Today in my culinary A-Z it’s the letter M…for mayo, morrels, mango, mirin and miso plus more foods and food terms starting with the letter M…Please head over to Smorgasbord to read the original post kindly reposted by Sally just click the highlighted link below.
Hello and welcome to my weekly roundup of posts you may have missed during the week…weather wise it has been heating up so much for being “winter”…its nice weather to walk in though especially in the early mornings before the sun gets high… I am increasing my daily steps gradually and feel much better it certainly clears the cobwebs …It is enjoyable walking in the early morning nice and quiet plus you get the best of the market ….
I have started testing the last of my Christmas dishes…next week I have Christmas menus to finish writing and have decided to do a vegetarian Christmas dinner for one as many of my friends are the only vegan or vegetarian in their family and their Christmas dinner is sometimes put on the back burner as they are so busy sorting out the menus for everyone else…
Due to family commitments, I am not spending as much time online but I am enjoying just being… cooking, walking and enjoying life away from the screen …it clears the cobwebs and I can get my thoughts in order…x
The good news though and I am so excited as I was the only one who appeared to be concerned about her health in this house and often was scoffed at…Well, one’s hubby and son have decided that they need to be aware of their bodies thus they are letting me take their BP every day and listening to my advice although I have put the ball firmly in their court and told them that I am happy to help but it’s down to them..hubby has increased his exercise as has ones son and they are making a good attempt to cut down on the smoking…
I now have an early morning companion on my walks and today we have so far completed just over 20,000 steps(a record) for me which is over 13km…I am now relaxing and editing this post…
Monday Musings… this is where normally I share some things that have thrilled me, made me think or smile or even have a mini-rant but generally it is my happy place and I hope it is yours too…
Last week it was info on the outcome of COP27, a warning form Clive(Take it Easy) to be aware of online scams he shares his experience plus Sally Cronin has published another book and as Sally is most generous with her promotion and sharing of other authors and bloggers it’s only right that I should return the favour…Sally’s new book is available on Amazon UK – and: Amazon US
These little purple eggplants are one of my favourites they stay whole in the curry and then release their beautiful insides with a little pop of flavour…Thai Red Curry with Mushrooms and Purple Eggplants…
CarolCooks2 in my kitchen…Thai red curry with Mushrooms and purple eggplants …
Welcome to a repeat of the series the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world but delicious recipes to showcase them….Sally from Smorgasbord Magazine is repeating what is one of my favourite series and today it is the letter L…Lamb Flatbreads, Liquorice and lime/Lemon meringue pie are some of my favourite foods please click the link below and head over to Smorgabord to read the full original post…See you there…x
I still can’t get my head around the fact that it will soon be Christmas…Last week I started with the gravy for newbies at cooking a Christmas lunch it may be daunting and its good to have a trial run and a practice… for us experts..haha…I have certainly had some disasters over the years if we are super organised and I am not yet this year…sigh..it can be frozen..one less thing to worry about…
Carol Cooks in my Kitchen…Christmas Recipes… Gravy…
Last week it was the first instalment of edible flowers…flowers are used a lot in recipes here or as a decoration on a dish…but like anything, they have to be palatable and safe to consume…
Friday Food Review…Edible Flowers…Part 1…#Bee Balm, Squash Flowers and #Lavender Flowers
I love the markets here but one side is now being taken up by the annual furniture and fun fair plus lots of other bits and pieces..some of my fresh market people have taken up temporary residence down the soi’s(side streets) on the other side of the road but it’s not the same it means it will be much busier now …so maybe I will walk a bit further to another market maybe some of my regulars will be there..what an adventure changes are albeit they are temporary…
There are lots of flowers at the moment some I’m not sure what dishes they are used for I will have to ask my DIL…others I know and use and some I will share with you next week..
Saturday Morning Market…Day Lily, Water Chestnuts, Bamboo and Lotus Seeds…
Thank you for joining me today as always I look forward to your comments…I hope you are having a fabulous weekend wherever you are in the world…x
Welcome to a repeat of my A-Z series …Sally who writes Smorgasbord Magazine is repeating the series for which I thank her it is not only a reminder for me, of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. I am enjoying the recap…I hope you are too…and for any new readers…Welcome 🙂
Today it’s the letter J…
Starting with one of my favourite little sweeties the Jelly Bean…
Jelly Beans are primarily made of sugar with jelly inside a candy shell…There are some awesome flavours…Tabasco Flavour, Chilli Mango, Marguerita and some beautiful fruity flavours…Cringe-worthy flavours like Earthworm, Earwax and vomit are for me a No No! But I suppose for Halloween revellers they will be on someone’s list…
Jelly:
Depending on where in the world you live Jelly can be a wibbly wobbly fruit jelly made with gelatin which in England is served with fruit and cream or used to make a trifle. In the US jelly is put on bread or toast or made into a tart and is what we Brits call jam…Are you confused yet?
