Category Archives: #Friday Food Reviews…

CarolCooks2…Friday Food Reviews…Aromatic Leaves…Part 2…

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Aromatic Leaves…Part 2.

Why am I looking at aromatic leaves?… As you know I am a foodie and I am always looking at recipes…many recipes especially Asian ones make use of aromatic leaves which are different from soft-leafed herbs like coriander and mint etc…

Last week I looked at Bay leaves(laurel), Indian Bay Leaves, Curry Leaves and Lime Leaves… as I stated in my post I was not aware of the differences in bay leaves I have always up until now cooked with the laurel bay leaf…The Indian bay leaf is noticeably different in appearance and taste…I have now used it in my garam masala powder and there is a definite flavour difference the dish tasted more authentic Indian…

TODAY I am looking at four other aromatic leaves starting with the Pandan Leaf…

Pandan Leaf…

Pandan is incredibly versatile and popular in South and South East Asia. Its leaf extract is often mixed with steamed rice and coconut milk to make a savoury Malaysian dish called nasi lemak. It’s also used to flavour soups, stews, curries, ice cream, cakes, and drinks whole leaves are also used to wrap meats before steaming or grilling, infusing them with their unique taste…

Pandan leaves have a naturally sweet taste and soft aroma. Its flavour is strong, described as grassy with hints of rose, almond, and vanilla, with a hint of coconut.

In Sri Lanka, pandan leaves are used in curries.

Pandan chicken is a very popular dish in Thailand the leaves are used to wrap pieces of marinated chicken before deep frying it…the leaves are sold everywhere and are very cheap to buy…

You can use the leaves whole and boiled in liquid for the flavour, like a sweet soup, syrup or coconut milk. But don’t eat the leaves on their own as they are tasteless, stringy and quite unpleasant. Alternatively, the leaves can be ground down to a paste and the juice extracted to leave an intense green juice that is not advisable to drink…Don’t even try to drink this. It doesn’t taste of very much and is quite awful but the dark green colour and aroma can be used to colour dough or pastry…now this is very nice…

One of the most popular cakes made with pandan is the pandan chiffon cake. It’s very common in Thailand, Malaysia and Singapore and is very, very nice…It is also lovely in pancakes like Kuih Dadar which are pandan-flavoured pancakes filled with a coconut and palm sugar mixture…

I have heard that Pandan Essence is being used in baking in the US and in London pandan is being used in creme brulees, ice cream and rice puddings…and my favourite chef…Nigella sings the praises of the pandan leaf…Quite the popular aromatic leaf it seems…However unfortunately there is no substitute for the pandan leaves’ flavour; the closest thing would be vanilla, although the flavours are quite different…

Turmeric Leaf…

Turmeric grows profusely in my little garden I use it in curries and in drinks…the turmeric leaf I use for one of our favourite curries…Beef Rendang... and why I will never give up meat completely maybe 80% but beef rendang is such a delicious, flavoursome curry that I make very rarely but it’s worth the time it takes to prepare and cook…Turmeric leaves are also used to cook fish, and prawn food wrapped and cooked in a turmeric leaf has such a wonderful flavour…

Betel Leaf…

The Betel is native to Southeast Asia. It is an evergreen, dioecious perennial, with glossy heart-shaped leaves…Betel leaf or paan as it is also known has an important place in Indian culture and is considered auspicious in religious ceremonies, marriages and poojas. The heart-shaped leaf finds mention even in Skanda Purana which goes back to the sixth century.

The betel leaf is also used in stir fries and like the pandan leaf used to flavour ice cream and for shots often for its psychoactive effects…

My favourite way to eat betel leaves is Miang Kham…although I have made it at home some markets sell all the little bits ready chopped in bags with the sauce all done fresh while you wait or made at home and brought to the markets lovely and fresh…a beautiful tasty snack…

miang-kham-1188212_1920
it’s just so healthy with fresh ginger, garlic, shallots, peanuts, chilli, lime wedges, dried shrimp
with a good drizzle of the lovely tamarind sauce then wrapped in a betel leaf…definitely a
favourite the flavours and textures in this one bite are awesome…
It seems it can grow and is grown in subtropical and tropical areas of the US and can be
cultivated in the UK…If you get the opportunity to try this flavoursome snack then do it is
amazing.

