Category Archives: Recipes

The Culinary Alphabet …..Series 3… the letter B…

Welcome to series 3 of the Culinary Alphabet…letter B…

Nothing is as it seems here…this new series is the brainchild of Chel Owens who writes at A wife, My Verse, and Every Little Thing…my followers are so good to me they think up all sorts of permutations of the Alphabet…not sure if they want me to call it quits or what they will come up with next…Chel like Pete, however, will be called on to make her contribution every two weeks…they don’t get off scot-free…haha

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Brawn, Cabbage, 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

Barmbrack:

Barmbrack is an Irish bread traditionally made from the froth or “barm” leftover after fermenting beer or ale, which is mixed with sultanas and spice to make a heavy, fruity bread. And while brack is eaten all year round, it is only at Halloween that symbolic additions are made to the mix, each with a supposed fortune-telling significance for the year ahead.

The Irish term for this, Bairín Breac, means ‘speckled bread’ indicating that the fruit was scarce in the loaf. The Druidic tradition is represented by the inclusion of charms in the bread, meant to indicate the fortune of the recipient.

There were a few traditional charms: a ring, a coin, a pea, and a piece of fabric.

  • A pea, a dried pea, the person would not marry
  • A piece of cloth, the person would have bad luck or would be poor
  • A coin, would enjoy good fortune or be rich
  • A ring, the person would be married within the year

The person who got the ring was meant to place it under his or her pillow when they would dream of the person they would marry! The ring is still included in a barmbrack today, though I think it is now regarded as just a little bit of fun.

Blueberry:

With over 400 different species, the berries come in a range of colours red, black, purple, white, and yellow. The tart taste will be more or prominent in some varieties than others…other examples are raspberry and cranberry whose middle letter is  B…

All 3 of these berries have numerous proven health benefits and can be eaten raw or cooked, juiced or in smoothies, made into jams or jellies they pair well with both meat and fish.

Buckbeans:

Also commonly known as Bogbean, or Marsh Trefoil. It grows on marshy grown or on the edges of ponds in the shallow water.

It is edible but in moderation and with some care it is also used in traditional medicines.

The Root can be eaten cooked not raw but having a very bitter taste it must be treated to get rid of the acrid taste This can be done by drying the root, grinding it into a powder and then washing it in running water, unfortunately, this treatment will also get rid of many of the vitamins and minerals contained in the root.

The powder can be used for making ‘missen bread’ (famine bread)…bread which was made many, many years ago when farmers had nothing to eat and food was scarce the powder was mixed with flour to make this bread.

The intensely bitter leaves are used as a substitute for hops in making beer.

Cabbage:

Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads…It can be eaten raw or cooked…

Here is eaten both raw and salted as an accompaniment to many dishes… we eat it raw with sticky rice and chicken or fish where it can be wrapped around the rice and meat to make a tasty bite…

One of my favourite vegetables especially spiced red cabbage is packed with nutrients and low in calories or it can be shredded and used in slaws…it doesn’t end there it can be sauteed, added to stir-fries used as a wrap…Kimchi and sauerkraut…Yes, please are both plentiful here and used as sides with rice dishes…or just salted and fermented it is one of Lily’s favourites she eats it like sweets…

Thai Pickled Cabbage ( Pak Dong)

SAM_6824

  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • Coarse Salt.

Pickled cabbage is very easy to do and there are many variations I have seen with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.

Then refrigerate and enjoy!

Chablis:

Chablis wines are dry white wines that are characterized by their purity, crispness, sophistication and minerality… a beautiful wine.

Cheeseburgers:

Not something I eat often but when I do I generally enjoy a cheeseburger…

Cobbler:

Cobblers are a fruit dessert baked with biscuit-style topping. It’s called a cobbler because its top crust is not smooth like a pie crust but rather “cobbled” and coarse. It’s usually dropped or spooned over the fruit, then baked.

Flatbread:

Ehyptian-lamb-flatbreads

Easy to make and quick to cook I make flatbreads quite a lot either as an accompaniment to a curry or stuffed and rolled as in my Egyptian Flatbreads which are delicious.