Jellies are also sweets…fruit jellies of all shapes and sizes…They may be plain or covered in sugar but are what we call jellies in England
To read the original post please head over to Smorgasbord Magazine by clicking the highlighted link below…
Welcome to a repeat of my A-Z series …Sally who writes Smorgasbord Magazine is repeating the series for which I thank her it is not only a reminder for me, of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. I am enjoying the recap…I hope you are too…and for any new readers…Welcome 🙂
I for me was not as easy as some and not so many terms in the culinary alphabet beginning with the letter I although as I was writing I did think of some more it takes me a while sometimes…getting old…lol
I know Ice Cream is mine and many other people’s favourite thing so I left it out…I thought I would feature some lesser-known terms.
Infuse.
Means…To extract flavour from one food to another often by heating or steeping. Teas are infusions.
Icing…
The icing on many a cake or biscuit it can be plain or fancy…from cupcakes to the fanciest of wedding cakes or little iced biscuits…
It comes in so many variations there are so many talented bakers…When I see some of the intricate patterns I am in awe…
The icing is generally used to glaze pastries or cakes and tastes more sugary than frosting. Icing can be used to make beautiful flooded decorations on cakes or biscuits. Who doesn’t love a drizzled cake ??
Isinglass Finings.
Makes your beer clear…
Isinglass is a traditional fining, a substance that causes the yeast to precipitate out of suspension, leaving beer clear. Isinglass is derived from the swim bladders of certain tropical and subtropical fish. When macerated and dissolved for several weeks, they form a colourless, viscous solution largely made up of the protein collagen. This material is known to brewers as isinglass finings.
Traditionally, isinglass for brewing purposes was derived from sturgeon, although modern commercial isinglass is more typically derived from tropical estuarine dwellers, such as the Nile Perch Lates niloticus from Lake Victoria, where it is considered an invasive species.
The best quality finings originates in the South China Sea and is identified as Round Saigon or Long Saigon finings. The swim bladder is sun-dried at the catch site and then packed for export to markets in China, where it is used to make fish maw soup, or to the UK to make isinglass finings.
To continue reading please click the highlighted link below which will take you to the original post…
Welcome to a repeat of the series from CarolCooks2, the wonderful Culinary A – Z where today the letter is G… a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes showcase them…Many thanks to Sally of Smorgasbord Magazine for repeating this series my first A-Z…as you most probably know I love an A-Z…
The letter G showcases many of my most loved and used cooking ingredients in my kitchen…
Let’s start with two ingredients which not only do I grow but use very frequently in fact almost daily I would say…
Ginger and Galangal are both used frequently in Thai cuisine. The difference visually is quite apparent Galangal has that lovely pinkish hue when it is freshly dug up.
Ginger is a soft brown colour a comparison could be the peacock and the peahen…in my mind…haha
Galangal or as it is also known Thai ginger is used in many dishes …it can only be sliced it does not grate well it is also used in the famous Tom Yum Soup
Ginger you can grate or dice finely, it is used in fish dishes here in Thailand or with Scallops it is a lovely thing.
Both are members of the rhizome family…turmeric and cardamom both being relatives of ginger which has a softer taste than the citrusy Galangal.
Ginger is softly sweet and slightly spicy and medicinally it has many benefits. Ginger tea can aid digestion and is a lovely drink.
Ginger Beer… my mum used to make it and I have memories of the corks popping out while it was fermenting in her pantry. She used to feed the root and then pass half on to a friend a bit like we pass on our sough dough or kombucha. For so long I kept saying I am going to start a ginger beer plant as I have such happy memories and love a drink of ginger beer.I am now the proud owner of one and love it…
The true Ginger Beer Plant dates back to around the 1700s and is not actually a plant at all, instead it is a living organism. This organism forms a gelatinous cluster which moves about within its jar naturally, when used correctly it can allow you to make a lifetime’s supply of authentic, naturally fizzy alcoholic Ginger Beer that used to be commonplace in most UK households.
To get the recipe and to read the original post please click the highlighted link below…hope to see you there where Sally and Moi will give you a warm welcome…
My thanks go out to Sally for resharing one of my early A-Z’s this time it’s the letter D… it has been a few years since I wrote these posts and it’s serving as a refresher for me and I must admit I am enjoying the re-read…I hope you are too if you have read them before and if you are new readers I hope you enjoy them…To read the full post with recipes please click the highlighted link below…Thank you once again Sally your sharing of my favourite posts is much appreciated…
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