Lemon Grass…

Lemongrass is a beautiful aromatic leaf…Lemongrass, also called citronella, is a tall, stalky plant. It has a fresh, lemony aroma and a citrus flavour. It’s a common ingredient in Thai cooking and a bug repellent…it is also an essential oil and one which I make myself and use when I make my fabric conditioner…but today we are talking culinary uses…it is popular and makes a delicious tea…it is an ingredient in many Thai curry pastes, salads and in the popular Tom Yum soup...Native to Sri Lanka and South India it is now grown and cultivated in many countries around the world.

To make the tea at home…

  • cut the stalks of 1-2 pieces of lemongrass into 1- to 2-inch pieces
  • boil a cup of water..I use a small glass teapot…
  • pour the boiling water over the lemongrass stalks to steep
  • leave the stalks in the water for at least 5 minutes
  • strain the liquid from the stalks and pour it into a teacup…adding ice cubes will create a cold lemongrass tea.

It is a lovely grass which can be made into a cup or a nice jugful from soups and curries to stir-fries and desserts, it adds a fresh taste to anything…as I have a glut of lemongrass I use it as skewers and wrap my chicken meat mix around the stems of the lemongrass it imparts such a wonderful lemon flavour…it pairs with so much chicken, and fish and add to fried rice…its uses are endless it really is a versatile grass…

For my vegan readers, I came across this video and I think even I might like this…The fresh lemongrass, chilli, and garlic combination makes my mouth water…

Thank you for joining me today …I hope you have enjoyed learning about these aromatic leaves and if you have a favourite dish you make with one of these leaves then please share…as always I look forward to your comments…I hope to see you tomorrow for Saturday Snippets…x

CarolCooks2…Friday Food Reviews…National Picnic Month in the Uk…

 

Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This month it’s National Picnic Month in the Uk…going for a picnic is a very British thing as kids we would love to just have a picnic in our back garden just eating outside makes the food taste wonderful so different from eating indoors…my wish is that my parents had taken more photos of this but alas they didn’t I only have the memories…of a blanket on the grass, egg sandwiches, never crisps(were) they invented then? Of course, they were “Smiths Crisps with a little blue bag of salt…

But a rare treat for us…

Egg sandwiches with cress, an apple and a piece of my mum’s homemade cake or little butterfly cakes plus some homemade lemonade or ginger beer made up our picnic fare…BUT at home or over the fields we had to take our rubbish home or wait until we found a bin…not so now in some of the picnic areas I have visited..people are slobs…I often wonder what their homes are like…Please dispose of your rubbish correctly…

It is also Plastic Free July…please choose your food wisely and think about how it can be disposed of remembering that black plastic although technically can be recycled needs specialist equipment to do so and more often than not goes to landfills…

How to pack a healthy and delicious picnic…

Scotch eggs are easy to transport and always a crowd pleaser…just bake them instead of deep-frying to reduce the fat and calories…To make them even lighter this recipe using lentils sounds just the thing…not been tested by me yet( I am ) still on my holibobs… but BBC recipes are normally good and reliable…

Who doesn’t love potato salad? although I never use much mayo and make my own it can still be made healthier and less calorific by using a delicious basil, parsley and garlic dressing…

Ingredients:

  • 1large bunch basil
  • 1large bunch parsley
  • 1kg new potatoes, larger potatoes halved
  • 100ml extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 small garlic clove

Cook your potatoes until just tender and allow them to steam dry once you have drained them I just cover the pan with a clean cloth which then absorbs all the steam…

While the potatoes are cooking make the basil oil by washing your basil then squeeze out the water from the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.

When ready to serve chop the parsley and tip the potatoes and parsley into a bowl then dress with the basil oil…if you are going on a picnic then put the potatoes and parsley in a bowl and the basil oil in a separate pot and dress when ready to serve.