Kebab:

Kebabs are varying types of cooked meats with their origins in Middle Eastern Cuisine…the meat can be cubed and cooked on a stick, it can be minced and shaped into an oval and grilled or rolled around a wooden skewer or a stem of lemongrass it can also be cooked as a whole on a vertical rotisserie and then sliced off and mixed with a variety of fillings inside a pitta bread or tortilla type bread…All delicious but calorific…

Meatballs:

As the name suggests balls of meat or fish but then they are fishballs…Made of ground meat and spices meatballs are cooked by frying, baking, steaming or braising in sauce either tomato or a brown bbq sauce…One of our favourites are these Swedish Meatballs

Parboil:

To parboil is to boil food, usually vegetables, briefly and lightly…For example, I parboil potatoes prior to roasting or making chips(fries)…vegetables like parsnips and turnips may be parboiled before roasting…it speeds up the cooking and makes for a crispier outer and who doesn’t love crispy roasties…

Rehoboams:

Is a champagne bottle size…36 glasses to be precise… 4.5-litres  named after the son of King Solomon and grandson of King David, who ruled the Kingdom of Judah in the 10th century BC.

Rhubarb:

Beautiful fleshy, edible stalks which make a lovely pie or crumble and also pair well in savoury dishes…the leaves however SHOULD not be eaten as they are highly toxic …very high in oxalic acid, which quickly causes kidney failure in humans. …

About 25 grams of pure oxalic acid is the average amount needed to kill a human. That said, rhubarb leaves aren’t pure oxalic acid, and it would take around 11 pounds of the leaves to secure that much. But still! I’d stay away.

Ribes:

Ribes is a genus of about 200 known species of flowering plants native throughout the temperate regions of the Northern Hemisphere. The various species are known as currants or gooseberries, and some are cultivated for their edible fruit or as ornamental plants.

Rutabagas:

It is only in recent years that I knew that the vegetable I have always called swede is also known as rutabagas…it is a root vegetable which belongs to the cabbage family…with yellow or purple skin they can have white to yellow flesh and are much denser than the turnip. High in fibre, potassium and Vitamin C…

How to eat?…

  • Add rutabagas to soups, stews and casseroles, or puree with mashed potatoes.
  • Eat rutabagas raw as a snack or grate into salads and slaws. Slice and bake like French fries.
  • Rutabagas can be combined with carrots, potatoes, turnips and other root vegetables for a healthy stew.
  • They are also one of my very favourite vegetables mashed with lots of butter and black pepper however I rely on someone bringing them over for me as they are not grown here(too) warm so a rare treat…

Sambals:

Sambal is a chilli sauce or pastes, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

Sambuca:

Is an anise-flavoured liqueur…it can be served neat as a shot…on the rocks or with water…Like other anise liqueurs, it may be consumed after coffee as an ammazzacaffè or added directly to coffee in place of sugar to produce a caffè corretto.

Sauerbraten:

Known as the German National dish…Sauerbraten is a traditional German roast of heavily marinated meat. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.

Sorbets:

Is a frozen dessert made from fruit puree, fruit juice, wine or honey and no dairy…one of my favourites is a raspberry sorbet…

Soybean:

A species of legume native to East Asia…widely grown for its edible bean. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.

Other uses are cooking oils, meal for animal feeds and fermented uses include soy sauce, fermented bean paste, nattō, and tempeh.

Sweetbreads:

Is the thymus gland and is only available from young animals. As animals mature, the gland degenerates into a mass of connective tissue and fat…It is one part of an animal which I don’t eat…

Yabbies:

Is an Australian freshwater crustacean …a species of crayfish…a name given in Australia to two different kinds of crustacean: Cherax (freshwater yabby), a crayfish. Trypaea (marine yabby),

Usually, yabbies are boiled and eaten plain, or with condiments. … Prior to cooking, it is advisable to ‘purge’ the yabby in clean saltwater, this helps to clear the gut of any muddy flavour, resulting in sweeter tasting meat.

That’s all for today I hope you have enjoyed the letter B…

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

Meatless Monday’s…Bell Peppers…and Cayenne Peppers.

 

Here we are again…Meatless Mondays...

Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.

Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.

Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…

Bell Peppers…

Bell Peppers just make me happy so bright and shiny…They even come in purple which is my favourite colour fruit and vegetable although I have yet to find a purple one…

To say they are healthy goes without saying they start off green which are the ones which have a slightly bitter taste we then go to yellow and orange which are sweeter and finally red which is the sweetest of all and packs the most health benefits…1 x more beta-carotene and 1.5 x more vitamin C than its green sister…

The purple peppers are fully mature peppers and go from red to purple if they continue to be in the sun its a natural process BUT if you stir fry purple peppers they turn green…just a funny quirk that I have yet to try…

We love nothing better than green, yellow and red peppers stir-fried with onions and garlic with some Thai seasoning sauces just cooked to retain that little bite…delicious.

