
• 1-2 chillies diced diagonally
• 2 eggs beaten
• 2 sprigs of coriander or dill
• 5 1/2 cups of water
• Black Pepper to taste

Let’s Cook!

1. Heat the oil over medium heat in a large pan. Add tomatoes and salt, cover and cook until soft about 4-6 minutes. Stir occasionally to prevent sticking or burning.
2. Add fish sauce and chillies….I would add I tbsp of fish sauce and taste and adjust the seasoning before serving.
3. Add the mince and move around to break up any big clumps.
4. Add water, bring to boil and skim off any scum that arises.
5. Reduce heat and simmer for 10 minutes add spring onions and simmer for another 10 minutes.
6. If you are not serving immediately then remove from heat and keep the lid on.

To Serve:

1. Bring soup to simmer, Taste and adjust seasoning, fish sauce or salt.
2. Pour beaten egg into a bowl in a wide circle; stir gently to break up into strings.
3. Ladle soup into a bowl, add a generous sprinkling of pepper and garnish with Coriander or Dill.

Enjoy!

The original post can be found over at Sally’s …Please click the highlighted post below…

https://smorgasbordinvitation.wordpress.com/2022/08/17/smorgasbord-blog-magazine-carol-taylors-culinary-a-z-rewind-e-for-egg-plant-escargot-elephant-ears-and-many-more-eezee-recipes-and-foods/