Tuna and pasta salad is always a good picnic dish…

Ingredients:

  • 3 cups uncooked pasta (I used bows)
  • 1 (6 ounces) can tuna drained
  • 2 tablespoons red onion chopped
  • 1 cup little tomatoes halved
  • 2 sticks of celery chopped small
  • 1 mini cucumber (or 1/4 English cucumber) chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Let’s Cook!

Put a large pot of salted water on to boil for your pasta and cook as per the packet instructions.

We like our al dente…meanwhile prepare all your ingredients and add them to a large bowl then once the pasta is cooked and drained add it to the bowl of your chopped ingredients.

Add the vinegar and olive oil and season…you can serve straight away but we like the flavours to infuse…

Picnic Dessert…a nice tray bake always goes down well, a bowl of macerated strawberries or a fresh fruit salad is also a crowd pleaser and I always take a tub of my homemade vegan non-dairy- cream it is guaranteed not to spoil if the sun is hot, unlike fresh cream…

Muffins travel well as do pots of yoghurt cheesecake…they are easy to transport in reusable pots…this moreish dessert with a toasted oat flapjack crumble topping and juicy raspberries add extra crunch and sweetness to these mini cheesecake pots…

Ingredients:

  • 2 tbsp unsalted butter
  • 75g jumbo oats
  • 1 tbsp runny honey
  • 200g raspberries
  • 125g pot vanilla yoghurt
  • 120g soft cheese
  • 2 tbsp whole milk or milk of your choice

Melt the butter in a frying pan and cook the oats for 5 minutes or until golden and smelling toasty. Stir in the honey, cook for 1 minute, then cool completely.

Tip the raspberries and 2 tbsp of water into a small pan and cook for 2 minutes until the raspberries are saucy and have softened slightly. Cool.

Whisk together the yoghurt and soft cheese, adding enough milk to make it spoonable.

To serve, fill 4 reusable pots with lids with alternating spoonfuls of crumble, raspberries and cheesecake mixture…Enjoy!

Thank you for joining me today…if your weather is sunny how about packing a picnic…if you have a favourite picnic dish you would like to share then please let me know…as always I will link to your blog…

CarolCooks2 weekly roundup… 13th -19th March 2022-Monday Musings, Health, A-Z World Cuisine, Belgium, Glace Cherries and Saturday Snippets where a “Heart” is my prompt.

Welcome to my weekly roundup...March has definitely arrived tonight the sky was a vibrant
red which means tomorrow will be another scorcher…
In other parts of the world, I am seeing the images of daffodils, tulips and cherry/apple
blossom  appearing…such a joyful flowers  which always makes me think of Wordsworth…” a
host of golden daffodils”
What is in store for you then this week if you are catching up…  My new A-Z  World Cuisines
featuring food from Belgium and anyone who has visited this lovely country will probably agree
that Moules and Frites are a wonderful thing… these posts seem to have struck a chord with
everyone and have been very well received …I have had some lovely comments…
plus it’s fun to research and write… Monday Musings are just some findings from the week
before which I either find amusing or not, … and on Tuesday there was another  Chicken
recipe… beautiful colourful chicken stir fry with Thai Eggplants…it is also National Celery Month
 and this delicious crunchy vegetable has some surprising uses…

Friday review and the subject was “Glace Cherries”  and how they are produced…Saturday Snippets is always a joy to write for me…and this week it was the “Heart”  all part of the human body…plus there are some fascinating connections to the word ”Heart”…from all the tunes which feature the heart…plus the fascinating science which is going on to produce an artificial heart it is awesome.

Right…enough of my chatter…Let’s have look at last week…

Monday Musings!

Monday Musings are a selection of things that have caught my eye the previous week…it could a song, a recipe or just something which has made me go wow!… Last week it was a podcast on “Who Benefits from Fake Meat” and how much is a stick of butter…I wish all measurements were universal…Tori bless her sent me a couple of conversion charts…Thank you, Tori x…Plus we then had one of my favourite rockers filling potholes…

Monday Musings…14th March 2022…

I am a big fan f these small eggplants..today I got some small white ones which means purple and white ones in my curries and stir-fries this week…here is a link for my US readers they are grown in the US…https://importfood.com/products/fresh-thai-produce/item/fresh-thai-eggplant

CarolCooks2 in my kitchen…Chicken and Eggplant Stir Fry…

One of the best meals of Moules and Fries can be had in Belgium…Plus they are famed for the Waffles but it’s not all fast food…they are also famed for their Chocolate… the Meatballs, the wonderful slow cooked Flemish stew, Rabbit cooked with prunes which was once a humble peasant dish and now it has been refined into something else by chefs around the country.