My favourite way to cook red Peppers is to roast them which brings out a wonderful sweetness…added to a tomato soup it just takes the taste to another level…Tomato and Red Pepper Soup…

My favourite red pepper sauce is very versatile and a recipe given to me by a dear friend who is no longer with us but one that when I make it I always smile and remember her with much love x…Jilly, you are so missed always and forever x

Red Pepper Sauce:

Ingredients:

  • 6 Red Peppers
  • 1 aubergine/eggplant
  • 2 garlic cloves …minced
  • Salt to season
  • 1/2 cup extra virgin olive oil
  • 1 sm red chilli pepper(optional)

Let’s cook!

Roast your peppers and eggplant over a flame to using a roasting dish with a wire rack and roast in the oven at 200C/400F for about 20 mins or until the skin is charred and you can see the skin slightly lifting.

Remove from the oven and cool until you can handle them…peel the eggplant and peppers and remove the seeds. Dice finely or blend. Set to one side.

Tip:  Let them steam by zipping them into a plastic bag for about 15 minutes before scraping off the skin and removing the stem, core, and seeds.

Using a large pot heat the olive oil and gently saute the garlic being careful not to burn it…if you are using chilli add it now…

Add the pepper and eggplants and stir to combine reduce heat to a simmer and cook for about  1 hour if you find the sauce is a little thick then add a little water.

Once cooked you can either blend again or pass the sauce through muslin for a really smooth sauce.

Once cooled put the sauce into sterilised jars.

Eaten with some warm Brie and freshly baked bread this is such a delicious snack or light lunch or some breaded deep fried brie and just dip and bite…..

Drizzle some over some roasted vegetable or some fresh pasta…

Cayenne Peppers:

Some like it hot if that is you then this is it!…a recipe gifted to me by my friend Susan in her own words and using Cayenne Peppers, not bell Peppers.

Now what can be better than a Smokin hot chilli sauce this recipe is awesome…Thank you, Susan, it is now my go-to chilli sauce…

Chilli- hot-red-fiery sauce

Let’s Cook!

Let me just say no recipe here just your hands…over to Susan…just looking at that image it screams hot doesn’t it?

This recipe is a sort of add how many chillies you like or it depends on how big your hands are…lol

Take a half kilo of Cayenne peppers or peppers of your choice.

A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.

Smoke the chillies and garlic over charcoal mixed with smoked applewood for 2 hours.

Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.

chilli-hot-sauce

Just look at that lovely rich, red colour, it looks amazing.

After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.

Put the sauce into sterilized jars.

It is then ready to use as a spread on your bacon Egg sandwich, to coat your meats vegetables and is a great base for (a vegetarian)chilli or my friend Susan makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.

NOTE:

If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.

Have fun and enjoy!

As this is meatless Mondays I have slightly edited Susan’s eating preferences…lol x

How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...

That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx

Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx

CarolCooks2 weekly roundup…14th March-20th March 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…we are now well into March…yesterday was the first day of spring if you are in the Northern Hemisphere… lambs, snowdrops, daffodils all signs that spring is here please keep those images coming and the snow I have seen some pictures so those who are experiencing minus temps snuggle up and stay safe and warm…and for those who are experiencing high winds and lashing rain batten down the hatches and stay safe and warm…

Let’s go and see what goodies I had for you last week… snuggle up in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine…Cheers!

Meatless Monday’s…#Brocolli Stems…

The best part I love them lightly steamed and as long as you trim of the woody outer then you will find the soft tender part of the stem inside…

Why Meatless Mondays?…a meatless any day you choose is fine it just makes more and more sense to cut down the meat we consume…

I have since discovered that you can also make Brocolli Rice has anyone tried that???

https://carolcooks2.com/2021/03/15/meatless-mondays-broccoli-stems-soup-anyone/

National Artichoke Day…

Among all the absolutely trivial days and there are some of them…a day like National Artichoke Day pops up and it serves as a reminder that Artichokes are indeed a lovely vegetable, low in fat, high in fibre with a nutty taste…beautiful to eat…it seems that many of you are in agreeance with that…Thank you for the hints and tips xx

https://carolcooks2.com/2021/03/16/national-artichoke-day/

Smorgasbord Food Column – Carol Taylor’s Green Kitchen – #Crumpets, #Baking Soda, #Minced Garlic and Egg Boxes uses. — Smorgasbord Blog Magazine…

Today I can be found over @Smorgasbord Blog Magazine in my Green Kitchen…Please come and join me…x

https://carolcooks2.com/2021/03/17/smorgasbord-food-column-carol-taylors-green-kitchen-crumpets-baking-soda-minced-garlic-and-egg-boxes-uses-smorgasbord-blog-magazine/

Time for my new series…

The Environmental A-Z… letter B.

Welcome to my new series…still an A-Z but with a difference …it’s not food-related!

In the meantime, the idea for this series came about because yes as my regular followers and commenters know I am passionate about the health of the world I am living in… however often when I am researching and reading articles I come across terms and have to look them up which spawned the idea for this…two-fold… it increases my knowledge and I hope yours…

https://carolcooks2.com/2021/03/17/the-environmental-a-z-the-letter-b/

Time to pop over to Sally’s for “Turn Back the Clock” this week it’s our brain …I want mine to stay the same and not degenerate into mush so I’m up for anything which helps as I am sure you are too…See you there x

 

 

https://smorgasbordinvitation.wordpress.com/2021/03/18/smorgasbord-health-column-turning-back-the-clock-2021-part-ten-anti-aging-keeping-the-brain-young-by-sally-cronin/

Now it’s time for week 5 in my kitchen where I am going to share with you my tried and weekly tested Indian Spice Mixes…

Roasted spices Indian cooking

spices for Indian Curry

I do not profess to be an expert in Indian cookery but I try to use authentic ingredients and as I live only 2 hrs and something flight time away I can source authentic ingredients…I make my own bread not all of it I plan to try making paratha soon …I make my own chutneys and we love them…The spices I make as I buy quite large packs of spice and I get a faster turnover plus no fillers and chemicals which makes me happy…

https://carolcooks2.com/2021/03/18/carolcooks2week-5in-my-kitchenmade-from-scratchindian-spice-mixes/

Fruity Friday’s…Thai Purple Melon…

I have now received my melon plant and it has been potted and we shall see how quickly it grows…it is smaller than I had hoped but it will grow …My very pretty looking Rainbow treasure chilli seeds are in the post and today I ordered 2 mini banana trees they only grow to about one and a half metres high which is good…

https://carolcooks2.com/2021/03/19/fruity-fridays-thai-purple-melon-peppin-pepinotree/

Saturday Snippets…

The heavens have just opened…a humdinger of a tropical storm…The thunder is loud no lightening yet…at least it will cool it down as its another hot one today…Blimey, that one made me jump…

https://carolcooks2.com/2021/03/20/saturday-snippets-20th-march-2021/

Well, that’s it for today…Thank you so much for dropping by…I hope you have enjoyed the read…if you have please head over and leave a comment it makes my day to hear from you …Love Carol xx

CarolCooks2 weekly roundup…7th March-13th March 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…we are now in March… the time just flies…I am seeing the first signs of spring in some hemispheres…lambs, snowdrops, daffodils please keep those images coming and the snow I have seen some pictures so those who are experiencing minus temps snuggle up and stay safe and warm…and for those who are experiencing high winds and lashing rain batten down the hatches and stay safe and warm…

Let’s go and see what goodies I had for you last week… snuggle up in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine…Cheers!

Meatless Monday’s…although it can be any time of the week this week it was Mango Curry..not for everyone certainly not for my testers…lol…also as a dessert with coconut milk and sticky rice…delicious…

But I like it and hope you do it makes a change and I do love mangoes which are very, very plentiful here at the moment…Mango smoothies all round as some are very ripe although I love green mango with a spicy dip…it hits the spot…

https://carolcooks2.com/2021/03/08/meatless-mondays-mango-curry/

My new series of the Culinary Alphabet was launched this week and thank you for your positive comments…

The letter A was quite easy… lots to choose from where the middle letter is A..i.e Brawn, Cabbage, and Yucca …that is the twist the brainchild of Chel Owens who is probably by now wishing she hadn’t…haha…25 weeks to go Chel…just saying…smile…

https://carolcooks2.com/2021/03/10/the-culinary-alphabet-series-3-the-letter-a/

CarolCooks2…Week 4…in my Kitchen…made from scratch…Tahini Paste…

One of the easiest things to make it takes no time at all…and can be used in many ways…A chicken marinade. You know the slightly nutty, yet sweet flavour you love about sesame, a dressing, eggplant dip, add some to your banana bread mix, on toast, use it as a burger topper…

https://carolcooks2.com/2021/03/11/carolcooks2week-4in-my-kitchenmade-from-scratchtahini-paste/

Fruity Friday…

A new addition to my garden to me it looks like a catkin…I can also see the resemblance to the peppercorn…a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning…but can also be used fresh I have a recipe and can’t wait until I have enough to give it a try…

https://carolcooks2.com/2021/03/12/fruity-friday-thai-long-pepper-dee-bplee-pepper/

Turning Back the Clock…by Sally Cronin.