There is the humble sausage and mash ..served by parents and grandparents and cooked with black or white sausages or the blood sausage…Often, the mashed potatoes will be mixed with a vegetable, like carrots, to create stoemp, the typical Belgian kind of filling mashed potatoes…

CarolCooks2…A-Z World Cuisines…Part 8…Belgium

Sally is rewinding this series which was one I was happy to be part of ..It was interesting matching recipes to vitamins and I think so much easier when you know you need to increase a certain vitamin and the recipe is all tried and tested for you…I hope you think so too…Today Sally is talking about why it is important to have enough of the vitamin B6 in our diets…Please head over and have a read…

Smorgasbord Health with Sally Cronin and Carol Taylor – Cook from Scratch to prevent nutritional deficiency – Vitamin B6 – Prunes, Chicken Tagine, Sweet Potatoes

I love fresh cherries when they are in season but sometimes glace or maraschino cherries are called for and I was quite shocked when I realised how they were manufactured but it is also very easy to make your own…I can do nothing about the sugar but we can omit the chemicals and maybe some of the sugar…and steeped in Brandy who wouldn’t love then? Just saying!

CarolCooks2…Friday…Glace Cherries or Maraschino Cherries…

Brown Rice…a healthy alternative to white rice although of the white rice Jasmine Rice which we grow and eat here is the better of the white kinds of rice saying that I love brown rice, wild rice and raspberry rice my family doesn’t…In this post-Sally tells us about the benefits of eating brown rice and has provided us with a lovely recipe which I will be making and portioning for the week which means I will be happy as will the rest of the family to me that sounds like a plan…please head over and have a read…

Smorgasbord Health Column – Food Therapy Rewind – Brown Rice so much more than just a grain by Sally Cronin

I love writing Saturday Snippets as I can add music and hopefully interesting facts which connect to my chosen prompt of the week…This week my prompt was “Heart”…I truly didn’t know there were so many great songs about the “Heart”…However, I had my Roxette moment and hopefully, she now has a few more fans, of course, Ann Wilson the lead singer of the rock band Heart had to feature as well…her performance at the Kennedy Centre was stunning and an all-time favourite of mine…which meant this week it was Ann and Marie who brilliantly fitted into my theme…”Heart”

Saturday Snippets…19th March 2022…A friend is what the heart needs all the time. – Henry Van Dyke…

Thank you for joining me today for my weekly roundup as always I look forward to your comments…I hope you are all having a brilliant weekend…xx

 

CarolCooks2 weekly roundup… 13th February-19th February 2022-Monday Musings, Health, A-Z World Cuisine, Austria, Truffles and Saturday Snippets.

Welcome to my weekly roundup...
February is well and truly here we are halfway through the month already… I do hope
that those of you who are experiencing lots of snow are staying
warm and safe…I am hearing whispers of 2ft of snow in some places…It does of course look
very pretty when it first falls but is not without its problems…but I am already seeing images of
the first snowdrops which means spring is on the way…We have had rain all this week the first
in months and very welcome it was by all of the plants and us too it cools the air…For the first
time in a  long time I took the dog for a walk…flips flops, short skirt and sleeveless t/shirt  it
hammered down and that warm rain didn’t feel so warm…lol…I need soup
now…haha…tomatoes and peppers in the oven roasting…soon be time for some lovely tomato
soup.

What is in store for you then this week if you are catching up…  My new A-Z  World Cuisines featuring food from Austria has been very well received I have had some lovely comments plus it’s fun to research and write… Monday Musings are just some findings from the week before which I either find amusing or not, … and some lovely Green Chicken…

Friday review and the subject was Truffles which I love plus I found the research most interesting I love how nature depends on other factors i.e certain trees for its reproduction a bit like how humans depend on humans …Saturday Snippets is always a joy to write for me…and this week it was the “nose” on the face…

Right…enough of my chatter…Let’s have look at last week…

Monday Musings!