I am learning so much from this series …small changes I can make which will knock a few years off…Pop over and say hello to Sally and have read it will be worth your time as we can all turn back that clock a little by just making a few easy changes…See you there 🙂

https://smorgasbordinvitation.wordpress.com/2021/03/11/smorgasbord-health-column-turning-back-the-clock-2021-part-nine-anti-aging-and-how-we-face-the-world-by-sally-cronin/

Saturday Snippets…

I am so lucky to be living where I come across so many different fruits and vegetables and foods…I don’t think there is a week that goes by where I find something new…last week it was stuffed frogs this week it was the Thai Long Pepper…I wonder what next week will bring lots of pumpkin dishes(which) isn’t new but I have 2 very large pumpkins to use…and lots of pumpkin seeds to roast…another A …Chel x

https://carolcooks2.com/2021/03/13/saturday-snippets-13th-march-2020/

Well, that’s it for today…Thank you so much for dropping by…I hope you have enjoyed the read…if you have please head over and leave a comment it makes my day to hear from you …Love Carol xx

CarolCooks2 weekly roundup…21st February-28th February 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…it’s also the last day of the month and then we will be in March… the time just flies…

Let’s go and see what goodies I had for you last week…so snuggle up in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine…Cheers!

Meatless Monday’s…is going well…personally I prefer either just vegetables as in a vegetable curry, I love anything mushroom-based, made with beans, I don’t mind lentils I am getting better at cooking them…practise makes perfect I guess…We all loved those pancakes with mushrooms and leeks and will definitely make them again…

https://carolcooks2.com/2021/02/22/meatless-mondays-week-7/

Tuesday was National Banana Bread Day as well as National Dog Biscuit Day and while I think some of these days are just silly…I had so many bananas to use don’t they just all ripen at once and it gave me the opportunity to post about bananas and dogs always love a treat and a healthy recipe for your beloved pooch is good…

https://carolcooks2.com/2021/02/23/national-banana-bread-day-and-national-dog-biscuit-day/

Wednesday’s are my Alphabet Day and this one was the last in this series which means a new one starting next week …I would like to thank everyone who commented and contributed over the weeks it’s been fun…Thank you and I hope you enjoy the next series…

https://carolcooks2.com/2021/02/24/the-culinary-alphabet-with-a-little-twistthe-last-in-this-series-y-and-z/

It was then over to Sally’s for her Turning back the clock series…I mean who doesn’t want to turn back the clock even just a few years is good…we both did agree though that shouting at the screen does relieve stress and it’s unlikely that we will stop that habit…lol

https://smorgasbordinvitation.wordpress.com/2021/02/25/smorgasbord-health-column-turning-back-the-clock-2021-part-seven-anti-aging-and-attitude-of-mind-by-sally-cronin/

CarolCooks2…Week 2…in my Kitchen……Made from scratch…Fajita Mix…

I hope you are enjoying this series as some mixes and sauces are really so easy to make… you wonder why you haven’t made them before as they are always cheaper, no nasties …give you a quicker turnover of spices and larger quantities… so many reasons to make your own…

https://carolcooks2.com/2021/02/25/carolcooks2week-2in-my-kitchenmade-from-scratchfajita-mix/

Fruity Friday’s…This week it was a fruit that tastes like chocolate mousse…how often do you get to say fruit and chocolate in the same healthy mouthful?

https://carolcooks2.com/2021/02/26/fruity-friday-sapote-chocolate-pudding-fruit/

Saturday Snippets rounds of the week nicely…If you love Prince Harry and James Corden then you are in for a treat…some great music and more…

Do you know where your loofah comes from?

https://carolcooks2.com/2021/02/27/saturday-snippets-27th-february-2021/

Well, that’s it for today…Thank you so much for dropping by…I hope you have enjoyed the read…if you have please head over and leave a comment it makes my day to hear from you …Love Carol xx

CarolCooks2 weekly roundup…3rd January-9th January 2021…Recipes, Whimsy, Music and Lifestyle Changes…

 

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…It a sunny but rather brisk and bracing morning here…The tree and everything Christmas has been packed away until next year…The last of the red cabbage has been eaten…I do love that as a vegetable and I always vow to cook it more often as it keeps so well and then I don’t but sometimes I just want foods that are special to the time of year …

So many foods which I remember as a child that we only ate at Christmas and on special days during the year are available all year round and they are not special anymore…The same as Hot Cross buns I remember the trip to the bakers on Good Friday Morning and those warm Hot Cross buns…such a treat…

They will be available in the shops very soon if not already in the  UK…to me now they are just a bun with a cross on…Does anyone else feel like that ..that our traditions are becoming everyday occurrences and not special any more or is it just me???

I digress let’s look at last week and I am not even going to get started on what a week that was…

Normally I don’t partake in challenges or at least daily ones BUT  I thought everyone needs a holiday and although its a virtual one it is a holiday none the less…It is a 10-day challenge just an image no words(unless) your name is John Rieber..hehe…x

Sharon at the awesome Gum trees and Galaxies blog, just the title which I think is so cool just makes me want to pop in for a read nominated me to participate in the Travel picture challenge. I mean do I have travel pictures…haha… Gum trees and galaxies blogs about travel, adventure, books, life and stuff especially if your passion is all of those plus the environment it then makes this blog a must-read who knows what little gems you may find…

The challenge is about visual images so we need to post a favourite travel picture for 10 days without explanation and nominate someone else to participate.

If I nominate you and you don’t want to participate, please do not feel obliged, but if you do, please link back to me so that I can see your post, in these curtailed times vicarious travel is a lovely escape, I would love to see what you choose to post.

Tuesday: The 1st Tuesday of the New Year 2020…

A New Year is always exciting a time when our thoughts look to what lies ahead…I will be doing no recaps on last year this year as while there have been many positives invariably the negatives always sneak in…

I am making no resolutions just lifestyle changes which will be determined as and when…and subject to change as and when…there will be many changes and hurdles a bit of an obstacle course ahead of us this year not all pleasant or without challenges but there will also be those special moments those once in a lifetime moments of joy and hope…

I am not going to dwell on what I cannot hope to ever change I am going to focus on what I can change and where I can make a difference however small that difference is I think we are going to have to play it by ear to make sudden decisions be spontaneous…Dance in the rain…

My this year’s diary cover reminds me of that every day… My word this year is …Improv…xx

https://carolcooks2.com/2021/01/05/its-tuesday-the-1st-tuesday-of-the-new-year-2020/

Wednesday: The Culinary Alphabet with a little twist…P (soursoP)

I love this challenge set by Pete…It is fun and I am learning so much as I hope you are as well…How I am going to follow this Is anybody’s guess…Suggestions welcome…

https://carolcooks2.com/2021/01/06/the-culinary-alphabet-with-a-little-twistp-soursop/

Thursday was the day for Sally’s  Health Column a look at how we can get the New Year off to a Healthy Start…

I love Sally’s no-nonsense approach to dieting it is non-judgemental and factual…not a diet but a lifestyle change and if you lose weight that’s a bonus…after all the Christmas Cake I am (still) consuming..no one is helping me…it will also be a miracle but hey…who doesn’t love a miracle and a piece of Chrismas Cake…hehe…

https://smorgasbordinvitation.wordpress.com/2021/01/06/smorgasbord-blog-magazine-the-health-column-getting-the-year-off-to-a-healthy-start-part-two-by-sally-cronin/

Friday: Time to make a Fish Pie…

Fish Pie is a traditional British Dish and has a long history…it can be said that it has similarities to shepherds pie of which meat is the main ingredient and topped with potatoes…A fish pie or fisherman pie which it is often named can contain most sorts of fish a white or cheese sauce you may add hardboiled eggs or leeks there are very many regional versions…Cornwall’s traditional version is known as a stargazy pie decorated with the heads and tails of pilchards protruding through the crust…Looking at the sky…

I was surprised though how many of my US cousins had not eaten or heard of a fish pie…although it is popularly made with pastry topping in Baltic countries and made with salmon which I adore…very nice they are…

https://carolcooks2.com/2021/01/08/its-friday-its-fish-pie/

Saturday Snippets:

One of my favourite posts of the week to write although I have been struggling of late with Saturday Snippets…

https://carolcooks2.com/2021/01/09/saturday-snippets-9th-january-2020/

Today is also my favourite rockers birthday…Rod Stewart is 76 today…

Happy Birthday…Sir Rod…

Well, that’s it for today…I hope you have enjoyed the read…if you have please head over and leave a comment it makes my day to hear from you …Love Carol xx