Well, it was Valentine Day I do hope you all had a special day…Johns bacon roses looked awesome and that duet was magical…finishing with ..no not roses but the ever-constant Covid and now apparently there is yet another new strain…Yes, last weeks news is now old news…sigh

Monday Musings 14th February 2022…

Continuing with Tuesday’s Chicken recipes the green chicken uses lots of greens but the final dish is very tasty…we love our greens… there will be another chicken recipe on Tuesday…What is your favourite chicken meal?

https://carolcooks2.com/2022/02/15/carolcooks2-in-my-kitchen-green-chicken/

Part 4 of my new A-Z…The cuisine of Austria is very similar to that of the surrounding countries but it does have its own dishes for which it is famous for like its “mountain cheeses” and Frittatensuppe (crêpe soup) simple soup combining sliced pancakes called Palatschinken and beef consommé.

CarolCooks2…A-Z World Cuisines…Part 4…Austria

It’s always good to have a rewind of the vitamins which are essential to our good health and today Sally has reminded us of the benefits of making sure we include foods that contain Vitamin B3 in our diet and what happens if we have a deficit of B3…To ensure that doesn’t happen there are recipes included..who doesn’t love cauliflower cheese? it contains B3…please head over to Smorgasbord and enjoy the read x

Smorgasbord Health with Sally Cronin and Carol Taylor – Cook from Scratch to prevent nutritional deficiency – Vitamin B3- Cauliflower Cheese, Chicken, Mushrooms, Peanuts, Sunflower Seeds

Truffles…I love a shaving of truffle over my pasta…I would also love to be able to afford or even find just a truffle so I could experiment at home…they do by all accounts grow here so I have shown my daughter in law a picture and maybe she, as she is a good forager and is always out looking for mushrooms, will come across a truffle…No harm in dreaming…

CarolCooks2…Friday Food Review…Truffles…

Saturday Snippets…I love researching a one-word prompt it always brings up something which I didn’t know and connections to words fascinate me and sometimes shocks me a little but I love it!… This weeks prompt was the nose…something we all have, some love our noses others not so much…our noses are part of our genes and ethnicity … it’s quite fascinating really…I am such a nerd at times but good to have on your quiz team…lol

Saturday Snippets…19th February 2022…’Nose”

Thank you for joining me today...if you leave a comment it will surely brighten this dreary day…I know it won’t last long maybe another week or two…the garden is loving it and it saves on the watering… it’s still not quite jumper weather just dull and rainy…today I am cooking Oreo Brownies…a first but Lily has requested that I make them and post them to her…not something I have made before…. well brownies I have but minus the Oreos…too sweet for me…good job the post is excellent here and she will get them the next day…but what are nans for?…

Have a great Sunday and laugh a lot…its free and good medicine xxx

CarolCooks2…Friday Food Review… Pine Nuts…

Welcome to Friday Food reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This week it’s…The Pine Nut.

This teardrop-shaped, delicious little nut is often used in making pesto and in the cooking of other dishes. Pine nuts (also called pignoli) are the edible seeds of pine trees. Seeds are the inner, usually edible part of a hard, inedible nut casing.

Which pine trees produce these expensive little nuts then…From about 120 species of these evergreen conifers of the pine family (Pinaceae), found throughout the world Approximately 20 species of pine trees produce pine seeds that are large enough to harvest.

The most commonly harvested seeds come from four particular pine tree varieties: the Mexican pinon (Pinus cembroides), the Colorado pinion (P. edulis), the Italian stone pine (P. pinea), and the Chinese nut pine (P. koraiensis).

Why is the Pine Nut so expensive…?

Ahhhhh that makes sense now…

Pine nuts… those tiny little gems are packed with flavour. Also known as piñón, pinoli or pignoli, they’re most associated with Mediterranean cuisine but go great as a garnish in so many recipes.

Perhaps the most well known of the pine nut recipes, pesto is a classic Italian sauce with a load of garlic, fresh basil and extra virgin olive oil, along with our favourite pine nuts. This sauce is super versatile and is great on pasta, pizzas and salads. It also makes a tasty marinade.

As pine nuts are so expensive my aim is to use them in as many recipes as possible like these ones below by just enhancing the recipes with a 1/2 cup of pinenuts can make so much difference…

Though pine nuts are not a standard ingredient in hummus, they are used in this recipe to greatly enhance the flavours. Your favourite dip has never tasted so good…Just make this easy hummus recipe…

Then toast a handful or half a cup full of pine nuts then garnish the hummus with the pine nuts a drizzle of good olive oil, some dried oregano or black pepper or some crushed juniper berries whatever you fancy …Its looks and tastes delicious…

How about a nice crusty bread with a soft interior with great cheesy nutty flavours….Just take your favourite bread recipe then add 1/3 cup of pine nuts and 3/4 cup of parmesan cheese and cook as normal …I will be making this for New Year but will use my Dutch Oven recipe and add the pine nuts and parmesan…I tried some bread with pine nuts and parmesan at a local Japanese bakery which is what gave me the idea when I was thinking how I can make a pack of pine nuts go a long way…

Coq au vin is a lovely one-pot chicken dish add a garnish of toasted pine nuts and it is taken to the next level. Tender melt in your mouth chicken braised in wine with dried apricots, tons of fresh herbs and garnished with pine nuts. This one can’t be missed!… It is definitely one to try…

We love fish…  baked fish gently seasoned with lime/lemon and garlic then garnished with fresh parsley and toasted pine nuts…maybe a few olives…Delicious.

Brussell Sprouts with pancetta, cranberries and pine nuts…those Brussels are in the news again it’s that time of year. Brits love Brussels…

  • 6 ounces pancetta, diced medium or bacon.
  • 2lbs Brussels sprouts, trimmed and halved
  •  Salt and pepper, to taste
  • 3 tbsp olive oil
  • 1½ tbsp  balsamic vinegar
  • ⅓ cup pine nuts
  • ½ cup dried cranberries.

Let’s Cook!

Preheat oven to 350 degrees F.
In an oven-safe 12-inch pan over medium heat, cook the pancetta until crisp. Remove with a
slotted spoon to a paper towel-lined plate. Add the Brussels sprouts to the empty skillet, season
with salt and pepper, and cook, tossing occasionally until they start to brown. Remove from the
heat and stir in the olive oil and balsamic vinegar.
Place the skillet in the oven and cook for 15 minutes, tossing once or twice. Increase the oven
temperature to 425 degrees F, stir in the pine nuts and cook for an additional 10 minutes.
Remove from the oven and stir in the pancetta and dried cranberries.
Enjoy!..
This recipe serves 4-6 people but is quite easy to halve for two of you…

Soup...There is nothing like a warming bowl of homemade soup…want to jazz it up a little make it look extra special then take 1/4 cup and toast the pine nuts, 1/4 cup crème fraîche, some chopped chives, and parsley, A broccoli floret… Garnish the top of your soup and ….Serve.

I hope this has given you some ideas as to how you can spread this little packet of pine nuts a long way…not only are they tasty but they are nutritious…Pine nuts are rich in magnesium, iron, antioxidants, zinc, and protein, which can help with diabetes management, heart health, and brain health…

Any recipe which calls for the addition of nuts then you can substitute other nuts like the Walnut…Both walnut and pine nuts are high in calories, dietary fibre, iron, potassium and protein. Pine nut has more niacin, however, walnut contains more Vitamin B6 and folate. Pine nut is a great source of Vitamin E. Walnut is an excellent source of calcium.

They slightly vary in some nutrients but overall both are good nuts to add to a healthy diet…

The next time you’re at the grocery store, be sure to pick up a pack of these delicious little gems. They may look expensive, but a little goes a long way… as I have demonstrated above…

Thank you for joining me today I hope you have enjoyed reading about the healthy little pine nut and if you want to join in the conversation and leave a comment you are welcome as we love to chat over here and share tips…See you tomorrow for Saturday Snippets it will also be New Years Day and the beginning of another New Year …Carol xx